How to Make a Basketball Cake

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It happened at a basketball party some time ago. Someone dared me to make a cake shaped like a basketball and the hunt for the perfect b-ball cake was born. I’ve done it now a couple of times and ironed-out all of the kinks. So, now, I know How to Make a Basketball Cake like a boss. Because, for real, this is an important, critical talent that one must perfect…heh.

The key to the whole thing is this pan set. You can’t really, reliably make a ball (no matter how good you are with a knife) out of cake without a round pan. This round pan makes all the difference. If you’re going to make a ball-cake, you MUST buy this pan set or something similar. No other way about it. Heh.

After you have that, you can pretty much use any cake recipe, but you want it to be dense and firm. You know, so it can hold it’s own weight. Other than that, there’s no special requirements. Oh, and it works best to pour the icing. And doodle the lines using a store-bought pre-filled squirty-tip of black. Ok, so maybe there are some tricks here beyond just the pan…

How to Make a Basketball Cake

Yield: 12

How to Make a Basketball Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

I know How to Make a Basketball Cake like a boss. Because, for real, this is an important, critical talent that one must perfect...heh.


  • Start with the pan set. Don't argue with me.
  • 3 1/2 cup flour
  • 2 cup granulated sugar
  • 4 tspn vanilla
  • 2 tspn white vinegar
  • 2/3 cup oil
  • 2 cup water
  • 2 tspn baking soda
  • 1 tspn salt
  • 1 can frosting, trust me, they're dairy-free
  • 3-10 drops orange food coloring, depending on the intensity you wanted
  • 1 tube of black icing


  1. Preheat oven to 350 degrees.
  2. Flour that magic pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments.
  6. Blend until batter is smooth.
  7. Pour 1/2 of the batter into each half of the baking pan and place in the oven for 30-45 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. Trim the puffy part off the cake, then place in the freezer for about 2 hours (or overnight--I did overnight).
  10. Using a tablespoon (or two) of icing, stick the two pieces of cake together.
  11. Place the can of frosting in the microwave for 30-seconds. Stir. If it's liquidy enough to pour, then get ready...
  12. Mix-in the food coloring into the frosting and stir until completely combined.
  13. Pour the icing over the cake.
  14. All of it. Pour it all.
  15. Using a knife, make sure you're getting icing on the bottom, too.
  16. Use the black icing to make the lines.
  17. EAT! LOL!

So, it’s not THAT hard–just get the pan. Trust me. You can do this. Hit me up with a message on Facebook or leave me a comment here. Lemme know how that works out. LOL!

Thank you for sharing!



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