You can stop searching as you have found the best Football Stadium cake recipe. It is an easy to make simple cake base and vibrant creamy frosting – and is a stunning dessert loved by all.
Enter your email below and get it sent straight to your inbox. Along with recipes & tips every week!
Looking for an awesome football dessert for cheering along for your favorite team, during the big game, a football birthday party, your fun tailgating party, and any game day celebration? Then look no further than this bright and colorful football stadium cake.
And to top it all off you can add in the cheering fans in the stands. Win win, right?
Fun Football Field Cake
This football stadium cake in the center of my table along with these best super bowl recipes and awesome blistered shishito peppers. I do notice that I have to be the one who cuts into it because nobody ever wants to take the first slice. So keep that in mind.
Why Make This Recipe
Perfect for any game gathering – Ideal for sports parties, potlucks, or a simple dessert craving.
Crowd-pleaser – Make, cut into bits and serve loads of guests
Fun and colorful – Decorate in so many colorful way for this treat.
Ingredient Notes
For the cake base
vegetable oil – I prefer using vegetable oil because it is pure fat without any water.
granulated sugar – Use your favorite brand.
eggs – It is best to use eggs at room temperature.
extracts – This recipe uses a combination of almond extract and vanilla extract. Feel free to use only 1 extract to your preference.
all-purpose flour – For a gluten free alternative Feel free to use a gluten free all-purpose flour in a 1:1 ratio.
baking powder – An essential raising agent.
baking soda – Helps with rising but also make your cake fluffy.
salt – helps lift the flavor and cut through some of the sweetness.
buttermilk – If you don’t have buttermilk, you can easily make homemade buttermilk.
For the vibrant frosting
unsalted butter – I prefer to use unsalted butter but you can use salted butter and skip adding the extra salt.
powdered sugar – Also known confectioners sugar or icing sugar. Sift this.
salt – Omit if you are using salted butter.
heavy whipping cream – Aka double cream, adds lightness to the frosting.
vanilla extract – adds delicious flavor and fragrance.
colouring – Make sure to use a vibrant green and use a a water based version.
For decorating
Some colorful sprinkles
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make The Cake
For the cake:
Preheat your oven to 350 F / 180 C / Gas mark 4 and lightly spray a 9×13 casserole dish or cake tray with non-stick cooking spray.
Whisk together the vegetable oil and sugar in a large bowl until fully combined.
Stir in the eggs and continue whisking until fully incorporated and then mix in the vanilla extract and almond extract.
Sift in the all-purpose flour, baking powder, baking soda, and salt and use a spatula to combine until the dry ingredients are just incorporated.
Then carefully add in the buttermilk and mix until just incorporated. Avoid over-mixing otherwise you’ll end up with a dense cake.
Pour cake batter to the prepared dish and bake for 35-40 minutes or until a skewer or toothpick inserted into the center comes out clean.
Make the frosting:
Make the frosting whilst the cake is baking. Add the butter to a mixing bowl and use an electric hand mixer or stand mixer with the whisk attachment and whip the butter and half of the powdered sugar on low until thoroughly combined.
Scrape the bottom and sides of the bowl and then add in the remaining powdered sugar. followed by the salt, heavy whipping cream and vanilla extract. Mix everythin gon high for about 10 minutes or until the mixture is smooth and fluffy. It will look chunky at first and you’ll think you messed something up but trust the process and keep beating.
Remove about ½ cup of the frosting and set aside.
Add the food coloring and beat until it’s completely incorporated.
After the cake has cooled completely, use an offset spatula or the back of a spoon to smooth the frosting over the top of the cake.
To assemble:
Cut a piece of parchment paper to about 6 inches wide and place it in the center of the frosted cake.
Sprinkle the exposed sides of the frosted cake with the nonpareil sprinkles and then carefully peel back the parchment.
Add the white frosting to a piping bag or resealable bag and cut a small piece off the corner of the bag.
Draw a straight, horizontal white line, across the center of the green part of the cake to represent the 50 yard line. Label with a 5 on one side of the line and a 0 on the opposite side.
Make 2 additional horizontal lines on either side of the 50 yard line to represent the 30 and 10 yard lines respectively and label them 30 and 10 in the same manner that you did the 50 yard line.
