High School Graduation Cake (Printable Version)

Elegant vanilla sponge with buttercream, gold foil accents, and a diploma topper for celebrations.

# List of Ingredients:

→ 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

# How to Make It:

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 -
  • The vanilla sponge stays impossibly moist and tender, holding up beautifully through frosting and decoration without crumbling.
  • Edible gold foil transforms something homemade into something that looks like it came from a fancy bakery, but you made it yourself.
  • It's the perfect canvas for personalization—school colors in the frosting, custom toppers, whatever celebrates your graduate.
02 -
  • Room temperature ingredients are not a suggestion—they actually change how your batter comes together and how tender your final cake becomes.
  • The gold foil is delicate and will stick to damp hands or even slightly humid air, so keep your tweezers dry and work quickly.
  • Overworking your batter after adding flour turns it tough and dense, so stop mixing as soon as you don't see flour streaks anymore.
03 -
  • Make the cake and frosting a day ahead if your schedule allows—flavors deepen overnight and the cake is easier to frost when it's chilled.
  • If your kitchen is warm and your frosting gets too soft while decorating, pop it back in the fridge for 5 minutes to firm up.
  • A fondant diploma topper made at home stays completely edible and feels like a gift in itself, especially if you personalize it with the graduate's initials or graduation year.
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