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Graduation Layer Cake with Diploma and Gold Accents

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This stunning Graduation Layer Cake features three moist layers of fluffy vanilla cake, rich buttercream, and elegant gold accents. Perfect for celebrating achievements, it’s a delightful centerpiece for any graduation party.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 ½ cups unsalted butter, softened (3 sticks)
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups whole milk
  • 2 cups unsalted butter, softened (4 sticks)
  • 8 cups powdered sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup white fondant
  • 1 tablespoon cornstarch (for dusting)
  • A small amount of edible gold luster dust
  • 1 cup gold chocolate coins (optional)
  • Edible gold leaf (optional)
  • Black food coloring (for writing on scroll)
  • 3 9-inch round cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Offset spatula
  • Parchment paper
  • Rolling pin
  • Ruler
  • Sharp knife or pizza cutter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line your 9-inch round cake pans with parchment paper.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract at this stage.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, alternating with whole milk. Begin and end with the flour mixture, mixing just until combined; do not over-mix.
  6. Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. While the cakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and add heavy cream, vanilla extract, and a pinch of salt. Beat until fluffy and spreadable, about 5 minutes.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of buttercream on top. Repeat this process with the second layer, and then place the final layer on top.
  10. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with an offset spatula.
  11. For the diploma scroll, roll out the white fondant on a dusted surface using cornstarch. Cut a rectangle approximately 6 inches long and 2 inches wide. Roll it tightly to create a scroll shape. Dust with edible gold luster dust for a shimmering effect.
  12. Position the scroll atop the cake and add gold chocolate coins or edible gold leaf for decoration, if desired. To write on the scroll, use black food coloring with a fine brush.
  13. Allow the cake to set in the fridge for at least 30 minutes before slicing and serving.

Nutrition

Keywords: Ensure the cake layers cool completely before frosting to prevent the buttercream from melting. Use room temperature butter for the best mixing results in the frosting.

Find it online: https://homebitesia.com/graduation-layer-cake-with-diploma-and-gold-accents/