High School Graduation Cake (Print View)

A festive vanilla sponge layered with buttercream, gold foil accents, and a charming diploma topper for special occasions.

# What You'll Need:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 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 - 1.5 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

# How To Make It:

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 the 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 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. Spread a thick layer of buttercream on top, then place 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 Insights:

01 -
  • The cake tastes buttery and tender, never dry, because the milk keeps everything moist and delicate.
  • Decorating with edible gold feels like you're creating something fancy without needing professional skills or expensive equipment.
  • It serves twelve people generously, making it perfect for actual celebrations where you want enough for seconds.
02 -
  • Room temperature ingredients are non-negotiable here—cold butter won't cream properly, and cold eggs won't emulsify, leaving you with a lumpy, separated batter that bakes unevenly.
  • The crumb coat is the secret that makes the final frosting look polished; it takes an extra 30 minutes but the difference is night and day.
03 -
  • Bring all your ingredients to room temperature before you start; this single step eliminates 90% of the texture problems that plague celebration cakes.
  • If you're nervous about the gold foil, practice applying a small piece to a test surface first so you understand how delicate it really is and develop a light touch.
Go Back