High School Graduation Cake (Print Version)

A festive cake featuring vanilla sponge, smooth buttercream, gold foil accents, and a diploma topper for special occasions.

# Components:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature

→ Buttercream Frosting

09 - 1 ½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt

→ Decorations

14 - Edible gold foil sheets
15 - 1 diploma-shaped cake topper
16 - Sprinkles or star confetti, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth tops.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat softened butter on high speed until creamy and pale, approximately 3 minutes. Gradually add powdered sugar, then vanilla, salt, and enough milk to reach a smooth, spreadable consistency.
10 - Level cooled cakes if necessary. Place one layer on a serving plate and spread a thick layer of buttercream on top, then position second layer over it.
11 - Apply a thin crumb coat layer of frosting around the cake. Chill for 30 minutes.
12 - Frost cake smoothly with remaining buttercream.
13 - Using tweezers, carefully apply edible gold foil sheets to desired areas on the cake for a luxurious appearance.
14 - Place the diploma topper at the center or side of the cake. Add sprinkles or confetti if desired.
15 - Chill briefly to set, then serve at room temperature.

# Expert Advice:

01 -
  • The vanilla sponge is impossibly moist and tender, staying soft for days after baking.
  • The buttercream frosting is smooth enough to pipe but sturdy enough to hold that gold foil without sliding.
  • You actually get to feel like a fancy cake decorator, even if it's your first time trying.
02 -
  • Room temperature ingredients are non-negotiable for a smooth, lumpless batter that bakes evenly—cold eggs and milk will seize up cold butter and create a broken emulsion.
  • Edible gold foil tears if you look at it too hard, so use tweezers and completely dry hands, and handle sheets one at a time with gentle confidence.
  • A crumb coat isn't optional even though it feels like an extra step; it's the difference between a professional-looking cake and one that looks a little sad with crumb specks in the frosting.
03 -
  • If you're nervous about the gold foil, practice on a small section first or do a few experimental pieces on a spare plate to get a feel for how delicate and forgiving it actually is.
  • Add a tiny splash of almond extract to the cake batter for subtle depth, or tint your frosting with gel food coloring to match school colors without thinning the consistency like liquid food coloring does.
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