50+ Easy Easter Lamb Cake Recipes to Make Your Celebration Sweet and Memorable

Easter is a time for family, feasts, and, of course, festive desserts. One of the most iconic Easter treats is the Lamb Cake, a charming dessert shaped like a lamb that symbolizes new life and rebirth—perfect for celebrating the season.

Whether you’re looking for a traditional recipe or a creative twist on this beloved cake, you’ll find inspiration in these 50+ Easter Lamb Cake recipes.

From simple vanilla cakes to decadent chocolate variations and everything in between, these recipes will help you create the perfect centerpiece for your Easter table.

Whether you’re a seasoned baker or a beginner, there’s a recipe here for every level of expertise.

So, roll up your sleeves, preheat the oven, and get ready to bake an Easter Lamb Cake that will wow your guests and bring joy to your celebration.

50+ Easy Easter Lamb Cake Recipes to Make Your Celebration Sweet and Memorable

Easter Lamb Cakes are a delightful tradition that adds a touch of sweetness and whimsy to your holiday celebrations.

With so many variations to choose from, there’s no shortage of creative ideas to try, whether you prefer a classic recipe or something more unique.

By exploring these 50+ Easter Lamb Cake recipes, you’ll have a diverse array of options to find the perfect cake that suits your family’s tastes and your baking skills.

Whether adorned with delicate icing, decorated with fresh fruits, or paired with flavorful fillings, your Easter Lamb Cake will surely be the star of the holiday table. Happy baking and happy Easter!

Classic Vanilla Easter Lamb Cake

Celebrate Easter with a classic vanilla lamb cake that brings charm and tradition to your holiday table. This cake, baked in a lamb-shaped mold, is not only visually stunning but also boasts a fluffy vanilla crumb and a hint of almond. Decorated with buttercream frosting, it’s a centerpiece that will wow your guests and satisfy their sweet tooth.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 cup whole milk

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk
• Food coloring (optional for accents)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease the lamb cake mold thoroughly with butter or nonstick spray. Dust with flour.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla and almond extracts.
4. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour batter evenly into the prepared mold, ensuring all details are filled.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the mold before carefully removing and cooling completely on a wire rack.
7. Prepare the frosting by beating butter and powdered sugar until smooth. Add vanilla and milk, adjusting consistency as needed. Frost and decorate your lamb as desired, adding eyes, a nose, and other features.

The Classic Vanilla Easter Lamb Cake is a testament to timeless holiday baking traditions. Its soft texture and gentle almond aroma make it a delightful treat for all ages. Whether you add intricate frosting details or keep it simple, this lamb cake is bound to be a cherished part of your Easter celebration.

Chocolate Coconut Easter Lamb Cake

Dive into the rich flavors of chocolate paired with the tropical sweetness of coconut in this delightful Easter lamb cake. Perfect for chocoholics, this cake is moist, flavorful, and garnished with shredded coconut for a festive touch. It’s a unique spin on a holiday classic that will have everyone asking for seconds.

Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup hot water

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• 1 cup shredded sweetened coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb cake mold.
2. Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating well.
4. Alternately mix the dry ingredients and buttermilk into the butter mixture. Stir in hot water until smooth.
5. Pour batter into the mold and bake for 50-60 minutes, checking doneness with a toothpick. Cool for 15 minutes before unmolding.
6. Prepare frosting by mixing butter, powdered sugar, cocoa powder, vanilla, and cream until creamy. Spread frosting over the lamb, and press shredded coconut onto the frosting for a woolly appearance.

The Chocolate Coconut Easter Lamb Cake is a perfect blend of rich and tropical flavors. Its moist chocolate base and coconut coating make it both a visual and culinary delight. This cake is a modern twist on tradition, sure to add flair and flavor to your Easter festivities.

