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Perfect High School Graduation Cake Recipe with Easy School Colors Buttercream Tutorial

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A moist vanilla sponge cake layered with vibrant, silky buttercream in school colors, perfect for celebrating graduation with a personalized and festive touch.

Ingredients

  • All-purpose flour – 2 ½ cups (310 g), sifted
  • Baking powder – 2 ½ teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter – 1 cup (225 g), softened (for cake)
  • Granulated sugar – 1 ¾ cups (350 g)
  • Large eggs – 4, room temperature
  • Pure vanilla extract – 2 teaspoons
  • Whole milk – 1 cup (240 ml), warmed slightly (can swap with almond milk for dairy-free)
  • Unsalted butter – 1 cup (225 g), softened (for buttercream)
  • Powdered sugar – 4 cups (480 g), sifted
  • Heavy cream – 2-4 tablespoons (30-60 ml)
  • Pure vanilla extract – 1 teaspoon
  • Gel food coloring in school colors (AmeriColor gels recommended)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl; set aside.
  3. Beat 1 cup softened butter with 1 ¾ cups sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract with the last egg.
  5. With mixer on low, add dry ingredients in three parts alternating with warmed milk in two parts, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly into prepared pans and smooth tops. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  8. For buttercream: Beat 1 cup softened butter until creamy, about 2 minutes. Gradually add 4 cups powdered sugar on low speed until combined.
  9. Add 2-4 tablespoons heavy cream and 1 teaspoon vanilla extract, then beat on high for 3 minutes until fluffy and spreadable.
  10. Divide buttercream into bowls and tint with gel food coloring to desired school colors.
  11. Place one cake layer on serving plate. Spread a thick layer of one color buttercream evenly.
  12. Top with second cake layer and frost entire cake with remaining colored buttercream in chosen design using an offset spatula.
  13. Chill cake briefly to set frosting, then remove from fridge about 20 minutes before serving.

Notes

[‘Use gel food coloring for vibrant colors without thinning the frosting.’, ‘Keep butter at room temperature—soft but not too warm—for best buttercream texture.’, ‘Cool cakes completely before frosting to prevent melting.’, ‘Apply a crumb coat and chill before final frosting for smooth finish.’, ‘Add heavy cream slowly if buttercream is too stiff.’, ‘If no turntable, use a steady hand and rotate cake on countertop while frosting.’, ‘Can swap whole milk with plant-based milk for dairy-free version.’, ‘For gluten-free, use gluten-free all-purpose flour blend.’, ‘Optional: add lemon zest to cake batter for a fresh twist.’, ‘Store leftovers covered in fridge up to 4 days or freeze slices up to 3 months.’]

Nutrition

Keywords: graduation cake, school colors buttercream, vanilla sponge cake, celebration cake, easy buttercream frosting, party cake

Find it online: https://norasfoods.com/perfect-high-school-graduation-cake-recipe-with-easy-school-colors-buttercream-tutorial/