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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