Easter Lamb Cake
I’ve been making this adorable lamb cake every Easter for years. It’s basically vanilla pound cake baked in a lamb-shaped mold, then covered in fluffy coconut "wool."
The trick is getting that mold release perfect so your lamb doesn’t lose its ears.
Pound Cake Base Works Best
Dense pound cake holds the lamb shape better than fluffy cake. The extra butter and eggs create structure that won’t crumble when you unmold it. Regular cake mix falls apart too easily and doesn’t have enough body to support the detailed features.
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Mold Preparation Prevents Disasters
Brush every crevice with softened butter, then dust with flour. Pay special attention to the ears and face details. Use a pastry brush to get into tight spots. Any missed areas will stick and ruin your lamb’s features when you flip it out.
Coconut Coating Creates Texture
Sweetened shredded coconut makes the most realistic wool texture. Press it gently into the buttercream while it’s still soft. Start from the back and work forward, leaving the face clean. Toasted coconut adds color variation that looks more natural than plain white.
Getting Clean Mold Release
- Tap the mold gently on counter before baking to eliminate air bubbles that create weak spots in the cake structure.
- If cake sticks slightly, use a thin knife to gently loosen edges before fully inverting the mold.
Frequently Asked Questions
Which mold brands work reliably for this recipe?
Nordic Ware and Wilton both make quality 3D lamb molds. The Nordic Ware version has slightly better detail definition and releases more easily.
How far ahead can I bake the cake?
Bake the unfrosted lamb up to 2 days ahead. Wrap tightly in plastic wrap and store at room temperature until ready to decorate.
What happens if the coconut looks too white?
Toast half the coconut in a 325°F oven for 5-8 minutes until lightly golden. Mix with untoasted coconut for natural color variation.
Must-Have Items
Easter Lamb Cake
Equipment Needed
- 3D lamb cake mold (2-piece)
- Electric mixer
- Large mixing bowls
- Pastry brush
- Wire cooling rack
Instructions
- Prepare mold: Preheat oven to 350°F. Brush both halves of lamb mold thoroughly with softened butter, getting into all crevices. Dust with flour and tap out excess.
- Make cake batter: Cream butter and sugar with electric mixer until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
- Combine ingredients: Whisk flour, baking powder, and salt in separate bowl. Add dry ingredients to butter mixture alternating with milk, beginning and ending with flour. Mix until just combined.
- Bake lamb cake: Fill both mold halves with batter, slightly overfilling the face half. Place face-down mold on top and clamp securely. Bake 50-55 minutes until golden and pulling slightly from sides.
- Cool and unmold: Cool in mold 15 minutes, then carefully remove top half. Cool completely on wire rack before removing bottom half, about 1 hour.
- Make buttercream: Beat softened butter until fluffy. Gradually add powdered sugar, cream, and vanilla. Beat until smooth and spreadable, adding more cream if needed.
- Decorate lamb: Spread thin layer of buttercream over entire lamb except face. Press coconut into frosting, working from back to front. Add chocolate chip eyes and jelly bean nose.
Nutrition Facts
Per Serving (1 serving)
