Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract
  • 1g salt
  • 1ml navy or school-colored gel food coloring
  • 40g dark chocolate
  • 5g black licorice or thin chocolate strip
  • 1 tbsp (15g) edible gold sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
  3. In a large bowl, cream the softened butter (170g) and granulated sugar on medium-high for approximately 3 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the flour mixture, alternating with the buttermilk, starting and ending with the flour. Mix only until combined.
  6. Divide batter evenly between the two pans and bake for 25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  7. Prepare buttercream by beating softened butter (225g), powdered sugar, heavy cream, vanilla, and salt until smooth and stable.
  8. Apply a thin 'crumb coat' layer of frosting over the cake and chill in the refrigerator for 15 minutes to lock in crumbs.
  9. Apply the final layer of frosting, smoothing with an offset spatula. Use gel food coloring to match school colors.
  10. Decorate the top with a square of dark chocolate for the cap base, a strip of licorice for the tassel, and gold sprinkles.