Just like tulips and long sunshiny days, lamb cakes are a sure sign of spring. These adorable cakes have been at the center of Easter Sunday celebrations for decades. Maybe you have memories of your mother or grandmother making one but never attempted to make one yourself because you thought it might be too hard.
It’s a lot easier than you think! Just follow the recipe tips and tricks below or watch the how-to videos at the end of the post to make the perfect lamb cake and maybe even start a new family Easter tradition!
Either way, grab your Wilton® 3D Standup Lamb Cake Pan and let’s get started!
Preparing the Pan
Step 1: Grease the pan
The most important step is preparing the pan. Your cake will unmold easily without sticking if you prepare the pan properly.
Grease the inside of the lamb cake mold using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so all the indentations are greased well.
Step 2: Flour the pan
Sprinkle flour inside the pan and shake, then turn the pan upside down and tap lightly to remove any excess flour. If you still have any shiny spots, touch up with more shortening and flour until every nook and cranny is well-greased and floured.
How to Bake a Lamb Cake
Step 3: Prepare a heavy cake batter
Also important is the type of cake batter you use. Pound cake recipes and heavier cake batters work best, so make sure you keep that in mind as you plan.
If you want to use a box mix, we have a great pound cake recipe that will turn your regular mix into a heavier batter that will work well with this aluminum cake mold. Just remember, batters that contain raisins or nuts don’t work well.
Step 4: Pour 6 cups into the front half of the pan
Once you’ve made your batter, pour 6 full cups of batter into the front half of the pan (the side of the mold without the small vent hole). The batter should come right to the rim, almost to the point of overflowing.
Step 5: Snap the other half of the pan in place and tie together
Snap the back half of the pan in place and tie tightly together in two places with bakers’ twine. Just in case, consider placing aluminum foil on the bottom rack of your oven to catch any batter that may seep through while baking.
Step 6: Bake
Preheat the oven and bake at 350 degrees F for 50-60 minutes. You can check to see if it’s done by sticking a toothpick through the vent hole. If it comes out clean, you’re good to go!
Step 7: Remove from the oven and cool
Remove from the oven and let your lamb cake cool in the pan on a cooling grid for 5 minutes. Remove the top half of the pan and cool for 5 minutes more.
Replace the top pan, turn the cake over and remove the bottom pan. It may be necessary to tap the pan with the handle of a spatula to free the cake from the pan.
Step 8: Let the cake rest
Let the cake rest in the front half of the pan, lying down, until cooled completely to room temperature (at least 4 hours).
Step 9: Remove the cake from the pan
Remove the cake from the lamb cake mold by placing one hand gently on the cake surface and setting the cake and pan upright on a serving platter. Carefully slip the pan top away from the cake.
If your cake stands a little unlevel, that’s OK. Just trim the bottom or prop underneath with frosting.
How to Decorate Your Lamb Cake
Step 11: Pipe the eyes, nose and mouth
Prepare a piping bag with white frosting and round tip 3 to pipe the eyes, nose and mouth.
That’s it! You’ve now made a beautiful and delicious Easter lamb cake your family will remember for years.
If you feel more adventurous, try this Fluffy Lamb Cake decorating idea or watch the videos below.
How to Decorate a Lamb Cake for Easter
What’s your favorite Easter lamb cake memory? Share in the comments below!
Easter Lamb Cake
- 3D Lamb Cake Pan Set
- Bakers Twine
For Box Mix Pound Cake Batter
- 1 Package Favorite Cake Mix 15.25 ounces
- 1 Package Instant Pudding Mix 4-Serving Size
- 4 Eggs
- 1 cup Water
- ⅓ cup Vegetable Oil
- ½ cup Solid Vegetable Shortening
- ½ cup Unsalted Butter Stick, Softened
- 4 cups Powdered Sugar (confectioners' sugar) Sifted
- 2 tablespoons Milk, Heavy Cream or Water
- 1 teaspoon Vanilla Extract pure or imitation
- Pinch Salt Optional
- Grease the inside of the lamb cake mold using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil).
- Sprinkle flour inside the pan and shake, then turn the pan upside down and tap lightly to remove excess flour. Touch up with more shortening and flour until completely greased and floured.
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at a medium speed with an electric mixer for about 2 minutes.
- Pour 6 full cups of batter into the front half of the pan (the side without the small vent hole). The batter should come right to the rim of the pan.
- Snap the back half of the pan in place and tie tightly together in two places with bakers’ twine.
Bake & Cool
- Bake at 350℉ for 50-60 minutes. You can check to see if it’s done by sticking a toothpick through the vent hole.
- Remove from the oven and let your lamb cake cool in the pan on a cooling grid for 5 minutes. Remove the top half of the pan and cool for an additional 5 minutes. Replace the top pan, turn the cake over and remove the bottom pan.
- Let the cake rest in the front half of pan, lying down, until completely cooled (at least 4 hours).
- Remove the cake from the lamb cake mold by placing one hand gently on the cake surface and setting the cake and pan upright on a serving platter. Carefully slip the pan top away from the cake.
Make Buttercream (or use pre-prepared Decorator Icing)
- In a large bowl, cream the butter and shortening. Using an electric mixer, beat on medium speed using the paddle attachment until light and fluffy for about 1 minute. Beat in vanilla and scrape down the bowl occasionally.
- Gradually add powdered sugar, one cup at a time, starting by mixing each cup on a low speed then beating well on medium speed. Scrape sides and bottom of the bowl after each cup of sugar is added.
- Gradually add milk or water, adding small amounts at a time until the desired consistency is reached; continue to beat at medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated. Add a pinch of salt if too sweet and mix until completely dissolved.
- Spatula-frost the entire lamb cake with buttercream or Wilton Creamy White Decorator Icing.
- Prepare a decorating bag with a round tip 3 to pipe the eyes, nose and mouth.