Simple Graduation Sheet Cake (Printable)

Moist vanilla sheet cake with creamy buttercream and colorful Class of 2026 piping, ideal for festive gatherings.

# What You'll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1¾ cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, at room temperature

→ Buttercream Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Food coloring for school colors

→ Decoration

15 - Additional food coloring for Class of 2026 piping
16 - Sprinkles or edible decorations as desired

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool completely in the pan on a wire rack before frosting.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat for 3 to 5 minutes until fluffy. Divide and tint portions with food coloring as desired.
09 - Spread an even layer of buttercream over the cooled cake.
10 - Transfer colored buttercream into piping bags fitted with small round tips. Pipe Class of 2026 on top of cake. Add sprinkles or additional edible decorations as desired.

# Expert Advice:

01 -
  • The cake actually stays tender and moist even when made ahead, which means less stress on party day.
  • Buttercream frosting whips up in minutes and pipes beautifully without requiring a pastry degree.
  • One pan means minimal cleanup, and you can feed sixteen people without feeling like you've spent the whole day in the kitchen.
02 -
  • Room temperature eggs and milk are non-negotiable—they emulsify properly and create a smooth batter, while cold ingredients can cause separation and a dense crumb.
  • Overmixing after you add the flour creates a tough cake, so stop mixing as soon as no flour streaks remain, even if the batter looks slightly uneven.
  • Always sift powdered sugar before frosting or you'll end up with grainy frosting that feels gritty on your tongue instead of silky.
03 -
  • Invest in gel food coloring rather than liquid—it gives vibrant shades without watering down your frosting, and a tiny bit goes a long way.
  • If you're piping text or details, make sure your frosting is at the right consistency by adding milk or powdered sugar slowly; too soft and the letters blob, too stiff and piping becomes frustrating.
  • A turntable or lazy Susan makes frosting sheet cakes easier, but if you don't have one, a damp dish towel under your cake pan keeps it from sliding around on the counter.
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