High School Graduation Cake (Printable)

Vanilla sponge enhanced with creamy buttercream and gold accents for a festive celebration.

# What you'll need:

→ 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

# Method:

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 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 28-32 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 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 stays moist and tender without feeling heavy, perfect for a cake that actually tastes as elegant as it looks.
  • Edible gold foil transforms a homemade cake into something that feels fancy enough for a banquet, but you made it yourself.
02 -
  • Don't skip the crumb coat—it's the difference between a rustic-looking cake and a polished one, and it takes just 30 minutes of chilling to change everything.
  • Edible gold foil is theatrical and worth the care; I learned this only after ruining my first sheet by touching it with damp fingers.
03 -
  • Room temperature ingredients are non-negotiable for this recipe—they incorporate evenly and create a tender crumb that makes every slice feel special rather than dense.
  • The edible gold foil looks most stunning when applied to the sides of the cake rather than the top, where it catches light differently and feels more intentional.
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