Graduation Cake (Print View)
Three-layer vanilla sponge with silky buttercream and fondant accents—perfect as a celebratory centerpiece.
# What You Need:
→ Vanilla Sponge Layers
01 - 2 3/4 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 cup whole milk
→ Vanilla Buttercream
09 - 1 1/2 cups unsalted butter, softened
10 - 6 cups powdered sugar, sifted
11 - 1/4 cup heavy cream
12 - 2 teaspoons vanilla extract
13 - 1 pinch salt
→ Decorations
14 - Fondant or modeling chocolate in gold, black, or school colors
15 - Edible gold pearls or sprinkles
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl as needed. Stir in the vanilla extract until fully combined.
05 - Add the flour mixture in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined; avoid overmixing.
06 - Divide the batter evenly among the three prepared pans, smoothing the tops with an offset spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
08 - Beat the softened butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar on low speed. Pour in the heavy cream, vanilla extract, and a pinch of salt, then increase to high speed and beat until light and fluffy, about 3 minutes.
09 - Level the cooled cake layers if domed. Place the first layer on a cake stand and spread an even layer of buttercream over the top. Repeat with the remaining layers, stacking evenly.
10 - Apply a smooth, even coat of buttercream over the top and sides of the assembled cake using an offset spatula, creating a clean finish.
11 - Adorn the cake with shaped fondant graduation caps, diplomas, and edible gold pearls. Personalize with the graduate's name or class year as desired.
# Expert Hints:
01 -
- The vanilla sponge stays incredibly moist for days, which means you can bake it the night before and still wow everyone at the party.
- The buttercream is silky and spreadable without any fussing, even if you have never frosted a layer cake before.
02 -
- Do not rush the cooling step, because even slightly warm cake layers will melt the buttercream and cause it to slide right off.
- Sifting the powdered sugar seems tedious but it is the single thing that takes buttercream from grainy to silky.
03 -
- Use an offset spatula dipped in hot water and dried off for the smoothest frosting finish you have ever achieved.
- A crumb coat, which is a thin first layer of frosting chilled for 15 minutes before the final coat, is the secret that makes your cake look professionally done.