Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream (or as needed)
- 2 teaspoons vanilla extract
- Green food coloring (gel preferred)
- Whipped cream (optional)
- Miniature soccer balls
- Black icing or fondant for the outlines
- Edible grass or coconut flakes
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Gradually combine the wet ingredients into the dry ingredients, mixing until well combined. Slowly add in the boiling water. Mix until smooth.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes before transferring to a wire rack.
- In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing well. Add heavy cream and vanilla extract, beating until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake evenly.
- Tint some frosting or whipped cream with green food coloring and spread it over the cake to create a soccer field effect. Use black icing or fondant for the outlines. Decorate with miniature soccer balls and edible grass or coconut flakes.
- Optionally, pipe whipped cream around the base of the cake for added decoration.