Ingredients:

  • 2 ¼ cups (280g) cake flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (10g) baking powder
  • ½ tsp (3g) fine sea salt
  • 1 cup (225g) unsalted butter, softened
  • 4 large (200g) eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1 tbsp (15ml) vanilla bean paste
  • 1 ½ cups (340g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt
  • 4 oz (115g) black fondant
  • 2 inches (5cm) black licorice string
  • 1 small (1cm) gold sugar pearl

Instructions:

  1. Preheat oven to 350°F (175°C), grease, and line two 8-inch round cake pans with parchment paper.
  2. Combine cake flour, granulated sugar, baking powder, and salt in the bowl of a mixer.
  3. Add softened butter and mix on low until the mixture resembles coarse sand.
  4. Slowly pour in eggs, milk, and vanilla bean paste, beating on medium for 60 seconds until the batter is smooth and pale yellow.
  5. Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Level the cooled cakes with a serrated knife.
  8. Place the first layer down, spread a thick layer of buttercream, top with the second layer, and apply a thin crumb coat of frosting.
  9. Chill the cake for 30 minutes to set the crumb coat.
  10. Apply the final smooth coat of buttercream using a bench scraper.
  11. Create the graduation cap by rolling black fondant into a flat square, placing a smaller circle of fondant on top, and attaching the gold pearl and licorice tassel.
  12. Center the graduation cap on top of the cake.