Perfect Graduation Cake Recipe – A Stunning Celebration Cake
This graduation cake is the ultimate centerpiece for celebrating academic achievements! A deliciously moist and fluffy cake, decorated with an edible cap, diploma, and vibrant school colors. Whether you’re making a tiered cake or a simple homemade version, this recipe will guide you through creating the perfect cake for your graduate’s special day.
Equipment
- ✔️ Mixing Bowls – For combining wet and dry ingredients
- ✔️ Electric Mixer or Stand Mixer – To ensure a smooth and airy batter
- ✔️ Cake Pans (Two 8-inch or 9-inch round pans) – For even baking
- ✔️ Parchment Paper – To prevent sticking
- ✔️ Cooling Rack – For cooling the cake layers properly
- ✔️ Offset Spatula – For smooth frosting application
- ✔️ Cake Turntable – To decorate easily
- ✔️ Fondant Rolling Pin – For creating edible decorations
- ✔️ Piping Bags & Tips – For detailed icing designs
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk or buttermilk for extra moisture
- For the Buttercream Frosting:
- 1 ½ cups unsalted butter softened
- 4 cups powdered sugar
- 3 tbsp heavy cream or milk
- 1 tbsp vanilla extract
- Food coloring optional, for school-themed designs
- For Decoration:
- Fondant black for cap, white for diploma, additional colors for details
- Edible gold/silver decorations
- Piping gel or edible glue
Instructions
- Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 3: Make the Buttercream Frosting
- In a large bowl, beat the butter until smooth.
- Gradually add the powdered sugar, mixing on low speed.
- Add the heavy cream and vanilla extract, beating until light and fluffy.
- If using, add food coloring to match school colors.
- Step 4: Assemble & Decorate the Cake
- Place one cake layer on a cake stand. Spread a layer of frosting on top.
- Add the second layer and cover the entire cake with a thin crumb coat. Chill for 15 minutes.
- Apply the final layer of frosting, smoothing it with an offset spatula.
- Roll out black fondant to create the graduation cap. Form a small square and a rounded base.
- Roll white fondant into a scroll shape for the diploma. Tie with an edible ribbon.
- Place the fondant decorations on the cake and use additional frosting for details.
Notes
✔️ For a tiered cake: Double the recipe and use dowels for stability.
✔️ For extra flavor: Add lemon zest or almond extract to the batter.
✔️ Make ahead: Bake the cake layers a day in advance and store them wrapped in plastic at room temperature.
✔️ Storage: Keep the cake in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
✔️ For extra flavor: Add lemon zest or almond extract to the batter.
✔️ Make ahead: Bake the cake layers a day in advance and store them wrapped in plastic at room temperature.
✔️ Storage: Keep the cake in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.