Holidays & Occasions Easter Easter Recipes Easter Dessert Recipes There's Nothing Cuter Than A Lamb Cake for Easter Be the first to rate & review! All you need to make this adorable Easter lamb cake is a special pan—and a little bit of decorating know how. The cake itself is similar to a pound cake. It's moist but dense and sturdy so it can sit up proud and hold up under the weight of chocolate, frosting, and decorations. Lamb-shaped cake molds are available year-round online, but look for them in stores around the holiday. Test Kitchen tip: Put a stripe of icing down onto your platter before placing the little lamb on top of it; some "glue" helps hold the cake in place as you decorate. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on March 8, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 20 mins Total Time: 2 hrs Servings: 12 Caitlin Bensel; Food Stylist: Torie Cox Test Kitchen Tip We found that for icing the cake, it was much easier to pipe on thick swipes of frosting and then spread them out. In our testing, we first tried to frost the cake straight from the frosting bowl, but it didn't go too smoothly. Pipe and then spread for greater success. Ingredients Cooking spray 4 tsp. all-purpose flour 2 cups (9 oz.) all-purpose flour 1 1/2 tsp. baking powder 3/4 tsp. table salt 1/4 tsp. baking soda 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp. vanilla extract 1/2 tsp. almond extract 1 cup whole buttermilk Cream Cheese Frosting or buttercream frosting of choice 1 black jelly bean, cut in half crosswise (for eyes) 1 pink jelly bean (for nose) 1 (4-oz.) bar white chocolate, shaved (for fur) or 2 cups shredded coconut Directions Coat the inside of a lamb cake mold with cooking spray. Sprinkle 2 teaspoons flour into each half of the mold, tilting and tapping pan to coat evenly; tap out any excess flour. Caitlin Bensel; Food Stylist: Torie Cox Preheat oven to 350°F. Whisk together 2 cups flour, baking powder, salt, and baking soda in a medium bowl. Caitlin Bensel; Food Stylist: Torie Cox Place butter and sugar in a large bowl; beat with an electric mixer at medium speed until light and fluffy, about 3 minutes. Caitlin Bensel; Food Stylist: Torie Cox With mixer on medium-low speed, add eggs, 1 at a time, beating well after each addition. Beat in extracts. With mixer on low speed, gradually add flour mixture alternately with buttermilk, beginning and ending with flour mixture (batter will be thick). Caitlin Bensel; Food Stylist: Torie Cox Arrange the face side of the mold on a sheet pan and fill with batter; make sure to fill all crevices, especially ear crevices, evenly and level batter with a spatula. Caitlin Bensel; Food Stylist: Torie Cox Fit the other side of the mold on top, ensuring it is closed. Bake at 350°F until a toothpick inserted into the steam hole comes out clean, 45 to 50 minutes. Caitlin Bensel; Food Stylist: Torie Cox Transfer the mold to a wire rack and cool for 10 minutes. Lift off the top part of the mold (with the steam hole). Caitlin Bensel; Food Stylist: Torie Cox Cool an additional 5 minutes, then carefully invert the cake out of the other half of the mold. Cool cake completely, face side up. Do not stand the cake upright until completely cooled. Caitlin Bensel; Food Stylist: Torie Cox Once cooled, decorate cake as desired by lightly coating with frosting, then adding white chocolate or coconut and jelly beans for the face. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print