Menu

Chocolate Bunny Butt Cake

  • Save Recipe
Chocolate Bunny Butt Cake
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 15
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Is this funny bunny digging in the dirt and raiding the garden of carrots? Hop to it and make this all chocolate bunny butt cake recipe before he gets away! Learn to make this recipe with our how-to.
Updated May 16, 2022

Ingredients

Steps

  • 1
    Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • 2
    Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • 3
    Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • 4
    Spoon all but 2 tablespoons of the frosting into large bowl. Add red food color to the bowl to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • 5
    Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  • 6
    Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Need to bake the cake in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
  • tip 2
    Sprinkle chocolate cookie crumbs on the feet to make it look like the bunny was digging.
  • tip 3
    Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to flatten.

Nutrition

470 Calories, 20g Total Fat, 4g Protein, 67g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
180
Total Fat
20g
32%
Saturated Fat
8g
39%
Trans Fat
2g
Cholesterol
40mg
13%
Sodium
460mg
19%
Potassium
150mg
4%
Total Carbohydrate
67g
22%
Dietary Fiber
1g
6%
Sugars
43g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved