# Components:
→ Sheet Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
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 1/2 cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 4–6 tablespoons milk or heavy cream
13 - Food coloring, school colors and black for piping, as desired
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully integrated.
05 - Add dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared sheet pan and smooth the surface. Bake for 30–35 minutes, until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool completely in the pan on a wire rack.
08 - Beat butter on medium speed until creamy, approximately 2 minutes. Gradually add powdered sugar, mixing thoroughly. Blend in vanilla extract and enough milk or cream to achieve desired consistency.
09 - Divide frosting and color portions as needed for base layer, borders, and Class of 2026 piping.
10 - Spread a smooth layer of frosting over the cooled cake. Pipe decorative borders and Class of 2026 using piping bags fitted with writing and star tips. Add sprinkles or edible decorations as desired.
11 - Refrigerate cake for 30 minutes before serving to set the frosting.
