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Easter Bunny cake pops.

Bunny Cake Pops

Charlotte Singh-Dhanraj
These Bunny Cake Pops are adorable Easter treats! Homemade vanilla cake mixed with cream cheese frosting and dipped in white chocolate!
5 from 2 votes
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Prep Time 1 hour 5 minutes
Cook Time 25 minutes
Setting Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 15 Cake Pops
Calories 194 kcal

Equipment

  • large bowl
  • medium cookie scoop
  • foam block as a stand for cake pops
  • lollipop sticks
  • edible food marker black
  • kitchen shears
  • cocktail stick

Ingredients
  

  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cream cheese frosting
  • 14 oz candy melts white
  • pink sanding sugar
  • 15 mini marshmallows white- for bunny tails
  • 1 mini marshmallow pink- for bunny noses

Instructions
 

Prepare Cake

  • Preheat oven to 350 degrees. Add parchment paper to an 8 inch round cake pan and set aside.
  • In the base of a stand mixer add the butter and sugar and cream with the paddle attachment at medium speed for 5 minutes until light yellow in color and smooth in texture.
  • Switch the mixer to low speed and add the eggs 1 at a time and followed by the vanilla on low speed until combined.
  • In a medium bowl whisk together the flour, baking powder, and salt.
  • Mix the the dry ingredients into the wet ingredients slowly until just combined on low speed. Next, add the cake batter to the prepared cake pan.
  • Bake cake for 25 minutes until golden and a cake tester comes out clean or has a few loose crumbs. Allow the cake to cool for 40 minutes before making the cake pops.

Creating and assembling the Bunny Cake Pops

  • Once the cake has cooled you can crumble it either with a food processor or your hands (just be sure that it is uniform in texture) into a large bowl.
  • Next, combine the frosting with the cake crumbs. Grab some of the mixture in you hands and shape a ball to ensure it holds it's shape. It should stay together easily with no dry spots.
  • Scoop the mixture with a cookie scoop and form into uniform balls with your hands.
  • Create bunny ears by shaping 2 small pieces of of the cake mixture and molding each ear with your fingers into the cake pop. Repeat with the second ear. Complete all the cake pops and transfer to the freezer to chill for 15 minutes.
  • In a deep mug or glass that is microwave-safe, melt the candy melts in 20-second increments stirring in between heating until smooth.
  • Once the cake pops have chilled remove them from the freezer and transfer them to the refrigerator. Remove 1 cake pop at a time to work on, while the others stay chilled in the refrigerator.
  • Dip a lollipop stick in the melted candy melts. Insert the stick into the bottom of the bunny pop.
  • Next, dip the entire pop into the melted chocolate and ensure that it's fully coated. Allow the excess chocolate to drip back into the container.
  • Place the coated cake pop into the foam block and allow to fully set. Continue process with remaining cake pops.

Decorating Cake Pops

  • Use a piping bag or cocktail stick add some melted chocolate to the bunny ears and dust with pink sanding sugar.
  • Next, add some feet to the bottom of the cake pop with some melted chocolate and cover with more pink sanding sugar.
  • With an edible ink marker draw some eyes on the cake pop.
  • Add a dot of white chocolate to the pop where the nose will be with a cocktail stick.
  • Using kitchen shears trim a piece of the pink marshmallow and attach it to the melted chocolate to form the bunny's nose.
  • Draw the bunny's mouth with the edible marker.
  • Finish the cake pop by adding a small amount of chocolate to the back lower section of the cake pop. Attach a white mini marshmallow to create a bunny tail. Add some texture to the tail by adding white chocolate to cover the marshmallow.
  • Leave the cake pops to set on the foam block until ready to serve and enjoy

Notes

expert tips

  • The success of your cake balls depends on the cake being evenly crumbled and mixed uniformly with icing. Adjust the mixture with more icing a little at a time if they are too dry. The mixture should hold together easily when formed into a ball.
  • Thin candy melts with a little coconut oil if you notice they are lumpy or not smooth after melting.
  • Use a deep microwave-safe container to dip pops. A mug or a glass is perfect!
  • The edible market will run on the chocolate if it is not fully set. Pops can be set in the freezer for 5 to 10 minutes if desired before drawing the face on the bunny.
  • These Easter Cake Pops will stay fresh in the refrigerator for 1 week covered in plastic wrap or 2 days at room temperature.
  • Wrap treats in cellophane bags with curling ribbon for gifting or arrange them in cake pop bouquets with Easter egg cake pops for display!

Nutrition

Calories: 194kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 128mgPotassium: 20mgFiber: 0.2gSugar: 18gVitamin A: 221IUCalcium: 22mgIron: 1mg
Keyword bunny cake pops
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