Best Easter Lamb Cake – Renalde Lamb Cake With Vintage Birthday Cake Frosting

Posted on Mar 28 2013 - 6:34am by RetroRuth

If you are looking for a light, bouncy lamb cake with a good texture that pairs well with coconut, this is the cake for you!


This recipe comes from Martha K. She was a total sweetheart and sent the lamb cake recipe that was originally included with the vintage Renalde lamb cake mold.

Renalde Lamb Cake Recipe

4.5 from 2 reviews
Renalde Lamb Cake
The recipe that came with the original Renalde lamb cake mold. This makes a springy, sturdy cake with a good texture and flavor that unmolds well. A classic, and the closest recipe I've found to my grandmother's lamb cake.
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs, separated
  • 1 cup whole milk
  • 3 cups sifted cake flour
  • ¼ tsp salt
  • 3 tsp baking powder
  • 1 tsp vanilla
  1. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating thoroughly after each one is added.
  2. Sift dry ingredients together 3 times and add to creamed mixture alternately with milk and vanilla, beating until smooth after each addition.
  3. Fold in stiffly beaten egg whites.
  4. Grease cake mold thoroughly; fill face part of mold with batter. Cover with other half of mold and place in hot oven face down, baking for 45 mins. Bake at 450 degrees for first 15 mins, finish baking at 350 degrees.
  5. Remove from oven and let cool for 15 mins before loosening to take out.
This recipe yields enough batter to fill one vintage lamb pan and also make 6 cupcakes.

However, DO NOT make the Renalde frosting. It is terrible.

Renalde Lamb Cake

It makes your lamb look all…sad. And melt-y.

Instead, frost your cake with Vintage Birthday Cake Frosting, and all will be well!

Vintage Bakery Birthday Cake Frosting

Vintage Bakery Birthday Cake Frosting

A fantastic, vintage bakery style cake frosting that makes a sugar "crust" when exposed to air.


  • 1/2 cup shortening
  • 1 lb powdered sugar
  • 2 pasteurized egg whites (I use egg whites from the carton, measured to equal 2 egg whites)
  • 2 T cake flour
  • 2 tsp vanilla
  • 3 T milk


  • Cream shortening and sugar well.
  • Add egg whites and blend well.
  • Add flour, vanilla and 1 T milk at a time until right consistency to spread.
  • Will frost a three-layer cake




WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (, No Pattern Required (, and I Ate The 80's (

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

12 Comments so far. Feel free to join this conversation.

  1. Jenny (vintagesugarcube) March 28, 2013 at 4:36 pm - Reply

    It is not Easter without that Lamb Cake!! Absolutely LOVE it.


  2. Debra March 28, 2013 at 10:06 pm - Reply

    Ruth!!! I love your recipe posts ~ Seeing the lamb cake makes me smile 🙂

  3. celia March 28, 2013 at 10:55 pm - Reply

    You know, I adore your website and my husband and I love reading the recipes. He calls the lambs “poodle cakes”. They are kind of doggy. I am bereft because I planned to make your rhubarb raspberry mold for Easter brunch and there is no rhubarb to be had anywhere around here. I am also making pinwheel sandwiches and a pink cake. My stepmom told me her mom used to dye the bread for pinwheel sandwiches in pastel colors. Who could resist? Not me. We are having pink and green sandwiches.

    • RetroRuth March 29, 2013 at 9:46 am - Reply

      Lovely!! Feel free to send me a picture, if you want!

  4. Martha K. March 29, 2013 at 11:51 am - Reply

    I’m getting ready to make my lamb cake and I have your “10 Tips” in hand. Those tips are really
    Happy Easter, Martha K.

    • RetroRuth March 29, 2013 at 12:59 pm - Reply

      Happy Easter to you too, Martha! Email me a pic of your lamb cake! 🙂

  5. Fiestajoy March 30, 2013 at 8:05 pm - Reply

    I am having so much fun making my first ever lamb cake! Best Easter ever!

  6. Amanda March 31, 2013 at 7:27 pm - Reply

    (I’m rating the Vintage Birthday cake frosting.) The texture was awesome. Fluffy, and not too sweet. I added a few tablespoons of butter in the end and whipped it in nicely, because I tasted it and thought it needed to taste more like a buttercream, not a shorteningcream frosting. Texture was so fluffy. I will make this frosting again!

  7. Jenny April 5, 2015 at 11:25 pm - Reply

    Thank you for posting this and your lamb cake tips! I found this site just as I was starting to make my cake and it’s the best cake recipe. I’m going to use it for birthday cakes too! (i was concerned about using eggs in the frosting so i used a different buttercream frosting.) I’m trying to track down the lamb mold you used – do you have pics of the one you have? What brand is it?

  8. Susan March 6, 2017 at 9:26 am - Reply

    Hi! In the Vintage Bakery Birthday Cake frosting, is the T for tsp or tablespoon? Thanks! (I just see a T)

    • RetroRuth March 16, 2017 at 11:12 am - Reply

      The capitol T is for tablespoon! 🙂

Leave A Response

Rate this recipe: