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Bunny Bundt Cakes for Easter

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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.

Ingredients

Scale

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

  1. Preheat oven to 350°F (175°C). Grease a mini Bundt cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs one at a time, mixing well, then add vanilla extract.
  5. Alternately mix in flour mixture and milk, beginning and ending with flour, until smooth.
  6. Spoon batter into mini Bundt pans, filling each about ¾ full.
  7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Frosting

  1. Beat butter, powdered sugar, milk, and vanilla together until smooth and fluffy.

Step 3: Assemble & Decorate

  1. Frost each mini Bundt cake, covering it completely.
  2. Press shredded coconut over the frosting to create a furry effect.
  3. 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.
  4. Attach mini chocolate chips for eyes and a pink jellybean or M&M for the nose.
  5. 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.

Find it online: https://ukfinda.com/bunny-bundt-cakes-for-easter/