Description

This classic High School Graduation Cake features moist vanilla layers with silky buttercream frosting, topped with a fondant graduation cap. Perfect for celebrating this important milestone, this cake can be customized with school colors and personalized decorations for a memorable graduation party centerpiece.

Ingredients

Scale

3 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1½ cups whole milk, room temperature
1½ cups (3 sticks) unsalted butter, room temperature (for frosting)
6 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
4–6 tablespoons heavy cream or whole milk
Sprinkles or edible confetti, for decoration
“Class of 20XX” cake topper or piped lettering (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9″ round cake pans (or line with parchment circles).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In your stand mixer (or with hand beaters), beat the butter on medium speed until creamy, about 2 minutes.
Gradually add the granulated sugar, beating until pale and fluffy—about 3–4 minutes.
Add eggs one at a time, beating well after each addition.
Scrape down the bowl, then stir in the vanilla extract.
With the mixer on low, add one-third of the flour mixture, then half the milk. Continue alternating, ending with the flour, mixing just until combined.
Divide batter evenly between prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting: Beat the butter until smooth and creamy (2 minutes).
Gradually add powdered sugar, 1 cup at a time, mixing on low until incorporated.
Add vanilla extract and 2 tablespoons cream; beat on medium-high for 3 minutes.
If the frosting is too thick, add more cream, one tablespoon at a time, until spreadable.
Place one cake layer on your serving plate. Spread about 1½ cups of buttercream evenly across the top.
Gently top with the second layer. Crumb-coat the entire cake with a thin layer of frosting; chill for 15 minutes.
Apply a final thick coat of buttercream, smoothing the sides and top with an offset spatula.
Decorate with sprinkles or edible confetti and graduation-themed toppers.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before beginning.
The cake layers can be prepared up to 2 days in advance. Wrap tightly in plastic wrap and store at room temperature.
For a more festive look, tint portions of the frosting with food coloring to match school colors.
A fondant graduation cap makes a perfect cake topper and can be prepared several days in advance.
This recipe can be adapted to cupcakes: bake at 350°F for 18-20 minutes and top each with a mini fondant graduation cap.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 575
Sugar: 58g
Sodium: 185mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 0.5g
Protein: 5g
Cholesterol: 140mg

Keywords: high school graduation cake, graduation dessert, cap and tassel cake, celebration cake, buttercream frosting, vanilla layer cake, graduation party dessert, homemade graduation cake