Easter Lamb Cake

History

Misericordias Domini, or “Good Shepherd Sunday,” is one of the most well-known Sundays of the liturgical calendar. Falling on the third Sunday after Easter, this Sunday isn’t immediately within the Easter Octave, but it does lie within the fifty days of the Easter season. This means that it is a time of joy and feasting, peace and celebration and ought to be treated as such.

The ways in which this day can be celebrated often reflect Easter celebrations more broadly and represent many of the themes evident in this most joyous season. Additionally, since the day in-and-of-itself is so illustrative of Christ, it is no wonder that depictions of sheep and shepherds are some of the most popular ways to commemorate Misericordias Domini.

Lamb Cake

We think that this particular Easter delicacy is a fantastic way to commemorate the day. The cake, made with milk, butter, and eggs—all forbidden foods of the Lenten season—is a well-known and traditional dessert in many cultures. It is said that the custom originated in Germany, where the baking of the cake in a two-piece metal plan was first popularized. When immigrants came from Germany to the US, they brought the special-shaped pans with them.

Today, you’ll see this dessert served by many at Easter celebrations and in the weeks immediately following the holiday. To make it extra paschal, sometimes a red banner depicting the Chi Rho is inserted into the middle. Usually the dessert is covered with powdered sugar, but sometimes it is replaced with white frosting or flaked coconut to make it extra fluffy.

Notes for Success

There are a few key things to know for the best results. First, greasing the pan is critical so that the lamb comes out properly. Be sure to grease every crevasse in the mold and then dust over with flour, patting the pan to sift it over the entire inner surface. This will not only help the cake release from the mold but also ensure the flour won’t stick anywhere you failed to grease, revealing missed spots. Once the pan is prepared, set it in a cool place in the kitchen and avoid placing it near the oven.

Second, our recipe calls for a cake box mix, but instead of following the ingredient list on the box, we added one more egg and less water to make a denser cake batter. The lamb will work best with this or any other denser batter recipe such as a pound cake.

For assembling and baking the cake, the nose side will face down, and the backside of the lamb will have a vent hole(s) in it. It is easiest to place the mold on a baking sheet before filling it to avoid additional transfers. Spread the batter evenly in the bottom piece of the mold until full, then place the top on. The mold needs to be secured tightly to avoid the cake expanding and forcing the top mold piece off. You will see some people recommending bakers twine, but if you don’t have baker’s twine, a simple alternative is to place a 9×13 baking dish upside-down over top of the mold to add weight that will keep the mold from separating while baking.

Keep an eye on the lamb while baking, and insert a toothpick to confirm that it is baked through. Remove it from the oven and let rest for 15 minutes before gently removing the top piece. Run a knife around the edges of the cake and loosen the ears just enough to break them off from any extra batter that tried to escape through the seam in the mold. Gently release the other side of the lamb and let it cool completely before decorating.

Finally, when it comes to decorating the cake, powdered sugar is the quickest and easiest option. If you opt for a frosting (we used cream cheese frosting here), patience is key. Loosen the frosting with a good stir and then take a spoonful at a time and release it gently onto the lamb with another spoon with a swirling motion. Or don a glove on one hand and use your finger to release the frosting onto the lamb and create delicate swirls in the frosting.

The cake can be stored for at least 3-5 days in the refrigerator under a cake dome.

Ingredients

16.5 oz box cake mix

⅓ cup oil

4 eggs

½ cup water

Instructions

1. Preheat the oven to 350℉. Thoroughly grease the lamb mold, dust with flour, and set aside in a cooler spot in the kitchen.
2. Whisk together the cake mix, oil, eggs, and water until smooth.
3. Place the bottom half of the lamb mold (the side with the lamb’s face and without the vent hole) on a baking sheet. Pour the mixture into the bottom pan of the mold, place the top half on top and secure the mold. This can be done with baker’s twine or by placing a 9×13 baking dish upside-down over top.
4. Bake the lamb cake for 40-50 minutes until a toothpick comes out clean. Remove it from the oven and allow it to cool for 15 minutes before gently removing the top half of the mold. Run a knife around the flat edges of the bottom half and slowly release the lamb.
5. Let the cake cool completely before decorating with powdered sugar or frosting.