gold drip graduation sheet cake

Prepare Cake Pan: Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt.

Cream Butter and Sugar: In a stand mixer, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Blend in pure vanilla extract.

Combine Wet and Dry Elements: Alternate adding the flour mixture and the milk/sour cream to the butter mixture, beginning and ending with flour. Mix until just combined without overmixing.

Bake and Cool: Transfer batter to the prepared cake pan and smooth the surface. Bake for 30–35 minutes until a toothpick inserted in the center emerges clean. Cool the cake completely in the pan on a wire rack.

Prepare Buttercream Frosting: Beat unsalted butter until creamy. Gradually incorporate sifted powdered sugar, vanilla, and salt. Add milk or cream to reach desired consistency, mixing on low to avoid air bubbles.

Frost the Cake: Apply an even layer of buttercream to the cooled cake, smoothing the surface and sides with an offset spatula.

Make Gold Drip: Heat heavy cream until steaming, then pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Cool until slightly thickened.

Apply Gold Ganache: Drip the white chocolate ganache along the edges of the cake using a spoon or a piping bag. Allow ganache to set before proceeding.

Paint Gold Luster: Mix edible gold luster dust with vodka or clear extract to form a paint. Use a food-safe brush to paint over the chocolate drips, achieving a gold finish.

Decorate with Topper: Place the mortarboard topper in the center of the cake. Optionally, scatter gold sprinkles for an additional festive touch.