Ingredients:

  • 1 box (432g) White or Yellow cake mix
  • 3 large (150g) Eggs, room temperature
  • 1 cup (240ml) Whole milk, room temperature
  • ½ cup (113g) Unsalted butter, melted and cooled
  • 1 tsp (5ml) Pure vanilla extract
  • 2 cups (454g) Unsalted butter, softened
  • 6 cups (720g) Powdered sugar, sifted
  • ¼ cup (60ml) Heavy cream
  • 1 tsp (5ml) Vanilla extract
  • 1 pinch (1g) Salt
  • 4 oz (113g) Graduation-themed sprinkles
  • 1 cup (140g) Fresh berries

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12x17 inch rimmed baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, combine the cake mix, milk, melted butter, vanilla, and eggs. Beat on medium speed until the batter is smooth.
  3. Spread the batter evenly across the pan using an offset spatula.
  4. Bake for 22–25 minutes until the edges pull slightly away from the parchment and the top springs back when touched. Let the cake cool completely in the pan.
  5. Cream the softened butter until pale and fluffy. Gradually add powdered sugar and heavy cream, beating until the frosting is light and airy.
  6. Spread a thick, even layer of frosting across the cooled cake. Decorate with school-colored sprinkles and fresh berries.