High School Graduation Cake (Printable Version)

A festive vanilla sponge layered with smooth buttercream, topped with edible gold accents and a diploma decoration.

# Ingredient List:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ 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 - 1½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3-4 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 Steps:

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 3-4 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 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 28-32 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, 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 entire 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 - Position the diploma topper at the center or side of the cake. Add sprinkles or confetti if desired.
15 - Chill briefly to set the decorations, then serve at room temperature.

# Expert Tips:

01 -
  • The vanilla sponge is sturdy enough to handle stacking but tender enough that it practically dissolves on your tongue, which means you can actually enjoy eating it instead of worrying if it'll hold together.
  • Buttercream frosting that stays creamy at room temperature transforms this from a fussy bakery project into something you can genuinely pull off in your own kitchen without special equipment or years of training.
  • Those edible gold foil accents cost almost nothing but make the cake look like you spent hours at a professional decorator's studio, and honestly, watching people's faces light up when they see it is worth every careful tweezer placement.
02 -
  • Room temperature ingredients are non-negotiable for this recipe—cold eggs and cold milk won't blend smoothly into the batter, and you'll end up with a curdled-looking mixture that bakes into a dense cake, so pull everything out of the fridge about 30 minutes before you start.
  • Edible gold foil is ridiculously delicate and will crumple if your hands are even slightly damp, so work with tweezers and make sure your hands are completely dry, and honestly, having a few backup sheets because some will tear is just part of the process and not a failure.
03 -
  • Invest in a cake turntable if you frost cakes regularly—it makes applying frosting smoothly so much easier because you can rotate the cake toward you instead of contorting your arms, and the difference is genuinely noticeable even in your first attempt.
  • If the frosting gets too soft or warm while you're working, pop it in the refrigerator for 15 minutes and it'll firm right back up, which saves you from having to start over or work with something that won't hold its shape.
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