Talk about a slam dunk!
- Ingredients
- step-by-step directions
For the Cake:
- 2 cups sugar
- 2 sticks unsalted butter (softened)
- 6 large eggs
- 3 cups cake flour (sifted)
- 1 cup heavy cream
- 1 teaspoon Kosher salt
- 2 teaspoons vanilla extract
- 1 1/2 cups candy coated peanut butter pieces
For the Frosting:
- 2 cups unsalted butter (softened)
- 6 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- 1 teaspoon Kosher salt
- orange gel food coloring
- black gel food coloring
- For the Cake: Preheat the oven to 325ºF. Butter and flour the inside of two medium metal bowls. Line the bottom with parchment paper. Set aside until ready to use.
- In the bowl of a stand mixer beat the sugar and butter until fluffy, about 5 minutes. Add the egg one at a time until fully combined. Beginning with the cake flour add 1/3 of the flour followed by ½ of the heavy cream. Repeat ending with flour until incorporated. Add the salt and vanilla extract and beat until combined. Divide the batter evenly between the two prepared metal bowls and bake in the oven until golden brown and baked through, about 1 hour.
- Remove from oven let cool in pan for 5 minutes. Invert onto a wire rack and let cool completely.
- Once cooled, trim the domed portion of the cake and cut each cake in half. Cut the center out of the larger two rounds using a circular cookie cutter. Discard center. To a cake stand place one of the smaller rounds and fill the boarder with icing. Place the larger circle on top covering the icing. Repeat with the second large round. Fill with the candy coated peanut butter pieces and finish with more icing and the top layer. Crumb coat the outside of the cake with frosting.
- Fill a piping bag fitted with a star tip with orange frosting. Fill another piping bag fitted with a small round tip with black frosting. Using the black frosting and starting in the center, pipe 6 lines evenly spaced around the outside of the cake. Using the orange piping bag, pipe short dollops of icing all over between the black lines, creating the texture for the basketball. Slice and serve.
- For the Frosting: In the bowl of a stand mixer fitted with a whisk attachment, mix together the butter and sugar until light and fluffy. Add the vanilla, cream and salt and mix until combined. Take ½ cup of the frosting and dye it black. Dye the remaining frosting orange. Set aside until ready to use.
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