Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 3 tsp (12g) Baking powder
  • ½ tsp (3g) Salt
  • 1 cup (225g) Unsalted butter, softened
  • 4 Large eggs, room temperature
  • 1 cup (240ml) Whole milk, room temperature
  • 2 tsp (10ml) Pure vanilla extract
  • 2 cups (450g) Unsalted butter, softened
  • 6 cups (720g) Powdered sugar, sifted
  • 3 tbsp (45ml) Heavy cream
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch Salt
  • 4 oz (115g) Black fondant or modeling chocolate
  • 2 tbsp (30g) Edible gold confetti sprinkles
  • 1 small piece of black licorice or a pretzel stick

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Cream the softened butter and granulated sugar together until the mixture is pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Alternately add the flour, baking powder, and salt with the whole milk, mixing until just combined to avoid overworking the batter.
  5. Divide batter evenly between pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to slice off the domed tops for flat surfaces.
  7. Prepare the buttercream by beating softened butter and powdered sugar, then mixing in heavy cream, vanilla, and a pinch of salt.
  8. Apply a thin 'crumb coat' layer of frosting to the cake and chill for 15-30 minutes to lock in crumbs.
  9. Apply the final layer of buttercream for a smooth finish using an offset spatula and bench scraper.
  10. Decorate the top with black fondant shaped as a graduation cap, add the tassel (licorice or pretzel), and garnish with gold confetti sprinkles.