Simple Graduation Sheet Cake (Print Version)

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

# Components:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1¾ 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 - ¼ cup whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Food coloring for school colors

→ Decoration

15 - Additional food coloring for Class of 2026 piping
16 - Sprinkles or edible decorations, optional

# Directions:

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.
03 - In a large bowl, beat 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.
05 - Gradually add flour mixture in three portions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
07 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat for 3 to 5 minutes until fluffy. Tint portions with food coloring as desired.
08 - Spread an even layer of buttercream over the cooled cake.
09 - Use colored buttercream in a piping bag fitted with a small round tip to pipe Class of 2026 on top. Add sprinkles or other edible decorations as desired.

# Expert Advice:

01 -
  • The cake stays moist for days, which means you can actually bake it ahead without that dry, crumbly disaster.
  • Buttercream frosting pipes like a dream, so even if you've never written on a cake before, Class of 2026 will look intentional and proud.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk won't incorporate smoothly, leaving you with a cake that's more dense than tender.
  • The frosting will separate if you overbeat it once you add the powdered sugar; beat until fluffy but stop before it looks grainy or breaks.
03 -
  • If you don't have parchment paper, a light greasing and dusting with flour works, though parchment truly is the easiest path to perfect cake release.
  • Bring all your ingredients to room temperature before starting—it's the difference between a tender cake and one that feels slightly gritty.
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