# What You Need:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine salt
05 - 1 1/4 cups unsalted butter, softened
06 - 1 cup whole milk, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/3 cup whole milk or heavy cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
→ Gold Drip
15 - 1 cup white chocolate chips
16 - 1/3 cup heavy cream
17 - Edible gold luster dust
18 - 1 teaspoon vodka or clear flavor extract
→ Decoration
19 - Fondant or chocolate mortarboard topper (store-bought or homemade)
20 - Gold sprinkles (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line a 12 x 18-inch sheet pan with parchment, leaving an overhang for easy removal.
02 - Whisk together the all-purpose flour, baking powder and salt in a large bowl until uniformly blended.
03 - In a stand mixer fitted with the paddle, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until fully incorporated.
05 - With the mixer on low, add the dry mixture and the combined milk and sour cream in three alternating additions, beginning and ending with the dry ingredients; mix only until just combined to avoid overworking the batter.
06 - Transfer the batter to the prepared pan, smooth the surface, and bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the sheet to cool completely in the pan on a wire rack before applying frosting to prevent melting and sliding.
08 - Beat the room-temperature butter until creamy, then gradually add the sifted powdered sugar on low speed. Add the vanilla and salt, then add the milk or cream a little at a time until the buttercream reaches a spreadable consistency.
09 - Using an offset spatula, spread an even layer of buttercream over the cooled sheet, smoothing the top and sides for a clean finish.
10 - Heat the heavy cream until steaming but not boiling, pour it over the white chocolate chips, let stand for two minutes, then stir until smooth. Cool the ganache until it is slightly thickened but still pourable.
11 - Using a spoon or a small piping bag, apply the white chocolate ganache dropwise around the perimeter to create drips; allow the ganache to set slightly.
12 - Mix edible gold luster dust with the vodka or clear extract to form a paint, then brush the mixture over the set white chocolate drips with a food-safe brush to achieve a gold finish.
13 - Place the mortarboard topper centrally on the sheet and scatter gold sprinkles if desired. Allow finishes to set before transporting or serving.
