Graduation Layer Cake (Printable)
Moist vanilla layer cake with silky buttercream, fondant accents, and edible gold pearls for graduation celebrations.
# What You'll Need:
→ Vanilla Sponge Layers
01 - 2¾ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 cup whole milk
→ Vanilla Buttercream
09 - 1½ cups unsalted butter, softened
10 - 6 cups powdered sugar, sifted
11 - ¼ cup heavy cream
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
→ Decorations
14 - Fondant or modeling chocolate in gold, black, or school colors
15 - Edible gold pearls or sprinkles
# How To Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Add the flour mixture in three additions, alternating with the whole milk in two additions, beginning and ending with the flour. Mix until just combined; avoid overmixing.
06 - Divide the batter evenly among the three prepared cake pans. Smooth the tops with an offset spatula for even layers.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar on low speed. Pour in the heavy cream, vanilla extract, and salt, then beat on high speed until light and fluffy, about 3 minutes.
09 - Level the cooled cake layers with a serrated knife if domed. Place the first layer on a cake stand and spread an even layer of buttercream over the top. Repeat with the remaining layers.
10 - Apply a smooth, even coat of buttercream over the top and sides of the assembled cake using an offset spatula.
11 - Arrange fondant graduation caps, diploma shapes, and edible gold pearls as desired. Personalize with the graduate's name or class year using fondant lettering.
# Expert Tips:
01 -
- The sponge stays impossibly moist for days, which means you can bake it ahead without losing that fresh baked tenderness.
- This buttercream pipes like a dream and crusts just slightly, making smooth frosting genuinely achievable even if your decorating skills are still a work in progress.
02 -
- Cooling the cake layers completely before frosting is nonnegotiable because even slightly warm cake will melt the buttercream into a slippery mess you cannot fix.
- Adding flour and milk in alternating additions rather than all at once keeps the batter emulsified and prevents it from looking curdled or separated.
03 -
- A bench scraper held against the side of the cake while you slowly rotate the stand gives you the smoothest professional looking finish you can achieve at home.
- Chilling the stacked cake for fifteen minutes before adding the final layer of buttercream locks the crumbs in place so your outer frosting stays perfectly clean.