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Surprise Easter Bunny Cake

Name: Surprise Easter Bunny Cake
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Ingredients: 1 box Blue Velvet (or flavor of your choice Cake Mix); 2 boxes Lemon (or flavor of your choice Cake Mix); Eggs (oil, and water according to package directions); 1 package Vanilla Cake Frosting; 1 package - 24 oz. pink Fondant (or color of your choice)

By Jas on Mar 1, 2016 · Modified: Jun 26, 2020 · This post may contain affiliate links that will share small commission but won’t change your price · This blog generates income via ads · Please read our disclosure.

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Cook Time 2 hours 10 minutes

Need an Easter Bunny Cake to surprise your kids and family with? This one has a cute little bunny surprise inside and tastes amazing at the same time!

No matter how great my Easter dessert turns out I never make the same one twice. I just love to surprise my granddaughters with a different one each year.

There’s no greater satisfaction than to see their little faces smile and their eyes open wide in wonder. Such was the case last year with this surprise Easter bunny cake.

I got inspiration from a YouTube video on how to make a rainbow tie-dye surprise cake and I made some adjustments. I don’t have step by step photos simply because I truly believed I could get away with only one lemon cake box, but I couldn’t.

The poor bunny ears were left exposed and I had to run to the store to buy one more, as suggested in the recipe. In the midst of all that I had no time, or desire quite honestly, to take photos.

The instructions are pretty straightforward and the video does help with the visuals, so I hope you’ll give this surprise Easter bunny cake a try. The surprise shape and the colors could be anything your heart desires. Do make ahead.

How to Make Surprise Easter Bunny Cake:

Preheat oven to 350 degrees Fahrenheit.
Make blue velvet cake batter, according to package directions. Bake in a 9x13 baking pan for 30 minutes or follow package directions. Cool the cake in the pan completely. Remove it from the pan and level the top using a serrated knife. Lay the cake on a baking sheet and place it in the freezer for at least 30 minutes. Using a bunny cookie cutter, or shape of your choice, cut the bunnies out of the cake.
Line a large loaf pan with non-stick aluminum foil leaving the sides longer than the pan (handles). My loaf pan was 9x5-inch and I left those "handles" really long. I also had to occasionally press them to keep the shape of the cake even. I'd strongly suggest you find at least a 12" loaf pan. A disposable foil pan would work fine. Grease and dust with flour.
In a large bowl, combine both of the lemon cake mixes according to package directions. Pour a thin layer of cake mix into the loaf pan. Bake for 5-10 minutes or just enough to firm up so it can keep the bunnies from sinking to the bottom of the pan.
Pour about a cup of the batter down the center of the cake.
Line the bunnies on the top in a single row. Pour the remaining batter gently over bunnies. Smooth the batter.
Bake for 70-90 minutes, rotating pan 180 degrees after 40 minutes until a skewer or cake tester inserted into the center of the cake comes out clean.
Cool the cake in the pan for 15 minutes. Using foil handles, lift the cake out of the pan and place it on a wire rack to cool completely. With a serrated knife cut off the dome of the cake and some of the sides, if you want a more even look. Apply frosting on the top and sides of the cake.
Roll out fondant to 24x15-inches. Cover cake with fondant and trim off the excess. With scissors, cut off the corners and press together. Decorate the cake as you desire. Keep refrigerated.

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