Makes 1 lamb cake
- Stand or Electric mixer
- Bamboo Skewer
- Non stick spray for greasing
- ¼ cup unsalted butter room temperature*
- ¼ cup coconut oil melted, but not hot
- ¾ cup sugar
- 2 eggs room temperature
- 1 Tbsp vanilla extract
- ⅛ tsp pure almond extract
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- ½ cup full fat buttermilk room temperature
- ¼ cup sour cream room temperature
- ¾ cup unsalted butter room temperature
- 2 oz cream cheese room temperature
- 4 cups powdered sugar
- 2-3 Tbsp milk
- 2 tsp vanilla extract
- Pinch of kosher salt
- Jelly beans for decorating
- Unsweetened coconut flakes for decorating
- Preheat oven to 375F. Heavily spray a lamb cake mold with non stick spray and place on a sheet tray.
- In a large bowl, using an electric mixer, cream butter, coconut oil, and sugar until fluffy and combined. Mix in eggs one at a time. Stir in vanilla and almond extracts.
- In a medium bowl whisk cake flour, baking powder and salt to combine. Mix buttermilk and sour cream together in a liquid measuring cup.
- Alternate folding in (by hand) ⅓ of the flour mix and ½ of the buttermilk mix to the butter/egg mixture, starting and ending with the flour. Don’t over mix! Some clumps are ok!**
- Pour batter into prepared mold. Add a skewer from the top of the head down the body, and toothpicks ear to ear. This is to help ensure the lambs head stays intact after frosting.
- Bake for 45-55 minutes until a toothpick inserted into the vent of the mold comes out clean. I also test the center of the lamb by carefully taking off the top of the mold just for insurance purposes!
- Cool for 10 minutes in the pan. Carefully remove cake to a wire rack to cool completely.
- While cooling, prepare the frosting. In a large bowl, using an electric mixer, cream butter and cream cheese until light in color and fluffy. Add in 1 cup of powdered sugar at a time, whipping after each addition, until smooth and combined.
- Add milk, a tablespoon at a time, until you reach a nice spreadable frosting consistency. Stir in vanilla and salt.
- Once cool, frost lamb cake all over. Press coconut onto the cake to cover. Use desired colors of jelly beans for the eyes and nose.***
*Room temperature ingredients are essential for this recipe! **It’s so important not to over mix the cake because it can cause it to be tough *** This cake is best served the day it is made. If you have to make it ahead of time, don’t refrigerate the cake, as the fridge tends to dry out cakes!
Tried this recipe?Let us know how it was!