Easter Lamb Cake
I stumbled upon this adorable cake on Southern Living’s Instagram page and HAD to try it. I have never made a cake that is in the shape of something, and on my second attempt it turned out perfectly! The cake has a pound cake texture/density with a hint of almond, and the rich cream cheese frosting is everything you need and more!
The original recipe from Southern Living is here (and below with some of my own notes and cream cheese frosting recipe). I ordered the mold for the lamb on amazon here (affiliate link*).
This is the PERFECT Easter dessert/centerpiece/showstopper! Enjoy & Happy Easter!
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Easter Lamb Cake
Ingredients
- Cooking spray
- 4 teaspoons all-purpose flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoons baking soda
- 1/2 cup unsalted butter, softened (I used salted)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 24 oz of cream cheese (3 packages), softened
- 2 sticks salted butter, softened
- 1 tablespoon vanilla extract
- 5-6 cups confectioners sugar
Instructions
- Spray the lamb molds with your cooking spray and then sprinkle 2 teaspoons of flour in each half of the molds. Move and tap the pan around to evenly coat each side and then tap out any excess flour.
- Preheat oven to 350°F. In a large bowl, mix together 2 cups flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl or stand mixer, add butter and sugar and beat at medium speed until light and fluffy- about 3 minutes.
- Add 1 egg and mix on low speed until fully combined and then add the 2nd egg and mix until combined. Add extracts and mix.
- With mixer on low speed, gradually add flour mixture and alternate with buttermilk, beginning and ending with flour mixture. The batter will be thick.
- Place the face side of the mold on a sheet pan and spoon in the batter. Use a butterknife to get in all of the crooks and crannies (especially around the head and ears) and gently tap the mold to help spread the batter around. Level batter with a spatula. Place the other half of the mold (with the little hole) on top and make sure that it's closed.
- Bake at 350°F for about 45-60 minutes until a toothpick inserted into the steam hole comes out clean. NOTE: I made this the first time and baked for 45 minutes because the toothpick came out clean and it ended up being undercooked and unsalvageable. The second time I made this I cooked it for 60 minutes and it came out perfect. It's hard to tell if it's done or not and the toothpick test failed me.
- Transfer the mold to a wire rack to cool for 10 minutes. Lift off the top mold (the side with the steam hole) and then cool for another 5-10 minutes. Carefully invert the cake out of the mold and cool cake completely face-side up. I let it cool for about 2 hours. Do not stand it upright until fully cooled.
- Once cooled, you may need to cut off the little excess cake that spilled out on the bottom of the mold while baking. Then, squeeze a line of frosting in the middle of the plate that you are going to decorate on and place the lamb on top of frosting line. Decorate cake with frosting and then add grated white chocolate or coconut and jelly beans or m&m's for the face.
- In a large bowl or with a stand mixer, add the butter and cream cheese and beat on medium-high speed until combined.
- Add in vanilla and beat until combined.
- Slowly add in sugar while mixing until combined after each addition.
