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Round white buttercream graduation cake decorated with colorful sprinkles, “Congratulations Graduate” piping, and gold cap toppers on a party table.

Easy Graduation Cake Recipe for Beginners - Simple, Festive, and Delicious

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Prep Time 30 minutes
Cook Time 25 minutes
Cooling & Decorating Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 10 Slices

Ingredients
  

  • 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)

Instructions
 

  • 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.