Easter bunny cake

Easter bunny cake

1 h
This cheerful Easter bunny cake features zesty lemon and sweet marzipan complemented by a creamy vanilla and white chocolate frosting. It makes for a perfect centrepiece for an Easter celebration, with its charming bunny design embracing the spirit of the season.


  • Preheat the oven to 175°C (conventional oven).
  • Whisk butter, sugar, and vanilla sugar until light and fluffy.
  • Fold in marzipan, almond flour, wheat flour, and salt.
  • Add eggs one at a time, whisking between each one. Stir in lemon zest.
  • Spread the batter into a small roasting pan (approx. 25 x 40 cm) lined with baking paper.
  • Bake for 40-45 minutes. Use a skewer to check if the cake is baked through. Allow to cool.
  • Cut the cake into the shape of a bunny's head with long ears. You can use a printout template from the internet.
  • Melt chocolate and allow it to cool slightly.
  • Whisk butter and icing sugar with an electric mixer until light and fluffy. Add the cooled chocolate.
  • Add cream cheese and vanilla and whisk briefly until the frosting is smooth and without lumps.
  • Transfer the frosting to a piping bag fitted with a small star nozzle. Pipe small peaks so they cover the entire cake.
  • Roll out the black fondant between two pieces of plastic (for example, a freezer bag) and cut out two eyes and a mouth.
  • Roll out the pink fondant and cut out two ears and a nose.
  • Arrange the decorations on the cake and store it in the fridge until ready to serve.

It can be tricky to grate marzipan. If you have trouble with it, put the marzipan in the fridge for about 30 minutes to let it firm up. This makes it much easier to grate.


For a clean cut of the bunny shape, let the cake cool completely. If it is even slightly warm, it might crumble when you cut it. In addition, it should be cold when you top it with the frosting so this does not melt or soften.


Instead of decorating the cake with all the small peaks of frosting, you can spread the frosting smoothly over the cake with a palette knife or the back of a spoon. You will not get all the 3D-like details, but it will still be beautiful and hold the fondant decorations well.


Soft butter or spreadable
400 g
450 g
Vanilla sugar
2½ tsp
Marzipan, coarsely grated
500 g
Almond flour
250 g
Wheat flour
125 g
1½ tsp
White chocolate
115 g
Soft butter
200 g
Icing sugar
200 g
Cream cheese
150 g
Vanilla paste or vanilla essence
1 tsp
Black and pink fondant

Make a cute Easter bunny cake – sure to make everyone smile

Celebrate Easter with a beautiful bunny-shaped dessert that is as tasty as it is adorable. Our Easter bunny cake is guaranteed to bring joy and smiles to your holiday table with its decorative frosting and fondant work. It is perfect for an Easter dessert table, adding a playful touch and good flavour.

Enjoy a moist cake with marzipan and vanilla

This recipe offers a moist cake with a delicious depth of flavour in every bite. It contains a sumptuous blend of nutty marzipan and sweet vanilla. The rich almond essence of marzipan melds seamlessly with the sweet, aromatic vanilla notes, creating a luxurious flavour experience.

Refreshing notes from lemon zest

The sweet, nutty flavour in the cake is balanced by freshly grated lemon zest. The tangy addition infuses the cake with a burst of citrus that cuts through the richness and adds a refreshing aroma. Its bright flavour enhances the overall flavour profile of the cake and creates a perfectly balanced eating experience. Perfect for spring and Easter celebrations, lemon zest ensures your cake is light, refreshing, and irresistibly fragrant. Perhaps you also want to try some of our other zesty recipes, for example, these easy lemon muffins, this delicious lemon mousse cake, or this classic lemon meringue pie.

Use cream cheese frosting and fondant to conjure up an Easter bunny

The bunny-shaped cut-out cake base is only the first part of creating the Easter bunny cake. Frosting and fondant are what give it the festive, adorable bunny look. The frosting is a classic cream cheese frosting with a twist: white chocolate. The white chocolate adds a rich, creamy depth, enhancing the flavour of the frosting and providing a luxurious texture that pipes easily onto the cake. The coloured fondant finishes the bunny look with cute pink ears, a pink nose, a smiley mouth, and big, black eyes.

Add your own touch

The sweet marzipan and almond cake base can be a canvas for other flavours as well. You can replace the lemon zest with orange zest for a different citrus note and add orange zest to the frosting, too. Lime is also a good idea, and if you add lime zest with shredded coconut to the batter, you create a tropical twist on the otherwise sweet Easter bunny cake recipe. For a fruity touch, incorporate raspberry puree or jam into the batter or fold whole raspberries into it. Raspberry pairs wonderfully with the white chocolate in the frosting. Fresh or frozen blueberries are also delicious folded into the batter, as they go very well with lemon and white chocolate.

Ideas for varying the decoration

For a more colourful look, use food colouring to tint the frosting in soft pastel shades like pink, blue, yellow, or green. You can use different colours for different parts of the bunny, such as pink ears and, if you add this to the cut-out shape, a blue bowtie. For a textured fur effect, sprinkle shredded coconut over the bunny. You can tint the coconut with food colouring to match any colour theme you are going for. Edible flowers will also look beautiful on the Easter bunny cake, for example, around the ears or tracing the edge of the shape. It will give it a beautiful springtime look, and you can use flowers like pansies, violas, and marigolds. Instead of fondant, you can use various candies for the bunny's features. Jelly beans can serve as eyes and nose, liquorice strings for whiskers, and pink wine gums for the ears.