Graduation Sheet Cake Buttercream (Printable View)

A soft vanilla sheet cake adorned with vibrant buttercream roses for celebratory occasions.

# Ingredient List:

→ For the Sheet Cake

01 - 3 cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1¼ cups whole milk, room temperature

→ For the Buttercream

10 - 1½ cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - ¼ cup whole milk
13 - 2 teaspoons vanilla extract
14 - Gel food coloring in assorted colors for roses, leaves, and accents

# How to Make:

01 - Preheat oven to 350°F. Grease a 12x18-inch sheet cake pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl using an electric mixer, cream butter and sugar together until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Alternately add flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined to avoid overdeveloping gluten.
06 - Pour batter into prepared pan and smooth the top surface. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
07 - Cool cake in the pan on a wire rack until completely cooled to room temperature before frosting.
08 - Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla extract. Beat until smooth and fluffy, approximately 5 minutes.
09 - Divide buttercream into separate bowls. Tint portions with gel food coloring for roses (red, pink, yellow) and leaves (green), leaving some white for the base layer.
10 - Spread a thin layer of white buttercream over the cooled cake to create a smooth, even base for piped decorations.
11 - Fill piping bags with rose, leaf, and round tips. Pipe buttercream roses and leaves across the cake, focusing on corners or creating a border pattern.
12 - Using a small round piping tip, add congratulatory text or a personalized graduation message to the cake centerpiece.

# Expert Tips:

01 -
  • The vanilla cake is impossibly moist and stays that way for days, so you can bake it ahead without stress.
  • Piping buttercream roses looks intimidating until you actually try it, then suddenly you feel like a professional decorator.
  • One sheet cake feeds 24 people, making it the ultimate crowd pleaser for big celebrations.
02 -
  • Gel food coloring is non-negotiable for this recipe because liquid coloring thins out buttercream and makes piping impossible—I learned this the hard way with a runny mess.
  • The cake must be completely cool before frosting, or your buttercream will slide right off and pool at the edges like it's melting.
03 -
  • Bring all your ingredients to room temperature before mixing—this single step makes your batter smoother and your cake lighter.
  • If you mess up piping a rose, smooth it with a warm offset spatula and try again; buttercream is forgiving that way.
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