# 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 (assorted colors, including black for piping)
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# Method:
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 mixing bowl until evenly blended.
03 - Beat butter and granulated sugar with an electric mixer on medium speed for 3–4 minutes until light and fluffy.
04 - Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - Alternate additions of dry ingredients and milk to the butter mixture in three parts, beginning and ending with dry ingredients; mix until just combined, avoiding overmixing.
06 - Spread batter evenly in the prepared sheet pan, smoothing the surface with an offset spatula.
07 - Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool completely in the pan on a wire rack.
09 - Beat butter with an electric mixer on medium speed for about 2 minutes until creamy. Gradually incorporate powdered sugar. Add vanilla and enough milk or cream to achieve a smooth frosting consistency.
10 - Divide frosting and blend in food coloring as needed for base, borders, and piping details.
11 - Spread an even layer of colored frosting over the cooled cake. Use piping bags with writing and star tips to outline borders and pipe 'Class of 2026.' Add sprinkles or edible decorations as desired.
12 - Refrigerate decorated cake for 30 minutes to help frosting set before slicing and serving.
