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Perfect Tiered Vanilla Graduation Sheet Cake Recipe with Gold Fondant

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A moist and flavorful vanilla sheet cake layered with creamy buttercream and finished with smooth gold fondant, perfect for graduation parties and milestone celebrations.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 1 tbsp pure vanilla extract (for buttercream)
  • 2–4 tbsp heavy cream or milk (for buttercream)
  • Pinch of salt (for buttercream)
  • About 1 lb (450g) ready-to-roll white fondant
  • 1 tsp edible gold luster dust
  • A few drops clear vanilla extract or vodka (to mix with luster dust)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9×13-inch sheet pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract until smooth and glossy.
  5. With mixer on low, add dry ingredients in three parts alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool cakes in pans for 15 minutes, then turn out onto cooling racks until completely cooled, about 1 hour.
  8. For buttercream, beat softened butter until creamy. Gradually add powdered sugar, beating on low then high speed. Mix in vanilla extract, salt, and heavy cream until fluffy and spreadable.
  9. Place one cake layer on serving board. Spread an even 1/2 inch layer of buttercream. Top with second layer. Crumb coat entire cake with thin buttercream layer and chill 20 minutes.
  10. Knead fondant until pliable. Roll out on lightly cornstarch-dusted surface to about 1/8 inch thickness, large enough to cover cake with some overhang.
  11. Drape fondant over cake, smoothing gently with hands or fondant smoother to remove air bubbles.
  12. Mix edible gold luster dust with a few drops of clear vanilla extract or vodka to form edible paint. Using a small brush, paint fondant evenly and let dry 15 minutes.
  13. For tiered look, stack smaller sheet cakes or trim layers as desired. Insert wooden dowels or straws for stability if stacking more than two layers. Add optional decorations like piped buttercream borders or edible stars.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Crumb coat before fondant application for smooth finish. Dust rolling surface with cornstarch to prevent fondant sticking. Insert dowels or straws for tier stability. Let cake and fondant set properly to avoid slipping or tearing. For gluten-free, substitute flour with gluten-free blend and adjust baking time. For dairy-free, use vegan margarine and plant-based milk with vinegar as buttermilk substitute.

Nutrition

Keywords: vanilla cake, tiered cake, graduation cake, sheet cake, gold fondant, buttercream, celebration cake

Find it online: https://yumnode.com/perfect-tiered-vanilla-graduation-sheet-cake-recipe-with-gold-fondant-tutorial/