Mini Easter Bunny Cakes (Printable)

Moist vanilla sponge with fluffy buttercream, decorated in colorful candy bunnies, ideal for festive treats.

# Ingredient List:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup whole milk
05 - 2 large eggs
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Buttercream

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon vanilla extract
13 - Food coloring in pink, green, and yellow (optional)

→ Decoration

14 - Mini marshmallows
15 - White chocolate chips or candy melts
16 - Pink candy-coated chocolates for noses
17 - Mini chocolate chips for eyes
18 - Shredded coconut or green sprinkles for grass
19 - Edible markers (optional)

# Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Add half of the dry ingredient mixture to the butter mixture, followed by half of the milk. Repeat with remaining flour mixture and milk. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean. Cool completely on a wire rack.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing thoroughly. Add milk and vanilla extract; beat until light and fluffy. Divide into portions and tint with food coloring as desired.
09 - Spread or pipe buttercream frosting evenly over the cooled cakes.
10 - Cut mini marshmallows in half to form bunny ears. Attach marshmallow halves vertically to each cake. Position pink candies for noses, mini chocolate chips for eyes, and white chocolate chips or candy melts for teeth.
11 - Place decorated cakes on a serving platter. Sprinkle shredded coconut or green sprinkles around the cakes to simulate grass and create a festive presentation.

# Tips from the Pros:

01 -
  • They're simple enough that even small hands can help decorate without stress or mess.
  • One batch makes twelve adorable cakes, so you can actually feed a crowd without spending all day in the kitchen.
  • The moist vanilla sponge stays fresh for days, which means you can bake ahead and decorate the morning of your party.
02 -
  • Room temperature ingredients blend together seamlessly, so take your eggs, butter, and milk out of the refrigerator a few hours before baking; cold ingredients create lumps and uneven texture.
  • The moment you see the dry ingredients disappear into the batter is your stop sign; overmixing is the quickest way to turn moist cake into something dense and crumbly.
03 -
  • If your buttercream seems too soft, it's because your butter or kitchen is too warm; pop the whole bowl in the refrigerator for five minutes and it firms right up.
  • The secret to cakes that release easily from the pan is greasing generously and using the right touch when turning them out; a light tap on the counter usually does it without damage.
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