# What You'll 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, as desired)
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat butter with granulated sugar until pale and fluffy, about 3–4 minutes.
04 - Add eggs individually, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add the dry mixture to the wet batter in three portions, alternating with the milk—start and finish with dry ingredients. Mix just until combined.
06 - Pour batter evenly into prepared sheet pan. Smooth the surface. Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow to cool completely in the pan on a wire rack.
08 - Beat butter at medium speed until creamy. Gradually add powdered sugar, then mix in vanilla and sufficient milk or cream for a spreadable consistency.
09 - Separate frosting as necessary and tint portions for base, borders, and Class of 2026 piping using food coloring.
10 - Spread a smooth layer of colored frosting over cooled cake. Pipe borders and celebratory lettering using writing and star tips. Apply sprinkles or edible glitter as desired.
11 - Refrigerate cake for 30 minutes before serving to allow frosting to firm.
