Best 3 Chocolate Bunny Cake Recipes

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Chocolate bunny cake is a fun and festive treat that is perfect for any occasion. Whether you're celebrating Easter, a birthday, or just want to enjoy a delicious dessert, this cake is sure to please. With its moist chocolate flavor, fluffy frosting, and adorable bunny design, this cake is sure to be a hit with people of all ages. In this article, we will introduce you to the world of chocolate bunny cakes and provide you with a selection of recipes to help you create this delightful treat. We will cover everything from classic chocolate bunny cakes to more creative and unique variations, so you can find the perfect recipe for your next special occasion.

Here are our top 3 tried and tested recipes!

CHOCOLATE COCONUT BUNNY BUTT CAKE RECIPE BY TASTY



Chocolate Coconut Bunny Butt Cake Recipe by Tasty image

Add this adorable cake to your Easter dessert table. Everything about this cake is edible-minus the toothpicks. Cover chocolate cake in homemade vanilla buttercream and shredded coconut, form the paws using cupcakes and marshmallows, and create pawprints and ears with candy melts. Plus, check out our fun hack for making cute edible carrots.

Provided by Betsy Carter

Categories     Desserts

Time 1h30m

Yield 10 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 classic chocolate cake batter
2 sticks unsalted butter, room temperature
1 teaspoon kosher salt
4 cups powdered sugar
1 teaspoon vanilla extract
¼ cup milk
¼ cup pink candy melts
¼ cup white candy melts
3 cups shredded coconut, divided - plus 3 tablespoons
1 teaspoon leaf green gel food coloring
10 orange flavored chewy candies
2 green sour candy ropes
2 large marshmallows
10 easter egg chocolates
1 cake pan, or oven safe bowl (7 in - 17 cm)
1 round flat bottomed cake pan
2 wooden skewers, 5 1/2 in (14 cm)
10 small toothpicks

Steps:

  • Make the chocolate cake and paws: Preheat the oven 325°F (170°C). Grease a 7-inch hemisphere-shaped cake pan or 9-inch deep oven-safe bowl and 5 cups of a 12-cup muffin tin with nonstick spray.
  • Pour the chocolate cake batter into the prepared muffin tins, filling each about ¾ of the way. Bake for 12-15 minutes, until the cupcakes spring back when gently pressed.
  • Fill the prepared cake pan with the remaining batter and set in a flat-bottomed cake pan to stabilize in the oven. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes and cake from the oven and let cool at room temperature for 20-30 minutes, then transfer to the refrigerator to cool completely, at least 1 hour.
  • Make the buttercream: In a large bowl, combine the butter, salt and powdered sugar. Cream with an electric hand mixer on medium speed for 5-7 minutes, until no powdered sugar remains at the bottom of the bowl. Scrape down the sides of the bowl. Beat in the vanilla. Add the milk and continue beating until the buttercream is light and fluffy, another 5 minutes.
  • Make the bunny ears and paw prints: In a small, microwave-safe bowl, combine the pink and white candy melts. Microwave in 30-second intervals until melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
  • Line 2 small baking sheets with parchment paper.
  • Place the skewers vertically at one short end of a prepared baking sheet. Starting at the tops, pipe the melted pink candy over the skewers in the shape of bunny ears, leaving 4-5 inches uncovered at the bottom to stick into the cake. Let sit until dry, about 5 minutes.
  • On the remaining prepared baking sheet, use the candy melts to pipe 4 large circles, about 1 inch in diameter, and 8 small ovals, about ½ inch wide, for the paw prints. Let sit until dry, about 5 minutes. You will not need all of these for assembly, but make extra incase of breaking or improper sizing.
  • Make the grass: In a medium bowl, mix together 1½ cups shredded coconut and the green food coloring until the color is evenly distributed.
  • Make the carrots: Using kitchen shears, cut off the flat ends of the orange candies.
  • Cut the green sour ropes crosswise into ½-inch pieces. Place 2-3 of the green ropes pieces onto the sticky, exposed sides of the orange candies for the carrot tops.
  • Make the bunny tail: Add 3 cupcakes to a medium bowl and crumble finely with your hands. Mix in 1 tablespoon of the buttercream until evenly distributed, then shape the cake mixture into a ball. Transfer to the refrigerator for 1-2 hours to set.
  • After chilling, coat the cake ball in buttercream, then cover with 3 tablespoons of the white shredded coconut. Return to the fridge while you assemble the rest of the cake.
  • Make the feet: Place the remaining 2 cupcakes on a cutting board, with the bottoms facing up. Dab a bit of buttercream on the side of each cupcake and place a marshmallow on top of the buttercream.
  • Cover the cupcakes and marshmallows with a thin coat of buttercream and place in the refrigerator for 30 minutes to set.
  • Remove the feet from the refrigerator and cover with a thicker coat of buttercream, rounding the edges to blend the shape together. They should be narrower at the top and rounder at the bottom. Arrange the pink candy paw prints on the feet, with a round circle on top and the 3 smaller ovals underneath. Return to the refrigerator to set for another 20-30 minutes
  • Assemble the cake: Dollop 1 tablespoon of buttercream on the center of a cake platter. Place the round cake on the center of the platter with the domed side facing up, using the buttercream to keep the cake in place.
  • Spread a thin layer of buttercream all around the cake and cover with the remaining 1 ½ cups white shredded coconut.
  • Place 6 toothpicks in 2 triangle shapes on one side of the cake. Remove the feet from the refrigerator and place them into the toothpicks.
  • Place 4 toothpicks above the feet, then attach the tail to the toothpicks.
  • Spread the coconut grass around the body, then arrange the easter eggs and carrots in the grass.
  • Stick the ears in the front side of the bunny at about a 45° angle, so that they are slightly resting on the cake for support. If the skewers are too long, cut down so the ears cant rest against the cake.
  • Slice and serve.
  • Enjoy!

