# What you need:
→ 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, at room temperature
07 - 1/2 cup sour cream, at room temperature
08 - 5 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, at 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 for mixing
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# Steps to follow:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly blended.
03 - Using a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 - Alternate adding the flour mixture and milk/sour cream to the butter mixture, beginning and ending with the flour. Mix gently until just combined.
05 - Transfer batter into the prepared pan and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack before decorating.
07 - Beat butter until creamy and smooth. Gradually add powdered sugar, vanilla extract, and salt, mixing on low speed. Add milk or cream until desired consistency is achieved.
08 - Spread an even layer of buttercream frosting over the cooled cake, smoothing the top and sides with an offset spatula.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Let sit for 2 minutes and stir until smooth. Cool slightly until the mixture thickens.
10 - Drip the white chocolate ganache along the edges using a spoon or piping bag. Allow to set.
11 - Mix edible gold luster dust with vodka or clear extract to make edible paint. Using a food-safe brush, paint over the chocolate drips for a gold finish.
12 - Place the mortarboard topper in the center. Add gold sprinkles for added festivity if desired.
