# 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 - 4–6 tablespoons milk or heavy cream
13 - Food coloring, as desired
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# How To Make:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar together in a large bowl until light and fluffy, about 3 to 4 minutes.
04 - Add eggs individually, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients to wet mixture in three additions, alternating with milk. Begin and end with dry ingredients; mix until just combined.
06 - Transfer batter to prepared pan and smooth the surface. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool completely in the pan on a wire rack.
08 - Beat butter until creamy. Gradually blend in powdered sugar, then add vanilla and enough milk or cream for desired consistency.
09 - Divide frosting into portions; color as needed for base, borders, and piping designs.
10 - Spread frosting evenly over cooled cake. Pipe borders and Class of 2026 lettering using piping bags with round and star tips. Add sprinkles or edible decorations.
11 - Refrigerate cake for 30 minutes to set the frosting before serving.
