Vanilla Graduation Sheet Cake (Printable)

A fluffy vanilla sheet cake with creamy buttercream and festive graduation decorations.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1½ cups whole milk, room temperature

→ Vanilla Buttercream

10 - 1 cup unsalted butter, room temperature
11 - 4 cups powdered sugar, sifted
12 - 2 teaspoons vanilla extract
13 - ¼ cup whole milk, room temperature
14 - Pinch of salt

→ Decoration

15 - Graduation-themed sprinkles or edible decorations
16 - Gel food coloring, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line a 12x18-inch half-sheet baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix on low speed. Pour in half the milk and mix gently. Repeat with remaining dry ingredients and milk, mixing just until combined.
06 - Pour the batter into the prepared pan and spread evenly.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool completely in the pan on a wire rack.
09 - Beat butter until creamy, approximately 2 minutes. Gradually add powdered sugar, mixing on low speed. Add vanilla, milk, and salt. Beat on high for 2–3 minutes until fluffy. Add food coloring if desired.
10 - Spread buttercream evenly over the cooled cake.
11 - Decorate with graduation-themed sprinkles or edible decorations. Slice and serve.

# Expert Advice:

01 -
  • It bakes in one pan and serves 24 people, which means you're actually done before the party starts.
  • The vanilla buttercream stays creamy and spreadable, so decorating feels effortless even if you've never piped before.
  • You can customize it with school colors or whatever makes the moment feel personal and special.
02 -
  • Don't frost a warm cake or the frosting will slide right off and pool at the edges—patience with cooling time is the secret to a beautiful finish.
  • If your buttercream looks grainy or broken after you add the milk, it usually means the butter and powdered sugar weren't well combined or the ingredients were cold; just keep beating and it will come back together.
03 -
  • If you want piped borders or decorative writing, transfer some frosting to a piping bag before you spread the rest on the cake, then chill the frosted cake for 15 minutes so the surface is firm enough to hold the detail.
  • Room temperature ingredients are genuinely important here; if your eggs or milk are cold, let them sit on the counter for 20 minutes before you start mixing.
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