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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
1 hr
bake:
30 mins at 350° + 35 minutes
cool:
1 hr
Servings:
30
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Go Bowling Cake

Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
  • 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.

*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.

Nutrition Facts (Go Bowling Cake)

353 calories; total fat 16g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 48mg; sodium 185mg; potassium 58mg; carbohydrates 51g; fiber 1g; sugar 39g; protein 3g; trans fatty acid 1g; vitamin a 305IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 69mg; iron 1mg.

Classic Chocolate Cake

Ingredients

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Directions

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  • 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.

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  • 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

Nutrition Facts (Classic Chocolate Cake)

354 calories; total fat 14g; saturated fat 9g; cholesterol 86mg; sodium 330mg; carbohydrates 54g; fiber 2g; protein 6g.

Chocolate Butter Frosting

Ingredients

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Directions

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  • 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.

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Nutrition Facts (Chocolate Butter Frosting)

401 calories; total fat 12g; saturated fat 7g; cholesterol 31mg; sodium 85mg; carbohydrates 76g; fiberg; proteing.

Creamy White Frosting

Ingredients

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Directions

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  • 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.

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Nutrition Facts (Creamy White Frosting)

298 calories; total fat 16g; saturated fat 4g; cholesterolmg; sodium 2mg; carbohydrates 38g; fiberg; proteing; trans fatty acid 2g.

Yellow Cake

Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts (Yellow Cake)

342 calories; total fat 14g; saturated fat 8g; cholesterol 885mg; sodium 257mg; carbohydrates 51g; fiber 1g; protein 5g.

Reviews (1)

10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/19/2017
I love this recipe, this is very short and simple to understand. And it gives awesome cake which makes our party colourful!!! Everyone must try........ Same Superb cakes i saw on another site : http://www.cakengifts.in/cake-delivery-in-faridabad http://www.cakengifts.in/cake-delivery-in-dehradun