# What You 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 in school colors and black, as desired
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# How to Make It:
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 until thoroughly blended.
03 - Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, approximately 3–4 minutes.
04 - Incorporate eggs one at a time, beating well after each addition; mix in vanilla extract.
05 - Gradually add dry mixture to creamed butter, alternating with milk in three parts. Begin and end with dry ingredients, mixing just until combined.
06 - Transfer batter to prepared pan, smoothing the surface evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool completely in the pan atop a wire rack.
08 - Using an electric mixer, beat butter on medium speed until creamy, about 2 minutes. Gradually add sifted powdered sugar, beating between additions. Incorporate vanilla extract and sufficient milk or cream for a smooth, spreadable consistency.
09 - Divide buttercream and tint each batch for base coverage, decorative borders, and Class of 2026 piping using desired food colors.
10 - Spread a smooth layer of colored buttercream over the cooled cake. Using piping bags fitted with star and writing tips, create borders and pipe Class of 2026; finish with sprinkles or edible decorations if desired.
11 - Refrigerate decorated cake for 30 minutes to firm the buttercream before slicing and serving.
