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Celebrate Easter with a vibrant twist on a classic dessert, making a Confetti Easter Bunny Cake combines the joy of Easter with the fun of colorful baking.
As an experienced baker, I’ve found that confetti cake brings a smile to everyone’s face, as it’s reminiscent of childhood parties and celebrations.
Steps to Bake and Decorate
- Prepare the Confetti Cake Batter: Mix your vanilla cake ingredients as per the recipe and fold in a generous amount of rainbow sprinkles.
- Bake the Cake: Pour the batter into prepared pans and bake. Once done, allow to cool completely.
- Make the Frosting: Prepare your cookie butter frosting, ensuring it’s smooth and spreadable
- Assemble the Cake: Apply a crumb coat of frosting.
Confetti Easter Bunny Cake
Equipment
- 3 6 inch round cake pans
- 3 Mixing Bowls
- 1 Electric Mixer
- 1 Spatula
- 5 18" Piping Bags
- Piping Tips ( Wilton 1M, 32, 67,21)
- 2 10 inch Cake Board
- 1 6 inch Cake Board
- Cake Turntable
- Offset Spatula
- Bench Scraper
- Serrated Knife or Cake Leveler
- Amazon Bunny Cake Topper Kit with Ear, Feet, Eyes & Nose
Ingredients
- Cake: Use your favorite vanilla cake mix and add rainbow sprinkles to the batter to create the confetti effect.
- Frosting: Biscoff Creamy Cookie butter, heavy cream, powdered sugar, salted butter, vanilla extract.
- Decorations: Amazon Kit containing eyes, nose, ears and feet. (Not Edible)
- 2 1/2 cups Flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp of cornstarch
- 1 tbsp salt
- 1/2 cup unsalted butter 1 stick
- 4 oz vanilla yogurt
- 1 tbsp vanilla extract
- 3 cups buttermilk room temperature
- 3/4 cup vegetable oil
- 1/2 cup of sprinkles
Instructions
- Preheat oven to 350°F. Grease and line round pans. Mix together all dry ingredients (flour, baking powder, baking soda and cornstarch, sugar, and salt) in a stand mixer with a paddle until fully combined.
- Melt butter and slowly add into the dry mix, on low speed. Continue to mix until no butter remains, and the mixture becomes crumbly. Pour in eggs, one at a time and mix on low until incorporated.
- Mix in oil, yogurt and buttermilk in two installments, on low speed. Add in vanilla and mix at low speed until everything is fully incorporated.
- Scrape down the sides of the bowl with a spatula, then beat on medium high for an additional 20-30 seconds.
- Add sprinkles to your batter and incorporate into the batter evenly.
- Evenly divide that batter between the three round cake pans. If you only have two cake pans pour cake mixture into coated cakes pans and bake your cakes in batches.
- Bake for 35-40 minutes, or until a skewer comes out clean.
- Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Place cake layers on wire rack to finish cooling.
- Tip: For a moist and tender cake, avoid overmixing the batter and don't overbake the layers.
Video
Confetti Easter Bunny Cake Step-by-Step Guide
Step 1 Prepare the Confetti Cake Batter
Blend your vanilla cake ingredients following the recipe’s directions, then fold in rainbow sprinkles to achieve the confetti effect.
Step 2 Bake Your Cake
Pour the batter into greased cake pans and bake as directed. Allow the cakes to cool completely after baking.
Step 3 Make the Cookie Butter Frosting
Ingredients
- 1 cup salted butter ( 2 sticks)
- ½ cup biscoff creamy cookie butter
- 1 tsp vanilla extract
- 3 ½ cups of powdered sugar
- ¼ cup heavy cream
Beat butter on medium until smooth and in melted cookie butter spread and vanilla extract, whip until combined for about 1-2 minutes. Slowly, add in powdered sugar, the mixture will become thick. Continue to mix while adding in one teaspoon of the heavy cream at a time until the frosting is smooth. Stir frosting with your hand until super smooth. Be sure to cover frosting with plastic wrap to prevent crusting or crystallization.
Step 4 Assemble the Confetti Easter Bunny Cake
- Level and stack the layers: Use a serrated knife or a cake leveler to trim the tops of the cooled cake layers, creating a flat surface. Place your 10-inch cake drum on top of your turntable and add your 6-inch cake board on top of the cake drum. Use some of your buttercream to secure the cake board to the cake drum.
- Before adding the first layer of cake to the 6-inch cake board, spread a small amount of buttercream frosting to the middle of the cake board and add your first layer of cake. This will help you attach the bottom cake to the board, so it doesn’t move around.
- Using your piping bag add confetti buttercream to your piping bag. You are going to first add a buttercream border around the top edge of the first layer and add your cookie butter frosting to the middle. Spread evenly over the first layer of cake.
- Repeat this process until you have stacked 2 cake layers on top of each other, for the last layer you are going to put the serrated cake layer facing down and start smoothing out the sides to get rid of any excess frosting. At the end, you will have all three layers of cake on top of each other. Place in the fridge for 60 minutes until firm.
Buttercream
Ingredients
- 7 stick salted butter, room temperature salted butter
- 4 cups 32 oz of powdered sugar (1lb bag)
- 2 cups 8 oz pasteurized egg whites room temperature
- 1 tbsp heavy cream
- 3 tsp vanilla extract
Instructions
- While your cakes are cooling, you can work on preparing the frosting. You can also prepare your frosting overnight.
- Using your whisk attachment, add room temperature eggs and powdered sugar into your standing mixer bowl on high for 7-15 minutes, until smooth creating a meringue. You may need to do this in two patches as you are making a large amount of frosting for this cake.
- While the meringue is mixing add in your vanilla extract.
- Slowly add in your butter and whip well until it is fully incorporated and fluffy for 10 minutes.
- Once fully mixed, switch to your paddle and mix on low for about 15 minutes, add your heavy cream at this time. Mix until the buttercream is velvety and smooth.
- Tip: If you want the buttercream to match, set aside some of the butter to be used for filling and add sprinkles to your buttercream and incorporate it evenly into the buttercream.
Step 5 Decorate Your Confetti Easter Bunny Cake
For this cake we made a floral pattern on the top of the cake to look like a floral headband, we colored the buttercream using Americolor food color gel electric pink and Wilton pink for a vibrant shade of pink. To pipe the rose floral headband we placed the piping tip into the piping bag.
Piped rosettes (1M tip):
Position the piping tip where you want the center of the first rose to be. Pipe the center, then move the tip in a counter-clockwise spiral around the center. Release pressure on the piping bag, then pull the tip away. Keep repeating this method until you have covered the top of the cake.
Add even pressure and when it comes to the end of each rose, ease up on how much pressure is applied to the piping bag; you want the tip of the rosettes to flow into the circle and not come up into a firm point. Make sure there’s enough frosting in the piping bag before each rosette is ending. The ending of the rosette should overlap with the new one.
You can also use the Wilton decorating tips 32 and 21 to make additional floral and star designs as well as the decorating tip 67 to create leaf foliage to complement the piped floral rose design.
Tip: Use a different color for each decorating tip so it pops against the rosette design.
Next, use the Amazon Bunny Cake Topper and place the ears on top of the cake and the eyes and nose in the middle. Lastly, place the feet on the bottom of the cake in line with the eyes.
Tips for a Success
Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to mix more thoroughly, resulting in a uniform batter.
Fold in Sprinkles Last: Add rainbow sprinkles to the batter last to prevent colors from bleeding.
Don’t Overmix: Mix just until the ingredients are combined to keep the cake light and fluffy.
Cool Cakes Completely: Before frosting, ensure cakes are completely cooled to prevent the frosting from melting.
Apply a Crumb Coat: A thin layer of frosting before the final coat keeps crumbs out of your frosting.
Decorate Creatively: Use a variety of colors and sizes of sprinkles on top for an extra festive look. Using the Bunny Cake topper allows for an easy option if you are in a hurry or just not that creative! To make it even easier if you don’t have time to bake you can apply this topper to an already purchased plain white cake and ask them to add floral designs to the top and then add the cake topper it works just as great.
Common Mistakes to Avoid
Rushing the Cooling Process: Let the cakes cool completely to prevent the frosting from melting.
Overmixing the Batter: Mix just until the ingredients are combined to keep the cake tender.
Skipping the Crumb Coat: This step is essential for a clean, professional look.
FAQs
Yes, the cake layers can be baked ahead and frozen.
Keep it in a cool place or refrigerate if your climate is warm.
Conclusion
This Confetti Easter Bunny Cake is sure to be the centerpiece of your Easter celebration. The colorful specks of confetti make each slice of the cake a festive surprise, adding an extra layer of fun to the holiday festivities.
For additional festive Easter inspiration, consider exploring my guide on crafting Easter Cupcakes.
I hope this guide inspires you to create your own Easter Bunny Cake and perhaps even a few memories along the way. Happy Caking!
I am truly driven by what I create and bring the knowledge of what I have learned throughout the years to help other bakers turn a hobby into a new venture. I hope you find this blog warm and inviting as my goal is to fill it with delicious treats and awesome recipes.
