# What You Need:
→ Sheet Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 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 1/2 cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 4 to 6 tablespoons milk or heavy cream
13 - Food coloring, as desired
→ Decoration
14 - Sprinkles, colored sugar, or edible glitter (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and granulated sugar in a large bowl using an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry mixture to the wet mixture in three stages, alternating with milk and beginning and ending with dry ingredients. Mix until just combined; avoid overmixing.
06 - Pour batter into the prepared sheet pan. Level surface with an offset spatula. Bake for 30 to 35 minutes, until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool fully in the pan on a wire rack before decorating.
08 - Beat butter for two minutes on medium speed until creamy. Gradually add powdered sugar, beating thoroughly. Incorporate vanilla extract and sufficient milk or cream for spreading consistency.
09 - Portion frosting as required. Color batches for base, borders, and piping using food coloring.
10 - Spread a smooth layer of frosting over cooled cake. Pipe decorative borders and script 'Class of 2026' using piping bags fitted with writing and star tips. Garnish with sprinkles, edible glitter, or colored sugar as desired.
11 - Refrigerate cake for 30 minutes to help set the frosting prior to serving.