Slice and serve.
Tips for Success
Allow a full 3 or os minutes for creaming the oil and sugar, which helps aerate the cake batter for a better cake texture.
Make sure your baking ingredients are at room-temperature before starting. This helps them mix more smoothly and quickly.
Avoid over mixing the ingredients as this will lead to a denser cake.
The acid of the butter milk is need to activate the baking soda in the batter for airy cakes. So please don’t forget to add in at the end just before you bake it.
Use box mix – Make life easier by using your favorite boxed cake mix, rather than baking from scratch. Feel free to use store-bought vanilla or cream cheese frosting into which u mix green food coloring. Make sure to leave some white frosting for use.
Prep and Storage
Prep Ahead – Prep both the cake and frosting ahead of time. Wrap cake in plastic wrap and an airtight container and chill for up to 2 days. Refrigerate frosting for up to 2-3 days.
Freeze – The cake as well as the frosting can be frozen, but separately. Wrap cooled cake in plastic wrap and then aluminum foil and freeze for a month. Thaw both the cake and frosting fully, allow to come to room temperature, and then decorate the cake.
Storage – Keep cake in an airtight container in the fridge for up to 5 days.
FAQs
How to make this gluten free?
To make this gluten free, simply swap in a gluten free all-purpose flour in an exact 1:1 ratio. Easy peasy.
Can I make this ahead?
Yes you can make both the cake and frosting ahead of time. Just freeze them separately. When you want to assemble this, remove from the freezer and let thaw back to room temperature. You may need to whip the frosting so it is nice and smooth.
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my Football stadium cake recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Football Stadium Cake:
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Football stadium cake! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
1cup(225g) 2 sticks unsalted butter, room temperature
3cupspowdered sugar
¼teaspoonsalt
⅔cup(160ml) heavy whipping cream
1teaspoonvanilla extract
1teaspoongreen food coloringwater based
For decorating:
¼cup(30g) nonpareil sprinkles
Instructions
For the cake:
Preheat your oven to 350 F / 180 C / Gas mark 4 and lightly spray a 9×13 casserole dish or cake tray with non-stick cooking spray.
Whisk together the vegetable oil and sugar in a large bowl until fully combined.
Stir in the eggs and continue whisking until fully incorporated and then mix in the vanilla extract and almond extract.
Sift in the all-purpose flour, baking powder, baking soda, and salt and use a spatula to combine until the dry ingredients are just incorporated.
Then carefully add in the buttermilk and mix until just incorporated. Avoid over-mixing otherwise you’ll end up with a dense cake.
Pour cake batter to the prepared dish and bake for 35-40 minutes or until a skewer or toothpick inserted into the center comes out clean.
Make the frosting:
Make the frosting whilst the cake is baking. Add the butter to a mixing bowl and use an electric hand mixer or stand mixer with the whisk attachment and whip the butter and half of the powdered sugar on low until thoroughly combined.
Scrape the bottom and sides of the bowl and then add in the remaining powdered sugar. followed by the salt, heavy whipping cream and vanilla extract. Mix everythin gon high for about 10 minutes or until the mixture is smooth and fluffy. It will look chunky at first and you’ll think you messed something up but trust the process and keep beating.
Remove about ½ cup of the frosting and set aside.
Add the food coloring and beat until it’s completely incorporated.
After the cake has cooled completely, use an offset spatula or the back of a spoon to smooth the frosting over the top of the cake.
To assemble:
Cut a piece of parchment paper to about 6 inches wide and place it in the center of the frosted cake.
Sprinkle the exposed sides of the frosted cake with the nonpareil sprinkles and then carefully peel back the parchment.
Add the white frosting to a piping bag or resealable bag and cut a small piece off the corner of the bag.
Draw a straight, horizontal white line, across the center of the green part of the cake to represent the 50 yard line. Label with a 5 on one side of the line and a 0 on the opposite side.
Make 2 additional horizontal lines on either side of the 50 yard line to represent the 30 and 10 yard lines respectively and label them 30 and 10 in the same manner that you did the 50 yard line.
Slice and serve.
**EASY AIR FRYER RECIPE EBOOK**Get the easy Air Fryer Recipe Binder which includes 40 quick and easy recipes all under 30 minutes cook time.
