The Bunny Butt Cake Recipe brings joy, creativity, and sweetness into your kitchen. I made this adorable cake for a fun celebration, perfect for Easter or any occasion that calls for a whimsical treat.
The cake itself is moist, soft, and fluffy, with a rich buttercream frosting that pairs perfectly with the shredded coconut “bunny fur.”
The decoration, featuring a cute bunny tail and paws made from fondant, adds a charming touch. Every bite is a delightful balance of sweetness and texture, making it irresistibly delicious.
It’s a delightful way to create memorable moments with loved ones while enjoying a tasty dessert.
Follow our easy step-by-step recipe to create a charming bunny butt cake that will impress both kids and adults alike. Get ready to bake, decorate, and enjoy this sweet and playful confection!
How To Prepare Bunny Butt Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- 2 mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Cake pans (round or square)
- Cooling rack
- Small saucepan (if needed for warm buttermilk)
- Rubber spatula
- Knife for shaping fondant
- Piping bags (optional, for decorating)
- Cake stand or serving platter
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 5 ounces vegetable oil
- 10 ounces buttermilk (slightly warm)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 6 ounces pasteurized egg whites (from a box)
- ½ teaspoon salt
For Decorating:
- Shredded coconut (for bunny fur)
- Pink fondant (for bunny paws and nose)
- 1 cup white fondant
- 1 teaspoon green food coloring
- ¼ cup jelly beans
How To Make Bunny Butt Cake Recipe
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Add Oil and Buttermilk:
With the mixer on low speed, gradually add the vegetable oil and warm buttermilk. Mix until smooth.
6. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet ingredients in batches, mixing on low speed until fully incorporated.
7. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
8. Prepare the Frosting:
While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter with the powdered sugar until fluffy. Add the vanilla extract, pasteurized egg whites, and salt. Continue beating until smooth and creamy.
9. Decorate the Cake:
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer of cake on top and frost the entire cake. Use a spatula to create a smooth, even surface.
10. Create Bunny Decorations:
Shape the white fondant into small balls for the bunny’s tail and paws. Use pink fondant to create the bunny’s nose and paws. Shape the shredded coconut to cover the sides of the cake as the bunny’s fur.
Use green food coloring to create a grassy base around the bunny’s feet with fondant, if desired. Place jelly beans on the cake for extra decoration (perhaps as the bunny’s eyes or decoration around the bunny).
11. Serve and Enjoy!
Let the cake set for about 30 minutes to firm up before serving. Slice and enjoy your festive Bunny Butt Cake!
Nutrition Amount Bunny Butt Cake Recipe
Calories: 450 | Fat: 22g | Carbohydrates: 60g | Protein: 4g | Sugar: 45g | Fiber: 1g
Serving Suggestions
1. Perfect for Easter
This Bunny Butt Cake is an ideal centerpiece for your Easter dessert table. Its whimsical design and delicious flavor will delight guests of all ages.
2. Pair with Fresh Fruit
Serve slices of the cake with a side of fresh berries or a fruit salad for a refreshing contrast to the sweet, creamy frosting.
3. Tea Party Treat
The Bunny Butt Cake Recipe makes a charming addition to a springtime tea party. Serve with a selection of teas and light finger sandwiches for an elegant spread.
Tips and Variations
1. Flavor Variations
Experiment with different cake flavors by adding cocoa powder for a chocolate version or substituting some of the milk with lemon juice for a citrus twist.
2. Decorating Tips
Get creative with your bunny decorations. Use different colors of fondant or candy to customize the bunny’s appearance to your liking.
3. Make-Ahead
You can bake the cakes a day ahead and store them, wrapped in plastic wrap, at room temperature. Frost and decorate the cake on the day you plan to serve it.
How To Make A Bunny Safe Cake?
Making a bunny-safe cake involves using ingredients that are safe and healthy for rabbits. Start with a base of rabbit-friendly vegetables like grated carrots and zucchini.
Avoid using sugar, salt, or artificial additives. Combine the vegetables with whole wheat flour and water to create a batter.
Bake the mixture at a low temperature to preserve nutrients. For decoration, use small amounts of rabbit-safe fruits like apples or berries.
Always ensure the cake is a special treat and not a regular part of your bunny’s diet, as their primary food should remain hay and leafy greens.
FAQs: Bunny Butt Cake Recipe
Can I use a different flavor for the cake?
Absolutely! You can use any cake flavor you prefer, such as chocolate, lemon, or red velvet. Just follow your chosen cake recipe and use the same decorating techniques to create the bunny butt design.
How far in advance can I make the cake?
You can bake the cakes a day in advance and store them at room temperature, wrapped in plastic wrap. It’s best to frost and decorate the cake on the day you plan to serve it to ensure the decorations remain fresh.
What type of frosting works best for this cake?
A buttercream frosting works well for the Bunny Butt Cake, as it is easy to spread and holds the decorations in place. You can also use cream cheese frosting if you prefer a slightly tangier flavor.
How do I make the bunny fur look realistic?
To create a fluffy bunny fur effect, cover the frosted cake with shredded coconut. This gives the cake a textured, furry appearance that enhances the overall look.
How do I store leftover Bunny Butt Cake?
Store any leftover cake in an airtight container in the refrigerator for up to three days. Allow the cake to come to room temperature before serving for the best texture and flavor.
Conclusion
Congratulations on creating your very own Bunny Butt Cake Recipe! The Bunny Butt Cake Recipe is a delightful and creative treat that adds a touch of fun to any occasion.
Perfect for celebrations like Easter, it combines a moist, fluffy cake with rich buttercream frosting, topped with a playful bunny design.
The shredded coconut represents the bunny’s fur, while the fondant paws and tail add a whimsical, festive touch.
It’s not just visually adorable; it’s also delicious, offering a perfect balance of sweetness and texture.
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Bunny Butt Cake Recipe
Equipment
- 2 mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Cake Pans (Round Or Square),
- Cooling rack
- Small saucepan (if needed for warm buttermilk)
- Rubber spatula
- Knife for shaping fondant
- Piping bags (optional, for decorating)
- Cake stand or serving platter
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 5 ounces vegetable oil
- 10 ounces buttermilk slightly warm
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 6 ounces pasteurized egg whites from a box
- ½ teaspoon salt
For Decorating:
- Shredded coconut for bunny fur
- Pink fondant for bunny paws and nose
- 1 cup white fondant
- 1 teaspoon green food coloring
- ¼ cup jelly beans
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Add Oil and Buttermilk:
- With the mixer on low speed, gradually add the vegetable oil and warm buttermilk. Mix until smooth.
Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients into the wet ingredients in batches, mixing on low speed until fully incorporated.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Prepare the Frosting:
- While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter with the powdered sugar until fluffy. Add the vanilla extract, pasteurized egg whites, and salt. Continue beating until smooth and creamy.
Decorate the Cake:
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer of cake on top and frost the entire cake. Use a spatula to create a smooth, even surface.
Create Bunny Decorations:
- Shape the white fondant into small balls for the bunny’s tail and paws. Use pink fondant to create the bunny’s nose and paws. Shape the shredded coconut to cover the sides of the cake as the bunny’s fur.
- Use green food coloring to create a grassy base around the bunny’s feet with fondant, if desired. Place jelly beans on the cake for extra decoration (perhaps as the bunny’s eyes or decoration around the bunny).
Serve and Enjoy!
- Let the cake set for about 30 minutes to firm up before serving. Slice and enjoy your festive Bunny Butt Cake!