CHOCOLATE BUNNY BUTT CAKE



Chocolate Bunny Butt Cake image

Is this funny bunny digging in the dirt and raiding the garden of carrots? Hop to it and make this all chocolate bunny butt cake recipe before he gets away! Learn to make this recipe with our how-to.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Dark Chocolate or Devil's Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy Vanilla Frosting
Red food color
1 large marshmallow, cut in half lengthwise
2 cups shredded coconut
2 cups coarsely crushed chocolate wafer cookie crumbs (about 40 cookies)
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper

Steps:

  • Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • Spoon all but 2 tablespoons of the frosting into large bowl. Add red food color to the bowl to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  • Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 470, Carbohydrate 67 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 43 g, TransFat 2 g

CHOCOLATE EASTER BUNNY CAKE



Chocolate Easter Bunny Cake image

This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.

Provided by Brooke Lark

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 14

2 tablespoons cocoa
1 Betty Crocker™ Super Moist™ dark chocolate or devil's food cake mix
3 eggs
1/2 cup butter
1 cup water
1 cup good quality dark chocolate, chopped
3 cups powdered sugar
3 tablespoons light corn syrup
1/4 cup heavy whipping cream
1/4 teaspoon peppermint extract
2 to 3 tablespoons of milk
Bunch fresh mint sprigs
2 large chocolate bunnies, unwrapped
10-12 pastel malted candy eggs

Steps:

  • Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
  • In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
  • Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
  • In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
  • Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.

Nutrition Facts : Calories 460, Carbohydrate 73 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 54 g, TransFat 0 g

Tips:

  • Use a high-quality baking chocolate for the best flavor.
  • Make sure your butter and eggs are at room temperature before you start baking.
  • Do not overmix the batter, as this will result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • For a fun and festive touch, decorate the cake with chocolate bunnies, sprinkles, or other Easter-themed decorations.

Conclusion:

The chocolate bunny cake is a delicious and festive dessert that is perfect for Easter. With its moist and fluffy chocolate cake, creamy chocolate frosting, and adorable chocolate bunny decorations, this cake is sure to be a hit with kids and adults alike. Follow the tips above to make sure your chocolate bunny cake turns out perfect.

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