# 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, as desired
→ 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 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Add dry mixture to wet ingredients in three parts, alternating with the milk. Begin and end with dry ingredients. Mix until just combined.
06 - Pour batter into prepared sheet pan and spread evenly.
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 until creamy, about 2 minutes. Gradually add powdered sugar, mixing well. Add vanilla and desired amount of milk or cream to reach optimal texture.
10 - Divide buttercream into separate bowls. Add food coloring to portions as needed for base, borders, and piping Class of 2026.
11 - Spread base layer of frosting over cooled cake. Use piping bag with writing and star tips to pipe borders and Class of 2026. Decorate with sprinkles or edible glitter, if desired.
12 - Refrigerate decorated cake for 30 minutes to set buttercream before slicing and serving.
