Description
Create a simple graduation cake design with easy steps, tasty vanilla layers, and smooth buttercream – perfect for celebrating success!
Ingredients
Scale
- 2 ½ cups (310 g) all‑purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- ¼ cup (60 ml) heavy cream (for buttercream)
- 1 cup (225 g) unsalted butter, softened (for buttercream)
- 4 cups (480 g) confectioners’ sugar, sifted
- ¼ tsp salt (for buttercream)
- 2 tsp vanilla extract (for buttercream)
- Food‑grade gel food coloring (optional, to match school colors)
- 2 – 3 inches of fondant, white or colored
- Edible gold or silver leaf (optional for a classy finish)
- Fresh berries or sliced fruit for garnish (optional)
Instructions
- Prep the pans. Preheat the oven to 350°F (175°C). Grease two 9‑inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
- Combine dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. Using a stand mixer on medium speed, beat 1 cup butter with granulated sugar until pale and fluffy, about 3‑4 minutes.
- Add eggs and vanilla. Add eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract.
- Incorporate dry and wet. With the mixer on low, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until combined; the batter should be smooth and slightly thick.
- Bake. Divide batter evenly between the prepared pans. Smooth the tops with a spatula. Bake 25‑30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
- Make buttercream. In a clean bowl, beat 1 cup softened butter until creamy. Gradually add sifted confectioners’ sugar, 1 cup at a time, beating on low then medium speed. Add heavy cream, ¼ cup, and ¼ tsp salt. Beat until light and fluffy, about 4‑5 minutes. Mix in 2 tsp vanilla. If you’re tinting the frosting, add a few drops of gel color and blend until uniform.
- Level and stack. Using a serrated knife, level the tops of the cooled cakes. Place the first layer on a cake board or plate, spread a generous layer of buttercream, then top with the second layer. Apply a thin “crumb coat” of buttercream over the entire cake and refrigerate 20 minutes to set.
- Final frosting. Apply a smooth layer of buttercream using an offset spatula. For a sleek finish, dip a bench scraper into hot water, wipe dry, and gently smooth the sides.
- Decorate. Roll out fondant to about ¼‑inch thickness. Cut a circle slightly larger than the cake top and lay it gently, smoothing out air bubbles. Use a small cutter or knife to cut a graduation cap shape from colored fondant, attach with a dab of buttercream, and add a tiny rolled fondant “diploma” if desired. Finish with edible gold leaf or fresh berries for a pop of color.
- Serve. Slice with a warm knife for clean cuts. The cake stays moist for up to 4 days when stored properly.
Notes
- Room‑temperature butter and eggs create a smoother batter and prevent curdling.
- Don’t over‑mix after adding flour; a few lumps are fine and keep the cake tender.
- Use a cake leveler or a long serrated knife for perfectly even layers.
- Chill the crumb coat; it makes the final frosting easier to spread without tearing.
- If the fondant cracks, gently warm it in your hands or microwave for 5‑10 seconds.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: graduation cake design simple