High School Graduation Cake Gold (Printer View)

Rich vanilla sponge layered with creamy buttercream and adorned with edible gold foil and a diploma topper.

# Components:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature

→ Buttercream Frosting

09 - 1½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt

→ Decorations

14 - Edible gold foil sheets
15 - 1 diploma-shaped cake topper
16 - Sprinkles or star confetti, optional

# Method:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans 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 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat softened butter on high speed until creamy and pale, approximately 3 minutes. Gradually add powdered sugar, then vanilla, salt, and enough milk to reach a smooth, spreadable consistency.
10 - Level cooled cakes if necessary. Place one layer on a serving plate and spread a thick layer of buttercream on top, then position the second layer.
11 - Apply a thin crumb coat layer of frosting around the cake. Chill for 30 minutes.
12 - Frost cake smoothly with remaining buttercream.
13 - Using tweezers, carefully apply edible gold foil sheets to desired areas on the cake for a luxurious appearance.
14 - Place the diploma topper at the center or side of the cake. Add sprinkles or confetti if desired.
15 - Chill briefly to set, then serve at room temperature.

# Expert Advice:

01 -
  • The vanilla sponge is tender and buttery without tasting heavy, making it disappear on your tongue in the best way possible.
  • Edible gold foil transforms something homemade into something that looks like it belongs in a bakery case, and guests genuinely believe you're a professional.
  • It's forgiving enough for someone baking their second or third cake, but impressive enough that you'll feel proud serving it.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and cold milk will make your batter look separated and weepy, though it usually still bakes okay, it won't be as light and beautiful.
  • Edible gold foil sticks to wet fingers instantly and tears into unusable scraps, so keep paper towels nearby and handle it only with tweezers or completely dry hands.
  • That crumb coat isn't wasting frosting; it's the difference between a professional-looking cake and one where frosting is crunchy with cake bits.
03 -
  • Weigh your ingredients if you have a kitchen scale; it removes guesswork and gives you the same tender crumb every single time.
  • If frosting seems too soft, chill it for 10 minutes and it'll firm up enough to work with beautifully without becoming impossible to spread.
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