High School Graduation Cake (Printable)

Vanilla sponge layered with buttercream, decorated with gold foil and a diploma topper for a festive touch.

# What you need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 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 1/2 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, store-bought or homemade
16 - Sprinkles or star confetti, optional

# How to make it:

01 - Preheat oven to 350°F. 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. Smooth 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.

# Helpful Hints:

01 -
  • The vanilla sponge is buttery and moist without being heavy, so it actually tastes as good as it looks.
  • Decorating with gold foil is easier than you think and makes the cake feel restaurant-worthy in minutes.
  • You can bake this ahead and assemble it the day of, which takes the stress out of party planning.
02 -
  • Room temperature eggs and milk are not optional if you want a light cake; cold ingredients won't incorporate properly and you'll end up fighting the batter instead of working with it.
  • The crumb coat is your secret weapon for a professional-looking cake, so don't skip that 30-minute chill time or you'll have a messy, crumb-filled frosting situation.
03 -
  • If you're making this ahead, bake the cakes the day before, wrap them tightly in plastic wrap, and frost them the morning of the party so everything is as fresh as possible.
  • Use a cake turntable when frosting if you have one because it makes even application so much easier, but if you don't, a lazy Susan or even an overturned mixing bowl works in a pinch.
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