# 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 (school colors and black, as needed)
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# How-To Steps:
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 medium bowl.
03 - Beat butter and sugar in a large bowl with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating well after each. Blend in vanilla extract.
05 - Add dry mixture to wet ingredients in three additions, alternating with milk. Begin and end with dry ingredients; mix until just combined.
06 - Pour batter into prepared sheet pan and smooth the top with an offset spatula.
07 - Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Remove from oven and let cake cool completely in the pan on a wire rack.
09 - Beat butter with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing until smooth. Add vanilla and enough milk or cream to reach a spreadable texture.
10 - Divide frosting as needed. Tint portions for base color, borders, and Class of 2026 piping with food coloring.
11 - Spread a smooth layer of frosting over cooled cake. Use piping bags fitted with round and star tips to pipe borders and 'Class of 2026'. Finish with sprinkles or edible decorations if desired.
12 - Refrigerate cake for 30 minutes to allow buttercream to set before serving.