Lemon Poppy Seed Easter Lamb Cake

Brighten your Easter celebration with this tangy and refreshing Lemon Poppy Seed Lamb Cake. The zesty flavor of lemons combined with the delicate crunch of poppy seeds creates a unique and unforgettable dessert. This cake is a light, citrusy treat that pairs perfectly with springtime festivities.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups sugar
• 3 large eggs
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup buttermilk
• 2 tablespoons fresh lemon juice

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare the lamb mold with grease and flour.
2. Combine flour, poppy seeds, baking powder, and salt in a bowl.
3. Cream butter and sugar until fluffy. Beat in eggs, lemon zest, vanilla, and almond extracts.
4. Alternate adding the dry ingredients and buttermilk, finishing with lemon juice. Mix until smooth.
5. Pour batter into the mold and bake for 50-60 minutes, checking with a toothpick for doneness. Cool before removing from the mold.
6. Mix glaze ingredients in a bowl and drizzle over the cooled cake, highlighting the lamb’s shape.

The Lemon Poppy Seed Easter Lamb Cake is a delightful way to celebrate the season with its fresh, zesty flavors. The glaze adds a shiny finishing touch, making it as pleasing to the eye as it is to the palate. Serve this cake as a refreshing conclusion to your Easter feast, and watch it become a family favorite.

Carrot Spice Easter Lamb Cake

Infuse your Easter celebration with the warm, comforting flavors of a Carrot Spice Lamb Cake. This recipe combines shredded carrots, cinnamon, nutmeg, and walnuts to create a moist, spiced cake that’s both nostalgic and festive. Topped with a luscious cream cheese frosting, it’s an ideal centerpiece for a family gathering.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup vegetable oil
• 1 cup granulated sugar
• ¾ cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts

For the Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease the lamb mold with butter and flour.
2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat oil, sugars, eggs, and vanilla until smooth. Gradually add the dry ingredients, mixing just until combined. Fold in grated carrots, pineapple, and walnuts.
4. Pour batter into the lamb mold, ensuring all details are filled. Bake for 55-65 minutes, testing with a toothpick for doneness. Cool before removing from the mold.
5. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla. Frost the cake and decorate with simple accents like edible flowers or piped frosting details.

This Carrot Spice Easter Lamb Cake is a delightful mix of earthy, spiced flavors and creamy frosting. Its moist texture and vibrant taste make it a standout dessert. Share this cake with your loved ones to bring warmth and tradition to your Easter table.

Almond Raspberry Easter Lamb Cake

Delight your guests with an Almond Raspberry Lamb Cake, a sophisticated twist on Easter baking. This cake features a rich almond flavor paired with a ribbon of raspberry filling, creating a perfect balance of sweetness and tartness. Finished with a dusting of powdered sugar or a light glaze, it’s as elegant as it is delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 2 teaspoons almond extract
• 1 cup sour cream
• ½ cup raspberry preserves

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon almond extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by almond extract.
4. Add dry ingredients alternately with sour cream, mixing just until combined.
5. Spoon half the batter into the mold. Spread raspberry preserves evenly over the batter, then top with the remaining batter.
6. Bake for 55-65 minutes, checking for doneness with a toothpick. Cool before removing from the mold.
7. Prepare glaze by whisking powdered sugar, milk, and almond extract. Drizzle over the cake or dust with powdered sugar for a simpler finish.

The Almond Raspberry Easter Lamb Cake offers a perfect combination of nutty almond and tangy raspberry flavors. Its sophisticated look and taste make it a standout addition to any Easter dessert spread. Share this delightful creation with friends and family for a memorable celebration.

Coconut Lime Easter Lamb Cake

Bring tropical vibes to your Easter celebration with this Coconut Lime Lamb Cake. The zesty lime flavor pairs beautifully with the subtle sweetness of coconut, creating a fresh and vibrant dessert. Covered in shredded coconut for a textured, wool-like appearance, this cake is as festive as it is flavorful.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• Zest of 2 limes
• 2 teaspoons vanilla extract
• 1 cup coconut milk
• 1 cup shredded sweetened coconut

For the Frosting and Decoration:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 1 cup shredded sweetened coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and thoroughly grease the lamb mold with butter or nonstick spray. Dust with flour.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lime zest and vanilla extract.
4. Alternate adding the dry ingredients and coconut milk to the batter, mixing until smooth. Fold in shredded coconut.
5. Pour batter into the prepared mold and bake for 55-65 minutes, or until a toothpick comes out clean. Cool before removing from the mold.
6. Beat butter, powdered sugar, lime juice, and lime zest to make the frosting. Spread over the lamb cake and press shredded coconut into the frosting for a textured look.

