3D Basketball Cake
Create a stunningly realistic 3D basketball cake that looks as good as it tastes. This detailed tutorial walks you through every step, from baking perfect hemisphere cakes to achieving that signature basketball texture and piping clean lines. Perfect for sports-themed parties, basketball fans, or anyone looking to create a show-stopping dessert!
Equipment
- 2 6-inch hemisphere pans Or two 8-inch round cake pans for carving
- 1 Stand mixer With paddle/whisk attachments (or hand mixer)
- 1 Kitchen scale Highly recommended for accuracy
- 2 Cooling racks For proper cake cooling
- 1 Serrated knife For leveling/carving if using round pans
- 2 Offset spatulas Large and small sizes for frosting application
- 1 Cake turntable Highly recommended for smooth frosting application
- 2 Piping bags For decorating the basketball lines
- 1 Small Round Piping Tip Wilton #3 or #4 for black lines
- 1 Bench Scraper For smoothing buttercream frosting
- 1 Texturing tool Clean sponge, textured paper towel, or specific fondant tool
- 1 Cake board or serving plate For displaying your basketball cake
Ingredients
For the Moist Vanilla Cake
- 3 cups all-purpose flour 360g, sifted for best texture
- 2 cups granulated sugar 400g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter 226g, softened at room temperature
- 4 large eggs room temperature
- 2 teaspoons vanilla extract use pure extract for best flavor
- 1 1/4 cups buttermilk 300ml, room temperature
For the Buttercream Frosting
- 2 cups unsalted butter 452g, softened
- 8 cups powdered sugar 960g, sifted
- 2 teaspoons vanilla extract
- 4-6 tablespoons heavy cream or milk
- 1 pinch salt
- orange gel food coloring must be gel for vibrant color
- black gel food coloring must be gel for deep black color
Instructions
Baking the Perfect Cake Layers
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour your hemisphere pans, or if using round pans, grease, flour, and line bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In your stand mixer with the paddle attachment (or using a hand mixer), beat the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This step incorporates air into the batter, leading to a better cake texture.2 cups granulated sugar, 1 cup unsalted butter
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.4 large eggs, 2 teaspoons vanilla extract
- Gradually add the dry ingredients and buttermilk, alternating between them. Begin and end with the dry ingredients (typically three additions of dry and two of liquid). Mix until just combined – do not overmix as this can result in a tough cake texture.1 1/4 cups buttermilk
- Divide the batter evenly between your prepared pans. For hemispheres, fill about ¾ full. Tap the pans gently on the counter to release any air bubbles.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched. Rotate the pans halfway through baking ensures even browning.
- Allow cakes to cool in pans for 15 minutes before inverting onto wire cooling racks to cool completely. Letting cakes cool completely is crucial before assembling.
Preparing the Perfect Buttercream Frosting
- In a clean mixing bowl, beat the softened butter until creamy and smooth, about 2-3 minutes.2 cups unsalted butter
- On low speed, gradually add the sifted powdered sugar one cup at a time, mixing until incorporated. After each addition, increase speed to medium-high for a few seconds before adding more.8 cups powdered sugar
- Mix in vanilla extract and salt. Then add cream or milk one tablespoon at a time until you reach a medium consistency – firm enough to hold shape but spreadable.2 teaspoons vanilla extract, 4-6 tablespoons heavy cream or milk, 1 pinch salt
- Beat the frosting on medium-high speed for 3-5 minutes until light and fluffy, occasionally scraping down the sides of the bowl.
Assembling Your Basketball Cake Sphere
- If using round pans, level the tops flat with a serrated knife and carve into hemispheres. If using hemisphere pans, your cakes should already have the right shape.
- Place the bottom hemisphere (flat side up) on your cake board or turntable. Secure with a small dab of frosting underneath.
- Spread a layer of buttercream on the flat surface of the bottom hemisphere. Add a ring of slightly thicker frosting around the edge to create a dam that prevents filling from squeezing out.
- Place the second hemisphere on top (flat side down), gently pressing to secure. You should now have a complete sphere resembling a ball shape.
- Using an offset spatula, cover the entire sphere with a thin layer of buttercream. This crumb coat traps loose crumbs and creates a base for your final layer of frosting.
- Refrigerate the cake for at least 30 minutes (or freeze for 15) until the crumb coat is firm. This will ensure your final frosting application will be much smoother.
Creating Realistic Basketball Cake Decorations
- Set aside approximately ½ cup of white buttercream for the black lines. Tint the remaining buttercream with orange gel food coloring until you achieve a vibrant basketball-orange shade. Start with a small amount and gradually add more until you reach the desired color.orange gel food coloring
- Remove the chilled cake from the refrigerator. Using your offset spatula and turning the cake on the turntable, apply the orange buttercream frosting in a smooth, even layer covering the entire sphere.
- Create the basketball texture using one of these methods: 1) Stippling Method - Gently press the flat side of a small offset spatula or the back of a spoon repeatedly over the surface to create dimples resembling basketball texture. 2) Paper Towel Method - Once the buttercream has crusted slightly, gently press a clean, textured paper towel onto the surface and carefully lift to create the pebbled texture of a basketball.
- Chill the cake again for 15-20 minutes. This helps the orange frosting set before adding the black lines, preventing smudging.
- Tint the reserved white buttercream with black gel food coloring until you achieve a deep black color. If desired, start with a chocolate buttercream base to more easily achieve a true black color.black gel food coloring
- For precision, lightly score guidelines on your cake with a toothpick before piping. This ensures your cake design looks authentic.
- Fill a piping bag fitted with a small round tip (#3 or #4) with the black frosting. Carefully pipe: 1) One line around the equator of the cake, 2) Two curved lines connecting the poles, intersecting the equator to create the classic basketball line pattern.
- Chill the cake until ready to serve, allowing the black lines to set properly. For the best flavor experience, bring the cake to room temperature 20-30 minutes before serving.
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- The cake can be made 1-2 days in advance and stored in the refrigerator.
- Allow the cake to come to room temperature for 20-30 minutes before serving for best flavor and texture.
- The hemisphere pans make this project much easier, but regular round pans can be used with additional carving.
- For a truly black frosting, start with chocolate buttercream as the base before adding black gel coloring.
- To make this cake more budget-friendly, use a box cake mix as the base and focus your efforts on the decoration.
- This recipe makes one 6-inch basketball cake that serves approximately 12-16 people.