# What You 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 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
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, thoroughly whisk together flour, baking powder, and salt.
03 - Using a stand mixer, beat butter and sugar until pale and fluffy. Add eggs individually, blending well after each addition. Incorporate vanilla extract.
04 - Alternately add dry ingredients and milk/sour cream mixture to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Pour batter into the prepared pan and level the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow the cake to cool completely in the pan on a wire rack before removing.
07 - Beat butter until creamy. Gradually blend in powdered sugar, vanilla, and salt. Add milk or cream to reach desired consistency.
08 - Spread a smooth, even layer of buttercream over the cooled cake, covering both surface and sides.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Let sit for two minutes and stir until silky smooth. Cool until thickened.
10 - Drip the white chocolate ganache along the edges of the cake, using a spoon or piping bag. Allow to set.
11 - Mix edible gold luster dust with vodka or clear extract. Use a food-safe paintbrush to brush gold over the white chocolate drips.
12 - Place the mortarboard topper in the center of the cake. Add gold sprinkles for festive garnish if desired.
