# 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 of 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 Steps:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt.
03 - Using a stand mixer, cream softened butter and granulated sugar until light and fluffy. Add eggs individually, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Alternate addition of flour mixture and milk/sour cream to the butter mixture, starting and finishing with the flour mixture. Mix only until combined.
05 - Pour batter evenly into the prepared pan and smooth the surface. Bake for 30 to 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.
07 - Beat unsalted butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and salt. Mix on low speed, adding milk or heavy cream until desired consistency is reached.
08 - Spread an even layer of buttercream across the cooled cake, smoothing surfaces and sides with an offset spatula.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Allow to sit for 2 minutes, stir thoroughly until smooth, then cool until slightly thickened.
10 - Drip white chocolate ganache along cake edges using a spoon or piping bag. Let the ganache set.
11 - Mix edible gold luster dust with vodka or clear extract to form paint. Use a food-safe brush to carefully paint over white chocolate drips.
12 - Position the mortarboard topper at the center of the cake and add gold sprinkles for extra festivity. Serve chilled as desired.
