# What You Need:
→ 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 to 6 tablespoons milk or heavy cream
13 - Food coloring, as desired
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# How-To Steps:
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.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk, and beginning and ending with dry ingredients. Mix until just combined; do not overmix.
06 - Pour the batter into the prepared sheet pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Remove cake from oven and let it cool completely in the pan on a wire rack.
09 - Beat butter in a mixer on medium speed until creamy, about 2 minutes. Gradually incorporate powdered sugar. Mix in vanilla extract and enough milk or cream to achieve the desired frosting consistency.
10 - Divide buttercream and color portions as needed for the cake base, decorative borders, and piping lettering.
11 - Spread a smooth layer of frosting over the cooled cake. Pipe decorative borders and 'Class of 2026' using a piping bag fitted with writing and star tips. If desired, finish with sprinkles or edible decorations.
12 - Refrigerate decorated cake for 30 minutes before serving to help set the buttercream.
