Easter is just around the corner, and what better way to celebrate than with a delicious Easter Bunny Cake? But what if you’re allergic to eggs or milk? Fear not! Our Easy Easter Bunny Cake recipe is completely egg and milk-free, so you can still enjoy a sweet and festive treat without worrying about any allergies.
With fluffy cake layers, a creamy frosting, and cute bunny decorations, this cake is sure to impress your family and friends. Plus, it’s so easy to make that even beginners can whip it up in no time. So why not give it a try and make this Easter extra special with our allergy-friendly bunny cake?
If you’ve ever wanted to make a dessert for a crowd, you know that it is so time consuming and can also be expensive.
And with Easter around the corner, I decided it was time to whip up an Easter cake recipe that was easy and inexpensive to make and totally cute.
This easy Easter bunny cake recipe will impress your guests while also providing an allergy-free alternative to other traditional Easter treats.
Easy Easter Bunny Cake Ingredients
You will also need:
- (3) 6-inch cake pans
- Easter bunny Face and Ears
- Spatula or Frosting Knife
Frequently Asked Questions
Can I use zero sugar Sprite?
Yes. You can use zero sugar Sprite or even the new Starry lemon-lime soda from Pepsi Co.
Can I use my own homemade buttercream frosting?
You can use any buttercream frosting you’d like. For the ease of this recipe, I used store bought buttercream frosting (my favorite is the whipped kind). However, you can certainly use your own homemade recipe.
Why do I not need to use eggs, milk or butter?
In this recipe, this is considered a soda cake which means that you use soda instead of milk, eggs, butter or even oil, to make the cake moist and delicious.
How to Store Leftover Easter Bunny Cake
Leftover bunny cake can be left at room temperature for 2-3 days (as long as your frosting doesn’t require refrigeration). You can also store it in a pan, covered with saran wrap in the fridge for up to a week. You can also freeze leftovers as long as it is placed into a freezer safe container or freezer plastic bags (it will be good for up to a month).
- Use a cake release to make removal of your baked cake easy (I like using the Crisco and Flour method).
- You can use food coloring if you want brighter cake colors.
- You can use food coloring to dye your frosting if you want your bunny to be colored.
How to Make An Easy Easter Bunny Cake With No Eggs and No Milk
Preheat your oven to 350 degrees Fahrenheit. Grease three 6 inch baking pans.
In a large bowl, combine the strawberry cake mix with one can of 7 Up (or other lemon lime soda).
In another bowl, combine the lemon cake mix with the remaining can of 7 Up.
Divide the batter into 3rds, you will have one layer that is strawberry, one layer that is lemon, and the middle layer is strawberry and lemon swirl, then add cake batter to all three pans.
Bake in a preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing them from pans.
Next, prepare your Vanilla Buttercream Frosting according to package instructions or use your favorite recipe.
Once cooled completely, carefully remove each layer from its pan and set aside on parchment paper or cutting boards.
Place one layer on your desired serving tray and spread a generous amount of frosting over top using an offset spatula or knife.
Place the second layer on top of the first layer and spread more frosting over top as you did before, repeating with the third layer when done.
Spread remaining frosting over the entire cake until you reach the desired look. I placed the swirl layer in the center of the cake, but you can stack them however you like.
To make the Easter Bunny face and ears, begin by adding ears on top, then the nose, and eyes.
Voila—your bunny is complete!
Cut slices of your bunny cake. Serve and Enjoy!
- 1 box strawberry cake mix (15.25 oz)
- 1 box lemon cake mix (15.25 oz)
- 2 cans of 7 Up (or another lemon-lime soda) (24 oz)
- Vanilla Buttercream frosting
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 345mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please consult with a registered dietitian for dietary advice. You may read our Nutritional Disclaimer here: https://www.simplisticallyliving.com/nutritional-disclaimer/