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 Easter Bunny Cake - Gem Bakes

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BakingEasterKids friendlyOne Yummy MummyRecipes

 Easter Bunny Cake

40 mins Cook
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Bring a little Easter magic to your kitchen with this charming Gem Bunny Cake! 🐇 Perfect for baking with the kids, this recipe is all about fun, creativity, and delicious results. With light sponge layers, creamy buttercream, and a sprinkle of Gem Dessiccated coconut, it’s a sweet way to celebrate the season together.

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 Easter Bunny Cake

 Easter Bunny Cake

agnesgempackfoods-ie
prep time
40 mins
cooking time
40 mins
servings
20
total time
80 mins

Equipment

  • 2 x 9-inch round cake tins

  • Mixing bowls (1 large, 1 medium)

  • Wooden spoon

  • Electric hand mixer or stand mixer

  • Measuring spoons

  • Kitchen scale (for accurate measurements)

  • Sieve (for raspberries)

  • Spatula or palette knife (for spreading buttercream)

  • Wire cooling rack

  • Large serving board or tray (for arranging the bunny shape)

  • Spoon

  • Small bowls

Ingredients

  • For the Cake:

  • 400g Gem Self-Raising Flour

  • 2 tsp Gem Baking Powder

  • 400g Unsalted Butter, softened

  • 400g Gem Caster Sugar

  • 6 Large Eggs

  • 2 tsp Vanilla Extract

  • 2 tbsp Milk

  • For the Coconut Buttercream Frosting:

  • 250g Unsalted Butter, softened

  • 500g Gem Icing Sugar

  • 2 tsp Vanilla Extract

  • To Decorate the Bunny:

  • 250g Gem Desiccated Coconut (to cover the bunny)

  • 200g Fresh Raspberries

  • 100g Gem White Chocolate Chips

  • 100g Gem Milk Chocolate Chips

  • 2 Jelly Laces (for the eyes and mouth)

  • 100g Gem Gourmet Dried Apricots

Instructions

1

Bake the Cakes

1. Preheat the oven to 180°C (fan). Grease and line two 9-inch round cake tins.
2. In a large bowl, cream the butter and sugar together using a wooden spoon until light and fluffy.
3. Beat in the eggs, one at a time. Stir in the vanilla extract.
4. Sieve in the flour and baking powder, then fold gently until just combined.
5. Add the milk and mix until smooth.
6. Divide the batter evenly between the two tins.
7. Bake for 35–45 minutes, or until a skewer inserted comes out clean.
8. Let cakes cool completely on a wire rack before shaping.
2

Shape the Bunny

9. Leave one round cake whole — this will be the bunny’s face.
10. From the second cake, cut two long ovals from either side to form the ears.
11. The remaining centre piece becomes the bowtie (use the cake tin edge as a guide to shape it).
12. Arrange the pieces on a large board in a bunny shape.
3

Decorate

13. To make the buttercream, beat the softened butter and Gem icing sugar using an electric hand mixer until smooth. Add vanilla extract and beat until light and fluffy.
14. Cover the entire bunny — face, ears, and bowtie — with the buttercream.
15. For pink Desiccated coconut, press raspberries through a sieve to extract juice, then stir the juice into the desiccated coconut until evenly coloured.
16. Sprinkle the coloured coconut over the bunny to coat.
17. Use jelly laces to form the bunny’s eyes and mouth.
18. Add Gem milk chocolate chips for the nose and decorate the bowtie with Gem dried apricots.
19. Finish with Gem white chocolate chips for the inner ears.

Notes

Enjoy your star baker status!!
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