Miniature Easter Bunny Cakes | Julie Blanner (2024)

This Easter Bunny Cake Recipe is always a crowd pleaser! It’s a classic pound cake recipe that is rich, with incredible texture – served in individual charming bunny shaped cakes.

These miniature Easter bunny cakes are moist, delicious and made with just six staple ingredients!

I tend to gravitate toward desserts that are just as beautiful as they are delicious. This miniature Easter cakes recipe is no exception. Each Easter cake is a rich, traditional pound cake with incredible texture which results in a beautiful slice, every time.

Pound cake works exceptionally well with specialty pans, and we’ll share the cute little bunny bundlet we used to make these, of course. No matter how you make these, I think you’re going to love them!

However you celebrate this season, Easter is widely regarded as a time of fresh new beginnings and joyful spring celebrations. That’s exactly what these sweet little bunnies are celebrating!

Don’t skip these: Check out my simple Easter decorating ideas, the prettiest Easter Flowers and Table Decor and don’t miss my favorite bunny tail Easter cupcakes!

Miniature Easter Bunny Cakes

These miniature cakes are perfect to serve at each place setting. They integrate easily into the table setting. You can see how I used them and learn how to arrange tulips here.

Why You’ll Love this Recipe

• Make Ahead – These little pound cakes are so moist, and they serve just as beautifully on the second day.
• Feeds a Crowd – Perfect for all your spring time gatherings, and to share with friends and family.
• Flexible – This recipe has been adapted from my Easy Pound Cake Recipe using vanilla extract. However, it’s a recipe that is so easy to adapt by substituting vanilla for the extract of your choice. You can make it in a wide variety of pans and shapes, too. The options are endless!

Substitutions and Variations

• Use whatever milk you have on hand.
• Instead of vanilla extract, try one of these options: lemon extract, orange extract, or almond extract.
• Drizzle with Lemon Glaze to take these over the top!
• Or use our classic glaze, orcream cheese glaze.

Tools

• Mixer(You can also mix by hand)
• Measuring Cups + Measuring Spoons
• Bunny Cakelet Pan
• My favorite Baking Sprayfor a clean release

Tips

• Fill no more than 3/4 full to compensate for rise.
• Insert a toothpick in the center. When it comes out clean, it’s done.
• Use the Correct Loaf Pan– Learn more aboutLoaf Pan Sizeshere.
• First, bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly. It doesn’t use a leavening agent like baking powder or baking soda. When you beat the butter until light in color it incorporates air into the butter. This helps it increase in volume.
• Beat the sugar in until it’s light and fluffy. The butter and sugar hold air bubbles which creates a fine texture and leavens the cake.
• Bring eggs to room temperature before you start to provide a really smooth texture to the cake.
• Beat eggs in one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.

Serving Suggestions

• Pound cake is amazing on its own and of course, covered in glaze, but you can also dust it in powdered sugar.
• Berries also make the perfect complement – fresh strawberries, blueberries, raspberries and blackberries.
• Garnish with a bloom.
• Use a little icing to pipe on ears, a bunny tail or a bow tie.
• Use food color to dye coconut green and add jelly beans.

Frequently Asked Questions

How to Store

• Room Temperature– To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
• Refrigerate– Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
• Freeze– Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.

Dietary Considerations

• Nut Free
• Vegetarian

How to Make

1. Prep – Grease cake pan and preheat oven.
2. Combine – In a mixing bowl, beat the butter until light in color. Gradually incorporate sugar and beat until light and fluffy.Add eggs and blend in on low.Alternate adding flour and milk, add vanilla until smooth.
3. Fill – Pour into bread pan and bake as directed.
4. Optional: top with glaze or dust with powdered sugar.