# Components:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups unsalted butter, softened
06 - 1 cup whole milk, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/3 cup whole milk or heavy cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
→ Gold Drip
15 - 1 cup white chocolate chips
16 - 1/3 cup heavy cream
17 - Edible gold luster dust
18 - 1 teaspoon vodka or clear extract
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles, optional
# Method Steps:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt until well blended.
03 - Using a stand or hand mixer, beat butter and sugar on medium speed until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla extract and mix to combine.
04 - Alternate adding the dry mixture and milk/sour cream to the butter mixture, starting and ending with dry ingredients. Mix only until batter is smooth with no visible streaks.
05 - Pour batter into the prepared sheet pan and level the surface. Bake for 30–35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack before proceeding with decoration.
07 - Beat butter until creamy and smooth. Gradually mix in powdered sugar, vanilla, and salt on low speed. Add milk or heavy cream, one tablespoon at a time, until desired consistency is achieved.
08 - Spread a thick, even layer of buttercream over the cooled cake. Smooth the surface and sides with an offset spatula.
09 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over white chocolate chips in a heatproof bowl. Let sit two minutes, stir until fully melted and smooth. Allow ganache to cool and thicken slightly.
10 - Drip the white chocolate ganache along the cake’s edges using a spoon or piping bag. Let set until firm.
11 - Mix edible gold luster dust with vodka or clear extract to form a paint. Use a food-safe paintbrush to coat the ganache drip in gold.
12 - Position the mortarboard topper at the center of the cake. Garnish with gold sprinkles for additional flair if desired.
