Simple Graduation Sheet Cake (Print Version)

Moist vanilla sheet topped with creamy buttercream and colorful Class of 2026 piping.

# 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, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, 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 as desired

→ Decoration

15 - Food coloring for piping
16 - Sprinkles or edible decorations as desired

# Method:

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 until well distributed.
03 - In a large bowl, beat softened butter and sugar together for approximately 3 minutes until light and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add flour mixture in three batches, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Pour batter into prepared pan and smooth the surface. Bake for 30-35 minutes until a toothpick inserted in center comes out clean. Allow cake to cool completely in pan on wire rack.
07 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat for 3-5 minutes until fluffy and light. Divide and tint portions with food coloring as desired.
08 - Spread an even, smooth layer of buttercream frosting over the cooled cake using an offset spatula.
09 - Transfer colored buttercream to piping bags fitted with small round tips. Pipe Class of 2026 design on top. Add sprinkles or additional edible decorations as desired.

# Expert Advice:

01 -
  • It bakes in under an hour, leaving you time to actually enjoy the party instead of being glued to your oven.
  • The buttercream is forgiving enough that lumpy piping still looks intentional and celebratory.
  • You can change the colors to match school spirit, team colors, or whatever makes the graduate smile.
02 -
  • Bring your eggs and milk to room temperature before you start, or you'll have a curdled, separated batter that bakes into an uneven crumb.
  • The moment the frosting is smooth and fluffy is when you stop beating—one extra minute of over-mixing can turn it grainy and stiff.
03 -
  • If the cake sinks in the middle, your oven might run hot or the batter was overmixed; rotate the pan halfway through baking next time and watch the timing carefully.
  • Make the buttercream a few hours before you need it and store it at room temperature; it'll be the perfect spreading consistency without any extra fussing.
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