Description
Adorable bunny bundt cakes bring Easter magic to dessert tables with whimsical charm. Chocolate-glazed bunnies delight children and adults alike, offering a playful sweet treat perfect for spring celebrations.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups (360 ml) all-purpose flour
- 2 large eggs
- ½ cup (115 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 ml) whole milk
Leavening and Seasoning:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
Frosting and Decoration:
- 1 cup (230 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Pink sanding sugar or pink food coloring
- Large marshmallows
- Mini chocolate chips or candy eyes
- Pink jellybeans or M&Ms
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a mini Bundt cake pan with grease to prevent sticking.
- Create a dry ingredient mixture by whisking flour, baking powder, and salt together in a medium mixing bowl until well combined.
- In a separate large bowl, cream butter and sugar using an electric mixer, whipping until the mixture becomes light and airy, which typically takes approximately 2 minutes.
- Incorporate eggs into the butter mixture one at a time, ensuring thorough blending after each addition. Gently stir in vanilla extract to enhance the flavor profile.
- Gradually integrate the dry flour mixture and milk into the wet ingredients, alternating between the two. Begin and conclude with flour, mixing until the batter reaches a smooth, uniform consistency.
- Carefully distribute the batter into the prepared mini Bundt pans, filling each cavity approximately three-quarters full to allow room for rising.
- Transfer the pan to the preheated oven and bake for 15-18 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
- Allow the cakes to rest in the pan for 5 minutes, then gently remove and place on a wire cooling rack to cool completely.
- Prepare the frosting by combining butter, powdered sugar, milk, and vanilla extract, blending until the mixture becomes smooth and fluffy.
- Once cooled, generously coat each mini Bundt cake with the prepared frosting, ensuring complete coverage.
- Create a furry texture by pressing shredded coconut over the frosted surface of each cake.
- Fashion bunny ears by cutting marshmallows diagonally and dipping the cut sides in pink sanding sugar or applying pink food coloring to the inner ear sections.
- Add playful facial features by positioning mini chocolate chips as eyes and a pink jellybean or M&M as the nose.
- Arrange the decorated Easter Bunny Bundt Cakes on a serving platter and delight in your adorable and delicious creation.
Notes
- Customize cake mix by swapping whole milk with almond or oat milk for dairy-free options, ensuring a moist and tender texture for those with dietary restrictions.
- Prevent cake sticking by thoroughly greasing the mini Bundt pan with butter and dusting with flour, or using non-stick baking spray for effortless cake removal.
- Create vibrant, natural coloring for bunny ears by using crushed freeze-dried strawberries instead of artificial pink sanding sugar, adding a subtle fruity flavor and healthier alternative.
- Experiment with decorative variations by using different candies like candy-coated sunflower seeds for eyes or white chocolate chips for a more delicate bunny design, allowing creative personal touches.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg