Football Cake
A rich, chocolatey cake shaped like a football, perfect for sports parties and celebrations, with moist texture and deep cocoa flavor that appeals to chocolate lovers.
Ingredients
Instructions
- Dissolve soda in boiling water in a large bowl.
- Add sugar, shortening, eggs, salt, cocoa, buttermilk, vanilla, and flour to the bowl.
- Mix with an electric mixer at slow speed until all ingredients are moistened.
- Increase mixer speed to medium and beat for 2 minutes.
- Pour the batter into an oiled, paper-lined pan.
- Bake at 350°F for 45 minutes or until the batter springs back when lightly touched in the center.
- Remove from oven and let cool for 5 to 10 minutes.
- Turn out on a rack to finish cooling.
Tips & Substitutions
For an extra touch, consider adding chocolate chips or nuts to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Be sure to check the cake for doneness a few minutes early, as oven temperatures can vary.
Serving Suggestions
This Football Cake is perfect for game day celebrations! Serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It also pairs beautifully with a refreshing fruit salad or the Kitchen Klatter Orange Jello Salad for a vibrant contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Football Cake contains roughly 347 calories, with 5g protein, 32g carbohydrates, and 12g fat. It is a good source of dietary fiber (15% of the Daily Value), iron (15% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 639mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or even gluten-free flour if needed. Just ensure the flour is of good quality and check the package for specific substitution ratios.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will add a richer flavor to the cake while keeping it moist.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, consider adding an extra 1/4 cup of cocoa powder to the batter. You can also incorporate chocolate ganache or frosting on top once the cake has cooled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).