Graduation Layer Cake with Vanilla Buttercream (Printable version)
A beautiful vanilla sponge cake with creamy buttercream, decorated for graduation celebrations.
# What you need:
→ Cake Layers
01 - 2 3/4 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 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 - 1 1/2 cups unsalted butter, softened
10 - 6 cups powdered sugar, sifted
11 - 1/4 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:
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 mixing bowl, beat the softened butter and granulated sugar with an electric mixer 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 combined.
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 to avoid overworking the batter.
06 - Divide the batter evenly among the three prepared cake pans. Smooth the tops with an offset spatula for even baking.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar on low speed. Pour in the heavy cream, vanilla extract, and salt, then increase to high speed and beat until light and fluffy, approximately 3 minutes.
09 - Level the cooled cake layers with a serrated knife if needed. 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 - Adorn the cake with fondant graduation caps, rolled diplomas, and edible gold pearls. Personalize with the graduate's name or class year as desired.
# Expert Advice:
01 -
- The vanilla sponge stays impossibly moist for days, which means you can bake it ahead and still wow everyone at the party.
- That buttercream pipes like a dream and sets firm enough to hold fondant decorations without sliding off in the summer heat.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake tough, so stop the mixer the moment the last streak of white disappears.
- Cooling the cakes fully before frosting is critical because even slightly warm layers will melt your buttercream into a puddle you cannot recover from.
03 -
- A turntable makes frosting ten times easier and is worth the small investment if you plan to bake cakes more than once a year.
- Adding a tiny pinch of salt to your buttercream balances the sweetness and makes people ask what your secret is.