Peanut Butter Bunny Cake

Peanut Butter Bunny Cake

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

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.

  • Yield:12 serving
  • Prep Time:1 hour
  • Cook Time:30-35 minutes
  • Total Time:1 hour 35 minutes


For the cake: 

2 cups all purpose flour 

1 tsp baking soda 

½ tsp baking powder 

1/2 tsp salt 

½ cup (1 stick) unsalted butter, softened 

½ cup Peanut Butter & Co. The Bee’s Knees

1 ¼ cups granulated sugar 

2 eggs 

1 tsp 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 tsp vanilla extract 

1 package (7 ounces) flaked coconut (sweetened or unsweetened is fine) 

Jelly beans, gum drops, and other candies, to decorate 


  1. Preheat your oven to 350 degrees F. Generously grease and flour two 9-inch cake pans 

  2.  In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.  

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Peanut Butter & Co. The Bees Knees, and sugar on medium-high speed for 3-5 minutes, or until highly fluffy.

  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. 

  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.  

  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. 

  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.

  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. 

  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

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

  11. Store well wrapped leftovers at room temperature for up to 3 days.

Tags: Cake Dessert Easter Peanut butter Peanut Butter & Co. Spring Sweets Treats Uncategorized Vegetarian