Easter Lamb Cake

Easter Lamb Cake

Lori 0

"Lamb cake, for Easter or someone special. My Grandmother used to bake this special cake just for me for my birthday each year, since my birthday usually falls close to Easter each year. This tradition started on my first birthday, now the tradition has continued onto my daughter's birthdays."

Ingredients 1 h 20 m {{adjustedServings}} servings 512 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 83.2g
  • 27%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely.
  2. Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.
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Reviews 11

  1. 12 Ratings


The lamb cake pans are not supposed to be baked in two halves. I thought that too, till I found out differently; you'll notice that one half of the pans has tiny air holes in it. You put the whole cake batter into the (well-buttered) half that doesn't have the air holes, which is the bottoml it will be full. Then you put the other well-buttered half pan over it, and snap the two together. It's probably wise to get a piece of string and tie it, too. Then you bake the whole thing in the oven, and it rises up into the top half. You can look online for a recipe to do this, if you like; I'm not sure how long it takes. You can also stick a toothpick through one of the airholes to check doneness. After you take it out, cool it completely before removing from the mold. This way, the cake is a whole lamb! I'm not sure if this will work with a cake mix, pound cake is traditional because it has more tensile strength.


Easter Lamb cakes are a Polish Easter tradition. I have been making them with my mother for many years. We now add an instant pudding mix to a box cake mix to get the heavier "poundcake" like density. After unmolding the cake. cooliing it; I put it in the freezer to let to harderned a bit before I ice it. Then I sprinkle on coconut, add raisin eyes and nose plus royal icing flowers. Next a tiny ribbon is added and tied around the neck. Back it goes into the freezer. When totally frozen it is wrapped in syran wrap then replaced into the freezer. At Easter it reappears in a table display and eaten after brunch. It is not unusual to make 5 or 6 to give to friends.


I have NEVER heard about baking the two pieces separately???? We always used string to tightly wrap the two pieces together. We always just fill the bottom part with the cake mix, and it rises and cooks into the top part??? Out of curiosity I may just try the two part method, but I would think it would be hard to keep together standing up with just frosting! TIP: We always place a toothpick lying flat in the ear part into the head to support the ears from breaking off