# 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 to 6 tablespoons milk or heavy cream
13 - Food coloring (school colors and black for piping, as desired)
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# Step-by-Step:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a mixing bowl.
03 - Beat unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Incorporate eggs one by one, beating well after each addition. Blend in vanilla extract.
05 - Add dry mixture in three parts, alternating with milk. Start and finish with dry ingredients. Mix until just combined to avoid overmixing.
06 - Pour batter into prepared pan and smooth the surface. Bake for 30 to 35 minutes, checking with a toothpick for doneness.
07 - Allow cake to cool completely in the pan atop a wire rack.
08 - Beat butter until creamy. Gradually add powdered sugar, beating well. Incorporate vanilla and sufficient milk or cream to achieve a spreadable consistency.
09 - Separate frosting into portions. Tint as needed for base, borders, and celebratory piping.
10 - Spread a smooth layer of frosting over cooled cake. Use piping bags with writing and star tips to create borders and 'Class of 2026' message. Add sprinkles or edible decorations if desired.
11 - Refrigerate cake for 30 minutes to set the frosting before slicing and serving.
