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Easter Lamb Cake Recipe for Vintage Cake Mold

This recipe will become your favorite cake for your family’s Easter Tradition.  A moist delicious white cake baked in a vintage lamb cake mold is a beautiful dessert for your Easter Sunday Dinner Celebration. The Easter Lamb cake recipe is easy to make with a box cake mix and simple creamy vanilla buttercream frosting.

Our family’s Easter dinner annual tradition is to have a vanilla cake with vanilla frosting cake in our vintage lamb cake pan. As Jesus who was risen from the grave on Easter morning is called the Lamb of God.  This tradition started as not only a delicious beautiful dessert but also a conversation starter about the story of Easter when our children were little. 

We love to make Easter time special with baking, crafts, and our family’s church celebration. 

lamb shaped vanilla cake on a blue green tray on a white counter, cake is decorated with white star shaped butter cream all over the cake with pink on the eye, nose and ear. white frosting is sprinkled with coconut flakes on a white counter in a glue green tray

Last year I tried to find a similar lamb cake mold but was only able to find ones a little different but will make a beautiful Easter dessert. You can find several options in the list below.

Last year I tried to find a similar lamb cake mold but was only able to find ones a little different but will make a beautiful Easter dessert. You can find several options by going here.

Any will work for a traditional Easter lamb cake. But do not worry about what lamb cake mold you have or if you want an egg or bunny mold.  I have the step-by-step recipe for the perfect dessert for your Easter table.  

How to Make An Easter Lamb Cake with Buttercream Frosting:

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Easter Lamb Cake Mold Pan:

Easter Lamb Cake Decorating Ideas:

  • Easy buttercream frosting in a piping bag with piping tips. I used the star tip but you can experiment with different styles. Here is a 34Pcs Piping Bags and Tips Set.
  • Large Piping Tips Set for Cake Cupcake Decorating
  • You can also simply spread white frosting and add make some small swirls to make a simple pattern.
  • Add shredded coconut lightly all over.
  • Add sprinkles to a simple frosting and large sprinkles for the eye.
  • Make a large star design or a small star design in the buttercream frosting.
  • Cover the lamb’s face and the lamb’s neck in pink or white chocolate curls.
  • Cover the cake with white chocolate ganache poured over the cake.
  • Store in easy plastic cupcake containers
lamb shaped cake un-forsted in blue green tray

Step by Step How to Make a Lamb Cake For Easter Lamb Cake with Buttercream Frosting:

  1. Mix two boxes of white cake mix one at a time. I used 1 full cake mix and 1/2 of the second mix for my cake pan. (I used the other half to make cupcakes in a cupcake pan) Follow the directions on the box mix that you purchased.
  2. Add 1 tablespoon of vanilla extract, vegetable oil, and egg whites to the cake batter for each box mix.
  3. Spray and flour the cake mold pan. Spray the baking pan with spray oil or coat with butter, then add a few tablespoons of flour and coat the pan with the flour, tapping the cake pan upside down to remove any excess. You can also use the baking spray Baker’s Joy, make sure to cover all the bottom and side of the pan. 
  4. Place the cake mold pan on a large cookie sheet so it is easier to get in and out of the oven. Fill the baking mold pan with the cake batter and cook according to the box mix instructions. I always use Duncan Hines Cake mixes and cook 5 minutes less than on the instructions and test for doneness.  If a toothpick does not come out clean I cook for another 5 minutes. 
  5. When the cake is done let cool for 15 minutes in the pan and then remove and let cool completely on a cooling wire rack. 
a close up of the lamb cake with just the tail end frosted in white stars and coconut flakes

How to Make Buttercream Frosting:

  1. Set 2 sticks of butter (1 cup of butter) at room temperature. Add to a stand mixer (or hand mixer in a large bowl) and cream the butter until smooth and creamy. 
  2. Add 2 teaspoons of vanilla.
  3. Start adding 4 cups of powdered sugar and 1 to 2 tablespoons of milk very slowly. Alternating the sugar and the milk as you mix. Start with the mixer on very low so that the sugar does not fly everywhere. To pipe the frosting and not have it lose its shape the frosting needs to be firm/thick, add more or less milk to get a firm consistency. 
tight close up of frosting a close up of the lamb cake with just the tail end frosted in white stars and coconut flakes

Piping the Buttercream Frosting:

  • Remove 2 cups of the buttercream frosting into a small bowl and add 1 to 2 drops of red food coloring to make a very light pink for the eye, nose, and collar of the lamb’s neck. Fill a piping pastry bag with a 2-D star frosting piping tip. 
  • Start by setting your piping bag with a 2D star tip in a tall glass for easy filling. Set the bag with the tip attached to the glass and fold down the bag halfway. Fill the bag with the white buttercream frosting. Twist and secure the top of the bag with a clip or band.
  • Starting from the back of the lamb add stars as close together to make the lamb’s body look like fur. 
  • As you get to the head use the pink frosting to decorate the ear, nose, and eye. Finish the cake with the rest of the white frosting. 
  • Sprinkle the frosting with coconut to make the lamb look fluffy. 
lamb shaped vanilla cake on a blue green tray on a white counter, cake is decorated with white star shaped butter cream all over the cake with pink on the eye, nose and ear. white frosting is sprinkled with coconut flakes on a white counter in a glue green tray

Supplies Needed:

Ingredients needed for Lamb Cake Mold and Buttercream Frosting

  • Cake Mix
  • Egg Whites
  • Eggs
  • Vanilla
  • Milk
  • Butter
  • Powdered Sugar

Scrumptious Easter Desserts to Complete your Sunday Easter Dinner:

Jell-O Easter Eggs Fun for Kids at Easter Dinner

Beautiful Jell-O Easter eggs with all the colors of the rainbow. So easy and fun for the whole family to make and eat.

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The Best Quick Glazed Lemon Bread

Glazed lemon bread is a simple quick bread.  Delicious sweet and tangy loaded with lemon flavor, moist and fluffy, assembled in mixes in 10 minutes. 

How To Make Edible Easter Grass

Quick & Easy edible Easter grass is the perfect accent for your Easter table. Using this edible grass you can have any dessert nestled in an edible Easter basket theme.

Bunny Ear Easter Cupcakes 8 some with pink frosting and some with blue, multi color sprinkes with white bunny ears with pink sparkle ears sticking form the top, on a blue baking tray on a white counter with a white subway tile background

Easy Bunny Ear Easter Cupcakes for Kids

These cute and easy bunny ear cupcakes are the perfect Easter dessert for kids! Simply bake your favorite cupcake recipe and frost it with pink frosting. Then, add bunny ears. These adorable cupcakes are sure to be a hit with kids and adults alike!

Print
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lamb shaped vanilla cake on a blue green tray on a white counter, cake is decorated with white star shaped butter cream all over the cake with pink on the eye, nose and ear. white frosting is sprinkled with coconut flakes

Easter Lamb Cake with Buttercream Frosting

  • Author: Crafting a Family
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 20 serving 1x
  • Category: Dessert
  • Method: Baking

Description

This recipe will become your favorite cake for your family’s Easter Tradition.  A moist delicious white cake baked in a vintage lamb cake mold is a beautiful dessert for your Easter Sunday Dinner Celebration. The Easter Lamb cake recipe is easy to make with a box cake mix and simple creamy vanilla buttercream frosting.


Ingredients

Units Scale

For the Traditional Easter Lamb Cake:

  • 2 Duncan Hines Classic White Cakes Mixes (you can substitute Vanilla cake mix)
  • 3 eggs whites for each cake mix
  • 1/2 cup of vegetable oil for each cake mix
  • 1 teaspoon vanilla for each cake mix

For the Buttercream frosting:

  • 4 cups of powdered sugar
  • 1 cup or 2 sticks of butter
  • 1 to 2 tablespoons of milk
  • 1 teaspoon of vanilla

Supplies:

  • 2 large piping bags
  • 2 piping tips 2D
  • Lamb cake pan
  • Cookies sheet to set the cake pan on
  • Stand or hand mixer

Instructions

For the Lamb Cake: 

  1. Mix two boxes of white cake mix one at a time. Follow the instructions on the box to mix your purchase. I used 1 full cake mix and 1/2 of the second mix for my cake pan.
  2. Add 1 tablespoon of vanilla extract, vegetable oil, and egg whites to the cake batter for each mix. Mix on medium speed for 2 minutes. 
  3. Spray and flour the cake pan. Spray the baking pan with spray oil or coat with butter, then add a few tablespoons of flour and coat the pan with the flour, tapping the cake pan upside down to remove any excess. You can also use the baking spray Baker’s Joy, make sure to cover all the bottom and sides of the pan. 
  4. Place the cake pan on a large baking pan so it is easier to get in and out of the oven. Fill the baking pan and cook according to the box mix instructions. I always use Duncan Hines Cake mixes and cook 5 minutes less than on the instructions and test for doneness. If a toothpick does not come out clean I cook for another 5 minutes.
  5. When the cake is done let cool for 15 minutes in the pan and then remove and let cool completely on a cooling rack. 

For the Buttercream Frosting:

  1. Set 2 sticks of butter (1 cup of butter) at room temperature. Add to a stand mixer (or hand mixer in a large bowl) and cream the butter until smooth and creamy.
  2. Add 2 teaspoons of vanilla.
  3. Start adding 4 cups of powdered sugar and 1 to 2 tablespoons of milk very slowly alternating the sugar and the milk as you mix.  Start with the mixer on very low so that the sugar does not fly everywhere. In order to pipe the frosting and not have it lose its shape the frosting needs to be firm/thick, add more or less milk to get a firm consistency. 

For Decorating the Cake:

  1. Remove 2 cups of the buttercream frosting into a small bowl and add 1 to 2 drops of red food coloring to make a very light pink for the eye, nose, and collar of the lamb’s neck. Fill a piping pastry bag with a 2-D star frosting piping tip. 
  2. Start by setting your piping bag with a 2D star tip in a tall glass for easy filling. Set the bag with the tip attached into the glass and fold down the bag halfway. Fill the bag with the white buttercream frosting. Twist and secure the top of the bag with a clip or band.
  3. Starting from the back of the lamb add stars as close together to make the lamb look like fur.
  4. As you get to the head use the pink frosting to decorate the ear, nose, and eye. Finish the cake with the rest of the white frosting.
  5. Sprinkle the frosting with coconut to make the lamb look fluffy. 

Notes

  1. I attach my tips to the bag with a coupler so that if I change my mind on the shape of the frosting I can change out the tip without having to move the frosting to another bag. 
  2. If you need to move the frosting, cut off the end of the bag with the tip, add it to another bag, and insert the first bag without the tip into the second bag with the new tip. This way you do not make a mess removing the frosting from the bag.  
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