# Ingredient List:
→ Cake
01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1¾ 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 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
14 - Food coloring for school colors
→ Decoration
15 - Food coloring for piping
16 - Sprinkles or edible decorations
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into the prepared pan and smooth the top with a spatula.
07 - Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat for 3-5 minutes until fluffy. Divide and tint portions with food coloring as desired.
09 - Spread an even layer of buttercream over the completely cooled cake.
10 - Transfer colored buttercream into a piping bag fitted with a small round tip. Pipe Class of 2026 on top of the cake. Add sprinkles or edible decorations as desired.
