Easy Lamb Cake

Easy Lamb Cake
Don't be intimidated by the cuteness—this is the easiest Easter cake you'll ever make.
Recipe type: Dessert
  • ¾ c. butter, room temperature
  • 1½ c. sugar
  • 1 c. sour cream, room temperature
  • 1 tbsp. pure vanilla extract
  • 6 large egg whites, room temperature
  • 2½ c. all-purpose flour
  • 4 tsp. baking powder
  • ½ tsp. kosher salt
  • ¾ c. whole milk, room temperature
  • 2½ c. butter
  • 9 c. powdered sugar
  • 1 tbsp. pure vanilla extract
  • 7 tbsp. whole milk
  • pinch of kosher salt
  • 15 marshmallows, cut in half
  • Black gel icing
  • 1 Pink jelly bean
  • Pink sanding sugar
  1. Preheat oven to 350°. Place parchment paper circles in the bottom of three 8" cake pans and grease the sides with cooking spray.
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, 3 to 4 minutes. (Do not skimp on the creaming time.) Add sour cream and vanilla and mix until well combined. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  3. Combine dry ingredients in a separate bowl. Add half the dry ingredients to the batter and mix until well combined. Add milk and mix until well combined, then add remaining dry ingredients and mix until well combined. Scrape down sides of the bowl as needed to be sure all ingredients are fully incorporated.
  4. Divide batter evenly between cake pans and bake until a toothpick comes out with a few crumbs, 22 to 24 minutes. Remove cakes from the oven and allow to cool for 2 to 3 minutes, then remove to racks to cool completely.
  5. Make the frosting: Add butter to a large bowl and beat with a mixer until smooth. Add about half of the powdered sugar and beat until smooth, then add vanilla and about half of the milk and beat until smooth. Add remaining powdered sugar and salt and beat until smooth. Add additional milk as needed to thin out the frosting.
  6. Assemble the cake: Level the cake layers with a large serrated knife. Place the first cake layer on a cardboard cake circle, top with 1 cup frosting, and smooth until even. Add second layer of cake, then another cup of frosting. Top cake with final layer, then frost the outside with remaining frosting.
  7. Press cut sides of marshmallows into the top of the cake, as shown for the lamb’s face. Leave space for the two ears. Dip cut sides of two halves of one marshmallow into pink sanding sugar and add to cake where the ears should be. Use black gel icing to add eyes and mouth, then add a jelly bean for the nose. Store cake in an air-tight container in the refrigerator for up to 3 days.

How To Make An Easy Lamb Cake

If you have a bag of marshmallows, you can make this adorable Lamb Cake. (Cc Life, Love and Sugar)Full recipe: http://dlsh.it/9jYyASK

Posted by Delish on Monday, April 10, 2017



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