Description
Bake the best Graduation cake with our step-by-step easy recipe. Perfect for celebrating your big day!
Ingredients
- 3 cups (360g) all-purpose flour, sifted
- 2 cups (400g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 1/2 cups (360ml) buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- For the Buttercream:
- 1 lb (4 sticks or 452g) unsalted butter, softened
- 6 cups (720g) confectioners’ sugar, sifted
- 1/4 cup (60ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
Instructions
- 1. Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
- 2. Combine Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 3. Cream Wet Ingredients: In a large bowl, cream softened butter until light and fluffy (3-5 mins). Beat in eggs one at a time, then vanilla and almond extracts.
- 4. Alternate Dry and Wet: Gradually add dry ingredients to wet, alternating with buttermilk, beginning and ending with dry. Mix on low speed just until combined; do not overmix.
- 5. Bake: Divide batter evenly between pans. Bake 30-35 minutes, or until a wooden skewer comes out clean.
- 6. Cool: Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- 7. Make Buttercream: Beat softened butter until creamy. Gradually add sifted confectioners’ sugar, alternating with heavy cream, until smooth. Beat in vanilla, almond, and salt until light and fluffy.
- 8. Assemble & Decorate: Level cake layers if necessary. Place first layer on a serving plate, spread with frosting. Repeat with remaining layers. Apply a crumb coat, chill, then frost with final layer. Decorate as desired for your Graduation cake.
- Prep Time: 30 mins
- Cook Time: 30 mins