Easter Lamb Cake


This cute lamb cake is a simple white cake recipe baked in a lamb mold for Easter that can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg, or cinnamon. Frost with any white icing of your choice and decorate to look like a lamb.

Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
1 lamb cake

This adorable lamb cake recipe is sure to become a sweet Easter tradition in your family.

Easter Lamb Cake II

Lamb Cake Ingredients

These are the simple pantry staples you'll need to make this lamb cake recipe:

· Oil: Coat the mold with vegetable oil to prevent the cake from sticking.
· Flour: Use cake flour instead of all-purpose flour for the lightest results.
· Baking powder: Baking powder acts as a leavener, which means it helps the cake rise.
· Salt: A pinch of salt enhances the flavor of the cake, but it won't make it taste salty.
· Sugar: You'll need 1 ¼ cups of sugar for this sweet vanilla cake.
· Butter: Beat a stick of softened butter with the sugar.
· Milk: A cup of milk lends moisture to the cake batter.
· Vanilla: A teaspoon of vanilla extract adds subtle complexity.
· Egg whites: You'll need four egg whites (not the yolks) for this light and fluffy lamb cake.

How to Make a Lamb Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this Easter lamb cake at home:

1. Make the batter: Sift the dry ingredients together in one bowl. Beat the butter and sugar. Add the dry mixture alternately with milk. Stir in vanilla. Beat the egg whites, then fold them into the batter.
2. Fill the mold: Prepare the mold with oil and flour, then fill it with the batter. Use a spoon to remove any air pockets. Secure the lid to the mold, then place the mold on a cookie sheet.
3. Bake the cake: Bake the cake in a preheated oven until a toothpick comes out clean. Cool according to the recipe, then remove from the mold.

lamb cake with piped icing on platter in front of flowers

How to Decorate a Lamb Cake

· Spread, pipe, or swirl your favorite white frosting (such as Quick and Almost-Professional Buttercream Icing or Cream Cheese Frosting) onto the cooled lamb cake.
· For a professional look, add a star tip to a piping bag to make a tufted coat or top the cake with sweetened coconut flakes for a textured effect.
· You can also use candies, like jelly beans or chocolate chips, for the eyes.
· Place the finished lamb cake on a bed of grass (sweetened coconut flakes dyed with green food coloring).

How to Store Lamb Cake

The best way to store the lamb cake depends on what type of frosting you used. You can store it at room temperature for up to four days at room temperature if you chose buttercream frosting, but you'll need to keep it in the refrigerator if you opted for cream cheese. A cake keeper or bowl will protect it from dust and other particles.

Learn more: How to Store Cake

white frosted lamb with green coconut grass
Amy Lindemann

Allrecipes Community Tips and Praise

"This recipe is firm enough to retain the lamb shape without falling apart," according to Jane. "Because it is not as sweet a recipe as some pound cakes, seven-minute icing and coconut on top do not overwhelm the cake with their sweetness."

"Frosting with a frosting bag instead of a knife is so helpful," advises mjocarlson. "I put wood skewers in the batter to support the neck."

"I have been looking for the 'perfect' lamb cake recipe, as I lost my grandma's recipe several years ago," says Love to bake. "I followed the directions exactly and it came out absolutely perfect. I had a little extra batter and made six cupcakes with it."

Editorial contributions by Corey Williams


  • vegetable oil, as needed

  • 2 ¼ cups cake flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 ¼ cups white sugar

  • ½ cup butter

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 4 egg whites


  1. Coat a lamb cake mold with vegetable oil; let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.

  2. Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside.

  3. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition. Stir in vanilla.

  4. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in remaining whites.

  5. Fill the face side of the mold with batter. Gently move a wooden spoon through the batter to remove any air pockets, making sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart. Place the mold on a cookie sheet.

  6. Bake in the preheated oven until a skewer or wooden toothpick inserted through a steam vent comes out clean, about 1 hour. Place cake, still in the mold, on a wire rack for about 15 minutes, then carefully remove the top of the mold. Let the bottom of the cake continue to cool in the mold for about 5 more minutes so all the steam can escape and cake firms up. Remove the rest of the mold and let the cake cool on the rack completely. For best results, do not sit the cake upright until completely cooled.

Nutrition Facts (per serving)

261 Calories
9g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 261
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 27%
Cholesterol 22mg 7%
Sodium 254mg 11%
Total Carbohydrate 42g 15%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 4g
Calcium 101mg 8%
Iron 2mg 11%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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