Lamb-shaped cake is a delightful dessert that’s perfect for Easter or any springtime celebration. This cake is made with a dense vanilla sponge cake batter that’s baked in a lamb-shaped mould. Then the cake is covered with a creamy, tangy cream cheese frosting.
Baking a lamb-shaped cake for Easter is a longstanding tradition in many Christian communities around the world. The cake is often a symbol of the sacrificial lamb, which represents Jesus Christ. The lamb-shaped cake can be made from various recipes, including pound cake, sponge cake, or angel food cake, and is typically decorated with frosting or other edible decorations, like chocolate.
The lamb cake is usually served as a dessert during Easter Sunday dinner or as part of an Easter brunch. It is believed that the tradition of baking a lamb-shaped cake dates back to early Christianity, when lamb was a popular food during spring.
The lamb cake is also a fun and festive way to celebrate Easter with family and friends. Children in particular will enjoy decorating the cake with frosting, candy, and other decorations. The cake will also serve as a centrepiece for the Easter table.
WHY YOU’LL LOVE LAMB CAKE FOR EASTER
The cake is Festive and Fun: Lamb cake is often associated with Easter celebrations. And the coming of spring, making it a festive and fun dessert option.
Unique and Memorable: A lamb-shaped cake is not something you see every day, so it can make for a memorable dessert that guests will remember long after the party is over.
Adorable Presentation: The cute and fluffy lamb shape is visually appealing and can add a touch of whimsy to any table setting.
It can be made in versatile Flavours: While most lamb cakes are made with a vanilla sponge cake, the flavour can be customized with different extracts, fillings, or toppings to suit personal taste preferences.
Who doesn’t like delicious Cream Cheese Frosting: The cream cheese frosting that typically accompanies a lamb-shaped cake is creamy, tangy, and delicious, providing a perfect complement to the sweetness of the cake.
INGREDIENTS
For the lamb cake:
ALL PURPOSE FLOUR: Provides structure to the cake and helps it hold its shape.
BAKING POWDER: Acts as a leavening agent, helping the cake rise and become light and fluffy.
SALT: Enhances the flavour of the cake and balances the sweetness.
GRANULATED SUGAR: Sweetens the cake and helps it to brown.
EGGS: Provide structure and help the cake to rise.
VANILLA SUGAR OR EXTRACT: Adds a sweet and fragrant flavour to the cake.
WHIPPING CREAM: Adds moisture to the cake, keeping it moist and tender.
For the cream cheese buttercream frosting:
UNSALTED BUTTER: Provides a rich, creamy flavour and texture to the frosting.
CREAM CHEESE: Adds a tangy, slightly sour flavour to the frosting. As well as helping it to achieve a smooth and creamy texture.
CONFECTIONER SUGAR: Sweetens the frosting and helps it to hold its shape.
VANILLA EXTRACT: Adds a sweet and fragrant flavour to the frosting.
HOW TO MAKE LAMB-SHAPED CAKE FOR EASTER
To make the lamb cake, you’ll need a lamb-shaped cake mould. This mould can be found at most kitchen supply stores or online or on Amazon. I am loving this mould from Wilton. It’s easy to work with and lightweight.
The process for making the cake is easy. It involves creaming the egg yolks and sugar together. Then adding the dry ingredients until a smooth batter forms. And at the end, adding whipping cream and egg whites. The batter is then poured into the lamb-shaped mould. Then it’s baked in the oven until golden brown.
A toothpick is inserted into the centre, to see if it comes out clean. That means the cake is properly baked. Once the cake is cooled, it is covered or piped with the cream cheese frosting. Which is made by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Decorating the lamb-shaped cake is up to your personal preference. I have piped swirls of cream cheese frosting. It is very simple and beautiful way of decorating. If you decide to apply the cream cheese buttercream with a spatula, you can use coconut flakes to create the texture of wool. Or you can decorate with more intricate design, such candies or nuts. Whatever your choice, your lamb-shaped cake is sure to be a hit with family and friends.
SUGGESTIONS HOW TO FROST AND DECORATE LAMB CAKE
Use a piping bag and a small star tip to create the appearance of wool on the lamb’s body. Start at the base of the cake and work your way up to the top of the lamb’s back and face.
Add a small amount of food colouring to the cream cheese frosting to create pastel colours for the ears, nose, and eyes of the lamb. Use a small brush or toothpick to paint the colours onto the cake.
Chocolate chips or mini chocolate eggs will create eyes for the lamb, and a pink jellybean or other candy for the nose.
Coconut flakes will create a grassy effect around the base of the cake, and add miniature chocolate eggs or other small candies as a finishing touch.
Fresh flowers or herbs such as lavender, mint, or rosemary to decorate the cake. Just be sure to wash and dry them thoroughly before use.
Use a pastry bag and a small round tip to pipe small dots around the base of the cake, and add colourful sprinkles or sanding sugar for a festive touch.
EXPERT TIPS
Use a good-quality lamb-shaped cake pan to ensure that your cake comes out with a nice shape and is easy to decorate.
Be sure to grease your cake pan thoroughly before pouring in the batter, to prevent sticking.
Do not over-mix the batter as this can cause the cake to become tough and dry.
If you don’t have a piping bag or tip, you can create the fur effect with a small offset spatula or the back of a spoon.
To make your cake extra moist and flavourful, consider adding a bit of orange or lemon zest to the batter.
When making the cream cheese frosting, be sure that the cream cheese and butter are both at room temperature before mixing, to ensure a smooth and creamy consistency.
