Smart Cookie Football Cake

5.0
(2)

End your Super Bowl® party on a bang with this touchdown in dessert form. Layers of yellow cake are painted with buttercream 'grass' and topped with a scrumptious football.

2
2
Prep Time:
40 mins
Cook Time:
30 mins
Additional Time:
1 hrs 40 mins
Total Time:
2 hrs 50 mins
Servings:
20
Yield:
1 3-layer cake

Ingredients

  • cooking spray

Cake:

  • 2 (15.25 ounce) packages yellow cake mix (such as Betty Crocker™ Super Moist™ Yellow Cake Mix)

  • 2 cups milk

  • 1 cup unsalted butter, melted

  • 6 eggs

  • 2 teaspoons vanilla extract

  • ½ teaspoon salt

Buttercream:

  • 2 cups unsalted butter

  • 8 cups sifted confectioners' sugar

  • ¼ cup milk

  • 2 teaspoons vanilla

  • green food coloring

  • 2 ounces semisweet chocolate, melted and cooled

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of three 8-inch cake pans and one 6-inch cake pan with parchment paper and spray the bottom and sides with cooking spray.

  2. Pour both packages of cake mix into the bowl of a stand mixer. Add milk, melted butter, and eggs while mixing on low speed. Add vanilla extract and salt and increase speed to medium. Beat for 2 minutes. Divide the batter between the prepared pans.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Note that the smaller cake may be done before the larger ones. Cool for 10 minutes in the pans, then turn out and cool completely on a wire baking rack for at least 30 minutes. Chill for an additional 30 minutes.

  4. While the cakes are cooling, make the buttercream frosting. Beat butter on medium speed in an electric mixer until creamy. Add confectioners' sugar alternately with milk and beat until it reaches a spreadable consistency. Stir in vanilla extract.

  5. Scoop 1/2 of the frosting into a bowl and set aside. Scoop two-thirds into another bowl and dye with green food coloring to your desired shade of green. Stir the melted chocolate into the remaining frosting. You should have three bowls of frosting: white, green, and brown.

  6. Trim the tops of the cooled 8-inch cake layers until flat. Stack the cake layers on a 10-inch cake board, filling the middle with white buttercream. Apply a thin layer of white frosting to the sides for the crumb coat. Chill cake for another 30 minutes or until frosting is set.

  7. Frost the chilled cake with green buttercream. Tap the surface of the cake with the flat side of a spatula to create a grassy look.

  8. Lightly score a line down the center of the 6-inch cake. Make a cut 1/2 inch from either side of the center line and remove the middle section. Sandwich the two sides of the cake together using some of the chocolate buttercream, forming a football shape. Finish frosting the outside of the football cake with the chocolate buttercream. Place 'football' on top of the green 8-inch cake.

  9. Fill a piping bag fitted with a small round pastry tip with the remaining white buttercream. Pipe a 3-inch line in the center of the football cake. Pipe small lines over it to create lacing. Switch the pastry tip to a large round tip, and pipe a thick line on either side of the football cake about 2 inches from either end.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts (per serving)

669 Calories
36g Fat
85g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 669
% Daily Value *
Total Fat 36g 46%
Saturated Fat 20g 98%
Cholesterol 132mg 44%
Sodium 379mg 16%
Total Carbohydrate 85g 31%
Dietary Fiber 1g 3%
Total Sugars 69g
Protein 5g
Vitamin C 0mg 1%
Calcium 107mg 8%
Iron 1mg 6%
Potassium 107mg 2%

* 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.