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Easy Creamy Buttercream Graduation Cap Sheet Cake

easy creamy buttercream graduation cap sheet cake - featured image
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A simple and festive sheet cake with creamy buttercream frosting and a graduation cap decoration, perfect for graduation parties. Quick to make with basic pantry ingredients and a moist, comforting texture.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • 2 cups granulated sugar (400 grams)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened (170 grams)
  • 1 cup whole milk, room temperature (240 ml)
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ cups unsalted butter, softened (340 grams) for frosting
  • 5 cups powdered sugar, sifted (600 grams)
  • 4 tbsp heavy cream (60 ml)
  • 1 ½ tsp pure vanilla extract for frosting
  • Pinch of salt for frosting
  • About 4 oz black fondant (115 grams) for decoration
  • Edible gold or yellow gel food coloring or piping gel for tassel
  • Optional: edible silver beads for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract. Mix until smooth and creamy.
  5. On low speed, alternately add dry ingredients and milk in three parts, starting and ending with dry ingredients. Mix just until combined.
  6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake completely in the pan on a wire rack, about 1 hour.
  8. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add sifted powdered sugar, then vanilla, salt, and heavy cream. Beat on high for 3-4 minutes until fluffy and spreadable. Adjust consistency if needed.
  9. Spread a thin crumb coat of frosting on the cooled cake. Chill for 15 minutes, then apply a final smooth layer of buttercream.
  10. Roll out black fondant to about ¼ inch thick. Cut a 4-inch square for the cap top and a smaller rectangle for the base. Assemble on the cake using a dab of water as glue.
  11. Pipe a tassel with edible gold or yellow gel. Add optional edible silver beads.
  12. Refrigerate cake until ready to serve. Bring to room temperature 30-45 minutes before slicing.

Notes

Use room temperature ingredients for best results. Avoid overmixing batter to keep cake tender. Chill buttercream if too soft and re-whip before frosting. Bake cake a day ahead and refrigerate after frosting for better flavor and easier slicing. Bring cake to room temperature before serving. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use plant-based butter and milk alternatives. Fondant can be replaced with black buttercream for simpler decoration.

Nutrition

Keywords: graduation cake, buttercream cake, sheet cake, easy cake recipe, party cake, creamy frosting, fondant decoration

Find it online: https://emmayum.com/easy-creamy-buttercream-graduation-cap-sheet-cake-recipe-for-perfect-graduation-party/