Simple Graduation Sheet Cake (Printer-Friendly)

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

# What You'll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1¾ 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 until evenly distributed.
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 thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the top. Bake 30 to 35 minutes until a toothpick inserted in the center emerges clean. Cool completely in pan on a wire rack.
07 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat 3 to 5 minutes until fluffy. Divide and tint portions with food coloring as desired.
08 - Spread an even layer of buttercream over the completely cooled cake using a offset spatula.
09 - Transfer colored buttercream into piping bags fitted with small round tips. Pipe Class of 2026 on the cake surface. Add sprinkles or edible decorations as desired.

# Expert Suggestions:

01 -
  • It's foolproof enough that you won't stress, but impressive enough that everyone asks for the recipe.
  • The buttercream is silky and forgiving, so even if your piping looks wonky, it still tastes like celebration.
  • One pan means less cleanup and more time actually enjoying the party instead of doing dishes.
02 -
  • Room temperature ingredients are not a suggestion; they're what separates a silky batter from one that looks curdled and weird.
  • When the toothpick comes out with a few moist crumbs, that's perfect; if it comes out completely clean, you're risking a dry cake.
  • Don't frost the cake while it's still warm or the buttercream will slide around like you're frosting a greased pan.
03 -
  • If you want extra flavor, add half a teaspoon of almond extract to the cake batter; it deepens the vanilla without tasting like almonds.
  • Gel food coloring gives you brighter, more vibrant school colors without watering down your frosting the way liquid coloring does.
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