Easter Bunny & Eggs Cake Recipe

| April 7, 2019 | 22 Comments

Easter Bunny and Eggs Cake

Follow our step-by-step, photo illustrated recipe to learn how to make this special Easter Bunny & Eggs Cake recipe. Golden Butter Cake layers, made from scratch. Vanilla Cream Cheese filling, Buttercream Frosting and homemade Salted Caramel Sauce on top. Decorate as desired. Printable recipe included.


Easter Bunny & Eggs cake, as seen on Taste of
Homemade Salted Caramel Sauce drips over the sides, and we’ve decorated it for Easter with Jordan Almonds and a Bunny.


Easter Bunny & Eggs Cake, slider.

Have you ever looked at something and thought, “I can do that?” Well, that’s how this particular recipe came to be here on Taste of Southern.

I first saw this cake on the website. I guess what caught my attention most was that it was priced at $99.95. That’s a bit steep for an old country boy. And, it would cost another $18.00 in shipping to get it delivered to my door. Not that I was even thinking about buying one, but I was just curious.

They listed the cake as being 6 inches round and only 4-1/2 inches in height. This confused me because their photo made it look much taller. So, I contacted their customer service and asked just to see if they might have made a mistake on the overall size. They declared in 3 separate emails that it was indeed just 4-1/2 inches tall. For comparisons sake, a dollar bill is six inches long or wide.

But as I’ve stated, I did have the thought that I could do that, or at least maybe something close, so I made it my new special project. I have never claimed any skills in cake decorating, but I’ve always wished that I could do all that fancy decoration and piping stuff. Sadly, my hands aren’t stable enough to do stuff like that.

So, following the information listed for the cake, I set out to do my best to re-create it here at home. I’ve broken it down for you in four parts to make it easier to follow based on the description of the cake on their website.

  1. Golden Butter Cake Layers
  2. Vanilla Cream Cheese Filling
  3. Buttercream Frosting
  4. Salted Caramel Sauce for the top

It’s not complicated once you start breaking it down into it’s parts, and it turned out to be really moist, sweet, and delicious. At least I tried, and I’ll let you be the judge of my finished version of the cake.

Again, I make no claims for any cake decorating abilities. I think I’ve made some slight improvements over the years, but then again, I don’t bake a lot of cakes for decorating. A good old yellow cake with chocolate frosting is just fine with me. Smile.

Hopefully you’ll just come along for the ride and enjoy the adventure. I look forward to reading your comments in the section at the end of the recipe. All parts of the cake are mighty tasty in their own right, so maybe if nothing else, you might find one part or the other useful someday.

Ready to see what the fuss is all about? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Williams-Sonoma Cake
My Inspiration for making this cake. It was the $99.95 price tag that caught my attention most. Smile.

I’m not going to supply a link to this cake because it’s only available for purchase for a limited time and the link wouldn’t be any good once they take it down. But, I wanted you to see what the original cake looked like.

Photo is property of Williams-Sonoma.


Easter Bunny & Eggs Cake, you'll need these ingredients for the cake layers.
Golden Butter Cake Layers – You’ll need these ingredients to make the cake layers from scratch.


Easter Bunny & Eggs Cake, you'll need our Golden Butter Cake layers.
You’ll find the complete, step-by-step, photo illustrated instructions on how to make the cake layers in another post we did here on Taste of Southern. To conserve space, we’re just going to share the link with you here. It’s a really moist cake and very easy to make.

Golden Butter Cake Layers


Caramel Sauce, you'll need these ingredients.
Homemade Salted Caramel Sauce – you’ll need these ingredients.

We’re going to make the caramel sauce first so it has plenty of time to cool down. It’s much easier than you might think and much better than the stuff you’d buy in the store. It will keep in the refrigerator for months and it’s a great topping for ice cream as well as for our cake.

Caramel Sauce, composite 1
Place the sugar in a medium sauce pot and place that on a COLD burner.
Gently add water. Set heat to Medium and let the sugar come to a boil. DO NOT STIR.


