# What You'll Need:
→ Sheet Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 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 1/2 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)
# Cooking Steps:
01 - Preheat oven to 350°F. Grease and line a 13x18-inch sheet pan with parchment paper.
02 - Whisk flour, baking powder, and salt together in a medium bowl.
03 - Beat butter and granulated sugar in a large mixing bowl until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Incorporate vanilla extract.
05 - Add dry ingredients to creamed mixture in three additions, alternating with milk. Begin and end with dry ingredients; mix until just combined.
06 - Pour batter into prepared sheet pan and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool the baked cake completely in the pan on a wire rack before frosting.
08 - Beat butter for 2 minutes on medium speed until creamy. Gradually add powdered sugar, then mix in vanilla extract and milk or cream until reaching a smooth, spreadable consistency.
09 - Divide the buttercream and color portions for the base coating, decorative borders, and 'Class of 2026' piping with desired food coloring.
10 - Spread an even layer of frosting over the cooled cake. Pipe borders and the 'Class of 2026' lettering using piping bags with writing and star tips. Add sprinkles and other edible decorations as desired.
11 - Refrigerate the decorated cake for 30 minutes to allow the buttercream to set before serving.
