High School Graduation Cake (Printable)

Festive vanilla sponge with buttercream, gold foil accents, and diploma topper, perfect for graduations.

# Components:

→ 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

# Method:

01 - Preheat oven to 350 degrees Fahrenheit. 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 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. Spread a thick layer of buttercream on top, then place second layer over it.
11 - Apply a thin crumb coat layer of frosting around the cake. Chill 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 - Chill briefly to set, then serve at room temperature.

# Expert Advice:

01 -
  • It's elegant enough to make people think you spent hours at a fancy bakery, but honest enough that you can actually pull it off in an afternoon.
  • The vanilla sponge stays moist and tender, so everyone actually wants to eat it—not just admire it from across the room.
  • Those gold foil accents feel like pure luxury, yet they're surprisingly forgiving to apply once you know the tweezers trick.
02 -
  • Bringing all your ingredients to room temperature before you start isn't just a suggestion—it's the difference between a cake that rises beautifully and one that's dense and gummy.
  • That moment when you think your butter and egg mixture looks broken and separated is actually normal; it smooths out completely once you add the flour, so don't panic and start over.
  • The edible gold foil is seriously delicate and will tear or crumple if your hands are even slightly damp, so keep tweezers nearby and make sure your hands are completely dry.
03 -
  • If you're stressed about stacking the layers evenly, place a few wooden toothpicks through the bottom layer into the cake board before placing the top layer—they act as invisible supports that prevent sliding.
  • Make the frosting slightly thicker than you think is necessary; it'll soften and spread more easily as you work with it, and you'll thank yourself when you're trying to get those smooth final swirls.
  • Chill the finished cake for at least 30 minutes before serving so the frosting sets and the cake slices cleanly instead of crumbling all over the plate.
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