# What You Need:
→ Sheet cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup (2 sticks) unsalted butter, softened
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, softened
10 - 6 cups sifted powdered sugar
11 - 2 teaspoons vanilla extract
12 - 4 to 6 tablespoons milk or heavy cream, as needed
13 - Gel or concentrated food coloring in chosen colors (school colors and black for lettering)
→ Decoration
14 - Sprinkles, edible glitter, or colored sanding sugar (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 13 x 18-inch sheet pan and line it with parchment paper, leaving an overhang for easy removal.
02 - Whisk the flour, baking powder and salt in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk; begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
06 - Pour the batter into the prepared sheet pan, smooth the surface with an offset spatula, and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Remove the pan to a wire rack and let the cake cool completely in the pan before frosting to prevent sliding or melting of the buttercream.
08 - Beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the sifted powdered sugar, then mix in the vanilla. Add 4 to 6 tablespoons of milk or cream until the frosting reaches a smooth, spreadable consistency.
09 - Divide the buttercream into portions and tint with gel coloring as needed for the base layer, borders and lettering. Use small amounts of gel coloring to preserve frosting consistency.
10 - Spread an even layer of tinted buttercream over the cooled sheet. Fit piping bags with appropriate tips for borders and lettering, pipe the Class of 2026 lettering and decorative borders, and apply sprinkles or edible accents as desired.
11 - Refrigerate the decorated cake for about 30 minutes to set the frosting. Store leftovers covered in the refrigerator for up to 4 days.