Caramel Sauce, composite 2
It will take a few minutes, but watch for the syrup to start turning an Amber color. DO NOT STIR.
When the sugar turns Amber colored – REMOVE the pot from the stove top.


Caramel Sauce, composite 3
Add the softened butter.
STIR QUICKLY once you add the butter. It will try to boil up out of the pot. It’s hot, be careful.


Caramel Sauce, composite 4
Add the cream slowly, stirring as you go.
STIR QUICKLY as the cream will also start rising in the pot. Just keep stirring until it settles down


caramel sauce, composite 02
Now, add the salt to the caramel and quickly stir that in.


caramel sauce, transfer the sauce to another container.
Pour the caramel sauce into another container and let it cool. It will take a very long time to cool if you leave it in the pot you made it in. A stainless steel bowl works great for this. Set it aside until needed.


Vanilla Cream Cheese filling, you'll need these ingredients.
Vanilla Cream Cheese Filling – You’ll need these ingredients.


Vanilla Cream Cheese, composite 01
Place the cream cheese and butter in a medium sized mixing bowl.
Cream together with a hand mixer until smooth.


Vanilla Cream Cheese, composite 02
Gradually add the powdered sugar, mixing as you go. Scrape down the sides of the bowl as needed.
Mix the ingredients together until creamy and smooth.


Vanilla Cream Cheese, composite 03
Add the vanilla. I’m using a clear vanilla flavoring but any vanilla flavoring will work.
Mix again until fully combined and smooth. Set aside for now.

You want the filling to be somewhat stiff, so add more powdered sugar if needed. A somewhat stiffer filling will support the layers better.


Buttercream Frosting, you'll need these ingredients.
Buttercream Frosting – You’ll need these ingredients.


Buttercream Frosting, composite 1
Place the softened butter in a medium sized mixing bowl.
Cream the sticks of butter together until smooth.


Buttercream Frosting, composite 2
Gradually add the confectioner’s sugar, mixing as you go.
Add the vanilla flavoring.


Buttercream Frosting, composite 3
Add the salt.
Mix all the ingredients together until creamy and smooth. Set aside for now.


Easter Bunny & Eggs Cake, let's assemble the cake.
Let’s assemble our cake.

Place a dab of the filling on your cake board or plate. This helps hold the layer in place.
Center your layer on the board.

I used a pastry bag to pipe a large border of the filling around the outside edge of the layer.


Easter Bunny & Eggs Cake, fill in the filling.
Pipe in several more lines of the filling to cover the biggest part of the layer. It doesn’t have to be perfect by any means. Obviously… right? Smile.


Easter Bunny & Eggs Cake, smooth the filling on top.
Use a spatula and smooth out the filling on top of the layer. Try to keep the filling the same thickness all across the top of the layer.


Easter Bunny & Eggs Cake, add the next layer.
Center the next layer on top of the filling.


Easter Bunny & Eggs Cake, smooth out the filling.
Smooth the filling out all around the edges of the cake. I’m only using two layers and as you can see, I’ve got a big thick layer of filling in between them both.


Easter Bunny & Eggs Cake, crumb coat the outside layers.
Lets crumb coat the outside of the cake with our Buttercream Frosting.

Crumb Coat is where you apply a thin layer of frosting to the top and the sides of your cake. It needs to be pretty smooth when you’re finished with it, smoother than how this looks.

This crumb coat will help seal in any loose crumbs on your cake so they don’t show up in the frosting once your cake is finished. Smooth it out all around the outside layers and on the top. Again, we’re using our Buttercream Frosting for this part, not the filling.


Easter Bunny & Eggs Cake, chill the cake for about 30 minutes in the refrigerator.
Place the crumb coated cake in your refrigerator for about 30 minutes so the frosting will have time to firm up.

You don’t have to cover the cake, just sit it on one of the racks.


Easter Bunny & Eggs Cake, frost the outside of your cake.
Frost your cake.

