# What You 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 as desired
# How To Make It:
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 using an electric mixer, beat softened butter and sugar together for 3 minutes until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add the flour mixture in three additions, alternating with milk and beginning and ending with flour. Mix on low speed until just combined.
06 - Pour batter into prepared pan and smooth the top with a spatula. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool completely in the pan on a wire rack before frosting.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat for 3–5 minutes until fluffy. Divide and tint portions with food coloring as desired.
09 - Spread an even layer of buttercream over the cooled cake using a spatula or offset knife.
10 - Transfer colored buttercream to piping bags fitted with small round tips. Pipe Class of 2026 on top of cake. Add sprinkles or edible decorations as desired.
