Easter Lamb Cake

Easter is this weekend so I thought I would post a really cute recipe for an Easter lamb cake. It is a stand up cake baked in a cake pan shaped like a lamb and decorated with frosting, coconut and raisins. A friend of mine shared it with me; she comes from a family of eight and her mother would make it with the kids every year at Easter time – my friend’s mom now makes it with her grand-daughters. It is moms like that who put moms like me to shame – mother of eight, made everything from scratch, carries on family traditions. I have three kids and basically make Easter brownies – our tradition is looking for the special Easter cake at the supermarket.

Anyway, the mold she uses can be found at many supermarkets and specialty food stores this time of year – you can also find it at

Here is the recipe my friend’s mom has been making for years – I have also included directions for using a cake mix. Please post any family Easter recipes you may have – you could inspire moms like me:-):

Lamb Cake

1 3/4 cups flour

1 1/4 cups sugar

2 1/2 tsp. baking powder

1 tsp. salt

1/3 c. butter, room temp

2/3 c. milk

1/4 c. sour cream

1 egg

1 tsp. vanilla

shredded coconut, food coloring, raisins or chocolate chips, jelly beans

Vanilla frosting:

In top part of a double boiler, combine 1 1/2 cups sugar, 1/2 c. water, 2 egg whites, 1 tbs. light corn syrup and 1/2 tsp. salt. Beat with handheld mixer on high for 1 minute. Place over rapidly beating water, and beat with mixer until medium firm peaks are formed. Remove from double boiler and stir in 2 tsp. vanilla.

Cream butter in a large bowl, add dry ingredients (flour through salt); beat 2 minutes, scraping bowl occasionally. Add sour cream, milk, egg and vanilla, beat 2 more minutes. Turn batter into bottom (face) of well greased and floured mold. Insert wooden toothpicks lengthwise into ears and neck for support. Grease and lightly flour top half of mold and gently place on top of batter. Make sure mold locks; tie with a string to make sure mold doesn’t separate as cake rises while it bakes. Bake on a cookie sheet in a preheated 350 degree oven for 55 minutes or until a toothpick placed in steam vent comes out clean. Cool cake in mold for 15 minutes, then carefully remove the top half of mold and let cool in the bottom mold for 5 more minutes. Remove from mold and let cake cool on is side on a rack until completely cool – do not stand up until then.

To decorate:

Stand cake upright and frost with vanilla frosting. Sprinkle with coconut and use raisins or chocolate chips for eyes. Cover a platter or serving tray completely with frosting and carefully stand cake on platter or tray. Color coconut green and sprinkle around cake – use jelly beans for garnish.

To make the lamb cake from a mix:

Use a white cake mix and add 2 egg yolks and 1/2 cup milk. Blend and then beat with a mixer for 2 minutes. Add 2/3 cup of milk and beat for a minute longer. Follow directions above for filling mold. Bake in a preheated 450 degree oven for 15 minutes, then reduce heat to 350 degrees and bake for another 35 minutes and follow instructions above for cooling and decorating.

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