This cake is made for celebrations, especially graduation day. It’s straightforward, reliable, and looks impressive without hours of decorating. Even if you’ve never baked a layered cake before, you’ll feel confident with these steps.

The result is a soft vanilla cake, creamy buttercream, and a few easy decorations that scream “Congrats!” With a little planning and some simple tools, you’ll have a centerpiece worthy of any party table.

What Makes This Recipe So Good

Beginner-friendly steps: Clear instructions, simple tools, and everyday ingredients.
Soft, moist vanilla cake: Light crumb that holds up well to stacking and decorating.
Stable buttercream: Smooth, pipeable frosting that’s easy to color in school shades.
Easy to decorate: Simple border, sprinkles, and a quick “Congrats Grad!” piping make it look professional.
Make-ahead friendly: Bake the cake layers ahead and freeze or refrigerate until you’re ready to frost.

What You’ll Need

Dry Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups (300 g) granulated sugar
Wet Ingredients
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) sour cream or plain yogurt, room temperature
- 1 tbsp pure vanilla extract
- 3/4 cup (170 g) unsalted butter, melted and cooled slightly
Vanilla Buttercream
- 1 1/2 cups (340 g) unsalted butter, room temperature
- 5–6 cups (600–720 g) powdered sugar, sifted
- 1/3 cup (80 ml) heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
- Gel food coloring in school colors (optional)
Tools
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls, whisk, and spatula
- Hand mixer or stand mixer
- Cooling rack
- Offset spatula and bench scraper (optional but helpful)
- Piping bags and a round or star tip
- Sprinkles or graduation-themed topper (optional)

How to Make It

Prep the pans and oven. Preheat oven to 350°F (175°C). Grease two 8-inch round pans, line bottoms with parchment, and lightly flour the sides.
Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt. Add sugar and whisk again to combine.
Combine wet ingredients. In a separate bowl, whisk eggs, milk, sour cream, and vanilla until smooth.
Slowly whisk in the melted, slightly cooled butter.
Make the batter. Pour wet ingredients into dry. Stir with a spatula just until combined and no dry streaks remain. Do not overmix.
The batter should be smooth and slightly thick.
Bake. Divide batter evenly between pans. Bake 24–28 minutes, or until the centers spring back and a toothpick comes out clean or with a few moist crumbs.
Cool completely. Let cakes cool in pans 10 minutes, then turn out onto a rack, peel off parchment, and cool fully. Wrap and chill for at least 30 minutes before frosting for easier handling.
Make the buttercream. Beat butter on medium-high until creamy and pale, about 2–3 minutes.
Add half the powdered sugar, vanilla, and salt; beat on low until combined. Add remaining sugar and cream, alternating, until fluffy and spreadable. Adjust with more cream (for softness) or sugar (for stiffness).

Beat 1–2 more minutes for extra smoothness.
Level and stack. If domed, level cake tops with a serrated knife. Place one layer on a board. Spread a 1/2-inch layer of buttercream on top.
Set the second layer over it.
Crumb coat. Apply a thin layer of frosting over the top and sides to trap crumbs. Chill 15–20 minutes to set.
Final coat and smooth. Add a thicker layer of buttercream. Use an offset spatula and bench scraper to smooth the sides and top.
It doesn’t have to be perfect—clean and even is great.
Decorate in school colors. Tint a portion of the frosting with gel colors. Pipe a simple border around the top and bottom edges. Add sprinkles, a grad cap topper, or write “Congrats, Grad!” with a small round tip.
Chill briefly, then serve. Refrigerate 20–30 minutes to set the frosting.
Slice with a warm knife for clean cuts.

Storage Instructions

Room temperature: Keep the frosted cake covered at cool room temperature for up to 1 day if your kitchen isn’t warm.
Refrigerator: Store covered for 3–4 days. Let slices sit at room temperature 20–30 minutes before serving for the best texture.
Freezer: Wrap unfrosted layers tightly and freeze up to 2 months. Thaw in the fridge overnight, then frost.
Leftover frosted slices can be frozen individually for up to 1 month.

Health Benefits

Portion awareness: A celebration cake encourages mindful serving—small slices can satisfy the sweet tooth without overdoing it.
Homemade control: Making it yourself means you control sugar levels, ingredient quality, and any food coloring choices.
Simple, real ingredients: Butter, eggs, and milk provide some protein and fats, which help with satisfaction compared to ultra-processed treats.
Allergy-friendly options: With easy swaps like dairy-free milk and butter, you can support guests with dietary needs.

Pitfalls to Watch Out For

Overmixing the batter: This can make the cake dense. Stir just until combined.
Warm frosting: If the buttercream feels loose or glossy, it’s too warm. Chill it for 10 minutes, then re-whip.
Uneven layers: Level domed tops and measure batter evenly between pans for a stable stack.
Skipping the crumb coat: That thin first layer locks in crumbs and makes the final coat clean.
Rushing the cooling time: Frosting warm cake leads to melting and sliding.

Variations You Can Try

Chocolate graduation cake: Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder and add 2 more tablespoons milk.
Lemon twist: Add 1 tablespoon lemon zest to the batter and 1–2 tablespoons lemon juice to the buttercream.
Confetti cake: Fold 1/2 cup rainbow sprinkles into the batter just before baking.
Filling upgrade: Add a layer of jam, lemon curd, or chocolate ganache between the cake layers for extra flavor.
Dairy-free: Use dairy-free butter sticks and plant-based milk; choose a shortening-butter blend for extra stability in warm rooms.
Sheet cake version: Bake in a 9×13-inch pan for 28–35 minutes.
Frost the top and decorate with a simple message.

Explore more irresistible cake recipes you won’t want to miss:

Revani Cake

Chocolate Cake

FAQ

Can I make this cake ahead?

Yes. Bake the layers 1–2 days ahead, wrap tightly, and refrigerate. You can also freeze the layers for up to 2 months.

Frost the day of or the day before the party.

How do I get bright school colors without making the frosting runny?

Use gel food coloring, not liquid. Add a little at a time and mix well. If it softens the frosting, beat in a tablespoon of powdered sugar.

What if I don’t have two 8-inch pans?

Use two 9-inch pans and reduce bake time slightly, or bake in one 9×13-inch pan.

Watch for doneness after the 24-minute mark.

How do I write “Congrats” neatly on the cake?

Use a small round piping tip. Practice on parchment first. Keep the bag at a 45-degree angle and apply steady pressure.

Short, connected letters look clean.

Can I reduce the sugar in the frosting?

You can cut it by about 1 cup, but the buttercream will be softer. Balance with a little less cream to keep it pipeable.

How do I keep the cake moist?

Don’t overbake, and store covered. You can brush cooled layers lightly with simple syrup (equal parts sugar and water, boiled and cooled) before frosting for extra moisture.

What if my cake sinks in the middle?

It’s often from underbaking or opening the oven door too early.

Bake until the center springs back and the toothpick test passes.

Final Thoughts

This easy graduation cake is all about simple steps that deliver big results. With a tender vanilla crumb and smooth buttercream, it’s a dependable showstopper for any celebration. Keep the design clean, lean into school colors, and add a heartfelt message on top.

You’ll not only serve a delicious cake—you’ll create a sweet memory the grad will never forget.