Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup unsalted butter softened to room temperature
- 4 large eggs at room temperature
- 1 cup milk at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 0.5 teaspoon salt
For Decoration
- Orange packs fondant
- Black packs fondant
- 1 batch buttercream frosting for filling and covering
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually mix into the butter mixture alternately with milk.
- Divide batter between the two pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Decoration
- Once cooled, spread buttercream frosting between the layers and cover the top and sides.
- Roll out the orange fondant and cover the cake, smoothing it down.
- Use black fondant to create basketball lines and decorate the top.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgSugar: 30g
Notes
Use a cake leveler for even layers. Ensure butter and eggs are at room temperature for better mixing. If fondant is unavailable, you can use orange icing for a similar look.
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