# What You 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, room temperature
05 - 2 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 1/2 cups unsalted butter, 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 (school colors and black for piping, as desired)
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 13 x 18-inch sheet pan with parchment paper.
02 - Whisk flour, baking powder, and salt together in a medium bowl.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, about 3 to 4 minutes.
04 - Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients to the creamed mixture in three parts, alternating with milk. Start and finish with dry ingredients, mixing until just combined.
06 - Transfer batter to the prepared pan and spread evenly with an offset spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool completely in the pan on a wire rack.
09 - Beat butter for buttercream frosting until creamy, about 2 minutes. Gradually add sifted powdered sugar, mixing thoroughly. Blend in vanilla and milk or cream to achieve the desired consistency.
10 - Separate frosting into portions and tint using food coloring for base, border, and piping details.
11 - Spread a smooth layer of colored buttercream over the cooled cake. Pipe decorative borders and 'Class of 2026' with a piping bag fitted with appropriate tips. Add sprinkles or edible glitter as desired.
12 - Refrigerate cake for 30 minutes to set the buttercream before slicing and serving.
