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easter lamb cake decorated

Easter Lamb Cake Recipe (With Pictures)

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A nostalgic 3D Easter Lamb Cake made with 2% Greek yogurt for a moist, sturdy crumb that releases perfectly from the mold every time. Perfect for your Easter table.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 box Vanilla Cake Mix (15.25 oz)
  • 1 box Instant Vanilla Pudding Mix (3.4 oz)
  • 1 cup 2% Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 4 large Eggs
Decoration
  • 2 cups Buttercream Frosting
  • 1.5 cups Shredded Sweetened Coconut
  • 1 Tbsp Icing Sugar Optional for dusting

Equipment

3D Lamb Cake Mold
3D Lamb Cake Mold
Stand Mixer
Stand Mixer
Kitchen Scale
Digital Kitchen Scale
Spatula Set
Silicone Spatula Set

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour both halves of the lamb mold thoroughly.
  2. Using a stand mixer, combine cake mix, pudding mix, yogurt, water, oil, vanilla, salt, and eggs. Start at low speed to incorporate the powder, then move to medium for 2 minutes.
  3. Use a spoon to fill the face-side of the mold with batter, ensuring no air pockets are left in the ears or nose. If you have extra batter, bake as cupcakes.
  4. Place the back of the mold on and secure. Bake for 45-50 minutes in the center of the oven.
  5. Cool in the mold for 10 minutes, then remove the back. Let sit 5 more minutes before removing the front. Let cool completely lying down.
  6. Frost with buttercream, add coconut wool, and finish with a red ribbon around the neck.

Nutrition

Calories: 360kcalCarbohydrates: 44gProtein: 6gFat: 19g

Notes

Easter Lamb Cake Tips & Expert Strategy

TEXTURE/MOUTHFEEL: This cake is designed to be dense and sturdy. It is more like a pound cake than a birthday cake, which is essential for standing upright on your Easter table.
SUBSTITUTION WARNING: If you substitute the oil for butter, the cake will be even firmer, but may dry out faster. If you use icing sugar instead of frosting, ensure the cake is 100% cool or it will melt.
THE MELLOWING EFFECT: This cake actually improves after 24 hours as the yogurt moisture settles into the crumb. Use plastic wrap to keep it fresh if baking in advance.
PROFESSIONAL FINISH: Use a red ribbon to hide the 'seam' where the two halves of the mold meet if you aren't using heavy frosting. If the cake is wobbly, trim the bottom of the cake until flat.

Tried this recipe?

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