Simple Graduation Sheet Cake (Print version)

Moist vanilla sheet cake with creamy buttercream and vibrant piped decoration for festive moments.

# 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 - 1¾ cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, at room temperature

→ Buttercream Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Food coloring for school colors, if desired

→ Decoration

15 - Additional food coloring for piping Class of 2026
16 - Sprinkles or edible decorations, optional

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cake completely in the pan on a wire rack before frosting.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat for 3–5 minutes until fluffy. Divide into portions and tint with food coloring as desired.
09 - Spread an even layer of buttercream over the cooled cake using a spatula.
10 - Use colored buttercream in a piping bag fitted with a small round tip to pipe Class of 2026 on top. Add sprinkles or other decorations as desired.

# Tips from the pros:

01 -
  • It's foolproof enough to bake confidently even if you're not a pastry pro, yet impressive enough to become a go-to for every celebration.
  • The buttercream is so creamy and customizable that you can match it to school colors, team colors, or whatever makes the moment special.
  • Unlike delicate layer cakes, this sheet cake is forgiving, feeds a crowd, and tastes just as good on day two.
02 -
  • Room temperature ingredients are non-negotiable for this cake—they mix smoothly and incorporate air better, which is what gives you that light, tender crumb that feels like celebration instead of density.
  • The moment you see flour, stop mixing; one extra 5 seconds of the mixer paddle can turn your beautiful batter into a tough, dense cake that disappointment tastes like.
03 -
  • If your frosting looks grainy or separated after beating, it's usually because the butter was too cold or the sugar wasn't sifted; add a tablespoon of milk and beat again until it comes back together.
  • Invest in a small offset spatula for frosting; it gives you way more control and makes the whole process feel less frustrating than a regular knife.
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