Simple Graduation Sheet Cake (Print View)

Moist vanilla sheet cake with smooth buttercream and celebratory Class of 2026 piping.

# Components:

→ 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 - 1 3/4 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 - 1/4 cup whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Food coloring as desired

→ Decoration

15 - Additional food coloring for piping
16 - Sprinkles or edible decorations as desired

# 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 alternating parts with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top surface.
07 - Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool completely in the 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. Tint portions with food coloring as desired.
09 - Spread an even layer of buttercream over the cooled cake surface.
10 - Use colored buttercream in a piping bag fitted with a small round tip to pipe Class of 2026 on top. Add sprinkles or other decorations as desired.

# Expert Advice:

01 -
  • It bakes in under 40 minutes, so you're not stuck in the kitchen during party prep.
  • The buttercream is forgiving enough that even wobbly piping looks intentional and charming.
  • One sheet pan means minimal cleanup while you're juggling a hundred other celebration details.
02 -
  • Room temperature ingredients are non-negotiable in this recipe—cold eggs or milk will cause the batter to separate and break, no matter how careful you are with your mixing.
  • Overmixing after you add the flour will activate the gluten and make your cake tough and dense, so stop mixing as soon as you don't see streaks of flour anymore.
  • The frosting will be too soft to pipe if you skip the chilling step or if your kitchen is very warm; if it starts sliding, pop it in the fridge for 15 minutes and it'll firm right back up.
03 -
  • If the frosting seems too soft to pipe, chill it for 15 minutes rather than adding more powdered sugar, which can make it gritty and dry.
  • Bring all your ingredients to room temperature before you start—this single step prevents more baking mishaps than almost anything else, and it takes ten minutes.
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