# What You'll Need:
→ Sheet Cake Base
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ 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 ½ cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 4 to 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 Prepare:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, and salt until evenly blended.
03 - In a large mixing bowl, beat butter and sugar together using an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating thoroughly after each. Mix in vanilla extract.
05 - Add dry mixture to the wet mixture in three additions, alternating with milk. Begin and finish with dry ingredients. Mix only until just combined.
06 - Pour batter into prepared pan and level the surface with an offset spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool completely in the pan on a wire rack before proceeding.
09 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing well after each addition. Blend in vanilla and enough milk or cream to achieve a smooth, spreadable consistency.
10 - Separate frosting into portions, coloring as desired for base, borders, and piping 'Class of 2026'.
11 - Spread base layer of frosting over cooled cake. Pipe borders and message using piping bags fitted with writing and star tips. Adorn with sprinkles, edible glitter, or colored sugar as desired.
12 - Refrigerate cake for 30 minutes to set buttercream before slicing and serving.
