Description
These adorable, individual bundt cakes are shaped like bunnies and bursting with flavor. With a soft, fluffy texture and a drizzle of icing, they make a charming and fun centerpiece for your Easter dessert table.
Ingredients
For the Bunny Bundt Cakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- 1 tablespoon lemon zest (optional, for added flavor)
- 1 tablespoon lemon juice (optional)
- ½ cup sour cream (for extra moisture)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or more, to achieve desired consistency)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice (optional, for extra flavor)
For Decorating:
- 1 cup shredded coconut (for the bunny tails)
- 8–10 edible candy eyes (or mini chocolate chips)
- 8–10 small candies (like pink M&Ms or pink fondant) for the bunny noses
- 1 small tube of black decorating gel (for the bunny whiskers and mouths)
- Pastel sprinkles (optional, for added decoration)
Instructions
Start by preheating your oven to 350°F (175°C). Grease your mini Bundt cake pan with butter or non-stick spray, or lightly flour the pan to ensure the cakes don’t stick.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 2-3 minutes, or until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice (if using), and continue mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Start with a third of the dry ingredients, then add half of the buttermilk, mixing well after each addition. Repeat until all of the ingredients are combined, but be careful not to overmix the batter. This helps the cake stay light and fluffy.
Spoon the batter into the prepared mini Bundt cake pan, filling each cup about ¾ full. Use a spatula to smooth the tops of the batter, ensuring they are even.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes to avoid overbaking, which can make them dry.
Once baked, remove the cakes from the oven and allow them to cool in the pan for 5-10 minutes. Then, carefully turn the cakes out onto a wire rack to cool completely.
While the cakes are cooling, prepare the glaze by combining the powdered sugar, milk, vanilla extract, and lemon juice (if using) in a small bowl. Stir until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach the desired texture.
Once the cakes are completely cool, use a spoon or pastry brush to drizzle the glaze over the top of each mini Bundt cake. The glaze should cover the tops and drip down the sides, adding a glossy, sweet finish. Allow the glaze to set for a few minutes.
Now comes the fun part—decorating the cakes! To create the bunny faces, start by adding two edible candy eyes (or mini chocolate chips) to each cake.
For the bunny noses, use small pink candies (such as M&Ms or fondant) and place one on each cake in the center below the eyes.
Use black decorating gel to pipe whiskers and a little mouth beneath the bunny’s nose. This can be done by simply piping three short lines extending from either side of the nose for the whiskers.
For the bunny tails, lightly press some shredded coconut onto the bottom of each cake. The coconut gives the appearance of fluffy bunny tails, adding texture and a fun visual effect.
You can also sprinkle pastel-colored sprinkles on top for added decoration, if desired.
After decorating the cakes, allow the glaze to set completely before serving. You can place the cakes in the refrigerator for 15-20 minutes to speed up the process. Once the glaze is set and the decorations are secure, the Bunny Bundt Cakes are ready to be served!
- Prep Time: 15 minutes
- Baking Time: 25-30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-15g
- Carbohydrates: 30-35g
- Protein: 2g