These Bunny Bundt Cakes are an adorable and festive Easter dessert that’s as delicious as it is fun to make! Soft, moist mini bundt cakes are decorated with fluffy frosting, coconut “fur,” and candy to resemble cute little bunnies. Whether you’re baking for kids, a holiday gathering, or just want a sweet Easter treat, these cakes are guaranteed to bring smiles to the table.
Why You’ll Love This Recipe
- Adorable and festive – Perfect for Easter celebrations.
- Moist and flavorful – Soft cake with a delicious texture.
- Fun for kids – A great baking and decorating activity.
- Customizable – Use different flavors and toppings.
- Make-ahead friendly – Bake the cakes in advance and decorate later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk (or milk with a splash of vinegar)
For the Frosting and Decorations:
- Buttercream or cream cheese frosting
- Shredded coconut (for bunny fur)
- Mini marshmallows (for tails)
- Pink jelly beans or M&Ms (for noses)
- Candy eyes or mini chocolate chips
- White chocolate ears (or fondant)
Directions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease a mini bundt pan.
- Whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk, mixing until smooth.
2. Bake the Mini Bundt Cakes
- Pour batter into the greased mini bundt molds.
- Bake for 15–20 minutes or until a toothpick comes out clean.
- Let cool completely before decorating.
3. Decorate the Bunny Cakes
- Spread a layer of frosting over each mini bundt cake.
- Press shredded coconut onto the frosting to create “fur.”
- Attach a mini marshmallow at the base for the bunny tail.
- Place a pink jelly bean or M&M in the center for the nose.
- Use candy eyes or chocolate chips for eyes.
- Insert white chocolate ears or fondant pieces at the top.
4. Chill and Serve
- Refrigerate for 15 minutes to set decorations before serving.
Servings and Timing
- Servings: 6–8 mini bunny cakes
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Variations
- Chocolate bunnies – Use a chocolate cake base.
- Carrot cake version – Add grated carrots and cinnamon for a classic Easter flavor.
- Pastel colors – Tint the frosting with pastel food coloring.
- Coconut-free – Use piped buttercream instead of shredded coconut.
- Bunny face cupcakes – Turn this idea into cupcakes instead of bundt cakes.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze undecorated cakes for up to 2 months. Thaw and decorate before serving.
- Serving: Best served at room temperature.
FAQs
Can I make these cakes ahead of time?
Yes! Bake the cakes a day ahead and decorate before serving.
What if I don’t have a mini bundt pan?
Use a cupcake pan or bake a regular bundt cake and slice it into bunny shapes.
Can I use a cake mix instead?
Yes! A vanilla, funfetti, or carrot cake mix works well.
How do I make white chocolate bunny ears?
Melt white chocolate, pipe ear shapes onto parchment paper, and let them harden before placing on cakes.
Can I use store-bought frosting?
Absolutely! Store-bought vanilla or cream cheese frosting works great.
What’s the best way to apply the coconut?
Gently press shredded coconut onto the frosting while it’s still soft.
Can I make these gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
How do I get pastel-colored frosting?
Add a drop of pastel food coloring to the frosting and mix until blended.
Can I use different candies for the face?
Yes! Try using licorice whiskers, candy pearls, or even sprinkles.
How do I prevent my cakes from sticking to the pan?
Grease the bundt pan well with butter or nonstick spray and lightly dust with flour.
Conclusion
These Bunny Bundt Cakes are the perfect Easter dessert—cute, delicious, and fun to make! Whether you bake them for a family gathering or as a sweet surprise for kids, these adorable mini cakes are sure to be a hit. Try them this Easter and enjoy a festive, bunny-themed treat!
PrintBunny Bundt Cakes for Easter
These adorable Bunny Bundt Cakes are a fun and festive Easter dessert! Made with a soft vanilla or carrot cake base, topped with fluffy frosting, and decorated with coconut “fur” and marshmallow ears, they are almost too cute to eat! Perfect for Easter parties and spring celebrations.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6–8 mini Bundt cakes 1x
- Category: Dessert, Easter
- Method: Baking
- Cuisine: American
Ingredients
For the Mini Bundt Cakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ tsp cinnamon (optional for a warm flavor)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
For Decoration:
- 1 cup shredded coconut (for “bunny fur”)
- Pink sanding sugar or pink food coloring (for bunny ears)
- Large marshmallows (cut in half for ears)
- Mini chocolate chips or candy eyes (for eyes)
- Pink jellybeans or M&Ms (for bunny noses)
Instructions
Step 1: Make the Bundt Cakes
- Preheat oven to 350°F (175°C). Grease a mini Bundt cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well, then add vanilla extract.
- Alternately mix in flour mixture and milk, beginning and ending with flour, until smooth.
- Spoon batter into mini Bundt pans, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Frosting
- Beat butter, powdered sugar, milk, and vanilla together until smooth and fluffy.
Step 3: Assemble & Decorate
- Frost each mini Bundt cake, covering it completely.
- Press shredded coconut over the frosting to create a furry effect.
- Make bunny ears by cutting marshmallows in half diagonally. Dip the cut sides in pink sanding sugar or use pink food coloring for the inner ear.
- Attach mini chocolate chips for eyes and a pink jellybean or M&M for the nose.
- Serve and enjoy your Easter Bunny Bundt Cakes!
Notes
- For a carrot cake version, add ½ cup grated carrots and ½ tsp nutmeg.
- Make it chocolate! Use chocolate cake batter instead.
- Use store-bought frosting for a quicker option.
- Store leftovers in an airtight container for up to 3 days.