# What You Need:
→ Sheet Cake Base
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 in school colors and black
→ Decoration
14 - Sprinkles, edible glitter, or colored sugar as desired
# How To Make It:
01 - Preheat oven to 350°F. Grease a 13x18-inch sheet pan and line it with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry mixture in three additions, alternating with whole milk. Begin and finish with dry ingredients. Mix until just combined; avoid overmixing.
06 - Pour batter into the prepared pan and smooth the top using an offset spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cake to cool completely in the pan on a wire rack.
09 - Beat unsalted butter on medium speed until creamy. Gradually add powdered sugar, mixing thoroughly. Incorporate vanilla extract and adjust texture with milk or heavy cream until smooth.
10 - Separate frosting portions and tint with food coloring for base, borders, and piping as needed.
11 - Spread a smooth layer of buttercream over the cooled cake. Use piping tips to create borders and write 'Class of 2026'. Apply sprinkles or edible decorations as desired.
12 - Refrigerate cake for 30 minutes to firm the frosting before serving.
