Recipes and Cooking Go Bowling Cake Be the first to rate & review! Sports fans will go wild for this bowling cake recipe idea. Chocolate cake and frosting make the bowling ball cake, while yellow cake and white frosting (and red fruit leather) combine to build the pins. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 4, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Bake Time: 30 mins Cool Time: 1 hrs Total Time: 1 hrs Servings: 30 Jump to Nutrition Facts Ingredients 2 recipes Yellow Cake or Classic Chocolate Cake or 2 packages 2-layer-size cake mixes (any flavor) 3 cup Creamy White Frosting or two 16-ounce cans vanilla frosting 1 cup Chocolate Butter Frosting or one 16-ounce can chocolate frosting 3 white candy coating disks (optional)* 1 red rolled fruit leather strip or red shoestring licorice Classic Chocolate Cake ¾ cup butter 3 eggs 2 cup all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 2 cup sugar 2 teaspoon vanilla 1 ½ cup milk Chocolate Butter Frosting ¾ cup butter, softened 7 ½ cup powdered sugar ½ cup cocoa powder ⅓ cup milk 2 teaspoon vanilla Milk Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk Yellow Cake ¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Directions Grease and lightly flour a 13x9x2-inch baking pan. Prepare batter for one recipe Yellow Cake as directed; pour batter into prepared pan. Bake and cool as directed. Preheat oven to 350°F. Prepare batter for second recipe Yellow Cake as directed. Grease and lightly flour one 6-inch ovenproof glass bowl. Pour about 2 1/2 cups of the batter into bowl.** Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in bowl on a wire rack for 15 minutes. Remove from bowl; cool completely on wire rack. To assemble, use a serrated knife to cut the 13x9-inch cake in thirds crosswise. Trim each third into a bowling pin shape.*** Place bowling pin cakes on an extra-large flat serving platter or tray. Frost tops and sides with Creamy White Frosting. If necessary, trim flat side of bowl-shape cake to make an even surface. Place cake, rounded side up, on platter for a bowling ball. Frost bowling ball cake with Chocolate Butter Frosting; if desired, arrange candy disks on cake for holes. Cut fruit leather into nine strips to fit. Place three strips on the neck of each bowling pin cake. Classic Chocolate Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8×8×2-inch square baking pans or 9×1 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 13×9×2-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly. Bake for 35 to 40 minutes for 8-inch pans or 13×9-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 13×9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting Chocolate Butter Frosting In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar and cocoa powder until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers. Makes 4 1/2 cups. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Yellow Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. *Tip: If desired, instead of candy coating disks, use small circles of white frosting. **Tip: Use remaining batter to make cupcakes; decorate as small bowling balls. ***Tip: If desired, cut out a bowling pin shape from paper. Trace around shape on cake with a small knife, then remove cutout. Rate it Print Nutrition Facts (per serving) 353 Calories 16g Fat 51g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 353 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 48mg 16% Sodium 185mg 8% Total Carbohydrate 51g 19% Total Sugars 39g Protein 3g Vitamin C 0.2mg 1% Calcium 69mg 5% Iron 0.9mg 5% Potassium 58mg 1% Fatty acids, total trans 1g Folate, total 31.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.