# What You'll 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, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, at room temperature
→ Buttercream Frosting
09 - 1 1/2 cups unsalted butter, at 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, edible glitter, or colored sugar (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, beat butter and sugar using an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Blend in vanilla extract.
05 - Alternately add dry ingredients and milk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix until just combined.
06 - Transfer batter to prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
07 - Leave cake to cool completely in the pan on a wire rack.
08 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing well after each addition. Incorporate vanilla extract and 4 to 6 tablespoons milk or cream to achieve desired consistency.
09 - Divide frosting and tint portions as needed for the cake base, decorative borders, and Class of 2026 piping.
10 - Spread a smooth layer of frosting over the cooled cake. Use piping bags fitted with writing and star tips to create borders and pipe Class of 2026. Add sprinkles or other edible decorations as desired.
11 - Refrigerate cake for 30 minutes to firm the frosting before serving.
