Best 8 Dumb Bunny Cake Recipes

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Are you looking for a fun and easy dessert to make for your next party or gathering? Look no further than the adorable Dumb Bunny Cake! This delightful treat is not only visually appealing but also incredibly delicious. Made with layers of moist chocolate cake, creamy vanilla frosting, and decorated with adorable bunny faces, this cake is sure to be a hit with people of all ages.

In this article, we will provide you with step-by-step instructions on how to make this delightful dessert, along with variations and additional recipes to elevate your baking experience. Whether you are a seasoned baker or a novice in the kitchen, we have all the tips and tricks you need to create a perfect Dumb Bunny Cake that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on this sweet adventure together!

**Variations and Additional Recipes:**

* **Rainbow Bunny Cake:** Add a touch of whimsy by using different colored cake batters to create a rainbow effect. You can also use different colors of frosting to decorate the bunny faces.

* **Chocolate Chip Bunny Cake:** For a richer flavor, add chocolate chips to the cake batter. You can also sprinkle chocolate chips on top of the frosting before decorating.

* **Bunny Cupcakes:** If you prefer individual servings, bake the cake batter in cupcake pans instead of a cake pan. Decorate each cupcake with a bunny face and enjoy!

* **Bunny Cake Pops:** For a fun and portable treat, make bunny cake pops by rolling cake balls in melted chocolate and decorating them with bunny faces.

* **Bunny Cake Truffles:** Create decadent bunny cake truffles by combining cake crumbs, frosting, and melted chocolate. Roll the mixture into balls and decorate with bunny faces.

No matter which recipe you choose, the Dumb Bunny Cake is sure to be a delightful addition to your dessert table. So, grab your apron, turn up the music, and let's create some sweet memories!

Check out the recipes below so you can choose the best recipe for yourself!

EASTER BUNNY CAKE



Easter Bunny Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 14

6 cups confectioners' sugar
3 sticks (12 ounces) unsalted butter, at room temperature
Pinch fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk
2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)
1 1/4 cups sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo

Steps:

  • For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  • For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
  • Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  • Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
  • Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
  • Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  • Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  • To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
  • Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
  • Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

DUMP CAKES



Dump Cakes image

The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 24 servings (each cake serves 12)

Number Of Ingredients 8

One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
  • For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
  • Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

DUMB BUNNY CAKE



Dumb Bunny Cake image

Make and share this Dumb Bunny Cake recipe from Food.com.

Provided by Janae

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

1/2 cup butter, melted
1 (16 ounce) package cake mix
1 (16 ounce) can fruit filling
1 cup nuts

Steps:

  • Choose a cake mix and fruit filling which are complimentary to each other.
  • In an oblong pan, pour the fruit filling.
  • Sprinkle the dry cake mix over the top and dot with nuts.
  • Cover the layers with the melted butter.
  • Bake at 350° for 40 minutes.

EASTER BUNNY CAKE



Easter Bunny Cake image

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Carrot 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™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
  • Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
  • Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

AUNT MARY'S DELICIOUS BUNNY CAKE



Aunt Mary's Delicious Bunny Cake image

This cake is great to make in character pans such as a Santa Claus, train pan, or bunny mold. Buttercream frosting is great but you can use other frostings if desired. Color your frosting with desired shade of food coloring.

Provided by Dabney

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 4h30m

Yield 10

Number Of Ingredients 15

3 cups all-purpose flour
1 ¾ teaspoons baking powder
1 ¼ teaspoons salt
1 ⅓ cups milk at room temperature
1 ½ teaspoons lemon extract
1 ¼ teaspoons vanilla extract
¾ teaspoon orange extract
1 ⅛ cups unsalted butter at room temperature
2 cups white sugar
4 eggs at room temperature
½ cup vegetable shortening
½ cup butter at room temperature
4 cups confectioners' sugar
2 tablespoons milk at room temperature
1 teaspoon clear vanilla extract

Steps:

  • Place a rack into the lower third of oven.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
  • Sift flour, baking powder, and salt in a bowl.
  • Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
  • Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
  • Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
  • Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
  • Pour batter evenly into prepared cake pan.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
  • Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.
  • Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.
  • Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.

