# What You'll Need:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups unsalted butter, softened
06 - 1 cup whole milk, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/3 cup whole milk or heavy cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
→ Gold Drip
15 - 1 cup white chocolate chips
16 - 1/3 cup heavy cream
17 - Edible gold luster dust
18 - 1 teaspoon vodka or clear extract
→ Decoration
19 - Fondant or chocolate mortarboard topper, store-bought or homemade
20 - Gold sprinkles (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, baking powder, and salt.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - Apply an even layer of buttercream to the cooled cake, smoothing the surface and sides with an offset spatula.
08 - 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.
09 - Drip the white chocolate ganache along the edges of the cake using a spoon or a piping bag. Allow ganache to set before proceeding.
10 - 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.
11 - Place the mortarboard topper in the center of the cake. Optionally, scatter gold sprinkles for an additional festive touch.