The Coconut Lime Easter Lamb Cake is a refreshing twist on a traditional dessert. Its zesty lime notes and tropical coconut flavors bring a burst of springtime to your holiday table. This cake will leave your guests impressed with both its taste and festive presentation.

Strawberry Shortcake Easter Lamb Cake

Celebrate Easter with a fresh and fruity twist on the traditional lamb cake! This Strawberry Shortcake Easter Lamb Cake combines the classic flavors of strawberry, cream, and vanilla in a delightful cake that’s as pretty as it is delicious. Topped with whipped cream and fresh strawberries, it’s a perfect springtime treat that will be the highlight of your celebration.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup fresh strawberries, diced

For the Frosting and Topping:

• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb cake mold.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add the dry ingredients in three parts, alternating with milk, mixing until just combined. Fold in diced strawberries.
5. Pour the batter into the prepared mold and bake for 50-60 minutes, or until a toothpick comes out clean. Let the cake cool before removing from the mold.
6. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Frost the cooled cake with whipped cream and top with sliced strawberries for a fresh, vibrant finish.

The Strawberry Shortcake Easter Lamb Cake is a delightful and refreshing dessert that will brighten any Easter table. The combination of tender cake, whipped cream, and sweet strawberries makes it a perfect treat to celebrate the season. With its light texture and vibrant colors, this cake is sure to be a favorite at your holiday gathering.

Peach Almond Easter Lamb Cake

Infuse your Easter celebrations with a taste of the summer months with this Peach Almond Easter Lamb Cake. The sweet and juicy peaches, paired with the nutty flavor of almond extract, create a delightful flavor profile that feels light and refreshing. Topped with an almond glaze and a few slices of fresh peaches, this cake is both beautiful and delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon almond extract
• 1 cup canned peach slices, drained and chopped
• 1 cup sour cream

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons peach juice or water
• ½ teaspoon almond extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in almond extract.
4. Alternate adding the dry ingredients and sour cream, mixing until just combined. Gently fold in chopped peaches.
5. Pour the batter into the mold and bake for 55-65 minutes, or until a toothpick comes out clean. Allow the cake to cool before carefully removing it from the mold.
6. In a small bowl, whisk together powdered sugar, peach juice, and almond extract until smooth to make the glaze.
7. Drizzle the glaze over the cooled cake, and decorate with additional peach slices and chopped almonds.

The Peach Almond Easter Lamb Cake is a sweet and fragrant dessert that combines the best of spring and summer flavors. The juicy peaches and nutty almond glaze create a light yet indulgent treat that will be a crowd-pleaser. This cake will add a special touch to your Easter feast, offering a fresh and flavorful option for your guests to enjoy.

Maple Pecan Easter Lamb Cake

Bring a taste of fall to your Easter table with this Maple Pecan Easter Lamb Cake. The rich, earthy flavors of maple syrup and toasted pecans combine perfectly in a moist, dense cake. With its decadent maple glaze and crunchy pecan topping, this cake is a sophisticated and delicious way to celebrate the season.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup maple syrup
• 1 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped pecans

For the Glaze:

• 1 cup powdered sugar
• 3 tablespoons maple syrup
• 1 tablespoon unsalted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream together butter, maple syrup, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients and buttermilk, mixing until smooth. Fold in chopped pecans.
5. Pour the batter into the mold and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool before removing the cake from the mold.
6. In a small saucepan, melt butter and maple syrup together. Whisk in powdered sugar until smooth to make the glaze.
7. Drizzle the maple glaze over the cooled cake and top with additional chopped pecans for crunch and flavor.

The Maple Pecan Easter Lamb Cake is a rich and comforting dessert that brings together the warm flavors of maple and toasted pecans. It’s a perfect way to celebrate Easter with a nod to cozy autumn flavors while still feeling fresh and festive for the season. This cake is a wonderful addition to your Easter dessert spread, providing a deliciously unique option for your guests to enjoy.

Chocolate Coconut Easter Lamb Cake

This decadent Chocolate Coconut Easter Lamb Cake is a delightful twist on the traditional cake, combining the rich flavors of chocolate and coconut for a tropical yet indulgent dessert. The deep chocolate cake, paired with a light coconut frosting, makes this Easter treat a crowd-pleaser. Topped with toasted coconut flakes, it’s as visually stunning as it is delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup mini chocolate chips

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• 1 cup shredded sweetened coconut
• ½ cup toasted coconut flakes (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Add the dry ingredients alternately with buttermilk, mixing until just combined. Fold in mini chocolate chips.
5. Pour the batter into the mold and bake for 50-60 minutes or until a toothpick comes out clean. Cool before removing from the mold.
6. For the frosting, beat butter and powdered sugar until smooth. Gradually add coconut milk and vanilla extract until you reach your desired consistency.
7. Frost the cooled cake with coconut frosting and top with toasted coconut flakes for a beautiful finishing touch.

The Chocolate Coconut Easter Lamb Cake is an indulgent treat that combines two beloved flavors—chocolate and coconut. Its rich, moist chocolate base, complemented by the creamy coconut frosting and crunchy toasted coconut topping, makes it a show-stopping dessert that will leave everyone craving more. This cake will make your Easter celebration both festive and flavorful.

Lemon Blueberry Easter Lamb Cake

A fresh and fruity treat, the Lemon Blueberry Easter Lamb Cake brings the bright and zesty flavor of lemon together with the sweet burst of fresh blueberries. The cake itself is light and moist, with the added tang of lemon zest, while the blueberry glaze brings a burst of natural sweetness. This is a refreshing and light option for Easter that’s sure to please all your guests.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• Zest and juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• ¼ cup fresh blueberries, mashed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
4. Add the dry ingredients in three parts, alternating with sour cream. Mix until just combined, then fold in fresh blueberries.
5. Pour the batter into the mold and bake for 55-65 minutes, or until a toothpick comes out clean. Let cool before removing from the mold.
6. For the glaze, whisk together powdered sugar, lemon juice, and mashed blueberries until smooth. Drizzle the glaze over the cooled cake.

The Lemon Blueberry Easter Lamb Cake offers a refreshing burst of citrus and fruit that’s perfect for springtime. The light texture of the cake combined with the tangy lemon flavor and sweet blueberry glaze makes it a delightful dessert for Easter. This cake will surely brighten your holiday and leave your guests with a lasting impression.

Cinnamon Sugar Easter Lamb Cake

For a simple yet flavorful Easter treat, try the Cinnamon Sugar Easter Lamb Cake. This cake is infused with warm cinnamon and a hint of vanilla, creating a comforting and aromatic dessert. The cinnamon sugar topping adds a sweet, crunchy finish that pairs wonderfully with the soft, spiced cake. It’s an ideal choice for those who prefer a more traditional dessert with a bit of a twist.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cinnamon Sugar Topping:

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
4. Gradually add the dry ingredients and buttermilk, mixing until smooth.
5. Pour the batter into the mold and bake for 50-60 minutes, or until a toothpick comes out clean. Allow the cake to cool before removing from the mold.
6. For the topping, mix sugar and cinnamon together in a small bowl. Brush the cooled cake with melted butter and sprinkle the cinnamon sugar mixture on top.

The Cinnamon Sugar Easter Lamb Cake is a comforting and fragrant dessert that captures the essence of warm, spiced flavors. The cinnamon sugar topping adds a delightful crunch that complements the soft and moist cake, making it a perfect option for Easter. This cake is sure to fill your home with a delicious aroma and become a family favorite.

Carrot Spice Easter Lamb Cake

Embrace the warmth of Easter with a Carrot Spice Easter Lamb Cake, a delightful and moist dessert packed with the classic flavors of cinnamon, nutmeg, and fresh grated carrots. The sweet cream cheese frosting enhances the cake’s richness, making it a standout centerpiece for your holiday table. The vibrant orange color and spicy aroma bring the essence of spring, making it a perfect choice for Easter.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 1 ¼ cups granulated sugar
• 1 cup finely grated carrots (about 3 medium carrots)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (optional for consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together eggs, vegetable oil, and sugar until smooth. Stir in the grated carrots and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined.
5. Pour the batter into the lamb mold and bake for 50-60 minutes, or until a toothpick comes out clean. Let the cake cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
6. For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, then beat until fluffy. If the frosting is too thick, add heavy cream to reach your desired consistency.
7. Frost the cooled lamb cake generously with the cream cheese frosting.

The Carrot Spice Easter Lamb Cake is a flavorful, moist dessert that captures the essence of spring with its fragrant spices and sweet carrots. The rich cream cheese frosting adds a smooth and tangy balance to the spiced cake. Perfect for those who enjoy a more traditional, comforting Easter dessert, this cake is sure to bring joy to your holiday table.

Strawberry Shortcake Easter Lamb Cake

For a lighter, fruity Easter cake, the Strawberry Shortcake Easter Lamb Cake is a perfect choice. The fluffy, vanilla cake layers are complemented by sweet, juicy strawberries and whipped cream, offering a refreshing and festive dessert. It’s a perfect spring treat that celebrates the abundance of fresh fruit, making it both beautiful and delicious for Easter gatherings.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 1 pint fresh strawberries, hulled and sliced

For the Whipped Cream:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar together until fluffy. Add eggs one at a time, then vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until smooth.
5. Pour the batter into the lamb mold and bake for 50-60 minutes, or until a toothpick comes out clean. Allow the cake to cool completely.
6. For the whipped cream, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Once the cake has cooled, spread a layer of whipped cream on top, then arrange the sliced strawberries on top of the frosting. Serve and enjoy!

The Strawberry Shortcake Easter Lamb Cake is a light, fruity dessert that’s both sweet and refreshing. The airy cake, paired with fluffy whipped cream and fresh strawberries, makes for a beautiful and delicious Easter treat. It’s the perfect option for anyone looking for a dessert that feels fresh and vibrant, celebrating the joys of spring.

Peach Melba Easter Lamb Cake

Peach Melba is a classic dessert with a combination of ripe peaches, raspberry sauce, and cream, and now you can enjoy it in lamb cake form. The Peach Melba Easter Lamb Cake features a moist vanilla base, topped with a creamy layer of mascarpone frosting, fresh peach slices, and a drizzle of homemade raspberry sauce. This sophisticated dessert will be a hit at your Easter gathering.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Raspberry Sauce:

• 1 cup fresh raspberries
• ½ cup sugar
• 1 tablespoon lemon juice

For the Mascarpone Frosting:

• 8 oz mascarpone cheese, softened
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh peach slices for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour the lamb mold.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, then vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until smooth.
5. Pour the batter into the lamb mold and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the raspberry sauce, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-10 minutes, stirring frequently, until the sauce thickens. Strain through a fine mesh sieve to remove seeds.
7. For the mascarpone frosting, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
8. Frost the cooled cake with mascarpone frosting, then top with fresh peach slices and drizzle with raspberry sauce.

The Peach Melba Easter Lamb Cake is a luxurious and fruity dessert that beautifully combines the richness of mascarpone frosting with the fresh, summery flavors of peaches and raspberries. The creamy frosting, sweet peaches, and tart raspberry sauce make for a refreshing and elegant treat that will impress your guests and make your Easter celebration even more special.

Note: More recipes are coming soon!