High School Graduation Cake (Printable)

Rich vanilla sponge with smooth buttercream, gold foil accents, and a decorative diploma topper.

# Ingredient list:

→ 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:

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 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. Position second layer over the frosting.
11 - Apply a thin crumb coat layer of frosting around the entire cake. Refrigerate 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 - Refrigerate briefly to set, then serve at room temperature.

# Expert Advice:

01 -
  • The vanilla sponge is tender and buttery without being dense, so every bite feels like you're tasting something special.
  • Those edible gold foil accents catch the light and make the whole cake look like it belongs at an upscale celebration, even though you made it at home.
  • The buttercream is silky and forgiving—it actually tastes like real butter, not overly sweet.
02 -
  • Room temperature ingredients are non-negotiable here—eggs and milk that are cold will cause your batter to break and separate, resulting in a dense, grainy cake instead of the fluffy one you're after.
  • The crumb coat step feels like an extra step when you're tired, but it's the difference between a polished, professional-looking cake and one that looks like you were in a rush.
03 -
  • An offset spatula is worth its weight in gold for frosting this cake smoothly, and a cake turntable means you can frost evenly without contorting your arms.
  • If the edible gold foil tears while you're applying it, don't panic—small imperfections actually add to the handmade, artisanal look.
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