# 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 for piping, as desired)
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# Cooking Steps:
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.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
06 - Pour the batter into the prepared sheet pan, smoothing the surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow the cake to cool completely in the pan on a wire rack.
09 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating well. Blend in vanilla and sufficient milk or cream to reach desired consistency.
10 - Divide buttercream and tint portions for the base, borders, and Class of 2026 piping as desired.
11 - Spread a smooth layer of buttercream over the cooled cake. Pipe decorative borders and the Class of 2026 inscription using a piping bag with writing and star tips. Add sprinkles or edible decorations as desired.
12 - Refrigerate cake for 30 minutes prior to serving to set the frosting.
