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.
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
- 2 large piping bags
- 2 piping tips 2D
- Lamb cake pan
- Cookies sheet to set the cake pan on
- Stand or hand mixer
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, vegetable oil, and egg whites to the cake batter for each mix. Mix on medium speed for 2 minutes.
- 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.
- 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 cream the butter 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 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:
- 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.
- 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