# 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)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt.
03 - In a stand mixer, beat softened butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - Alternate adding flour mixture and milk/sour cream to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the surface. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool completely in the pan on a wire rack before decorating.
08 - Beat butter until creamy, gradually adding powdered sugar, vanilla extract, and salt. Add milk or cream until frosting reaches spreadable consistency.
09 - Spread a generous layer of buttercream evenly over the cooled cake, smoothing sides and top with an offset spatula.
10 - Heat heavy cream until steaming and pour over white chocolate chips. Let stand for 2 minutes then stir until smooth. Cool until slightly thickened.
11 - Drip white chocolate ganache along the cake’s edges using a spoon or piping bag. Allow to set before painting.
12 - Mix edible gold luster dust with vodka or clear extract. Use a food-safe brush to paint over white chocolate drips for a gold finish.
13 - Place mortarboard topper in the cake’s center and scatter gold sprinkles for celebratory flair.