This is the part you’ll probably want to spend the most time on. I don’t claim to have any skills when it comes to decorating a cake and I think that’s probably pretty obvious. Smile. Just give yourself plenty of time to try and get the layer of frosting as even and smooth as you can.

Spread a layer of the Buttercream Frosting around the sides with a spatula, then across the top. The good part is – it’s frosting – so you can go back over an area at this point and keep working on it until it starts looking like you want it too.


Easter Bunny & Eggs Cake, refrigerate the cake again to set the frosting.
Place the cake, uncovered, back in the refrigerator for at least another 30 minutes to let the Buttercream Frosting firm up a bit. I let mine stay for over an hour to be sure it was good and cold.


Easter Bunny & Eggs Cake, apply the caramel.
Drizzle some caramel sauce around the edge of the cake.

I placed a cup or so of the caramel sauce in another piping bag and cut off the tip. Then, I tried to carefully drizzle some of the sauce around the outer edge of the top of the cake. The caramel sauce was at room temperature and the cake was good and cold.

I knew the sauce would run a good bit so I didn’t place it directly on the edge as you can see, just kind of close to the edge. Then, I added a bit more sauce to various points to try and get it to drip over the side. Just take it slowly and don’t rush yourself.


Once the outer barrier of sauce was established, I went back and drizzled extra sauce in the center of the cake top and out towards the edge. I think it looks pretty good just like this. Smile.


Easter Bunny & Eggs Cake, smooth out the caramel sauce on the top layer.
Using a spatula again, I slowly worked the sauce from the center out to smooth it across the top. You can see where it’s dripping down the sides.


Easter Bunny & Eggs Cake, arrange the Jordan Almonds.
Then, I arranged the Jordan Almonds around the outside edge of the cake and placed my Bunny Rabbit in the very center of the top. I made the rabbit out of leftover buttercream frosting that had started to firm up. Okay, give me credit for trying anyway. Pretty please!


Easter Bunny & Eggs Cake, my bunny cake.
And here it is, my version of the Easter Bunny & Eggs Cake.

My rabbit is smiling, but I didn’t do that intentionally. It just looks that way for some reason. And, the caramel dripped a bit more than I wanted it too once the cake started to warm up some.


Easter Bunny & Eggs Cake, enjoy.

I was really pleased with the Golden Butter Cake Layers and how they turned out. They were moist, and they held up well throughout the decorating process. I also ended up with a very nice thick layer of the Vanilla Cream Cheese Filling in the middle of the cake as you can see.

This turned into a labor of love. It’s not all that difficult despite what you might think from all the steps and photos involved. You could even skip the filling and just use the frosting in between the layers but you might need to make some extra.

It was sweet, no denying that, but the Salted Caramel Sauce helped with that.

I’m giving myself a B+ for effort alone.


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Easter Bunny and Eggs Cake as seen on Taste of Southern.

Easter Bunny & Eggs Cake Recipe

  • Author: Steve Gordon
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8-12 slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American, Southern


Ingredients and instructions for making the filling, frosting, and caramel drip topping for our Easter Bunny & Eggs Cake Recipe. You’ll also need the recipe for our Golden Butter Cake Layers to complete the recipe.



Ingredients for the Vanilla Cream Cheese Filling (Frosting)
4 oz Cream Cheese, softened
4 oz Unsalted Butter, softened
1 cup Powdered Sugar, plus more if needed.
1 teaspoon Vanilla

Ingredients for the Buttercream Frosting:
1 cup (2 sticks) Unsalted Butter, at room temperature
1 ½ cups Confectioners Sugar
1 teaspoon Vanilla Extract
¼ teaspoon Salt

Ingredients to make the Salted Caramel Sauce:
1 cup Granulated Sugar
½ cup Water, room temperature
1/3 cup butter, at room temperature
½  cup Heavy Cream
½ teaspoon Salt


Instructions for making the Vanilla Cream Cheese Filling:
Place the cream cheese in a medium sized mixing bowl.
Add the softened butter.
Using a hand mixer, cream the cheese and butter together until smooth.
Gradually add the sugar and mix until combined.
Add the vanilla, mix until smooth.
Filling should be thick enough to hold up between layers. Add more sugar if needed.
Spread between the layers of your cake.

