Simple Graduation Sheet Cake (Printable version)

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

# What You’ll Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ¾ 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 for school colors

→ Decoration

15 - Food coloring for piping Class of 2026
16 - Sprinkles or edible decorations (optional)

# Directions:

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. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the top with a rubber spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, milk, vanilla extract, and salt. Beat for 3 to 5 minutes until fluffy. Tint portions with food coloring as desired.
09 - Spread an even layer of buttercream over the cooled cake using a rubber spatula.
10 - Use colored buttercream in a piping bag fitted with a small round tip to pipe Class of 2026 on top. Add sprinkles or additional edible decorations as desired.

# Expert Tips:

01 -
  • It feeds a crowd without the fuss—one pan, serious flavor, zero pretension.
  • The buttercream is forgiving enough that wobbly piping still looks intentional and charming.
  • You can bake it the day before and frost it hours later, which means less stress on the actual celebration.
02 -
  • Room temperature ingredients are not a suggestion—they're the difference between silky, fluffy cake and dense disappointment, so plan ahead.
  • Overmixing the batter after adding the flour will develop too much gluten and make your cake tough, so mix just until combined and walk away.
  • If your frosting looks curdled after adding eggs or gets too soft, stick it in the fridge for 15 minutes and beat it again; it usually comes back together.
03 -
  • If your piping hand gets shaky, take a breath, move slower, and remember that wobbly letters add character—nobody's grading your penmanship.
  • Keep a small bowl of warm water nearby while frosting so you can dip your spatula and smooth out any messy spots, making the cake look intentional rather than rushed.
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