Easter Lamb Cake Recipe

Easter Lamb Cake Recipe with Chocolate Sprinkles

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Easter Lamb Cake Recipe

To make this traditional Easter Lamb Cake Recipe as a dessert for Easter, you will need a special two-piece baking pan in the shape of a baby lamb. Click here to find the silver lamb pictured below in the United States. To purchase it in Germany click here.

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Ingredients for the Easter Lamb Cake Recipe in a German mold:

  • 150 g (5 oz) of butter
  • 150 g (5 oz) of sugar
  • 1 package Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder
  • 1 tablespoon of rum
  • 3 eggs XL
  • 200 g (7 oz) of all-purpose flour
  • 80 g (2.8 oz) of chocolate sprinkles

Ingredients for the Easter Lamb Cake Recipe in an American mold:

  • 175 g (6.2 oz) of butter
  • 175 g (6.2 oz) of sugar
  • 1 package Dr. Oetker Vanilla Sugar Or 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder
  • 1 tablespoon of rum
  • 4 eggs XL
  • 250 g (8.8 oz) of all-purpose flour
  • 90 g (3.2 oz) of chocolate sprinkles

Decoration:

  • 170 g (6 oz) bar of premium white baking chocolate OR 170 g (6oz) dark chocolate 60% – 80% cacao
  • 1 knife tip of shortening
  • 100 g (3.5 oz) of unsweetened fancy coconut flakes OR 120 g (4.3 oz) of chocolate sprinkles or shaved chocolate

Preparing Lamb Cake Recipe for Easter

Preparation of Lamb Cake:

Mix soft butter in a bowl with an electric handheld mixer. Add sugar and vanilla sugar or vanilla extract. Mix until texture is smooth. Add one egg at a time and continue to mix until the texture is consistent. Add rum and mix once again before combining flour and baking powder and sifting it over the batter while still mixing. Pour in the chocolate sprinkles and mix thoroughly.

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Butter your lamb pan and fill it with the cake batter. Close the German mold with the clips and let it stand while baking. Use some bakers twine if you use the American mold and let the lamb lay on the baking sheet face down.

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Preheat the oven to 180°C (350°F). Place the cake with the German mold on the lowest rack, the cake with the American mold on the middle rack. Bake the lamb for about 40 – 45 minutes. Take it out and carefully open the pan. Place the cake on a cooling rack.

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Decoration:

Heat up the chocolate of your choice with some of the shortening in a bain-marie until it has liquified. Brush the cake with it. Sprinkle the coconut flakes on top of the the melted white chocolate or if you used dark chocolate, sprinkle chocolate sprinkles on top of the cake. (Don’t wait until the chocolate hardens)! 

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Decorating & serving Lamb Cake Recipe