The Best Easter Lamb Cake

easter lamb cake decorated with buttercream frosting, colored coconut and jelly beans

5 from 34 votes

This Easter Lamb Cake recipe is a pound cake made from cake mix, sour cream and pudding mix and baked in a lamb mold. An adorable Easter dessert for Easter Sunday that is almost too pretty to eat!

Prep Time15

Cook Time55

cooling and decorating time4

Total Time5 10

Course: Dessert

Cuisine: European American

Servings:

Author: Dee

Cost: $15

Equipment

1 lamb cake mold

Ingredients

For the Cake

1 15 oz box yellow cake mix
4 large eggs
1 cup sour cream
⅓ cup vegetable oil
1 3.4 oz instant vanilla pudding mix

For the Frosting

1 c butter softened
2 tsp vanilla extract
4 c powdered sugar
4-6 tbsp milk

Instructions

For the Cake

Preheat oven to 350.
Spray both sides of the lamb cake mold with nonstick spray.
Grease both sides with vegetable shortening and then sift flour over the molds. Set aside.
Combine the cake mix, vanilla pudding mix, sour cream, vegetable oil and eggs in a large bowl, and use an electric mixer to beat on low speed until combined. Beat on medium speed for 3-4 minutes or until thick.
Place 2 3/4 cups of the batter in the bottom mold--this is the side without the air hole.
Place the top part of the mold on top of the bottom part. Place the combined molds on a small baking sheet.
Bake for 50-55 minutes. Insert a toothpick into the vent hole to see if cake is done baking.
Let the cake cool in the mold for 5 minutes.
Take the top mold of and let the cake cool for another 10-15 minutes.
Remove the cake from the mold by flipping it over onto a baking sheet. Let it cool completely--this will take awhile.
Trim off any crisp edges with a sharp knife, and even out the bottom of the cake so that the cake can stand up.

For the Frosting

Beat the butter on medium speed for 5-10 minutes, or until white and fluffy.
Add the vanilla in, and mix until completely combined.
Gradually add in the powder sugar. You can sift if if you want, but beating it on high for a long time will get rid of any lumps.
Add in enough milk so that the frosting is smooth but not runny.
Beat on medium speed for another 5-10 minutes.
Fold the frosting with a spatula to get rid of any air bubbles.
Set aside a 1/4 cup of frosting into two separate bowls. Dye one bowl with black food coloring for the eyes and mouth. Dye the other bowl with oink food coloring for the nose.
Use a piping bag to frost the lamb's wool. Or, frost the cake however you please.

Notes

You can use more batter if you are using a larger mold from a different manufacturer.

Serving size depends on how big slices are.

Use leftover batter to make cupcakes. Bake for 18-20 minutes at 350 degrees f.

Nutrition