High School Graduation Cake (Printable)

Rich vanilla cake with buttercream frosting, gold foil accents, and a diploma-shaped topper.

# What You'll Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 ½ 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 - 1 ½ 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

# How to Cook:

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 on medium-high speed 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, do not overmix.
06 - Divide batter evenly between prepared pans and smooth the tops with an offset spatula.
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 and cool completely to room temperature.
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 using a serrated knife. Place one layer on a serving plate and spread a thick layer of buttercream on top, then place second layer over it.
11 - Apply a thin crumb coat layer of frosting around the entire cake with an offset spatula. Refrigerate for 30 minutes.
12 - Frost cake smoothly with remaining buttercream, creating an even, finished surface.
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 - Refrigerate briefly to set frosting, then serve at room temperature.

# Expert Advice:

01 -
  • It's a showstopper that tastes as good as it looks, with a tender vanilla sponge that stays moist for days.
  • The buttercream is smooth enough to frost like a dream, but sturdy enough to hold those delicate gold accents without cracking.
  • You can customize the colors and decorations to match your graduate's school without any fancy decorating skills.
02 -
  • Room temperature ingredients are absolutely essential—cold eggs and butter won't incorporate properly, and you'll end up with a grainy batter that bakes into a dense cake instead of a tender one.
  • Don't skip the crumb coat step, no matter how much you want to speed through decorating; it's the secret to looking professional without actually being a professional baker.
  • Edible gold foil is delicate and dramatic—if you mess up, just remove it gently with a soft brush and try again, because perfection matters less than the joy of trying.
03 -
  • Invest in an offset spatula if you don't have one—it's the single tool that makes frosting look smooth and intentional instead of rough and hurried.
  • Chill the frosted cake for at least an hour before serving so the layers set up and you get clean, confident slices instead of squished layers.
  • If you're nervous about the cake, bake the layers the day before and frost the morning of the celebration—fresher frosting is easier to work with and the cake will taste just as good.
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