Easter Bunny Bundt Cake: A Fun And Festive Recipe For The Holiday

Spring is in the air, and Easter is just around the corner. It’s the perfect time to bake a fun and festive Easter Bunny Bundt Cake that everyone will love. Whether you’re hosting an Easter gathering or just want to add some whimsy to your dessert table, this cake is sure to impress. Plus, it’s easy to make and can be customized to your liking.

Recipe 1: Classic Easter Bunny Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup shredded coconut
• 1 cup powdered sugar
• 2-3 tablespoons milk
• Pink food coloring
• Black decorating gel

Instructions:

1. Preheat the oven to 350°F. Grease and flour a bunny-shaped bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the shredded coconut.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar, milk, and pink food coloring until smooth. Drizzle the glaze over the cooled cake.
8. Using the black decorating gel, pipe on the bunny’s eyes, nose, and mouth.
9. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 200mg
Total Carbohydrates: 49g
Dietary Fiber: 1g
Sugars: 35g
Protein: 4g

Cooking Time:

50-60 minutes

Equipment:

• Bunny-shaped bundt pan
• Mixing bowls
• Mixing spoon
• Wire rack
• Small bowl for glaze
• Piping bag or zip-top bag for decorating gel

Serving Suggestions:

This cake is perfect for Easter gatherings, but can be enjoyed any time of year. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Variations:

Feel free to customize this recipe to your liking. You can add chopped nuts or dried fruit to the batter, or use a different flavor of extract for a unique twist. You can also switch up the colors of the glaze and decorating gel to match your party theme or personal preference.

Substitutions:

If you don’t have shredded coconut on hand, you can leave it out or substitute with chopped nuts or dried fruit. You can also use almond or coconut milk instead of cow’s milk for a dairy-free version of the cake.

Storage:

This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months.

Tips:

• Make sure to grease and flour the bundt pan well to prevent the cake from sticking.
• Let the cake cool completely before adding the glaze and decorating gel.
• If you’re having trouble piping on the bunny’s features, you can use a toothpick to draw them on first and then trace over them with the decorating gel.

Frequently Asked Questions:

• Can I use a regular bundt pan instead of a bunny-shaped one?

Yes, you can use any shape of bundt pan for this recipe. Just be sure to adjust the baking time accordingly.

• Can I make this cake ahead of time?

Yes, you can make the cake up to a day in advance and store it in an airtight container at room temperature. Add the glaze and decorating gel just before serving.

• Can I use food coloring gel instead of liquid food coloring?

Yes, you can use either type of food coloring. Just be sure to add it gradually until you reach your desired color.

Recipe 2: Carrot Cake Easter Bunny Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/2 cup shredded coconut
• 1 cup powdered sugar
• 2-3 tablespoons milk
• Green food coloring
• Black decorating gel

Instructions:

1. Preheat the oven to 350°F. Grease and flour a bunny-shaped bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, stirring until just combined. Fold in the grated carrots, chopped walnuts, raisins, and shredded coconut.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar, milk, and green food coloring until smooth. Drizzle the glaze over the cooled cake.
8. Using the black decorating gel, pipe on the bunny’s eyes, nose, and mouth.
9. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 380
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 200mg
Total Carbohydrates: 56g
Dietary Fiber: 2g
Sugars: 38g
Protein: 4g

Cooking Time:

50-60 minutes

Equipment:

• Bunny-shaped bundt pan
• Mixing bowls
• Mixing spoon
• Wire rack
• Small bowl for glaze
• Piping bag or zip-top bag for decorating gel

Serving Suggestions:

This cake is perfect for Easter gatherings, but can be enjoyed any time of year. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Variations: