Introduction
Easter is just around the corner, and what better way to celebrate than with a delicious lamb cake? This dessert is not only fun and festive, but it’s also easy to make and perfect for sharing with family and friends. In this article, we’ll share with you two different recipes for making an Easter lamb cake that will be the talk of the town. So, grab your apron and let’s get started!
Recipe 1: Classic Easter Lamb Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 can vanilla frosting
- Black licorice ropes
- Mini chocolate chips
Instructions
- Preheat your oven to 350°F. Grease and flour a lamb-shaped cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- 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.
- Gradually add flour mixture alternately with milk, beating until just combined. Fold in coconut and pecans.
- Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before removing it from the pan.
- Trim the cake to make it level. Frost the cake with vanilla frosting.
- Use black licorice ropes to make the lamb’s eyes, nose, and mouth. Use mini chocolate chips to make the lamb’s ears.
- Enjoy your delicious Easter lamb cake!
Nutritional Information
Serving Size: 1 slice
Calories: 380
Total Fat: 17g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 195mg
Total Carbohydrates: 53g
Dietary Fiber: 1g
Sugar: 38g
Protein: 4g
Cooking Time
Total Time: 1 hour and 15 minutes
Prep Time: 20 minutes
Cook Time: 55 minutes
Equipment
- Lamb-shaped cake pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Toothpicks
Serving Suggestions
Serve your Easter lamb cake with a cup of hot cocoa or a glass of milk. This cake is perfect for sharing with family and friends during your Easter celebration.
Variations
You can switch up this recipe by adding different types of nuts, such as walnuts or almonds. You can also use different types of frosting, such as cream cheese frosting or chocolate frosting. Get creative and have fun with it!
Substitutions
If you don’t have a lamb-shaped cake pan, you can use a regular cake pan and cut the cake into the shape of a lamb. You can also substitute the sweetened shredded coconut with unsweetened shredded coconut or omit it altogether if you’re not a fan of coconut.
Storage
Store your Easter lamb cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months.
Tips
- Be sure to let the cake cool completely before removing it from the pan.
- Use a sharp knife to trim the cake and make it level.
- Make sure your frosting is at room temperature before frosting the cake.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake a day or two ahead of time. Just be sure to store it in an airtight container in the refrigerator.
Q: Can I use a different type of frosting?
A: Yes, you can use any type of frosting you like. Cream cheese frosting or chocolate frosting would both be delicious.
Recipe 2: Vegan Easter Lamb Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 1 can vegan vanilla frosting
- Black licorice ropes
- Mini chocolate chips
Instructions
- Preheat your oven to 350°F. Grease and flour a lamb-shaped cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat vegan butter and sugar until light and fluffy. Add applesauce and vanilla and beat until well combined.
- Gradually add flour mixture alternately with almond milk, beating until just combined. Fold in coconut and pecans.
- Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before removing it from the pan.
- Trim the cake to make it level. Frost the cake with vegan vanilla frosting.
- Use black licorice ropes to make the lamb’s eyes, nose, and mouth. Use mini chocolate chips to make the lamb’s ears.
- Enjoy your delicious vegan Easter lamb cake!
Nutritional Information
Serving Size: 1 slice
Calories: 370
Total Fat: 16g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 54g
Dietary Fiber: 2g
Sugar: 38g
Protein: 3g
Cooking Time
Total Time: 1 hour and 15 minutes
Prep Time: 20 minutes
Cook Time: 55 minutes
Equipment
- Lamb-shaped cake pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Toothpicks
Serving Suggestions
Serve your vegan Easter lamb cake with a cup of hot tea or coffee. This cake is perfect for sharing with family and friends during your Easter celebration.
Variations
You can switch up this recipe by adding different types of nuts, such as walnuts or almonds. You can also use different types of frosting, such as cream cheese frosting or chocolate frosting. Get creative and have fun with it!
Substitutions
If you don’t have a lamb-shaped cake pan, you can use a regular cake pan and cut the cake into the shape of a lamb. You can also substitute the unsweetened shredded coconut with sweetened shredded coconut or omit it altogether if you’re not a fan of coconut.
Storage
Store your vegan Easter lamb cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months.
Tips
- Be sure to let the cake cool completely