Graduation Sheet Cake
A delightful and customizable sheet cake perfect for high school graduation celebrations. Easy to make and a hit at any party.
Equipment
- 1 large baking sheet greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
Wet Ingredients
- 1 cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- food coloring as desired
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a large baking sheet by greasing and flouring it thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Set aside.
- In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting and Decoration
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract. Beat until smooth and fluffy. Add food coloring if desired.
- Spread a generous layer of frosting over the cooled cake. Use a spatula or piping bag for detailed decorations and lettering.
- Once decorated, slice the cake into 16 pieces and serve to your guests. Enjoy!
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure even baking by rotating the cake halfway through. Use parchment paper for easy removal. When transporting, keep the cake level to avoid damage. Ingredient Substitutions: Use almond or lemon extract for a unique flavor. How to Serve: Pair with light desserts and drinks. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Freeze layers ahead of time for convenience.