For a delightful Easter treat, try these adorable no-bake Easter snack cakes. Made from refrigerated pound cake, filled with strawberry jelly and a creamy vanilla filling, then dipped in chocolate, they are a simple and charming dessert for spring gatherings.
These layered snack cakes—bunny-shaped cakes and little egg truffles—are perfect for an Easter brunch or dessert table. They can be made a day ahead for easy serving. Prepare them alongside other festive treats to create a colorful spring spread.
Easter Snack Cakes – Ingredients
This no-bake recipe uses easy-to-find ingredients and takes about an hour total, including chilling time for the chocolate to set. Use the ingredients listed below for about 10 servings (4 bunny cakes and roughly 9 egg truffles):
- 1 refrigerated pound cake (such as Sara Lee), sliced into fourths
- 1 tub Cool Whip (or whipped topping)
- 1 box vanilla instant pudding mix
- 3/4 cup milk
- Strawberry jelly or jam
- White melting chocolate (for coating)
- Pink melting chocolate (for coating and decoration)
- Bunny-shaped cookie cutter
- A small amount of vegetable shortening or coconut oil (to thin melting chocolate)
Prepare the Cakes
Start by slicing the pound cake into four even layers. Use the bunny cookie cutter to cut out bunny shapes from each layer. Depending on the size of your cutter, you may get two bunnies per layer or more if the cutter is small. Reserve the remaining cake scraps in a medium bowl to use for the egg truffles and to fill any gaps in the assembled bunnies.
Spread a thin layer of strawberry jelly over half of the bunny-shaped cake pieces. These will become the inner layer of each bunny sandwich.
Create the Filling
Whisk the vanilla instant pudding mix with 3/4 cup cold milk until it begins to thicken. Fold in the Cool Whip until the mixture is smooth and fluffy. This creamy filling will be used between the cake layers and piped as the bunny tails.
Spread a layer of the pudding-Cool Whip mixture over the jelly-covered bunnies, then top with a plain bunny layer to create a sandwich. Scrape away any excess filling from the sides for neat edges.
Create Easter Egg Truffles
Combine the reserved cake scraps with about 1/3 cup of the pudding mixture until a pliable dough forms. Use your hands to shape the mixture into small egg shapes. These no-bake egg truffles make a cute companion to the bunny cakes and are great for dipping.
Chill the formed eggs in the refrigerator while you prepare the chocolate coating.
Dip Easter Cakes in Chocolate
Gently melt the white melting chocolate in a microwave-safe bowl, adding a small amount of vegetable shortening or coconut oil to achieve a smooth, dippable consistency. Heat in 20–30 second intervals, stirring between each interval until fully melted.
Dip each bunny cake into the white chocolate, using a spoon or offset spatula to ensure full coverage. Place dipped bunnies on wax or parchment paper to set. Repeat the melting process with the pink melting chocolate and dip the egg truffles. Allow all dipped pieces to set completely in the refrigerator if desired.
Once the chocolate has hardened, create decorative drizzles using alternate colors. This camouflage helps hide small imperfections and gives the cakes a festive, handcrafted appearance.
The final touch is a small piped dollop of the remaining filling on the back of each bunny to form a fluffy tail. If preparing these ahead of time, wait to add the piped tails until just before serving to keep them from getting squashed.
How to Store Leftovers
Because these Easter snack cakes contain dairy, store them refrigerated in an airtight container. Chilling helps the chocolate remain firm and preserves the texture of the filling. If storing for more than a day, add the bunny tails just before serving.
These no-bake Easter snack cakes are fun to make with kids or friends and create an eye-catching dessert display. Enjoy sharing them at your next Easter celebration.
Recipe: Quick Overview
- Prep time: about 45 minutes
- Total time: about 1 hour
- Yield: about 10 servings (4 bunny cakes and ~9 egg truffles)
Ingredients
- 1 pound cake, sliced into fourths
- 3/4 cup milk
- 1 box instant vanilla pudding
- 1 tub Cool Whip
- 2 tbsp strawberry jelly
- White melting chocolate
- Pink melting chocolate
Instructions
- Slice the pound cake into fourths and cut bunny shapes with a cookie cutter.
- Spread jelly on half of the bunnies. Set scraps aside for truffles.
- Whisk pudding mix with milk, then fold in Cool Whip to make the filling.
- Spread filling over the jelly-covered bunnies and top with plain bunnies. Clean edges.
- Mix cake scraps with a portion of the filling to make truffle dough; shape into eggs and chill.
- Melt white chocolate and dip bunnies. Allow to set.
- Melt pink chocolate and dip egg truffles. Allow to set, then drizzle with alternating colors.
- Pipe small tails on the bunnies with remaining filling just before serving if making ahead.
Notes
Refrigerate after the chocolate has fully set. Nutrition estimates may vary based on cutter size and portioning. Enjoy these festive no-bake Easter snack cakes as a quick, eye-catching dessert for holiday celebrations.