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Perfect Three-Tier Graduation Sheet Cake Recipe with Bold School Colors

three-tier graduation sheet cake - featured image
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A moist and tender three-tier vanilla sheet cake with creamy buttercream frosting in vibrant school colors, perfect for graduation celebrations and large gatherings.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ½ cups granulated sugar (500g)
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups buttermilk (360ml), room temperature
  • 2 cups (4 sticks) unsalted butter, softened (for frosting)
  • 8 cups powdered sugar (960g), sifted
  • 6–8 tablespoons whole milk or heavy cream (90-120ml)
  • 2 teaspoons pure vanilla extract (for frosting)
  • Gel food coloring in your school colors
  • Optional decorations: edible gold or silver sprinkles, fresh food-safe flowers, themed cake toppers

Instructions

  1. Preheat your oven to 350°F (175°C). Line each sheet pan with parchment paper and grease lightly.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly among prepared pans, smoothing tops with a spatula.
  7. Bake on the middle rack for 28-35 minutes, starting to check the smallest pan at 25 minutes. Insert a toothpick to check doneness.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks. Remove parchment and cool completely before frosting.
  9. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk and vanilla. Mix on medium-high speed for 5 minutes until fluffy.
  10. Divide frosting into bowls and tint with gel food coloring to match school colors.
  11. Assemble tiers by placing the largest cake on a serving board, spreading a thick layer of frosting on top. Add the middle tier and repeat. Finish with the smallest tier on top.
  12. Apply a crumb coat using a bench scraper and offset spatula, chill for 20 minutes, then finish frosting smoothly.
  13. Decorate with piped accents, sprinkles, or toppers as desired. Keep refrigerated if not serving immediately.

Notes

Use room temperature ingredients for best results. Avoid overmixing batter to prevent tough cake. Add gel food coloring a drop at a time to avoid thinning frosting. Chill cake between crumb coat and final frosting for easier smoothing. Support tiers with dowels or straws if needed. Store cake covered in fridge for 3-4 days or freeze layers for longer storage.

Nutrition

Keywords: graduation cake, three-tier cake, sheet cake, vanilla cake, buttercream frosting, school colors, celebration cake, easy tiered cake

Find it online: https://magnetmeal.com/perfect-three-tier-graduation-sheet-cake-recipe-with-bold-school-colors/