# 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)
# Method:
01 - Preheat oven to 350°F. Grease a 12x18-inch sheet cake pan and line with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt until thoroughly blended.
03 - Using a stand or hand mixer, beat softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, mixing well after each. Blend in vanilla extract.
04 - Alternate adding the flour mixture and milk/sour cream to the butter mixture, starting and ending with flour. Mix until batter is just combined; avoid overmixing.
05 - Transfer batter to prepared pan, smoothing the surface evenly. Bake for 30 to 35 minutes; test doneness with a toothpick inserted in the center—should emerge clean.
06 - Allow cake to cool completely in the pan on a wire rack before decorating.
07 - Whip butter until creamy using a mixer. Gradually incorporate powdered sugar, vanilla, and salt on low speed. Add milk or cream, beating until frosting is smooth and spreadable.
08 - Spread a uniform layer of buttercream over the cooled cake, ensuring smooth surfaces and finished edges.
09 - Heat heavy cream until steaming; pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth. Cool until ganache thickens slightly.
10 - Drip white chocolate ganache along cake edges using a spoon or piping bag. Allow to set and firm.
11 - Mix edible gold luster dust with vodka or clear extract to create paint. Use a food-safe brush to cover the ganache drips for a metallic finish.
12 - Position the mortarboard topper in the center. Add gold sprinkles for celebratory flair, if desired.
