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Don’t be intimidated by the cuteness—this is the easiest Easter cake you’ll ever make.

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For The Vanilla Cake

  • 3/4 c.

    butter, room temperature

  • 1 1/2 c.


  • 1 c.

    sour cream, room temperature

  • 1 tbsp.

    pure vanilla extract

  • 6

    large egg whites, room temperature

  • 2 1/2 c.

    all-purpose flour

  • 4 tsp.

    baking powder

  • 1/2 tsp.

    kosher salt

  • 3/4 c.

    whole milk, room temperature

For The Vanilla Frosting

  • 2 1/2 c.


  • 9 c.

    powdered sugar

  • 1 tbsp.

    pure vanilla extract

  • 7 tbsp.

    whole milk

  • pinch of kosher salt

Additional Ingredients

  • 15 marshmallows, cut in half

  • Black gel icing

  • 1

    Pink jelly bean

  • Pink sanding sugar

  • Nutrition Information
  • Calories13097 Fat657 gSaturated fat411 gTrans fat24 gCholesterol1735 mgSodium3273 mgCarbohydrates1766 gFiber9 gSugar1485 gProtein76 gVitamin D16 mcgCalcium2192 mgIron18 mgPotassium1612 mg
  • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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    1. Step 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. Step 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. Step 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. Step 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. Step 5Make 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. Step 6Assemble 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. Step 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.

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