Bunny Cake Pops

These fun and festive bunny cake pops are irresistibly adorable and super simple to make! Vanilla cake, cream cheese frosting, and a white candy coating come together to form deliciously moist cake pops!!

They're the perfect bunny-themed easter dessert the entire family will love.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Looking for easy easter desserts that will WOW this year? These cute bunny cake pops are exactly what you need!

Don't be fooled by their appearance, these bunny cake pops are easier than you think and are a MUST for your easter dessert spread.

Aside from being ADORABLE, they are super easy to make! I can't wait to show you how easy they are to bake, shape, dip and decorate. Let's get started!

Looking for more spring desserts to make this year? Try these easy Spring Blossom Cookies or Carrot Cake Cookies.

Jump to:

• Ingredients
• Substitutions
• Equipment
• How to Make Bunny Cake Pops
• Variations
• Expert Tips and FAQS
• More Dessert Recipes
• Bunny Cake Pops

Ingredients

Start by gathering your ingredients. These Easter Cake Pops require these ingredients:

• Butter: Unsalted is best.
• Sugar: This recipe calls for white granulated sugar to give the cake its sweetness.
• Eggs: Eggs are the binder for the cake recipe.
• Vanilla: Use high quality, 100% pure vanilla extract for these Easter cake pops.
• All-Purpose Flour: All-purpose flour is best for this recipe.
• Baking Powder: Helps give the cake recipe its light and fluffy texture and rise.
• Salt: Just a dash is all you need to help accent that warm vanilla flavor in the cake.
• Whipped Cream Cheese Frosting: The frosting helps keep the cake pops together. I love cream cheese flavor for these as it is reminiscent of carrot cake.
• White Candy MeltsL For cake pops, it is important to use high quality candy melts. I love this Ghiradelli brand.
• Pink Sanding Sugar: For those adorable ears, nose and feet.
• Pink and White Mini Marshmallows: To make the bunny nose and tails!
• Edible Black Marker: For safely making that cute little bunny face on each cake pop.

For the full list and quantities of each ingredient, be sure to check the recipe card.

Substitutions

Need to make a substitution? The following changes can be made.

• Butter: Shortening, vegetable shortening or vegan butter may be used instead.
• Sugar: Your favorite sugar replacer can be used instead of granulated sugar.
• Eggs: Egg replacer or a flax egg can be used for the cake portion of the recipe.
• All-Purpose Flour: Cake flour or a gluten-free 1/1 flour replacement works.
• Whipped Cream Cheese Frosting: You can also use a non-whipped or plain vanilla icing instead.
• White Candy Melts: White chocolate chips or colored candy melts can be used instead of the white.
• Pink Sanding Sugar: You can use any small sprinkles in different colors.
• Edible Black Marker: You can use black decorator icing or colored frosting.

Equipment

Despite the complex cute looks, you don't need anything fancy to make these Easter cake pops.

• Measuring cups and Spoons
• Mixing Bowl
• Cake Pan
• Kitchen Shears
• Lollipop Sticks
• Foam block or styrofoam for cake pops to sit on

How to Make Bunny Cake Pops

Are you ready to see what goes into making this recipe? I'm going to take you through it step by step. Be sure to also check the recipe card before you start baking.

Step 1: Making the Cake

Start by preheating the oven to 350 degrees F. This is the perfect temperature for a perfectly golden, moist cake which is going to be the base of our easter cake pop recipe.

Prepare an 8x8 round cake pan by spraying it with non-stick spray or using a layer of parchment paper. I prefer using parchment flavor for extra easy clean up.

1. Beat together the butter and the sugar in a large mixing bowl or stand mixer until light and fluffy. You will know your ready to move onto the next step when the butter starts to lighten in color.
2. Add the vanilla and the eggs, one at a time continuing to mix until fully combined. Set this mixture aside.

3. In a second large bowl, whisk together the dry ingredients until well mixed. This is going to help distribute the baking powder and salt evenly. Add the dry ingredients to the butter mixture and mix on low until fully incorporated.
4. Mix just until every thing is well incorporated, then pour the batter into the prepared cake pan.

