World Cup Trionda Soccer Ball Cookie Cake

Make a soccer ball cookie cake worthy of the 2026 World Cup that resembles the new Trionda soccer ball design.

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While watching soccer for a week straight I realized something – the classic soccer ball shape we all associate the sport, the 32-panel truncated icosahedron originally introduced by Adidas for the 1970 World Cup, was updated to a 14-pannel ball by Adidas for the 2006 World Cup improve accuracy and hasn’t been seen since in professional play. And yet we still all envision that 32-panel black and white ball when we think of a soccer ball. To be fair it is still used for recreational use so it’s not completely gone.

Now that you’ve had a little soccer ball history lesson, I will explain why it is relevant to this recipe. At first I was looking to create homemade soccer cookies since a few people have been having trouble finding the Pillsbury soccer ball cookie dough that I used in my World Cup Soccer Cookies. But then I thought about making a jumbo soccer ball cookie cake that would essentially look like a life-size, albeit flattened, soccer ball!

But then while scrolling Instagram I saw that Kelly of Just A Taste had already beat me to it! I could have gone ahead and still done mine but I decided to give myself a challenge and make a soccer ball cookie cake that looks like the Adidas Trionda used in the 2026 World Cup. It’s not that much harder to make but it was much harder to describe in the directions as you’re not just simply creating round balls of dough and pressing them flat. I hope you are able to figure it out based on my photos.

If I wasn’t in such a hurry to get this done in time for the USA vs Australia game today I should have hunted down Canada and Mexico flags to pair with USA for my photos as they are the three North American hosts this year. Instead I used Italy (whom isn’t even at the World Cup this year) and a Czechia hat because I was working with what I had at the moment. This is what happens when I bake on a whim at 6am before my day job.

WORLD CUP TIRONDA SOCCER BALL COOKIE CAKE

Print

Yield: 8-12 Servings Prep Time: 2 Hours 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• Blue, green, and red gel food coloring
• Blue, green, and red sanding sugar (optional)

Directions

1. In a small bowl, whisk the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just combined. Slowly beat in flour mixture until it comes together into a dough.
3. Divide the dough into sixths (I used a kitchen scale). Wrap three dough balls in plastic wrap and place in the fridge.
4. Place the remaining 3 portions into three separate small mixing bowls. Add a few drops of blue food coloring to one, green to the second, and red to the third. Mix until blended. Wrap each color in plastic wrap and refrigerate all of the dough for at least 2 hours.
5. When ready, preheat oven to 350 degrees F and coat a 10-inch springform or cake pan with nonstick spray; set aside.
6. Take out the 3 undyed dough balls and place on a clean, floured work surface*. Roll each into approximately 1/2-inch thick and 12-inch long log; set aside.
7. Take out the 3 dyed dough balls and shape each into a lowercase "b" shape** (see photos), about 1/2 inch thick.
8. Place colored sanding sugar into separate bowls. Coat each colored dough with its corresponding color. Shake off the excess and return to the work surface.
9. Pair one white log with each colored dough, wrapping the log around the long outside edge and tucking into the short edge (shaped like a 6 around the b - see photos).
10. Arrange the three doughs in a circle so that the long arms on the outsides, underlining the "b" of the adjacent color (see photos). Lightly press together. Using a cake lifter or large spatula*, transfer dough to the prepared baking pan.
11. Press cookie dough evenly into the pan to fill the spaces, but be careful not to disturb the sprinkles***. Bake for 18-20 minutes or until center is set and dough is very lightly golden.
12. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely. Serve and slice as desired.

Notes

*Alternatively you could work on a sheet of parchment paper and use it to lift and place in the bottom of a springform pan, cutting off the excess. **If you want to get fancy, I pinched off the tail of each and swapped them to the tails of the adjacent one to try to emulate the pattern on the real soccer ball. ***I recommend placing a piece of wax or parchment paper on top to help spread evenly while not disturbing the sprinkles.

Source: Adapted from my Cut Out Sugar Cookies and Pizza Cookie Cake.