Lamb Cake

Making a lamb cake from scratch can feel like a tricky feat, but don’t fret! We’ve simplified the process into a no-fail recipe so you can present an adorable little lamb cake every Easter. Our foolproof method uses an easy-to-make cake batter that bakes in a lamb cake mold. A simple cream cheese frosting is spread over the lamb, and it’s finished off with a coating of shredded coconut and candy as the eyes, ears and nose.

Lamb Cake Ingredients

• Egg whites: Make sure there is not a speck of egg yolk in your egg whites, or else the egg whites won’t fluff up.
• Cream of tartar: We use cream of tartar to stabilize the egg whites so they hold their strength and shape in the cake.
• Cream cheese: Cream cheese plays a large role with this lamb cake, so grab one of the best cream cheese brands from the store.
• Shredded coconut: Coconut covers the entire body of the lamb, so make sure you have enough for the whole cake!
• Decorations: Jelly beans make up the lamb’s eyes, ears and nose, plus the “Easter eggs” that lie on the ground.

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Directions

Step 1: Prep your pans and ingredients

Place the egg whites in a small bowl. Let them stand at room temperature 30 minutes. Meanwhile, preheat the oven to 375°F. Thoroughly grease and flour the inside of a 3D lamb cake pan.

Step 2: Create the batter

In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the vanilla.

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In another bowl, sift together the flour, baking powder and salt together twice.

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Add half of the flour mixture to the butter mixture, and beat well. Pour in the milk, and beat well. Add the remaining flour mixture, and beat until everything is combined.

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Step 3: Create stiff peak egg whites

Completely clean and dry the beaters on your hand or stand mixer. Add the cream of tartar to the bowl of the egg whites. With the clean beaters, beat on high speed just until stiff peaks form, but don’t overmix until they’re dry.

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Fold one-fourth of the egg whites into the batter, then fold in the remaining whites.

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Editor’s Tip: If your beaters are not completely dry and free from leftover oils, your eggs will not whip up.

Step 4: Pour batter into the pan

Gently pour the batter into the bottom half of the mold (the bottom half is the face of the lamb). Place the top mold (the backside of the lamb) on top, interlocking the seams (make sure the half with the vent hole is on top to permit steam to escape). Place the pan on a baking sheet.

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Step 5: Bake

Bake the cake until a toothpick inserted in the vent hole comes out clean, 45 to 50 minutes. Let the cake cool in the pan at room temperature for 15 minutes. Remove the cake from the pan to a wire rack to cool completely to room temperature.

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Step 6: Create the frosting

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar and vanilla.

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Step 7: Frost the cake

Spread the frosting evenly all over the cake.

Editor’s Tip: To make it easy on yourself, add the frosting to a piping bag or resealable bag fitted with a pastry tip. Pipe the frosting evenly all over the lamb. Use a mini offset spatula or the back of a spoon and smooth out the frosting. Don’t spend time trying to make it look pretty if you’re putting shredded coconut on it.

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Step 8: Decorate the cake

Gently press the shredded coconut (if using) all over the frosted cake to adhere. Attach sprinkles or jelly beans for the eyes, ears and nose.

Editor’s Tip: If desired, color the leftover shredded coconut with green food coloring, and arrange it around the lamb to mimic grass. Dot the grass with jelly beans for an Easter-egg look.

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Recipe Variations

• Pipe on the wool: We take the easy route with this Easter lamb cake by using shredded coconut as the lamb’s wool. If you’re really feeling ambitious, pipe swirls all over the lamb using a star tip! This takes a bit more patience and precision, but the outcome is very eye-catching. Use vanilla buttercream, as it will hold its shape better than this cream cheese frosting.
• Enhance with extracts: Want a more flavorful cake? Add a drop or two of coconut, lemon or pineapple extract to the frosting mixture.
• Finish with a bow: Carefully tie a piece of ribbon around the neck of the lamb for an adorable finish.

How to Store Lamb Cake

Because of the cream cheese frosting, we recommend storing this Easter cake recipe in a cake dome or a cake keeper in the refrigerator, where it’ll last for up to five days. If you don’t have a dome or keeper, you can create one by inverting a large glass mixing bowl over the cake on a large plate. For the best taste and texture, remove the cake from the refrigerator 30 minutes before serving.

How can I make this Easter lamb cake ahead of time?

To make this Easter lamb cake ahead of time, you can create the cake and frosting and freeze them separately (follow our guide on how to freeze cake). To freeze the cream cheese frosting, place it in a sealable container with a layer of storage wrap directly over the frosting. Secure the lid, and freeze.

When you’re ready to assemble and decorate the cake, you’ll just need to thaw the cake and frosting. Once the frosting is thawed, beat with a hand mixer until it’s a spreadable consistency.

Lamb Cake Tips

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What do I serve with lamb cake?

Lamb cake is typically served on Easter, so it only makes sense to serve it among other Easter recipes! Place the cake on a dessert table next to chocolate-covered marshmallow Easter eggs, pastel Easter sugar cookies and a bunny cake that’s just as impressive as this lamb one.

Where can I buy a lamb cake pan?

You can purchase a 3D lamb cake pan from craft stores, large supermarkets, department stores and online retailers. You’ve got options!