Party Size Graduation Cake in 55 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for a clean release.
2. Cream the softened butter and granulated sugar together using a mixer until the mixture looks pale and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients (flour, baking powder, salt) and the milk, mixing only until the batter is smooth and no flour streaks remain.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes or until the center springs back when touched and a toothpick comes out with a few moist crumbs.
6. Remove from oven and let the cake cool completely in the pan on a wire rack.
7. Prepare the buttercream by beating the softened butter until creamy, then gradually adding powdered sugar, heavy cream, vanilla, and salt. Whip on high until the frosting is airy and holds a stiff peak.
8. Spread a thick, even layer of buttercream across the cooled cake using an offset spatula.
9. Mold a small square of black fondant into a mortarboard cap and place it centrally on the cake, surrounding it with gold sanding sugar or pearls.
10. Refrigerate the frosted cake for 1 hour to ensure frosting stability before serving.