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Perfect Graduation Sheet Cake Boys Blue Marble with Fondant Accents

Graduation Sheet Cake Boys Blue Marble - featured image
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A quick and easy moist vanilla sheet cake with a stunning blue marble effect and fondant accents, perfect for graduation parties and special occasions.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup (240ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon blue gel food coloring
  • 8 oz (225g) white fondant
  • 4 oz (115g) blue fondant
  • Powdered sugar, for dusting and rolling out fondant
  • 2 cups (about 450g) buttercream frosting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch sheet pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition until batter is smooth and cohesive.
  5. Reduce mixer speed to low and alternately add dry ingredients and warm milk in three additions, starting and ending with dry ingredients. Mix just until combined.
  6. Stir in vanilla extract until evenly incorporated.
  7. Scoop about one-third of the batter into a small bowl. Add blue gel food coloring gradually, stirring gently until vibrant and even in color.
  8. Pour half of the white batter into the prepared pan. Dollop spoonfuls of blue batter randomly on top. Add remaining white batter over the blue.
  9. Use a butter knife or skewer to gently swirl the batters together with light, graceful loops to create a marble effect.
  10. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool cake in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
  12. Dust a clean surface with powdered sugar. Roll out white and blue fondant to about ⅛ inch (3 mm) thickness. Cut shapes like stars, caps, or diplomas using cutters or a sharp knife. Set aside to dry slightly.
  13. Spread an even layer of buttercream frosting on the cooled cake using an offset spatula. Gently press fondant accents into the frosting for decoration.
  14. Refrigerate the cake until serving. Bring to room temperature about 30 minutes before slicing to soften the frosting.

Notes

Use gel food coloring to avoid thinning the batter. When swirling batter, use gentle motions to prevent muddling colors. Roll fondant to about ⅛ inch thickness to avoid tearing or heaviness. Bring cake to room temperature before slicing to prevent frosting cracks. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze wrapped tightly.

Nutrition

Keywords: graduation cake, sheet cake, blue marble cake, fondant accents, vanilla cake, easy cake recipe, celebration cake

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