# Components:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon 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 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 extract
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Combine flour, baking powder, and salt in a large mixing bowl. Whisk thoroughly.
03 - In a stand mixer, beat softened butter and sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Incorporate vanilla extract.
04 - Alternate adding flour mixture and milk/sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour batter into the prepared pan and level the surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack before proceeding.
07 - Beat butter until creamy. Gradually add sifted powdered sugar, vanilla, and salt, mixing on low speed. Adjust consistency with milk or heavy cream as needed.
08 - Spread an even layer of buttercream over the cooled cake, ensuring smooth coverage on top and sides.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Let sit for 2 minutes; stir until silky and smooth. Allow to cool until slightly thickened.
10 - Drip white chocolate ganache along the edges of the cake using a spoon or piping bag. Let set.
11 - Mix edible gold luster dust with vodka or clear extract to create a paintable mixture. Use a food-safe brush to coat the white chocolate drips for a gold finish.
12 - Position the mortarboard topper at the center of the cake. Scatter gold sprinkles as desired for a festive accent.