Instructions for making the Buttercream Frosting:
Place the butter in a medium sized mixing bowl.
Use a mixer and mix for several minutes on medium speed until smooth.
Gradually add the confectioner’s sugar, beating on low speed until sugar is well incorporated.
Add the vanilla.
Add the salt.
Increase mixer speed to medium, beat for about 3 minutes until creamy as desired.

Instructions for making the Salted Caramel Sauce topping:
CAUTION – Sugar can get very hot, please be careful and avoid splatters to the skin.
Place sugar in a medium saucepot over a COLD burner. Swirl the pot to even out the sugar.
Slowly add the water, trying not to disturb the sugar very much. DO NOT STIR.
Turn heat on to just below Medium heat.
Do not stir at all, but let the sugar dissolve and start to boil.
Let boil until sugar turns to a light amber color, still not stirring. Be patient.
Once it turns a light amber color, remove the pot from heat.
Carefully add the butter.
Stir butter into sugar until fully melted. Careful, it tends to try to boil over.
Slowly add the cream, stirring constantly.
Add the salt. Stir well to combine.
When fully combined, place the mixture in a metal bowl and let cool completely.
Allow to cool before pouring on cake. It thickens as it cools.


This cake isn’t complicated despite all the steps involved. I baked the cake layers, and made the Salted Caramel Sauce on one day then covered and stored them overnight. I made the filling and the frosting the second day and then assembled the cake. Just plan the recipe to suit your schedule best.

Keywords: golden butter cake, salted caramel sauce, buttercream frosting, vanilla cream cheese frosting, easter, bunny & eggs cake, williams-sonoma

Your Comments:

Would you pay 100.00 for a cake? What type of cake would that be? Would you make our cake?

It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like: Orange Slice Cake Recipe

Or, maybe this one: Southern Flavors Pound Cake

How about this?  Mama’s Fresh Coconut Cake Recipe




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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (22)

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  1. Kathy Wolfe says:

    I made the cake for Easter. I flopped on the Carmel sauce. My sugar crystallized before it turned amber. Got any idea what I did? Filling and frosting were good. My layers were dry. Maybe I cooked it too long(27 min). My daughter, grandson and I made a good memory. Half the cake is gone so it must be ok.

    • Steve Gordon says:

      Hi Kathy, Thank you for trying our cake. I must admit, I did it for fun after seeing the one priced at 99.00. I didn’t really figure on anyone actually trying to make it though. I’m sorry you had problems with the caramel sauce. Did you stir it or move it at all when you shouldn’t have? I understand it can be difficult sometimes and I’m sure I just got lucky when I made it myself. Smile. I suggest you look at some videos online on how to make it for help. I do know that crystals of sugar sometimes form inside the pot as it’s cooking and can causes some problems. I only saw a very small amount of that happening. And it does sound like you might have over baked the layers. I really do appreciate you trying it though, and happy to hear you’re enjoying the cake despite the problems. Keep up the good work and keep making memories with the family. Smile. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

  2. Kathy Wolfe says:

    Did you figure up how much the same cost you? Just curious.

    • Steve Gordon says:

      Hi Kathy, It’s a good question, but I’m afraid I didn’t try to figure that up. The most expensive thing for me was getting the Jordan Almonds since I ordered them online and had them shipped. Still, I doubt it cost more than 20.00. Smile. Thank you for asking though. I do appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Martha J says:

    I am very impressed with your Easter cake!! It is beautiful and I know it is beyond delicious. I truly appreciate your effort to show motivate your fans to try new ideas and techniques in cooking/baking. Thank you.

    • Steve Gordon says:

      Hi Martha, Thank you for your compliments on the cake and your kind words. It’s my pleasure to share the recipes. I appreciate all of your support and for your visit today. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Sylvia Mitchell says:

    I think I’ll give you an “A” and it’s a beautiful cake. You did a great job.

