I’m continuing my animal cake series with this adorable bunny birthday cake!

It’s made with moist funfetti cake layers and delicious vanilla buttercream. It’s just as cute as it is tasty!

This cake was made for a very special party so I went all in on the bunny theme and made matching bunny cookies and cupcakes too.

Making this Bunny Rabbit Cake: Step by Step Tutorial

Let’s walk through each step of this bunny rabbit cake together to make sure it turns out as amazing as possible!

Step 1: Making this Little Bunny Rabbit’s Face and Ears

If possible, make the the bunny rabbit’s facial features and ears a day or more in advance! The ears will need time to dry so that you easily press them into the cake.

Roll out 1 cup of white fondant and cut out 2 large ovals to make the bunny’s ears. They should be about 5-inches long.

Roll out 1/2 cup of pink fondant and cut out two smaller ovals to look like the inside of the bunny’s ears.

Press two wooden skewers on top of the white fondant, and sandwich them by placing the pink fondant on top of the white fondant. Brush a bit of water between the two layers to help them seal together.

While the pink fondant is still rolled out, cut out a 1 inch heart. This will be the bunny’s nose. Set aside.

Roll out the remaining white fondant and use a 2-inch circle cutter to make the bunny’s cheeks.

Roll out the black and white fondant and use a circle cutter or bottle cap to cut out 1-inch circles to make the eyes.

I recommend using small circle cutters to get the shape of the eyes and cheeks just right.

If desired, roll out 6 thin lines of black fondant to make the bunny’s whiskers.

Place the ears and other fondant pieces on a piece of parchment paper to dry and set aside.

Step 2: Bake and Trim Your Cake Layers

Line four round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.

Pour the funfetti cake batter evenly between the prepared cake pans, filling them roughly one inch high with batter.

Bake for 33-36 minutes or until a skewer comes out with a few moist crumbs. Let them cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Flip the cake layers onto a wire rack to finish cooling.

Level the cake layers with a serrated knife once they’re fully cooled. If making these cake layers in advance, wrap and freeze them at this point.

If desired, brush the leveled cake layers with simple syrup right before assembling the cake.

Step #3: Make the Buttercream Frosting

While the cake layers bake and cool, make the vanilla buttercream frosting. It can be made with an electric hand mixer or a stand mixer.

If your frosting seems too thick after mixing together all your ingredients, add in additional cream (1 teaspoon at a time). Or if the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

If you’re unsure how thick your frosting should be, you can learn what consistency you’re looking for in my frosting consistency post.

Once your frosting is made, be sure to cover it with plastic wrap to prevent it from crusting.

Step 4: Assemble and Frost the Cake Layers

Next it’s time to assemble the cake! I recommend freezing your cake layers for about 20 minutes before stacking them. It will make them was easier to handle and frost.

Or if they’re made in advance and already frozen, let them thaw for about 20 minutes so that they’re not totally frozen but still cold to the touch.

Stack and frost the cake layers on a 10-inch greaseproof cake board. I recommend using a dab of frosting to help stick the bottom cake layer to the board.

Spread an even layer of frosting between each cake layer with an offset spatula and sprinkle a 1/4 cup of rainbow sprinkles between the cake layers as you stack them.

Once all the cake layers are stacked, add a thin coat of frosting (crumb coat) around the cake to fully cover the cake layers.

Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Next cover the cake in a thicker layer of the vanilla buttercream and smooth using a bench scraper.

Chill the cake again until the frosting is firm to the touch. This will make it much easier to add on the bunny’s face and ears.

Step 5: Add the Frosting Flower Crown

This step is totally optional, but if you want to take this bunny birthday cake to the next level pipe a ring of buttercream flowers on top of the cake!

Color the remaining buttercream using gel food coloring and pipe swirls and dollops of buttercream on top of the bunny’s head.

Step 6: Add the Finishing Touches

The final step is to add on the facial features! Remove the cake from the freezer or fridge.

Add the fondant nose, cheeks, whiskers and eyes. I recommend waiting to add the ears until right before you serve the cake! It will make the cake easier to store in the fridge, and easier to transport.

Bunny Cake Substitutions and Swaps

Below are some swaps and substitutions that can be made in this funfetti bunny birthday cake recipe.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Egg whites – I use the type that comes in a carton, but you can also use fresh egg whites. Or if you have an egg allergy you can use a vegan egg replacer.
• Vegetable Oil – You can use any flavorless oil in this recipe, so canola or even sunflower oil would work great.
• Almond Extract – If you don’t have almond extract or have a nut allergy, use additional vanilla extract in its place.
• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place.
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Tips for Making the Best Bunny Birthday Cake

• Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and soft.
• Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your leveled cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
• Use a bench scraper to help you get your final coat of frosting super smooth.
• Make this bunny rabbit cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream, and use vegan butter sticks in place of the butter. For the eggs I recommend using an egg replacer like this.

Making this Bunny Rabbit Cake in Advance & Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
• Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
• A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
• If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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Let Me Know What You Think!

If you make this bunny birthday cake, I’d love to hear what you think of it! Let me know by leaving a rating below.

If you plan to share on social media, tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.