How To Make A Rabbit Birthday Cake That Kids Will Love

Cora Lydon
Feb 29, 2024 By Cora Lydon
Originally Published on Sep 09, 2020
Delicate pink baby cake with a bunny for a girl.
Age: 0-99
Read time: 5.5 Min

As bunny cake ideas go, our recipe below is super easy and doesn't require a special shaped bunny cake pan either.

It is also an easy bunny rabbit cake to make with the kids if they want to be involved. Whether it's for their own birthday celebrations or you're making bunny cakes for Easter, this cake looks great and tastes delicious.

This bunny cake is ideal for a birthday party as it's just the right size for small hands. Our bunny birthday cake is baked in a single layer and topped with sweet icing. But, if you want a bigger bunny cake you could bake four round cakes and layer up each section of the bunny rabbit. Why not fill the cakes with washed, chopped strawberries and whipped double cream for an extra indulgent treat?

We love this easy bunny rabbit cake, as, with some careful cutting, you can make two round cakes into an easy bunny rabbit and there's no wastage. But, if you're looking to go all out with your Easter bunny cake, or have a rabbit obsessed toddler you need to impress we also have some alternative rabbit cake decorating ideas below.

It will also work well for an Easter bunny cake too, why not replace the sponge mix with a carrot cake recipe? This bunny cake is perfect for serving up after a fun Easter egg hunt. And, of course, if you need Easter birthday cakes this bunny cake idea is perfect. You could surround your Easter bunny cake with fondant carrots and mini chocolate eggs for a cute centrepiece.

Good Luck!

Ingredients

For the cake: 200g unsalted butter, 200g caster sugar, four large eggs, 200g self raising flour, one teaspoon vanilla extract, two tablespoons milk.

For the decoration: 225g softened butter, 450g icing sugar, pink food colouring, blue food colouring, jelly beans, large white chocolate buttons, chocolate beans, liquorice laces, marshmallows.

Special Equipment: On top of the usual baking equipment you are likely to have in your kitchen cupboards, you will need a small star-shaped nozzle for this recipe.

Method

1) Preheat your oven to 180C/160C fan/gas mark five. Grease and line two 8 inch sandwich tins

2) Using a wooden spoon cream together the butter and sugar until it's fluffy and pale.

3) Add the eggs in one at a time, beating the mixture well after each egg is adding. Then stir in the vanilla extract to the cake mix.

4) Sift in your flour and gently fold into the cake mix with a metal spoon until combined. Stir in the milk.

5) Divide the cake mix between the cake tins and smooth the top. Bake for 20 minutes. You can check the cakes are cooked through by carefully inserting a skewer into the middle, if it comes out clean they're cooked perfectly.

6) Leave to cool in the tins for 10 minutes then remove and allow to cook on a wire rack.

7) Cut out an ear shape from either side of one of the cakes. This will leave you with two ears and a bow tie shape plus one round cake. Position these together on a cake board.

8) Cream together the butter and the icing sugar. Put three tablespoons into a separate bowl and dye with the pink food colouring. Place in a piping bag with a small star nozzle. Put two tablespoons into a third bowl and colour blue and set to one side.

First birthday cake and decoration.

9) Cover the round cake and the two ear shapes in the original butter icing which hasn't been coloured. Use a palette knife to smooth over the tops and sides.

10) Cover the bow tie cake with the blue icing and smooth, then decorate with jelly beans to make a spotted bow tie.

11) Pipe pink stars close together to create the inner ear. Start by piping the outline set in slightly from the outside edge, then fill the inner ears with more piped star shapes.

12) Finally, decorate the bunny rabbit face. Use large white chocolate buttons for eyes, topped with a small chocolate bean. Use a trio of pink chocolate beans for the nose and liquorice laces to make the whiskers and his mouth. Use two small marshmallows for his teeth.

Tips And Recommendations

If you struggle to get a really light and moist sponge, pour some water in the bottom of a large deep roasting tin and place in the bottom of the oven while you're cooking the cakes. This should stop them from drying out.

Cater for those with allergies by switching ingredients. Gluten-free flour and dairy-free butter can be used.

Alternatives

Cute Chocolate Bunny Cake: Who can resist a chocolate bunny? Easily turn your bunny rabbit cake chocolatey by adding just 50g of cocoa powder, and reducing the flour by 50g.

Peter Rabbit Cake: If children are big fans of the bunny with the blue coat try this easy bunny cake.

1) Make the sponges as the above recipe but double the quantities to bake four sponges.

2) Sandwich them together with buttercream made from 300g butter and 600g icing sugar until you have a tall cake and then use the remaining buttercream to do a crumb coat on the top and sides.

3) Carefully cover the top and sides of the cake in white ready-to-roll fondant icing.

4) Roll out blue ready-to-roll fondant icing and wrap around the sides of the cake, fixing with a brush of water and cutting it away at the front to form a coat shape.

5) You can use a knife to gently score the collar shape into the blue icing.

6) From your leftover white fondant icing cut out two ear shapes, and place smaller ear shapes in pink on top.

7) Pinch at one end to shape, and fold one ear down slightly, then set it aside to harden.

8) Use icing gel pens to draw on eyes, a nose, mouth and whiskers on the side.

9) Finally, push toothpicks into the bottom of the ears and then fix to the very top of the cake.

Good To Know

Bunny cakes can be cooked and constructed in under an hour. It should feed around 10 hungry toddlers and children.

Bunny rabbit cake leftovers can be frozen. Wrap in double layers of cling film and a layer of foil. It will stay good in the freezer for eight weeks. Defrost before eating.

This bunny cake should be stored in an air-tight container and will keep fresh for five days.

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Written by Cora Lydon

Bachelor of Arts specializing in Literature

Cora Lydon picture

Cora LydonBachelor of Arts specializing in Literature

With a passion for inspiring her children, Cora is a journalist with a Bachelor's degree in Literature from the University of Suffolk. She is also a children's book author living in Suffolk. She enjoys seeking out creative activities and places for her family to explore, often resulting in messy crafts at the dining table.

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