Easter Bunny Cake Recipe

Easter Bunny Cake Recipe

Easter is almost upon us and what better way to celebrate than with a beautiful big bunny cake that you can share with all the family.

Here is one of our favourite recipes for a basic sponge with an Easter twist.

You can find everything you need including cake tins and pallet knives in our baking department.

Shop materials here:



cake in baking tray circular

Cake Sponge
600g Butter
600g Caster Sugar
10 eggs
3tsp vanilla essence
600g Self Raising Flour
2 tsp baking powder

Buttercream Icing
500g unsalted butter 
1kg icing sugar
2 tsp vanilla essence
Food colouring of your choice

1.5kg white ready to roll icing
500g pink ready to roll icing 
Mini eggs and flower fondants


Preheat the oven to 160C and line a 15cm deep cake pan. 

Mix the sugar and butter together until light and fluffy. Then add in 5 eggs one at a time, mix it into the butter and sugar and then sieve in half of the flour and baking powder. Fold into the mixture and repeat with the remaining eggs and flour. 

Once it has mixed all together into a smooth cake mixture, pour it into the lined cake pan. Bake for one hour until the centre has cooked (test with cake tester to ensure it comes out clean). Then leave the cake until it is completely cool.

To make the buttercream whisk the butter and icing sugar together and add in the vanilla essence to form a light and fluffy mixture. 

Once the cake is cool, cover the whole cake in buttercream. (Split into two if you wish to make a double layer). 

Roll out the ready-to-roll icing to a circle of at least 40cm diameter. Then place it onto the cake and smooth it out downwards before trimming the excess from the sides. 

To make the ears and nose cut out the ready-to-roll icing using both the white and pink. Stick onto the cake using buttercream.

Decorate the bunny with anything you wish to dress it with, Cadbury's Mini Eggs are always a winner in our house!