# 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, for mixing with luster dust
→ Decoration
19 - Fondant or chocolate mortarboard topper (store-bought or homemade)
20 - Gold sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
03 - Using a stand mixer, beat unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Incorporate pure vanilla extract.
04 - Alternate adding the flour mixture and milk/sour cream to the butter mixture, beginning and ending with flour. Mix until just combined without overbeating.
05 - Transfer batter to the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack before decorating.
07 - Beat unsalted butter until creamy. Gradually incorporate sifted powdered sugar, vanilla extract, and salt. Add milk or heavy cream as needed for a smooth, spreadable consistency.
08 - Spread an even layer of buttercream over the cooled cake, ensuring a smooth finish across the top and sides.
09 - Warm heavy cream until steaming, then pour over white chocolate chips. Let stand for 2 minutes, then stir until smooth. Allow ganache to cool until slightly thickened.
10 - Drip white chocolate ganache along the cake edges using a spoon or piping bag. Let set.
11 - Mix edible gold luster dust with vodka or clear extract to create paint. Use a food-safe brush to coat dripped ganache for a vibrant gold effect.
12 - Position the mortarboard topper at the cake's center. Scatter gold sprinkles for a festive touch if desired.
