Some recipes feel like home even before the first bite, and this Lamb Cake Mold is one of them. Whether you’re preparing it for Easter, a baby shower, or a springtime brunch, this cake has a timeless charm—and the soft, tender crumb to back it up.
The main benefit? It’s surprisingly simple to make despite its show-stopping appearance, making it perfect for both beginners and nostalgic bakers alike.
This recipe uses airy, whipped egg whites for a light, delicate texture, while the combination of cake flour, butter, and vanilla extract delivers a classic, comforting flavor. One of the trickiest parts of using a lamb cake mold is ensuring the cake releases cleanly—generously greasing the mold and flouring it well helps prevent heartbreak.
Serve it with a scoop of Vanilla Ice Cream on the side, or pair it with a cold glass of Whipped Coffee for an irresistible treat that balances rich with light.
This vintage dessert has made a comeback in recent years—according to Google Trends, searches for “lamb cake mold” spike each spring, reflecting its beloved role in family celebrations. There’s something special about baking a cake that’s meant to bring joy.
If you try it, I’d love to hear how you made it your own—maybe with a new flavor twist or icing design!
Why You Will Love This Dish?
- It’s rooted in tradition: I first made this for Easter, and the moment it came out of the mold, it felt like a warm hug from my grandmother’s kitchen. It’s nostalgic in the best way.
- Celebration-ready without the fuss: No need for stacking or elaborate decorating—this cake shines just as it is. It’s festive, fun, and doesn’t require bakery-level skills to impress.
- Flavor swaps make it yours: One time I replaced the vanilla with almond extract, and it gave the whole cake a lovely, nutty sweetness. It’s flexible enough to make your own without messing it up.
- Light, sweet, and easy on the tummy: This cake isn’t heavy or overly sugary. It’s got that perfect fluffy texture that makes you want a second slice without the guilt.
- Stress-free prep = happy baker: You can make the cake in advance and decorate it later, which is a total win for busy days or party prep.
Lamb Cake Mold Recipe
Equipment
- Lamb cake mold (2-part mold)
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Cooling rack
- Baking spray or vegetable oil
- Toothpicks or cake tester
Ingredients
- vegetable oil as needed
- 2 ¼ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups white sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 egg whites
Instructions
- Preheat oven to 350°F (175°C) and grease both sides of the lamb mold with vegetable oil.
- In a bowl, whisk cake flour, baking powder, and salt together.
- In another bowl, cream butter and sugar until light and fluffy, then mix in vanilla.
- Alternate adding flour mixture and milk into the creamed butter, mixing well.
- In a clean bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Pour batter into the front half of the mold (the one with the face), filling completely.
- Attach the back half of the mold, tie it or clamp it securely, and bake for 45 minutes.
- Let the cake cool completely before removing the mold, then decorate as desired.
Nutrition Info:
| Nutrition | Value |
| Calories | 257kcal |
| Carbohydrates | 42g |
| Protein | 4g |
| Fat | 8g |
| Sugar | 22g |
| Sodium | 219mg |
Expert-Style Variations You’ll Love!
- Coconut Infusion: Swap half the milk with canned coconut milk and fold in shredded unsweetened coconut into the batter. It adds tropical depth and a moist, almost creamy crumb.
- Citrus Boost: Add 1 tablespoon of orange zest and a touch of lemon extract to the batter. It brightens the flavor and pairs beautifully with a cream cheese glaze.
- Chocolate Marble Swirl: Divide the batter in half and mix cocoa powder and espresso powder into one half. Swirl the two into the mold for a visually striking and rich twist.
- Brown Butter Base: Instead of plain butter, use brown butter (let it cool before creaming). It adds a nutty, caramel-like aroma that’s subtly complex and perfect for special occasions.
- Spiced Holiday Lamb: Add a mix of warm spices—like cinnamon, nutmeg, and a pinch of clove—if you’re baking this for fall or winter. It turns the cake into a cozy, spiced delight.
- Stuffed Surprise: After baking and cooling, carve a shallow space inside the belly of the lamb and fill it with lemon curd or chocolate ganache before sealing and frosting. A fun, unexpected center!
