High School Graduation Cake Gold (Printable)

A festive vanilla sponge with buttercream, gold foil accents, and diploma topper for special occasions.

# 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 - 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 ½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt

→ Decorations

14 - Edible gold foil sheets
15 - 1 diploma-shaped cake topper
16 - Sprinkles or star confetti, optional

# How-To:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat softened butter on high speed until creamy and pale, approximately 3 minutes. Gradually add powdered sugar, then vanilla, salt, and enough milk to reach a smooth, spreadable consistency.
10 - Level cooled cakes if necessary. Place one layer on a serving plate. Spread a thick layer of buttercream on top, then place second layer over it.
11 - Apply a thin crumb coat layer of frosting around the cake. Chill for 30 minutes.
12 - Frost cake smoothly with remaining buttercream.
13 - Using tweezers, carefully apply edible gold foil sheets to desired areas on the cake for a luxurious appearance.
14 - Place the diploma topper at the center or side of the cake. Add sprinkles or confetti if desired.
15 - Chill briefly to set, then serve at room temperature.

# Expert Advice:

01 -
  • The vanilla sponge is buttery and tender enough that people keep coming back for seconds, no fancy flavors required.
  • It looks like you spent all day decorating when really the gold foil does most of the heavy lifting in about five minutes.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and milk won't emulsify properly into the butter, leaving you with a grainy, separated batter that bakes into a dense cake.
  • That crumb coat layer feels like an extra step, but it genuinely transforms your final frosting from rustic to refined by trapping loose crumbs before they ruin your smooth finish.
03 -
  • If your cake layers dome slightly during baking, don't panic—just level them with a serrated knife and use the scraps to nibble on while you frost.
  • The difference between good buttercream and great buttercream is patience; add powdered sugar gradually and beat longer than feels necessary, which incorporates more air and creates that silky, cloud-like texture.
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