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+ servings

Easter Lamb Cake Mold

Marybeth Feutz
Have you ever wanted to bake a cake with that cute lamb cake mold for Easter? Check out these tips and tricks for getting that cake to come out perfect. Plus, get ideas for decorating, too!
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 8 -10 servings



  • In an electric mixer, beat softened butter on low for 1 minute. Then add sugar, and beat on medium until light and fluffy, about 4-6 minutes. Scrape down sides as needed.
  • Reduce mixer speed to medium-low. Add eggs, one at a time, letting each egg completely incorporate into sugar mixture before adding the next egg. Scrape down sides of bowl as needed.
  • Add vanilla, and let incorporate.
  • Add milk, and let incorporate.
  • In a small bowl, combine flour, baking powder, and salt.
  • Turn off mixer. Add half of the flour mixture. Turn mixer on low, then gradually increase speed to medium-low. Mix until first half of flour mixture is almost completely incorporated, scraping down as needed. Then add the rest of the flour mixture. Mix until the flour mixture is just mixed into the batter. Batter will be thick.
  • Heavily grease the inside of both halves of the lamb cake mold with Crisco.
  • Pour the cake batter into the front half of the lamb cake mold. Using a spatula, spread the batter out to fill every corner. Fill the mold level, do not over fill.
  • Place the back half of the lamb cake mold on top. Place the mold on a lipped baking sheet.
  • Bake at 350 degrees for 60-70 minutes, until the back half of the mold lifts off easily, the cake is golden brown, and a toothpick in the center of the cake tests clean.
  • Take back half of mold off the cake. Let cool, inside the front half of the mold, on a wire rack for 15-20 minutes.
  • After cooling for 15-20 minutes, turn the cake out of the front half of the mold onto the wire rack. To avoid wire impressions in the cake, let cool standing up.
  • Cool completely before icing.
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