Martha Stewart’s Lamb Cake is a charming and festive dessert traditionally served at Easter, featuring a tender vanilla pound cake baked in a lamb-shaped mold and finished with fluffy white frosting. The cake has a rich buttery flavor with a soft, moist crumb that slices beautifully while holding its decorative shape. Although it looks impressive on the table, the recipe itself is beginner-friendly when broken into simple steps. From start to finish, the total time is about 2 hours, including baking, cooling, and decorating.
What Is Martha Stewart’s Lamb Cake?
Martha Stewart’s Lamb Cake is a classic molded butter cake traditionally baked in a decorative lamb-shaped pan for Easter celebrations. The cake combines the richness of a classic pound cake with a light vanilla aroma and smooth frosting for a beautiful centerpiece dessert.
The texture is soft yet sturdy enough to hold detailed decorative features from the mold. A generous coating of fluffy frosting creates the appearance of wool while adding sweetness and creaminess to every bite.
This cake is both nostalgic and elegant, making it perfect for spring gatherings, Easter brunches, or family celebrations where you want a dessert that feels special and memorable.
Martha Stewart’S Lamb Cake Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- Butter or baking spray, for greasing the mold
- Extra flour, for dusting the mold
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups icing sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Decorating
- Shredded coconut, optional
- Raisins or chocolate chips for the eyes
- Pink jelly beans or ribbon for decoration
- Fresh mint or edible flowers, optional
Preparation and Cooking Time
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Cooling and Decorating Time: 40 minutes
- Total Time: 2 hours
- Servings: 10 to 12 slices
How to Make Martha Stewart’S Lamb Cake
- Prepare the oven: Preheat the oven to 175°C or 160°C fan. Place a shelf in the center of the oven so the cake bakes evenly and develops a golden finish.
- Prepare the lamb mold: Grease both sides of the lamb cake mold thoroughly with butter or baking spray. Dust lightly with flour, tapping out any excess to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes until pale and fluffy.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the batter: Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined and smooth.
- Fill the mold: Spoon the batter evenly into the front half of the prepared lamb mold. Avoid overfilling, as the cake will rise during baking.
- Seal and bake: Place the second half of the mold on top and secure according to the manufacturer’s instructions. Bake for 45 to 50 minutes until a skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the mold for 15 minutes before carefully removing it. Transfer to a wire rack and cool completely before decorating.
- Prepare the frosting: Beat the butter until creamy. Gradually add the icing sugar, followed by the milk, vanilla, and salt. Beat until light and fluffy.
- Decorate the lamb cake: Cover the cooled cake with frosting using a spatula or piping bag to create textured swirls resembling wool. Add raisins or chocolate chips for eyes and finish with coconut or decorative ribbon if desired.
Helpful Tips for the Best Lamb Cake
How do I prevent the lamb cake from sticking to the mold?
Grease every detail of the mold carefully and dust it with flour. A baking spray that contains flour also works very well for detailed cake molds.
Why did my lamb cake break when removing it from the pan?
The cake may still be too warm. Allow it to cool for at least 15 minutes before unmolding so the structure can firm up properly.
Can I use boxed cake mix instead?
Yes, a dense butter or pound cake mix works best because lighter sponge cakes may not hold the lamb shape as well.
What frosting works best for decorating?
Buttercream frosting is ideal because it spreads easily and holds decorative texture beautifully without sliding off the cake.
How can I make the frosting look fluffy like wool?
Use the back of a spoon or a piping bag fitted with a star tip to create small swirls and peaks across the entire cake.
Serving Suggestions
- Serve with fresh berries and whipped cream
- Pair with hot coffee or Earl Grey tea
- Add edible flowers for a spring dessert table
- Serve alongside lemon curd or raspberry sauce
- Enjoy as part of an Easter brunch spread
Storage
Room Temperature
Store the cake in an airtight container at room temperature for up to 2 days. Keep it in a cool area away from direct sunlight.
Refrigerator
Refrigerate the frosted lamb cake for up to 5 days. Allow slices to come to room temperature before serving for the best texture and flavor.
Freezing
The unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before decorating.
Nutrition
- Calories: 470 kcal
- Carbohydrates: 56g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 15g
- Sodium: 210mg
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
FAQs
Can I make Martha Stewart’s Lamb Cake without a lamb mold?
Yes, you can bake the cake in a loaf or bundt pan instead, though it will not have the traditional lamb shape.
What type of cake works best for a lamb mold?
Dense butter cakes and pound cakes work best because they hold the detailed shape without crumbling.
Can I make the cake ahead of time?
Yes, the cake can be baked one day ahead and decorated before serving.
How do I keep the lamb cake moist?
Avoid overbaking and store the cake tightly covered once cooled to maintain moisture.
Martha Stewart’S Lamb Cake
Course: DessertCuisine: AmericanDifficulty: Medium12
slices30
minutes50
minutes120
minutes470
kcal1
hour20
minutesA festive and elegant vanilla butter cake baked in a lamb-shaped mold and decorated with fluffy buttercream frosting. Perfect for Easter celebrations and spring gatherings.
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 cup unsalted butter, softened for frosting
4 cups icing sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Shredded coconut, optional
Raisins or chocolate chips for eyes
Pink jelly beans or ribbon
Butter or baking spray for greasing
Extra flour for dusting the mold
Fresh mint or edible flowers, optional
Directions
- Preheat oven to 175°C (160°C fan) and grease the lamb mold thoroughly.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until pale and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Alternate adding flour mixture and milk until smooth.
- Fill the prepared mold evenly with batter.
- Bake for 45–50 minutes until golden and fully cooked.
- Cool the cake carefully before removing from the mold.
- Prepare frosting and decorate the lamb cake with textured swirls.
Notes
- Grease every detail of the mold carefully to prevent sticking.
- Allow the cake to cool fully before frosting.
- The unfrosted cake can be frozen for up to 3 months.
