Gridiron Sheet Cake

This football field-decorated sheet cake is sure to impress at your next tailgate or viewing party.

Prep Time:
1 hrs
Cook Time:
25 mins
Additional Time:
1 hrs
Total Time:
2 hrs 25 mins
16 servings


Chocolate Sheet Cake:

  • 1 cup water

  • 1 cup butter

  • ¼ cup unsweetened cocoa powder

  • 2 cups all-purpose flour

  • 2 cups white sugar

  • ½ teaspoon salt

  • 2 eggs

  • ½ cup sour cream

  • 1 teaspoon baking soda

Buttercream Frosting:

  • ½ cup butter, softened

  • ½ cup shortening

  • 1 teaspoon vanilla extract

  • 4 cups confectioners' sugar

  • 2 tablespoons milk


  • 2 tablespoons cocoa powder

  • 3 drops green food coloring

  • piping bags and tips

  • wooden toothpicks or skewers

  • 6 chocolate-covered caramel candies (such as Rolo®)

  • 4 pretzel sticks

  • 1 (5 ounce) bag gummy bears

  • 1 cup boiling water

  • 1 (12 ounce) package white chocolate chips

  • 1 (12 ounce) bag dark chocolate chips


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a jelly roll pan.

  2. Bring water, butter, and cocoa powder to a boil in a large saucepan. Remove from heat and stir in flour, white sugar, and salt.

  3. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into the prepared jelly roll pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cake cool completely.

  5. Make frosting while cake is cooling. Cream butter, shortening, and vanilla extract together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; continue beating until frosting is light and fluffy.

  6. Divide frosting into 3 bowls. Mix cocoa powder into the first bowl until it's dark and chocolaty. Mix green food coloring into the second bowl. Set third bowl aside. Fill 3 piping bags with the chocolate, green, and plain frosting; attach round tips.

  7. Use a ruler to measure out 2 equal 'end zones' on each side of the cooled cake. Use a skewer or toothpick to poke a few holes to mark where the end zones will be.

  8. Pipe a big green square 'playing field' between the end zones. Cover the entire square with green frosting; smooth out using a small offset spatula.

  9. Create the end zones. Pipe a rectangle on one side of the field using chocolate frosting. Fill the rectangle with frosting; smooth out with a clean offset spatula. Repeat on the other side of the field using the plain buttercream.

  10. Place cake in the freezer for 1 hour. In the meantime, make your decorations.

  11. Stack 3 caramel candies and glue them together with chocolate frosting. Snap 1 pretzel stick in half and use chocolate frosting to glue one half to each end of a full stick. Adhere to the top of the caramels with more frosting. Repeat to make another goalpost.

  12. Sort gummy bears into 2 sets of team colors.

  13. Fill a mug with boiling water and place offset spatula inside. Remove the cake from the freezer. Thoroughly dry the spatula and use it to smooth any lumpy frosting on the cake. Repeat if the spatula cools down.

  14. Carefully plot out chalk lines for the field using a ruler and toothpick or skewer. Draw 6 dotted lines 1 inch apart. Carefully cover all of the dotted lines with white chocolate chips.

  15. Line each end zone with dark chocolate chips to create a border with the field, leaving room for the goalposts in the middle. Arrange gummy bears on the field.

Cook's Notes:

If you want the end zones to be in team colors, keep the green frosting as is but dye the other two using the desired colors.

If you'd like to write a message or team names on the end zones, use your toothpick to plot out your words with dots. Cover them with chips; white chips on the chocolate end zone, and dark chocolate chips on the plain zone.

Nutrition Facts (per serving)

804 Calories
40g Fat
112g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 804
% Daily Value *
Total Fat 40g 51%
Saturated Fat 22g 109%
Cholesterol 74mg 25%
Sodium 507mg 22%
Total Carbohydrate 112g 41%
Dietary Fiber 2g 6%
Total Sugars 74g
Protein 7g
Vitamin C 0mg 1%
Calcium 93mg 7%
Iron 2mg 9%
Potassium 147mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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