I’m so excited to share this delightful Bunny Butt Cone Cakes Recipe with you! It’s one of those joyful, festive treats that bring instant smiles, especially around spring or Easter time. The playful combination of colorful Funfetti cake baked right inside ice cream cones, topped with creamy green frosting, coconut “grass,” and adorable bunny tail decorations just feels like a celebration in every bite. I love how it’s as fun to make as it is to eat, and I know you’re going to enjoy creating these sweet little cone cakes as much as I do.
Why You’ll Love This Bunny Butt Cone Cakes Recipe
What really makes this Bunny Butt Cone Cakes Recipe stand out for me is the perfect balance of flavors and textures. The moist, fluffy Funfetti cake inside a crunchy cone offers such a unique contrast that instantly brightens up your dessert game. Then, the smooth whipped frosting and the coconut “grass” add just the right amount of sweetness and a hint of chewiness, making every bite a joyful surprise. I find it impossible to stop at just one!
Another reason I adore this recipe is how straightforward and fun it is to prepare. It doesn’t require any fancy tools or complicated techniques. Plus, the presentation is so charming that these cone cakes instantly become a centerpiece for holiday gatherings, birthday parties, or even a magical weeknight treat. This recipe is just bursting with whimsy and is a guaranteed crowd-pleaser, so I always recommend it when I want to impress with minimal fuss.
Ingredients You’ll Need
All the ingredients for this Bunny Butt Cone Cakes Recipe are simple but essential to achieving that perfect balance of flavor, color, and texture. Each one plays a special role in making these cone cakes come to life visually and tastefully.
- 24 count package ice cream cake cones: These sturdy cones hold the cake batter perfectly and add a fun crunch to your treat.
- 36 ounce (3 12-ounce) tubs whipped white frosting: Smooth and creamy frosting forms both the grassy base and the fluffy bunny “butt”.
- 16.25 ounce box spring funfetti cake mix: Adds a moist, colorful, and festive flavor with sprinkles baked right inside.
- Green food coloring: Used to create vibrant “grass” frosting and tinted shredded coconut for decoration.
- 1 cup sweetened, shredded coconut: Adds texture and visual appeal by mimicking fresh grass on top of the cakes.
- 24 chocolate mini eggs: Serve as adorable bunny “tails,” adding a chocolaty surprise on each cone cake.
- 2.82 ounce package candy bunny feet: Finish off the decoration with cute little bunny feet! They elevate the charm to the next level.
Directions
Step 1: Preheat your oven to 350 degrees Fahrenheit. Then, wrap two 9×13 inch baking pans generously with aluminum foil.
Step 2: Pop two tubs of the whipped white frosting into the refrigerator to keep them chilled until later. This will help when you’re decorating.
Step 3: Using a knife, cut 12 “x” shapes into the foil in each pan, just big enough to hold the ice cream cones standing upright. This makes a sturdy base for baking the cones without them tipping over.
Step 4: Place all 24 cones into the foil-covered pans, making sure they stand tall and stable.
Step 5: Mix the spring funfetti cake batter according to the box instructions in a medium bowl. Be sure to follow the recipe on the box exactly for best results.
Step 6: Carefully pour the cake batter into each cone until it’s about three-quarters full. This helps prevent overflowing and keeps the cakes from getting lopsided while baking.
Step 7: Bake the pans one at a time for 19 to 22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Step 8: Once baked, poke two small holes in the bottom of each cone to release steam and avoid sogginess. Set the cones aside to cool completely, which usually takes between 30 minutes to an hour.
Step 9: While the cones cool, add green food coloring to the remaining tub of frosting. Stir well until you achieve an even, grassy green shade.
Step 10: Place the shredded coconut in a shallow bowl and add a few drops of green food coloring, mixing until the coconut looks like grass. Don’t worry if the color isn’t 100% even — it just adds to the natural look.
Step 11: When the cone cakes are completely cooled, spread a thin layer of green frosting over the top of each cake using a butter knife. Then, gently dip the frosting into the green coconut to create a textured grass effect.
Step 12: Take one tub of the chilled white frosting from the fridge. Use a 1 ½ tablespoon cookie scoop to add a round dollop of frosting in the center of each cone cake’s grassy top—this forms the bunny “butt.”
Step 13: Nestle a chocolate mini egg onto each bunny “butt” to serve as the fluffy tail. Attach two candy bunny feet to the base of the cone for the finishing touch.
Step 14: Repeat the frosting and decorating process for all the cone cakes, swapping the frosting tubs back to the fridge whenever it softens too much. Your Bunny Butt Cone Cakes are ready to enjoy or store!
Servings and Timing
This recipe makes a generous batch of 22 to 24 Bunny Butt Cone Cakes, perfect for sharing with a crowd or saving for multiple occasions. The total prep time, including mixing and decorating, is about 25 minutes. Baking takes around 20 minutes per pan, so the cooking time clocks in at about 40 to 45 minutes in total if you bake two pans separately. Don’t forget the cooling time, which can take up to an hour for the cakes to cool completely before decorating. Altogether, you’re looking at approximately 55 minutes from start to finish, making this an excellent recipe for a fun afternoon project with friends or family.