PRO TIP: Be careful not to over mix the batter.

5. Bake the cake for 25 minutes or until the cake is golden in color and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool a bit before making the cake pops. I find that 40 minutes is the perfect amount of time.

Step 2: Forming the Cake Pops

1. Once the cake has cooled you will want to crumble the cake and put it in a large bowl or stand mixer. You can use your hands, a fork or a food processor for this part.
2. Add the frosting to the bowl and mix using an electric mixer on low speed.

PRO TIP: The perfect cake pop texture will be a lot like play dough. No icing should be visible and the balls should easily form together without forcing them.

3. Once you have the perfect texture, use a medium cookie scoop to form dough balls.
4. Roll each one between your palms until nice and smooth.

5. To create the ears, use a small portion of the mixture into a ball.
6. Roll the ball into a sausage shape so it looks like a bunny.
7. Mold it with your fingers onto the top of the cake pop. Repeat with the second ear.
8. Continue with the remaining cake pops and transfer them to a container and chill in the freezer for at least 15 minutes.

The first cake pop may be a bit tricky, but it gets easier each one you make!

9. Melt the chocolate in the microwave in 20 second intervals, stirring between each interval until smooth. Dip the cake pop stick into the chocolate and stick into the cake pop. Allow to cool before proceeding.

PRO TIP: Keep the remaining cake pops in the fridge. Working with chilled cake pops makes them easier to dip.

10. Dip the entire pop into the chocolate ears side down until the pop is fully
    coated.
11. No cake should be exposed. Allow the excess chocolate to drip back into the container.
12. Insert the stick into the foam block to allow the chocolate to set. Repeat with remaining cake pops and melt chocolate in 20-second increments as needed to ensure a smooth application.

Step 3: Decorating the Easter Cake Pops

Once all the cake pops have been coated and set it's time to add the details.

1. Add lines on the ears with melted chocolate using a piping bag or cocktail stick.
2. Immediately dust with pink sanding sugar.
3. Add feet to the bottom of the cake pop.
4. Add a little sanding sugar to the top and bottom of the paws.

5. Add the eyes to the cake pop with an edible ink marker.
6. Add a bit of chocolate under the eyes where the nose will go.
7. Use kitchen shears or a small knife to cut a bunny nose from a pink mini marshmallow.
8. Attach it to the cake pop on top of the warm chocolate.

9. Use the edible marker to complete drawing the bunny's mouth.
10. Add a small amount of chocolate to the lower back of the cake pop
    and add a white mini marshmallow to create a bunny tail.
11. Use a cocktail stick to coat the marshmallow with chocolate and add a “furry” texture.
12. Allow cake pops to set!

Once the chocolate is set serve them up in jars lined with colored paper shreds or Easter candies.

Variations

Once you have mastered making these fun bunny cake pops, you can try these variations.

• Semi-homemade: Use your favorite boxed cake mix to save some time in the kitchen.
• Change up the cake: Try chocolate or carrot cake for a fun flavor swap.
• Add some color: Experiment with different colored melting chocolates for a super colorful pastel easter treat.
• Switch up the sprinkles: Add some color variety to your bunnies by changing the colors of the sprinkles on the ears and feet.

Expert Tips and FAQS

Remember these tips before making these super sweet Easter cake pops.

• Store these pops in the refrigerator for one week covered in plastic wrap or 2 days at room temperature.
• Ensure that your cake is properly crumbled with no big chunks and the icing is incorporated evenly. This will make or break your cake pops.
• If the mixture is a bit too dry add a bit more frosting but not too much, just enough for the balls to mold easily.
• If your melted candy melts get lumpy add a small amount of coconut oil and melt again until you reach the desired consistency.
• A small deep glass works great for dipping these pops, just be sure that it’s microwave safe!
• Be sure that the chocolate sets completely before drawing on the eyes and mouth with the edible maker!

More Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!