# Ingredient List:
→ 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)
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper for even removal.
02 - Whisk flour, baking powder, and salt together in a medium bowl ensuring dry ingredients are aerated and well combined.
03 - In a large bowl, beat butter and sugar using an electric mixer on medium until light and fluffy, approximately 3–4 minutes.
04 - Add eggs individually, beating well after each. Blend in vanilla extract until fully integrated.
05 - Add dry ingredients to wet mixture in three parts, alternating with milk and beginning and ending with dry ingredients. Mix gently until just incorporated.
06 - Pour batter into prepared pan, smoothing the surface. Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool completely in pan positioned on a wire rack to prevent condensation.
08 - Beat butter until creamy using electric mixer, then gradually incorporate powdered sugar. Add vanilla extract and milk or cream until frosting reaches preferred consistency.
09 - Separate frosting into portions, tinting as needed with school colors and black for piping borders and inscription.
10 - Apply a smooth layer of colored buttercream to cooled cake. Use piping bags with round and star tips to create borders and pipe 'Class of 2026.' Add sprinkles or edible decorations as desired.
11 - Refrigerate cake for 30 minutes before serving to allow frosting to firm up.