How to Serve This Bunny Butt Cone Cakes Recipe
I love serving these Bunny Butt Cone Cakes at festive gatherings because they instantly get guests chatting and smiling. You can arrange them on a large platter with a sprinkle of faux grass or pastel Easter eggs for a whimsical centerpiece. They’re fantastic alongside a light fruit salad or a refreshing lemon iced tea, which balances the sweetness wonderfully. I like to serve them at room temperature for the best texture — the cake stays soft, and the frosting holds its shape perfectly.
If you want to elevate your presentation, try garnishing the platter with fresh mint leaves or edible flowers that complement the grassy green coconut topping. These small touches really pop visually and enhance the springtime vibe. For beverage pairings, a crisp sparkling white wine or a fruity sangria pairs beautifully for adults, while kids love pairing these treats with colorful lemonade or milkshakes.
Whether it’s a family brunch, a lively birthday party, or just a weekend baking fun affair, these Bunny Butt Cone Cakes add a joyful, playful element to your dessert table. I find them just perfect for serving in moderate portions because each cone is a satisfying individual treat that’s easy to grab and enjoy without utensils.
Variations
I’ve played around with this Bunny Butt Cone Cakes Recipe quite a bit to tailor it to different tastes and dietary needs. For example, swapping the Funfetti cake mix for a gluten-free or vegan option works wonderfully if you have those preferences. Many gluten-free cake mixes perform just as well baked in cones, though you may want to experiment with baking times. Using dairy-free whipped frosting also makes this recipe accessible to vegans.
Flavor-wise, you can swap the vanilla Funfetti cake for other fun cake mixes like chocolate, lemon, or red velvet for a surprising twist. I also like trying different colored frosting to match various holidays or themes — pastel pink or blue coconut “grass” can be icing on the cake, literally! If you’re feeling adventurous, include a small surprise inside each cone like a layer of fruit jam or pudding before baking.
As for cooking methods, I’ve even tried air frying the cone cakes on a low setting, which gives a slightly different texture and cooks quicker, but be sure to monitor closely to avoid burning. Microwaving isn’t ideal as it makes the cones soggy, so I steer clear of that. Overall, this recipe is incredibly adaptable and invites creative touches to make it your own.
Storage and Reheating
Storing Leftovers
If you find yourself with leftovers, I recommend storing the Bunny Butt Cone Cakes in an airtight container at room temperature if you plan to enjoy them within 1-2 days. Make sure the container is tall enough to prevent squashing the frosting and decorations. Alternatively, refrigeration can extend freshness up to 4 days, but be aware the coconut “grass” may dry out slightly; letting them come to room temperature before serving helps.
Freezing
Freezing is possible but less ideal for maintaining the perfect texture of these cone cakes. If you freeze them, wrap each cone individually in plastic wrap to prevent freezer burn, then place them in an airtight bag or container. They’ll keep frozen well for up to 1 month. Thaw them overnight in the fridge before serving to minimize condensation and sogginess.
Reheating
Since these are baked cakes inside cones with frosting, I find reheating isn’t typically recommended as it can melt the frosting and soften the cone. Instead, bring them to room temperature if chilled, which revives the flavors and texture nicely. If you want a warm cake experience, try baking a fresh batch or enjoy the thawed cones as-is with a cold glass of milk for contrast.
FAQs
Can I use homemade cake batter instead of box mix for this recipe?
Absolutely! You can substitute your favorite homemade vanilla or funfetti cake batter to personalize the flavor and control ingredients. Just be sure your batter isn’t too thin so it holds well inside the cones and bakes properly without leaking.
How do I prevent the cones from tipping over while baking?
Cutting “x” shapes into aluminum foil and placing each cone snugly inside is the trick I use to keep them stable. This creates a custom stand for each cone, preventing tipping and allowing even baking.
Why do I need to poke holes in the bottom of each cone after baking?
Poking holes helps release steam trapped inside so the cones don’t get soggy as they cool, keeping the texture crispy and fresh. It’s a small but important step for the best results.
Can I prepare these Bunny Butt Cone Cakes in advance?
Yes, you can bake the cones up to a day ahead and keep them wrapped tightly so they stay fresh. It’s best to do the frosting and decorating just before serving to keep the coconut grass vibrant and the frosting fluffy.
What’s the best way to color the shredded coconut evenly?
I find adding a few drops of green food coloring and stirring gently is enough. If the color is patchy, don’t worry—it actually looks more natural and grassy. For a more even color, place the coconut and food coloring into a plastic bag and shake until coated.
Conclusion
If you’re looking for a charming, playful dessert that’s both fun to make and a guaranteed crowd-pleaser, this Bunny Butt Cone Cakes Recipe should be at the top of your list. I’ve had so much joy baking and decorating these little springtime treats, and I’m certain you will too. They bring so much cheer to any occasion, and once you try them, they’ll quickly become a beloved favorite in your recipe collection. Let the baking magic begin!
