# What You'll Need:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups unsalted butter, softened
06 - 1 cup whole milk, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/3 cup whole milk or heavy cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
→ Gold Drip
15 - 1 cup white chocolate chips
16 - 1/3 cup heavy cream
17 - Edible gold luster dust
18 - 1 teaspoon vodka or clear extract
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a large mixing bowl.
03 - In a stand mixer, beat unsalted butter and granulated sugar until pale and fluffy. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Add the dry mixture alternately with the milk and sour cream to the butter mixture, beginning and ending with flour. Mix briefly until just combined.
05 - Spread batter evenly in prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center returns clean.
06 - Transfer cake, still in pan, to a wire rack and allow to cool completely.
07 - Beat unsalted butter until smooth. Gradually add sifted powdered sugar, vanilla extract, and salt, mixing on low speed. Blend in milk or heavy cream to achieve a creamy consistency.
08 - Spread a uniform layer of buttercream over the cooled cake, smoothing the top and sides with an offset spatula.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Let sit for 2 minutes before stirring until smooth. Allow ganache to thicken slightly.
10 - Drip ganache along cake edges using a spoon or piping bag. Let set until firm.
11 - Mix edible gold luster dust with vodka or clear extract to create edible paint. Use a food-safe brush to paint over ganache drips for a gold finish.
12 - Position the mortarboard topper in the center and scatter gold sprinkles as desired.
