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Football Cake

 Football Cake
Surprise your favorite fan on his birthday with a cake he's bound to get a kick out of! This cake can cover the field for non-birthday occasions, as well. Think what a hit it would be at a Super Bowl party, taken along for tailgating at a game this fall, or at a bake sale to raise funds for the local school football team, cheerleaders or pep band! —Ruth Andrewson, Leavenworth, Washington
20-24 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 1/2 cup boiling water
  • 1 bar (4 ounces) German sweet chocolate, chopped
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup evaporated milk
  • 3 egg yolks, beaten
  • 1/2 cup butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups flaked coconut
  • Green food coloring
  • 1 can (16 ounces) vanilla frosting
  • 2 tablespoons baking cocoa
  • 6 white pipe cleaners


  • In a small bowl, pour water over chocolate; set aside.

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Football Cake (continued)

Directions (continued)

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg yolks, one at a time, beating well after each. Add cooled
  • chocolate and vanilla. Combine the flour, baking soda and salt; add
  • to creamed mixture alternately with the buttermilk.
  • In another bowl, beat egg whites until soft peaks form. Fold into
  • batter. Grease and flour one 8-in. round baking pan and one 13-in. x
  • 9-in. baking pan. If desired, line bottoms with waxed paper; grease
  • and flour paper.
  • Pour 2-1/2 cups batter into round baking pan. Pour the remaining
  • batter into the rectangular pan. Bake at 350° for 25-30 minutes
  • (round) and 35-40 minutes (rectangular) or until a toothpick comes
  • out clean. Cool in pans for 10 minutes before removing to wire
  • racks. Remove waxed paper and cool completely.
  • For frosting, combine sugar and cornstarch in a saucepan. Stir in
  • milk and egg yolks until smooth. Add butter; bring to a boil over
  • medium heat until thickened and bubbly, stirring constantly. Boil
  • for 2 minutes. Remove from the heat; stir in vanilla and coconut.
  • Cool completely; set aside 3/4 cup. Tint remaining frosting green.
  • Place rectangular cake on serving platter; frost top and sides with
  • green frosting. Place 1/2 cup vanilla frosting in a decorator tube;
  • pipe yard lines across cake.
  • For football, slice a 2-in.-wide strip from the center of round cake
  • (save for another use). Spread reserved coconut frosting between
  • layers of cake, forming the football. Place cut side down on a flat
  • surface.
  • Combine remaining vanilla frosting with cocoa; frost top and sides of
  • football. Use decorator tube to pipe laces on football. With a large
  • spatula, carefully lift football and place on the green cake. Use
  • three pipe cleaners at each end of cake to form goalposts. Yield:
  • 20-24 servings.