Easter Lamb Cake with Buttercream Frosting
Moist delicious white cake baked in a lamb cake baking pan is a beautiful dessert for your Easter Dinner Celebration. This Easter Lamb cake with buttercream frosting is easy to make with a box cake mix and creamy vanilla buttercream frosting.
Our family’s Easter dinner tradition is to have a vanilla cake with vanilla frosting cake in the shape of a lamb. 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 a conversation starter about the story of Easter.
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Easter Lamb Cake Pan
- Flat lamb cake baking pan like the lamb in the post.
- Easter Bunny baking pan.
- Easter Egg baking pan.
Easter lamb Cake Decorating Ideas
- Easy buttercream 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 small star design in the buttercream.
- Cover the lamb with white chocolate curls.
- Cover the cake with white chocolate ganache poured over the cake.
- Store in easy plastic cupcake containers
Step by Step How to Make a Lamb Cake For Easter Lamb Cake with Buttercream Frosting
- 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. Follow the directions on the box cake mix that you purchased.
- Add 1 tablespoon of vanilla extract to the cake batter for each mix.
- 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.
- 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.
- When the cake is done let cool for 15 minutes in the pan and then remove and let cool completely on a cooling rack.
Make the Buttercream Frosting
- 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 beat until smooth and creamy.
- Add 2 teaspoons of vanilla.
- Start adding 4 cups of powdered sugar and 1 to 2 tablespoons of milk very slowly alternating the sugar and the milk. 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.
Piping the Frosting
- Remove 2 cups of the 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. Fill a piping bag with a 2 D star tip.
- Start with a tall glass and set your piping bag with a 2D star tip. Set the bag with the tip attached in the cup 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 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.
Supplies:
- 2 large piping bags
- 2 piping tips 2D
- Lamb cake pan or bunny cake pan
- Cookies Sheet to set the cake pan on
- Stand Mixer or Hand Mixer
Easter Lamb Cake with Buttercream Frosting
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 20 serving 1x
- Category: Dessert
- Method: Baking
Description
Moist delicious white cake baked in a lamb cake baking pan is a beautiful dessert for your Easter Dinner Celebration. Easy to make with a box cake mix and creamy vanilla buttercream frosting.
Ingredients
Units Scale
For the 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 stick 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:
- 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.
- Add 1 tablespoon of vanilla extract to the cake batter for each mix.
- 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.
- 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.
- 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:
- 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 beat until smooth and creamy.
- Add 2 teaspoons of vanilla.
- Start adding 4 cups of powdered sugar and 1 to 2 tablespoons of milk very slowly alternating the sugar and the milk. 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:
- Remove 2 cups of the 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. Fill a piping bag with a 2 D star tip.
- Start with a tall glass and set your piping bag with a 2D star tip. Set the bag with the tip attached in the cup 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 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.
Notes
- 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.
- 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.
Keywords: Easter Lamb Cake with Buttercream Frosting
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