Easter Bunny Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    18
  • Calories icon
    Calories
    1130

A colourful and cute lemon flavoured sponge cake, filled with lemon curd and buttercream, which will make everyone smile this, Easter. For this cake we recommend that you make the fondant bunny ears at least one day in advance, then allow them to dry out/firm up by placing them in a tray of cornflour- alternatively you could make these out of craft card instead. To colour the buttercream, we have used four different colours, alternatively you could use just one or two colours. We have used edible glue to stick the fondant features onto the cake, purchased from cake decorating suppliers, alternatively you could use a small amount of water or egg white. Use an 18 cm (7 inches) round tins, at least 3 cm deep.

recipe updated Feb 17, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    1.4 kg
  • Egg icon
    Egg
    7
  • Lemon icon
    Lemon
    4
  • All purpose flour icon
    All purpose flour
    450 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Caster sugar icon
    Caster sugar
    400 g
  • Milk icon
    Milk
    6 tablespoons
  • Vanilla extract icon
    Vanilla extract
    4 ½ teaspoons
  • Salt icon
    Salt
    1 teaspoon
  • Icing sugar icon
    Icing sugar
    1.2 kg
  • Cornstarch icon
    Cornstarch
    as needed
  • Pink food coloring icon
    Pink food coloring
    as needed
  • Lilac food colouring icon
    Lilac food colouring
    as needed
  • Green food coloring icon
    Green food coloring
    as needed
  • Violet food colouring icon
    Violet food colouring
    as needed
  • Lemon curd icon
    Lemon curd
    120 g
  • White fondant icon
    White fondant
    300 g
  • Black fondant icon
    Black fondant
    20 g
  • Sprinkles icon
    Sprinkles
    as needed
  • Edible glue icon
    Edible glue
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Round pan - 18cm (7")
  • kCook icon Cake board - 25cm (10")
  • kCook icon Large mixing bowl
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Piping bag

Step preview

  1. Preheat the oven - 160ºC
  2. Grease three tins and line with parchment paper
  3. Sift the ingredients into a bowl, stir to combine and set aside
  4. Making the cake:
  5. Fit the Creaming Beater
  6. Add the ingredients into the appliance bowl
  7. Mix until light and fluffy and then scrape the bowl - 3 minutes, speed 3
  8. Transfer the flour mixture into the appliance bowl
  9. Then add the next ingredients and fit the splashguard
  10. Mix until combined and then scrape the bowl - 1 minute, speed 2
  11. Mix until smooth - 1 minute, speed 2
  12. Divide the batter evenly between the tins
  13. Bake until a skewer inserted comes out clean - 25-30 minutes, 160ºC
  14. Remove from the oven and let cool in the tin - 10 minutes
  15. Remove from the tin and let cool on the cooling rack completely
  16. Making the buttercream:
  17. Clean the appliance bowl and fit the Creaming Beater
  18. Add butter into the appliance bowl
  19. Mix until light and fluffy - 30 seconds, speed 3
  20. Then add the next ingredients and fit the splashguard
  21. Mix until smooth and then scrape the bowl - 1 minute, speed 2
  22. Mix until thick and smooth - 1 minute, speed 2
  23. Transfer 600 g of the buttercream into a clean bowl and cover the surface with plastic wrap to avoid a film from setting
  24. Transfer the remaining buttercream into a piping bag
  25. Trim the cooled sponges with a cake leveller, adjustable cake slicer, or serrated knife
  26. Place the cake board in the centre of a cake turntable
  27. Add a small amount of buttercream to the board to help the cake stick to the board
  28. Place the bottom sponge layer on a cake board, pipe a layer of buttercream on top and level with an angled spatula
  29. Pipe a ring of buttercream around the edge of the buttercream layer - this will create a wall of buttercream to stop the lemon curd filling escaping out between the layers of cake
  30. Then add a thin layer of lemon curd
  31. Top with another sponge and gently press down
  32. Repeat this layering process with the remaining sponge layers, curd and some of the buttercream
  33. Once assembled, fully coat the cake in a thin layer of buttercream
  34. Chill in the fridge until set - 30 mins
  35. One the cake has set, cover the sides and the top of the cake with some of the buttercream
  36. Chill in the fridge until set - 30 minutes
  37. Making the bunny ears:
  38. Sprinkle cornflour on a baking tray
  39. Draw a paper template for one of the ear shapes
  40. Roll out some of the white fondant until 5 mm thick - it needs to be thick enough to allow a lolly stick to be inserted to hold the shape upright on the cake
  41. Use a sharp knife to cut out two ears using the prepared template
  42. Insert a lolly stick into each ear, leave about half of the lolly stick visible for inserting into the cake
  43. Place the bunny ears on the prepared baking tray to allow them to dry out
  44. Make the bunny’s nose:
  45. Add a small amount of pink food colouring to a small piece of white fondant and knead until evenly coloured
  46. Make the snout:
  47. Roll two small balls of white fondant and flatten one side of each slightly
  48. Shape the pink fondant into a small heart to form the nose, making sure it fits neatly between the two snout pieces
  49. Set aside until ready to decorate
  50. Make the paws and tail:
  51. Take three balls of white fondant, approximately 4 cm in diameter
  52. Shape one ball into a fluffy tail
  53. Flatten the remaining two balls slightly to form the paws, then use a knife to make two small indentations in each paw to create toes
  54. Make the eyelashes:
  55. Take a small piece of black fondant and roll it into a thin rope
  56. Cut the rope into two 5 cm lengths
  57. Then roll two thinner pieces and curve them gently to resemble eyelashes
  58. Set aside until ready to assemble
  59. Retrieve the 600 g of buttercream
  60. Divide the buttercream between four small bowls
  61. Add a few drops of food colouring to each bowl and mix thoroughly until evenly coloured
  62. Transfer each colour to a separate piping bag fitted with your choice of piping tip
  63. Pipe swirls or dots of buttercream on top of the cake in alternating colours until completely covered
  64. Then pipe a few swirls or dots on the front of the cake creating a 'V' shape
  65. Decorate with sprinkles
  66. Remove the fondant bunny ears from the cornflour and brush away any excess using a pastry brush
  67. Apply a small amount of edible glue to the centre of the ears, then add sprinkles, and set aside to dry
  68. Attach the fondant snout to the front of the cake using edible glue or a small amount of water or egg white
  69. Attach the eyes using edible glue
  70. Place the fondant paws at the base of the cake
  71. Attach the bunny tail to the back of the cake
  72. Then attach the bunny ears to the top of the cake
  73. Serve
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