Organic Easter Bunny Cake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 my Easter Egg Thumbprint Cookies, Sourdough Carrot Snack Cake, or my Easter Cheeseboard.
Table of Contents
If you are not keen on spending tons of time decorating (like me) but are looking for something festive for your Easter buffet, then this Organic Easter Bunny Cake is it! This simple easter cake is just a classic chocolate organic cake frosted with vanilla buttercream in a semi naked cake style. (Learn more about this style of naked cake in How to Make a Naked Cake.) And it's topped with a chocolate bunny and eggs!
I love this Organic Easter Bunny Cake because it's so simple, yet it will definitely be show stopper at your Easter gathering! I use the Lake Champlain Organic Sea Salt Milk Chocolate Bunny along with their Organic Assorted Chocolate Eggs. Their Easter chocolate is some of my faves! Find more organic Easter candy in my article Best Organic Easter Candy.
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!
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use your favorite.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs.
- Milk: Always use whole milk for the best flavor.
- Heavy Whipping Cream: I also use Organic Valley Heavy Whipping Cream in this organic cake as it brings more moisture to this chocolate cake.
- Sour Cream: I use Organic Valley Sour Cream, this brings moisture and a little tang to this organic cake and gives it a great texture!
- Cake Flour: Using cake flour ensures this cake is light and fluffy.
- 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.
- Salt: Use fine sea salt.
- Powdered Sugar: Be sure to sift powdered sugar so you have smooth and creamy frosting.
- Coconut: I use organic unsweetened fine shredded coconut for a little decoration on top of the cake.
- Chocolate Bunny: I top this organic cake with Lake Champlain Organic Sea Salt Milk Chocolate Bunny.
- Chocolate Eggs: I use Lake Champlain Organic Assorted Chocolate Eggs.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you want to use. ahand mixer, you can do that too.
- Cake Pans: You'll need three 6-inch cake pans.
- Parchment Paper: I always use nontoxic parchment paper cake rounds to ensure th ecake comes out easily.
- Cake Turntable: You'll need a cake turntable to frost this organic cake.
- Cake Spatula: I use a cake spatula for finishing the cake.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, heavy whipping cream, and sour cream. Mix on low, scrape down the sides of the bowl so the sugar does not stick. Mix again to combine, it should look like cottage cheese.
In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until you have a smooth cake batter. Scrape down the sides of the bowl again, as needed. Transfer batter evenly into each cake pan, about 226 grams each.
Step 3
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow cake to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
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.
Step 5
On a cake stand or spinner, crumb coat the cake for a naked style look. Reserve a small amount of frosting to stick on the bunny. I also left frosting on the edges on top to hold in the bunny and eggs.
Step 6
To decorate: Add a small dollop of frosting to the bottom of the bunny and stick in the middle of the cake. Add fine shredded coconut around the sides, and decorate with eggs. You can leave the eggs in the wrappers for a colorful look, or remove the wrappers for a chocolate look.
FAQ's
Yes, you can use any cake recipe you like and just add the bunny and eggs on top!
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.
Craving More?
Organic Easy Bunny Cake
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- ¼ cup sour cream (room temperature)
- 127 grams cake flour
- 43 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, heavy whipping cream, and sour cream. Mix on low, scrape down the sides of the bowl so the sugar does not stick. Mix again to combine, it should look like cottage cheese.
- In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until you have a smooth cake batter. Scrape down the sides of the bowl again, as needed.
- Transfer batter evenly into each cake pan, about 226 grams each.
- Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow cake 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.
- On a cake stand or spinner, crumb coat the cake for a naked style look. Reserve a small amount of frosting to stick on the bunny. I also left frosting on the edges on top to hold in the bunny and eggs.
- To decorate: Add a small dollop of frosting to the bottom of the bunny and stick in the middle of the cake. Add fine shredded coconut around the sides, and decorate with eggs. You can leave the eggs in the wrappers for a colorful look, or remove the wrappers for a chocolate look.
Notes
Nutrition
Join Our Organic Community
Leave a Comment