Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Buttercream Frosting:
- 1 ½ cups unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
- Pinch of salt
Decoration:
- Black satin ribbon
- Graduation cap topper
- Small fondant diploma scroll
- Piping bags
- Star and shell piping tips
Step-by-Step Instructions
When I start this Graduation Cake, I always preheat my oven to 350°F and line the cake pans with parchment. I’ve skipped parchment before and regretted it, so trust me — don’t skip this step. I cream the butter and sugar until light and fluffy, and I let it mix longer than I think it needs. That extra minute creates a softer crumb. (See the next page below to continue steps…)
