# 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)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl.
03 - Beat unsalted butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Mix in eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Add dry mixture to wet ingredients in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
06 - Pour batter into prepared sheet pan and smooth the surface with an offset spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
08 - Cool cake completely in the pan on a wire rack before frosting.
09 - Beat butter on medium speed until creamy. Gradually add powdered sugar, mixing well. Add vanilla and milk or cream until desired consistency is reached.
10 - Divide frosting and color portions for base, borders, and piping as needed.
11 - Spread base layer of buttercream onto cooled cake. Pipe borders and 'Class of 2026' with piping bags fitted with round and star tips. Add sprinkles or edible decorations as desired.
12 - Refrigerate sheet cake for 30 minutes to set the frosting before slicing and serving.
