Easter bunny cake

This bunny cake is the perfect dessert to complete your Easter feast. A show-stopping table centrepiece, it’s bound to impress.



Note: + cooling, chilling & overnight drying time



  • Red food colouring
  • 200g Coles White Fondant ready-to-roll icing
  • Icing sugar, to dust
  • 2 x 340g Coles Butter Cake Mix
  • 2 Coles Australian Free Range Eggs
  • 120g butter, softened
  • 1 1/3 cups (330ml) milk
  • 200g white chocolate, melted
  • 2 tbs confetti sprinkles
  • 4 x 400g Coles Vanilla Butter Cream
  • Blue and yellow food colouring
  • 2 tbs Coles Dark Choc Chips, melted
  • Coles Icing Mini Flowers, to decorate
  • Coles Bake & Create Bubble Gum Flavoured Sprinkles, to decorate



Line a baking tray with baking paper. Use the red food colouring to tint one-quarter of the white icing pink. Divide the remaining white icing evenly into 2 portions and roll out on a surface dusted with icing sugar to 25cm-wide, 3mm-thick discs. Carefully cut two 20cm x 6cm ear shapes from the icing, reserving excess. Press a bamboo skewer into each ear, pinching the icing around the skewer to enclose. Place on the lined tray skewer-side down. Knead reserved icing and shape to make 2 small rounds to make a nose and two small rounds, flattened slightly, to make paws. Place on the lined tray.


Roll out the pink icing on a surface dusted with icing sugar until 2mm thick. Cut two 15cm x 4cm ear shapes from the icing. Use a little water to attach pink ears to the centre of the white ears and rub gently to smooth. Fold over the point of 1 ear slightly. Knead the remaining pink icing and shape to make 10 small balls. Flatten slightly and attach to the nose and paws. Set aside overnight to dry.


Preheat oven to 180˚C. Grease two 20cm (base measurement) round cake pans and line the base and sides with baking paper. Prepare the cake mix using the eggs, butter and milk following packet directions. Add the white chocolate and beat until combined. Divide the cake mixture evenly among prepared pans.


Bake for 50-55 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely.


Use a large serrated knife to level the top of each cake. Place 1 cake on a serving plate. Combine the confetti sprinkles and one-quarter of the buttercream in a bowl. Spread over the top of the cake. Top with the remaining cake, cut-side down. Spread the top and side of the cake with one-third of the remaining buttercream. Use a large palette knife to smooth the buttercream around the side of the cake.


Divide the remaining buttercream evenly into 3 portions. Tint each portion pink, blue or yellow using the food colouring. Place the blue buttercream in a piping bag fitted with a fluted nozzle. Pipe over the top of the cake. Repeat with the pink and yellow buttercream, using the same piping bag. Push ears into the top of the cake.


Line a baking tray with baking paper. Place the dark chocolate in a clean piping bag with a small plain nozzle. Pipe 2 wavy lines to make eyes. Refrigerate for 5 mins or until set.


Use a little of the remaining icing to attach the nose, paws and eyes onto the side of the cake. Decorate the top of the cake with mini flowers and bubble gum sprinkles.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.