Easter Bunny Cake Pops (Printable)

Festive bunny-shaped treats coated in white chocolate and decorated with candy details for spring enjoyment.

# What You’ll Need:

→ Cake

01 - 1 box (14 oz) vanilla or funfetti cake mix
02 - Eggs, oil, and water as specified on cake mix box

→ Frosting

03 - 1/2 cup cream cheese, softened
04 - 1/4 cup unsalted butter, softened
05 - 1 cup powdered sugar
06 - 1/2 teaspoon vanilla extract

→ Coating and Decoration

07 - 14 oz white chocolate melting wafers or candy melts
08 - 24 lollipop sticks
09 - Pink candy melts or colored chocolate for ears and noses
10 - Edible black food marker or melted dark chocolate for eyes and whiskers
11 - Mini marshmallows for tails, optional
12 - Rainbow sprinkles or pastel confetti, optional

# How To Make:

01 - Preheat oven and bake cake according to box or homemade recipe instructions. Allow to cool completely before proceeding.
02 - In a medium bowl, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
03 - Crumble cooled cake into a large bowl and gradually mix in frosting until the mixture holds together and is moist but not soggy.
04 - Portion mixture into 24 equal pieces and roll each into a ball. Gently shape each ball into a slight oval to resemble a bunny head.
05 - Place shaped cake balls on a parchment-lined baking sheet and freeze for 20 minutes until firm.
06 - Melt white chocolate wafers according to package instructions in a microwave-safe bowl.
07 - Dip the tip of each lollipop stick into melted white chocolate, then insert halfway into each frozen cake ball to secure.
08 - Dip each cake pop into melted white chocolate, gently tap off excess, and place upright in a styrofoam block or cake pop stand to set.
09 - While coating is still wet, attach pink candy melts or colored chocolate shaped as ears. Add a small piece of mini marshmallow for the tail.
10 - Once set, use an edible marker or melted dark chocolate to draw eyes and whiskers. Add pink candy or chocolate for the nose. Decorate with sprinkles or confetti as desired.
11 - Allow cake pops to fully set before serving.

# Top Tips:

01 -
  • They look like Easter magic but taste like actual good cake, not some dry decorative situation.
  • Once you nail the process, you can make two dozen in an afternoon and feel genuinely proud of yourself.
  • Kids (and adults pretending not to be kids) go absolutely wild for them.
02 -
  • If your cake-frosting mixture is too wet and won't hold its shape, it's because you added too much frosting too fast—chill it and you'll be fine, but start with less next time.
  • The frozen cake pop dipped immediately into warm chocolate is the real secret; room temperature cake pops slide off the stick or crack.
03 -
  • If your white chocolate gets too thick while you're dipping, add a tiny bit of coconut oil (not water) and it'll loosen right up without seizing.
  • Room temperature cake pops are the enemy; cold ones hold together, stay on the stick, and dip cleanly every single time.
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