If the frosting is too thick or stiff, you can add a tablespoon of milk to thin it out.
To make your lamb cake look even more festive, consider adding edible decorations such as fresh flowers, pastel-colored sprinkles, or miniature chocolate eggs.
Allow your cake to cool completely before frosting and decorating, to prevent the frosting from melting or sliding off the cake.
STORAGE
Refrigeration: The cake can be stored in an airtight container in the refrigerator for up to 3–4 days. However, keep in mind that the cream cheese frosting may become soft and slightly runny after being refrigerated.
Freezing: The cake can also be frozen for up to 2–3 months. Wrap it tightly in plastic wrap and then in foil, and place it in a freezer-safe container. When you’re ready to enjoy the cake, remove it from the freezer and let it thaw at room temperature for a few hours before serving.
Slicing and portioning: You can also slice the cake into individual portions and freeze them separately. This way, you can easily take out a slice or two at a time and let them thaw for a quick and easy dessert.
Reheating: If you find that the cake has become slightly dry or stale after being stored, you can revive it by heating it up in the microwave for a few seconds or in the oven at a low temperature for a few minutes.
Remember to store the cake and frosting separately if possible, as the frosting may become too soft or runny if stored with the cake for an extended period of time.
VARIATIONS
Lemon Blueberry Easter Lamb Cake: Add 1 tablespoon of lemon zest and 1 cup of fresh blueberries to the batter. Bake as directed, and top with cream cheese frosting and fresh blueberries for a pop of colour.
Red Velvet Easter Lamb Cake: Add 1/4 cup of unsweetened cocoa powder and 1 tablespoon of red food colouring to the batter. Bake as directed, and top with cream cheese frosting and red and green sprinkles for a festive touch.
Chocolate Easter Lamb Cake: Substitute 1/2 cup of cocoa powder for 1/2 cup of flour in the batter. Bake as directed, and top with chocolate cream cheese frosting and chocolate shavings for a rich and indulgent treat.
Coconut Easter Lamb Cake: Add 1 cup of sweetened shredded coconut to the batter. Bake as directed, and top with cream cheese frosting and more shredded coconut for a tropical twist.
Spice Easter Lamb Cake: Add 1 teaspoon of ground ginger and 1/2 teaspoon of ground cloves to the batter. Bake as directed, and top with cream cheese frosting and a sprinkle of cinnamon for a warm and cozy flavour.
FAQ
Can I use a different type of frosting instead of cream cheese frosting? Yes, you can use any type of frosting you like. However, cream cheese frosting is a popular choice because it pairs well with the moist and fluffy texture of the cake.
Can I make the cake ahead of time? Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. You can also freeze the cake for up to 1 month, wrapped in plastic wrap and foil.
Can I make the frosting ahead of time? Yes, you can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 1 week. Before using, allow the frosting to come to room temperature and give it a quick stir to restore its creamy consistency.
Can I use a boxed cake mix instead of making the cake from scratch? Yes, you can use a boxed cake mix to save time. Just be sure to follow the instructions on the box and adjust the baking time as needed to accommodate the size of your lamb-shaped cake pan.
Can I make a gluten-free version of the cake? Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make a gluten-free version of the cake.
How do I store leftovers? Any leftover cake should be stored in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature before serving.
MORE EASTER RECIPES
- THE BEST HOMEMADE CARROT CAKE RECIPE
- EASTER SWEET BRIOCHE BUNS – JUDAS ROPES
- EASTER MINI MERINGUES RECIPE
- MAZANEC CZECH EASTER SWEET BREAD
- EASTER BUNNY FRENCH MADELEINES
EASTER LAMB CAKE
Equipment
- 1 lamb cake mold
- 1 Piping bag
- 1 medium and small start tip
Ingredients
For the lamb cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon salt
- ¾ cup granulated sugar
- 4 large eggs separate for egg yolks and egg whites
- 1 teaspoon vanilla sugar or vanilla extract
- 1 cup whipping cream fat 35%
- 1 tablespoon unsalted butter for greasing the pan
- 1 tablespoon All-purpose flour
For the cream cheese buttercream
- 1/2 cup unsalted butter softened at room temperature
- 8 oz cream cheese softened at room temperature
- 4 cups confectioner sugar
- 1 teaspoon vanilla extract
Additional ingredients for decorating
- 2 pieces chocolate chips
- 1 piece pecan nut or candies
Instructions
For the lamb cake
- Preheat your oven to 350 °F (175 °C). Grease with butter and flour a lamb-shaped cake pan (both parts).
- In a medium-sized mixing bowl, beat on high speed together the egg yolks with sugar until thick and creamy. Add vanilla sugar (extract) and sifted flour with baking powder and whisk until combined.
- Add slowly whipping cream to the batter. In another large bowl, whisk egg whites until stiff peaks. Fold in the whipped egg whites carefully.
- Pour the batter into the prepared cake pan and bake for approximately 35–45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
For the cream cheese buttercream
- In a mixing bowl, cream together the butter and cream cheese until smooth.
- Add the powdered sugar and vanilla extract and mix until well combined and creamy.
- Place the buttercream into a piping bag with a medium star tip and frost the cooled cake. Start piping swirls from the bottom and work your way in the back. When decorating the head, change the star tip to small size.
- Decorate the eyes with chocolate chips, and a pecan nut can serve as nose. Use more edible decoration to make lamb cake even more festive.
Notes
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”
Leave a Reply