# 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 (school colors and black for piping, as desired)
→ 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 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large mixing bowl, beat butter and sugar until pale and aerated, about 3 to 4 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
05 - Add dry mixture to the wet mixture in three batches, alternating with milk. Begin and finish with dry ingredients. Fold until just combined; avoid overmixing.
06 - Pour batter into prepared pan, smoothing the surface. Bake 30 to 35 minutes, or until a toothpick inserted at the center withdraws clean.
07 - Let cake cool in the pan atop a wire rack until completely cooled.
08 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing well. Blend in vanilla extract and add milk or cream to reach desired texture.
09 - Divide frosting and tint appropriate amounts for base, borders, and ‘Class of 2026’ piping as desired.
10 - Spread a smooth layer of frosting over the cooled cake. Pipe decorative borders and ‘Class of 2026’ using piping bags with writing and star tips. Garnish with sprinkles or edible décor.
11 - Chill cake in the refrigerator for 30 minutes to firm up the decorations before serving.
