Chocolate Easter Bunny Cake

Chocolate Easter Bunny Cake

Blogger Brooke McLay of Cheeky Kitchen shares a favorite recipe Chocolate Easter Bunny Cake. Dark, moist chocolate cake is topped with white mint icing and decorated with malted eggs and chocolate bunnies for a springtime treat.

Prep Time



Total Time






tablespoons cocoa
Betty Crocker® SuperMoist® dark chocolate or devil’s food cake mix
cup butter
cup water
cup good quality dark chocolate, chopped
cups powdered sugar
tablespoons light corn syrup
cup heavy whipping cream
teaspoon peppermint extract
to 3 tablespoons of milk
Bunch fresh mint sprigs
large chocolate bunnies, unwrapped
10-12 pastel malted candy eggs
  1. Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
  2. In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
  3. Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
  4. In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
  5. Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Once the cake is cool enough to tip out of the pan, speed the cooling process by placing it in the freezer for 10 to 15 minutes.
To get that beautiful icing drizzle, make sure you test your icing for the perfect consistency by placing a small spoonful on top of the cake, then waiting to see if it will gently flow down the side of the cake after a minute or so. If it stays on top of the cake, thin the icing slightly with a bit of milk. If it runs down the sides of the cake in puddles at the bottom of your plate, add powdered sugar, 1 tablespoon at a time, to the icing mixture to thicken it up.
Allow your icing to set for 15 to 20 minutes before adding the decorations. This will help them stay in place.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 400mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 2g,
    • Sugars 54g),
  • Protein 4g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.