Jessie Oleson

Peanut Butter Bunny Cake

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This bunny cake is the bee’s knees–literally. This adorable and super-sweet Easter cake is made using rich, honey-infused The Bee’s Knees peanut butter!

Everyone will hop to attention when they see how you’ve dressed up a retro Easter cake with the addition of peanut butter. The light honey-kissed flavor of The Bee’s Knees gives the cake a crave-worthy peanut buttery flavor, which works beautifully with the luscious buttercream frosting and generous smattering of coconut on top. Finished off with Easter candy decorations, this is certainly a sweet treat that is bound to put a spring in your step.

Hoppy Easter!

finished Bunny Cake

Prep time: 1 hour
Cook time: 30-35 minutes
Total time: 1 hour, 35 minutes
Yield: 1212 servings


Bunny Cake ingredients

For the cake:
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1/2 teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup The Bee’s Knees peanut butter
1 ¼ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups whole milk

For the frosting/topping:
1 cup (2 sticks) unsalted butter, softened
6-8 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 package (7 ounces) flaked coconut (sweetened or unsweetened is fine)
Jelly beans, gum drops, and other candies, to decorate


  1. 1. Preheat your oven to 350 degrees F. Generously grease and flour two 9-inch cake pans
  2. 2. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  3. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Bee’s Knees peanut butter, and sugar on medium-high speed for 3-5 minutes, or until highly fluffy.
  4. creaming butter & sugar together

  5. 4. Pause the mixer, and add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed using a rubber spatula. Stir in the vanilla.
  6. add eggs & vanilla

  7. 5. Add the flour mixture alternately with the milk mixture in 2-3 additions each. Mix only until the batter is lump-free, and pour/spoon the fairly thick batter evenly between the two baking pans.
  8. add flour mixture & milk

  9. 6. Bake for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out mostly clean. Cool for about 10 minutes, then invert onto wire racks to cool completely. Level the cakes, if needed.
  10. bake 30-35 minutes

  11. 7. Shape the cakes. To make the bunny shape, you’ll leave one of the cakes intact and cut the other one to form the ears and a sweet bow tie. To do that, place one of the cakes on a work surface. Using a serrated knife, cut an hourglass shape from the center of the cake, which will leave you with two marquise-like shapes. The hourglass will be the bow tie; the remaining pieces will be the bunny ears
  12. shape the cakes!

  13. 8. Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until very smooth. Add 2 cups of the confectioners’ sugar and the vanilla, and mix on low until it is combined. Continue adding the remaining confectioner’s sugar, one cup at a time, until your frosting has attained your desired spreading consistency.
  14. 9. Assemble the bunny cake elements on a large platter: place the ears at the top, the whole cake just below, and the bow tie shape below the face. A bit of frosting can be used to adhere them. Ice the cake with the remaining frosting.
  15. assembling the bunny

  16. 10. Sprinkle/press the coconut on top of the just-frosted cake, and decorate with your candy to make it look like a bunny.
  17. press the coconut into the frosting

  18. 11. Store well wrapped leftovers at room temperature for up to 3 days.
  19. sliced Bunny Cake

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Peanut Butter Bunny Cake