Organic Easter Bunny Cake
This Organic Easter Bunny Cake is a simple chocolate and vanilla semi naked cake with a chocolate bunny on top with chocolate eggs. This simple Easter cake is easy to make and just festive to also be chic.
If you're looking for more Easter recipes be sure to check out some of my other favorites like Easter Egg Thumbprint Cookies, Easter Banana Blondies, Sourdough Carrot Snack Cake, Organic Sugar Cookie Bars With Frosting, Chocolate Peanut Butter Eggs With Bone Broth, or Best Carrot Cake Recipes.
A Quick Look At The Recipe
- Recipe Name: Organic Easter Bunny Cake
- Ready In: 1 hour 50 minutes
- Makes: 3 layer 6-inch cake
- Main Ingredients: salted butter, cane sugar, Dutch cocoa powder, powdered sugar
- Flavor Profile: rich chocolate cake with creamy vanilla frosting
- Dietary Info: gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: Easy and festive without artificial colors!
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Why You'll Love This Recipe
- Easy AF: I love this Easer cake because it's so easy! There is literally no “decorating” involved, just make a cake and plop an organic chocolate bunny on top.
- Kids Love It: Your kids will love this fun and festive organic cake for Easter. Though, they may fight over who gets the chocolate bunny!
- Organically Festive: This Easy Bunny Cake is festive while also being completely organic. It can be challenging during holidays to use only organic or plant based ingredients because everything has artificial colors. But, this cake is a simple recipe that you can feel good about baking and sharing! Check out Best Easter Decorating Ingredients Without Artificial Colors for more ways to decorate naturally this Easter.
Ingredients
- Butter: I use organic salted butter for the frosting. You can read more about my butter testing for cakes in Best Salted Butter for Baking.
- Heavy Whipping Cream: I also use organic heavy whipping cream in this organic cake as it brings more moisture to this chocolate cake.
- Cake Flour: Using cake flour ensures this cake is light and fluffy. I use Homemade Organic Cake Flour, but store bought also works.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate cake.
- Baking Powder: Make sure to use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Chocolate Bunny: I top this organic cake with Lake Champlain Organic Sea Salt Milk Chocolate Bunny. You could also use a plain milk chocolate organic bunny too.
- Chocolate Eggs: I use Lake Champlain Organic Assorted Chocolate Eggs.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- If you want to make this larger, you can double the recipe and use 9-inch cake pans. You'll need to add a few extra minutes on the baking time as well, be sure to test cakes are done.
- Be sure to let the cakes cool completely before frosting.
- You can also use any cake recipe, if you want a different flavor, and just add the bunny and eggs on top.
- Gluten Free — Replace the cake flour with 127 grams (¾ cup plus 1 tablespoon) gluten free flour blend, I used Namaste Organic Perfect Floru Blend for testing.
- High Altitude — Bake at 350°F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean.
How to Make Organic Easter Bunny Cake
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In a large mixing bowl add the canola oil, cane sugar, heavy cream, almond extract and eggs. Mix on low using a hand mixer until combined.
- Add the cake flour, Dutch cocoa powder, baking powder, and salt.
- Mix on low until combined into a smooth cake batter.
- Transfer the batter to the prepared baking pans, each will weigh about 250 grams.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again until cohesive.
- Add a small dollop of frosting onto your cake spinner (or cake round if using). Place the first cake layer bottom side down. Spread about one-third of the frosting on top evenly.
- Top with the second cake layer, bottom side up and add another one-third of the frosting and spread it out evenly.
- Top with the last cake layer, bottom side up. Add a small amount of frosting on top to crumb coat the top.
- Add the remaining frosting into a piping bag. Pipe frosting around the cake to add extra into the frosting layers. Then, add the remaining frosting on top.
- Using a bench scraper, scrape the frosting off the cake for a semi-naked cake look. Smooth the top of the cake using a cake spatula. Add the chocolate bunny on top (you can add some frosting to the bottom of the bunny to help it stick).
- Add some coconut around the bunny and place the chocolate eggs on top. You can leave some wrapped or unwrap them as well.
Organic Easter Bunny Cake FAQ's
A semi-naked cake is a cake that is partially frosted on the sides to reveal some cake and some frosting.
Yes! This is a very easy Easter cake to decorate as we're just adding a chocolate bunny and eggs on top of a cake. It's super festive with minimal effort!
Yes, you can use any cake recipe you like and just add the bunny and eggs on top!
I use Lake Champlain Organic Chocolate Bunny (they have different varieties as you can see here) along with their organic chocolate eggs.
You can just organic chocolate eggs. You can also top it with homemade chocolate eggs like Chocolate Peanut Butter Eggs With Bone Broth or Dark Chocolate Coconut Almond Butter Eggs.
Yes, if you make this ahead of time be sure to store it in a cake dome because it's a naked style cake so the sides are exposed and it can dry out. You may have to leave the bunny off until the next day as it may not fit in the dome with the bunny.
You do need to store a semi-naked cake in a cake dome so it doesn't dry out because the cake layers are exposed.
More Easter Dessert Recipes
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Organic Easy Bunny Cake
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
- Cake Turntable
- Cake Spatula
Ingredients
Batter
- ½ cup canola oil
- 226 grams cane sugar
- ½ cup heavy whipping cream
- 1 teaspoon almond extract
- 2 large eggs
- 197 grams cake flour
- 43 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 170 grams salted butter (softened)
- 340 grams powdered sugar (sifted)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Topping
- unsweetened fine shredded coconut
- Lake Champlain Organic Chocolate Buny
- Lake Champlain Organic Assorted Chocolate Eggs
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In a large mixing bowl add the canola oil, cane sugar, heavy cream, almond extract and eggs. Mix on low using a hand mixer until combined.
- Add the cake flour, Dutch cocoa powder, baking powder, and salt.
- Mix on low until combined into a smooth cake batter.
- Transfer the batter to the prepared baking pans, each will weigh about 250 grams.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again until cohesive.
- Add a small dollop of frosting onto your cake spinner (or cake round if using). Place the first cake layer bottom side down. Spread about one-third of the frosting on top evenly.
- Top with the second cake layer, bottom side up and add another one-third of the frosting and spread it out evenly.
- Top with the last cake layer, bottom side up. Add a small amount of frosting on top to crumb coat the top.
- Add the remaining frosting into a piping bag. Pipe frosting around the cake to add extra into the frosting layers. Then, add the remaining frosting on top.
- Using a bench scraper, scrape the frosting off the cake for a semi-naked cake look. Smooth the top of the cake using a cake spatula.
- Add the chocolate bunny on top (you can add some frosting to the bottom of the bunny to help it stick).
- Add some coconut around the bunny and place the chocolate eggs on top. You can leave some wrapped or unwrap them as well.
Notes
- Always use a digital food scale for the best results.
- If you want to make this larger, you can double the recipe and use 9-inch cake pans. You'll need to add a few extra minutes on the baking time as well, be sure to test cakes are done.
- Be sure to let the cakes cool completely before frosting.
- You can also use any cake recipe, if you want a different flavor, and just add the bunny and eggs on top.
- Gluten Free — Replace the cake flour with 127 grams (¾ cup plus 1 tablespoon) gluten free flour blend, I used Namaste Organic Perfect Flour Blend for testing.
- High Altitude — Bake at 350°F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean.
Nutrition
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Love using a chocolate bunny on top of this delicious chocolate cake!
This is one of those cakes that you make to impress other people, but you end up sneaking bite after bite until you’ve eaten the entire thing yourself! Sneaky good!! Perfectly moist but not too heavy. A new staple for me!!!