Nutrition Facts : Calories 893.7 calories, Carbohydrate 120.8 g, Cholesterol 156.6 mg, Fat 43.3 g, Fiber 1 g, Protein 7.9 g, SaturatedFat 22.6 g, Sodium 488.2 mg, Sugar 91.1 g

BUNNY BUTT CAKE



Bunny Butt Cake image

Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Yellow or White 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
3 cups shredded coconut
Green food color
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 frosting into large bowl. Add red food color 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. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. 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 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g

BUNNY CAKE



Bunny Cake image

Make a cake for your next celebration that will really wow your guests with this Bunny Cake recipe from My Food and Family! For this Bunny Cake recipe, make a spongy white cake and top it off with tasty candies like licorice, gumdrops and jelly beans.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 16 servings

Number Of Ingredients 4

2 baked 9-inch round white cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
suggested decorations: licorice, gumdrops, jelly beans

Steps:

  • Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in video. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
  • Frost cake with remaining COOL WHIP.
  • Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BUNNY CAKE



Bunny Cake image

Buttercream frosting topped with shredded coconut gives this homemade Easter bunny cake its fur, while tinted buttercream creates the insides of the ears and eyes. Serve for a show-stopping addition to any family-friendly dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 cake

Number Of Ingredients 14

Nonstick cooking spray with flour
1 1/2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
2 recipes Basic Vanilla Buttercream
Pink gel-paste food coloring
1/4 cup sweetened shredded coconut
1/2 cup unsweetened shredded desiccated coconut

Steps:

  • Preheat oven to 350 degrees. Spray an 8-cup bunny-shaped baking pan with cooking spray; set aside. In a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour.
  • Fill prepared pans with batter and smooth with an offset spatula. Bake, rotating pans halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool for 20 minutes. Invert cakes onto rack; let cool completely.
  • Using 1/4 to 1/2 cup buttercream, spread on flat side of each bunny-shaped cake; press flat sides together to adhere. Transfer 1 1/2 cups buttercream to a medium bowl and add enough pink gel food coloring to reach desired shade of pink. Fit a pastry bag with a star tip, such as Ateco #18. Pipe pink buttercream to form ears, eyes, and nose.
  • Transfer remaining buttercream to a clean pastry bag fitted with a star tip, such as Ateco #18. Pipe buttercream over bunny-shaped cake to cover. Press shredded sweetened coconut onto tail to adhere. Sprinkle bunny with finely shredded coconut; serve.

Tips:

  • Use a Bundt pan with a capacity of at least 10 cups to ensure that the cake bakes evenly.
  • Cream the butter and sugar together until light and fluffy to incorporate plenty of air and create a smooth, even batter.
  • Gradually add the eggs one at a time, beating well after each addition to prevent the batter from curdling.
  • Sift the flour, baking powder, and salt together before adding them to the batter to ensure even distribution and avoid lumps.
  • Add the dry ingredients to the wet ingredients in three additions, alternating with milk, and beginning and ending with the dry ingredients to prevent over-beating and a tough cake.
  • Bake the cake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely in the pan before inverting it onto a wire rack to prevent it from breaking.
  • For a smooth and even frosting, beat the butter until light and fluffy, then gradually add the confectioners' sugar, milk, and vanilla extract.
  • Spread the frosting over the cooled cake, starting with a thin layer to seal in any crumbs, then adding a thicker layer for decoration.
  • Decorate the cake with sprinkles, chopped nuts, or other desired toppings before the frosting sets.

Conclusion:

The Dumb Bunny Cake is a delightful and versatile dessert that is perfect for any occasion. Its moist and fluffy texture, sweet and creamy frosting, and charming bunny design make it a favorite among bakers and cake lovers alike. With a few simple tips and tricks, you can easily create a stunning and delicious Dumb Bunny Cake that will impress your friends and family. So gather your ingredients, preheat your oven, and let's get baking!

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