Simple Graduation Sheet Cake (Print version)

Moist vanilla sheet topped with creamy buttercream and colorful Class of 2026 piping.

# What You Need:

→ 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 - 1.75 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 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 0.25 cup whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Food coloring as desired

→ Decoration

15 - Food coloring for piping
16 - Sprinkles or edible decorations, optional

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean. Cool completely in pan on a wire rack.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat for 3 to 5 minutes until fluffy. Divide and tint portions with food coloring as desired.
09 - Spread an even layer of buttercream over the cooled cake.
10 - Using colored buttercream in a piping bag fitted with a small round tip, pipe Class of 2026 on top. Add sprinkles or additional decorations as desired.

# Expert Tips:

01 -
  • The cake stays moist for days, so you can actually bake it ahead without stress.
  • Buttercream frosting is ridiculously easy to tint and pipe, making you look like you went to pastry school.
  • Sheet pan means no fancy equipment needed—just one mixing bowl and your confidence.
02 -
  • Overmixing batter after adding flour develops gluten and makes your cake tough—mix just until combined, even if it looks slightly lumpy.
  • If your frosting is too soft to pipe, refrigerate it for fifteen minutes; if it's too stiff, add milk one teaspoon at a time until it reaches piping consistency.
03 -
  • Always sift your powdered sugar and check your baking powder's expiration date—these two things prevent more cake disasters than anything else.
  • Room temperature ingredients make a visible difference in final texture, so take the extra five minutes to let everything sit out before mixing.
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