# Ingredient List:
→ 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, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, 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
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# Directions:
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 flour, baking powder, and salt.
03 - In a stand mixer, beat unsalted butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract.
04 - Alternate adding the flour mixture and milk and sour cream to the butter mixture, beginning and ending with flour. Mix just until incorporated.
05 - Transfer batter to the prepared pan and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow the cake to cool completely in the pan on a wire rack.
07 - In a mixer, whip butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing on low speed. Incorporate milk or cream to achieve smooth, spreadable consistency.
08 - Spread an even layer of buttercream over the cooled cake, smoothing the surface and sides.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Allow to stand two minutes, then stir until smooth. Let cool until slightly thickened.
10 - Drizzle white chocolate ganache along the edges of the cake using a spoon or piping bag. Allow to set.
11 - Combine edible gold luster dust with vodka or clear extract to create a paint. Brush gently over the white chocolate drips for a gilded effect.
12 - Position the mortarboard topper on the center of the cake. Garnish with gold sprinkles as desired.
