Bunny cake on board

Easter bunny cake

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(2 ratings)

Prep: 1 hr Cook: 25 mins plus cooling


Serves 16

This cute bunny cake is easier to make than you’d think. Perfect for parties, this showstopping sponge is great for feeding a crowd with a sweet tooth

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal566
  • fat30g
  • saturates18g
  • carbs69g
  • sugars54g
  • fibre1g
  • protein4g
  • salt0.77g
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  • 250g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 150g natural yogurt
  • ½ tsp vanilla extract
  • 3 large eggs
  • 250g golden caster sugar
  • 300g self-raising flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the buttercream

  • 300g unsalted butter, choose a pale variety, very soft
  • 600g icing sugar
  • 1 tbsp vanilla extract
  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • Pink, blue and black food colouring paste
  • Small amount white fondant icing for the eyes


  1. Heat the oven to 180C/160C fan/gas 4. Butter the sides of a 25 x 35cm baking tray and line the base. Melt the rest of the butter in a small saucepan and take off the heat. Mix the milk, yogurt, vanilla and eggs and stir in the butter.

  2. Tip the dry ingredients plus ¼ tsp salt into a large bowl. Stir through with a whisk and then pour in the wet ingredients, whisking gently as you do so. Keep whisking to a smooth, silky batter. The batter will start to make bubbles straight away so pour it into the tin and shake it to level the top. Bake for 20-25 mins or until risen and golden, and remove from the oven. Cool for 10 mins in the tin, then carefully invert the cake onto a cooling rack.

  3. Make the buttercream by tipping the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat carefully for a few mins with an electric whisk until it is creamy, pale and spreadable. If the icing is too stiff add a little more milk.

  4. Invert the sponge onto a serving board. Cut a bunny head from the sponge using a sharp knife. Cut a nose with a round cutter from the excess, cut the round in half and cut a small oblong to fit between the semi circles to make an oval. Use a little buttercream to stick the nose onto the sponge, ice the outside of the nose with a layer of buttercream. Scoop ¾ of the buttercream into a piping bag fitted with a star nozzle.

  5. Pipe rows of buttercream around the outside of the cake and all over the face. Make a row of buttercream stars around the ears leaving some space in the middle for a different colour. Colour the remaining ¼ of icing with pink and pipe the centre of the ears. Make a nose shape and two eyes from the fondant and stick them on the face. Paint the nose pink and the eyes blue and black. This cake will keep for 3-4 days somewhere cool. Freeze the offcuts to use in a trifle.

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