    • Steve Gordon says:

      Hi Sylvia, Thank you for the “A” on the cake. I’m glad you liked it and approve. Thank you for taking the time to share your comment. I appreciate all of your support and do hope you’ll continue to visit with us often. Be Blessed!!! -Steve

  5. Gail Alverson says:

    Kudos for a job well done. And, yes, I would pay $100 for a cake but only one that had 2 $100 bills in it and free shipping.

    • Steve Gordon says:

      Hi Gail, Thank you for your compliments on the cake, I’m glad you liked it. I love your response about purchasing a 100.00 cake. Thank you for the smile today. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Julia says:

    Steve, your cake is lovely! Thank you for the recipe and the step by step instructions. I can’t wait to make this.

    • Steve Gordon says:

      Hi Julia, Thank you for the compliment on the cake, I’m glad you liked it. Please let me know if you make one of your own. I hope it turns out great for you. Thank you for your support. Don’t be a stranger, stop by any old time. Be Blessed!!! -Steve

  7. Linda Ferguson says:

    I love your stories; please keep them going. My grandmother used to buy salt-rising bread from A&P in Charlotte. It was her morning toast. I’ve not had any since visiting her 50 years ago. I look forward to your starter recipe. I’ve made lots of sourdough bread. Is the starter similar? Do you know of any stores that sell salt-rising bread?
    Linda Ferguson

    • Steve Gordon says:

      Hi Linda, Thank you for your very kind comments. I’m glad you enjoy reading the Newsletter. Thank you for being a subscriber. I wasn’t aware that the A&P store sold Salt Rising Bread at any time. Thank you for the info. It should be called “Good Luck Bread” as from what I’ve experienced trying to make it, you just need a lot of good luck to make it work. I’m still trying though. There are several versions of starters for making it. I’m trying to get one going with scalded milk, cornmeal and a pinch of baking soda. Haven’t had a lot of luck with it. You can also use potatoes as a starter, but the one time I tried that, the smell about run me out of the house. Smile. As for ordering, several places online offer the bread. It will cost you about as much to ship it as it does to buy it. I can’t speak for how good it might be. I promise to keep you posted with my updates and hopefully we’ll get to post a workable recipe here on Taste of Southern one day. Thank you again for all of your support and for your visit today. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  8. Donna Gordon Pike says:

    Steve, your cake looks absolutely great! I think I might have gained a pound or just looking at it, but who’s checking? My husband and I always totally enjoy your posts. It doesn’t matter what you are whipping up in the kitchen, we are always interested in your recipes but even more, your interesting and humorous stories. Please do not be afraid to write long stories, we love hearing about your adventures. Thank you for sharing! Hoping your quest for the perfect Salt Rising Bread works out perfectly. We are looking forward to that very much. 🙂

    • Steve Gordon says:

      Hi Donna, Thank you for your compliments on the cake and for being a subscriber to our Newsletter. I’m glad you enjoy them. Hope you and the husband have a great day and that you’ll stop by often. Be Blessed!!! -Steve

  9. Mary says:

    Fantastic job…..very professional.

    • Steve Gordon says:

      Hi Mary, Thank you for your comments. It’s greatly appreciated but in now way near looking professional. Still sounds nice though. Smile. Thank you for your support and for your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  10. Sandra Lowry says:

    I give you an A+! It looks fabulous!

    • Steve Gordon says:

      Hi Sandra, Don’t know that I’d go that far, but thank you. Smile. I appreciate your vote of support. You know the door is always open for you, so please stop by any old time. Be Blessed!!! -Steve

  11. Lori Dom says:

    Your cake is beautiful. Thank you for having the courage to show us that it can be done and for giving us all encouragement to try new things. Enjoy that cake and God Bless.

    • Steve Gordon says:

      Hi Lori, You are way too kind. But, thank you for the comment. I’m glad you liked the cake. If you decide to try making one of your own, please come back and let me know how it turns out for you. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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