Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 ½ tsp (14g) baking powder
  • 1 tsp (5g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 1 tbsp (15ml) vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • Food coloring

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 until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternately add the flour, baking powder, and salt with the milk, mixing on low speed until just combined.
  5. Divide the batter evenly between the two pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Prepare frosting by whipping the butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla.
  7. Beat the frosting on high for 3 minutes until it is light and holds a stiff peak.
  8. Level the cooled cakes with a serrated knife. Place the first layer down, spread a thick layer of frosting, and top with the second cake.
  9. Apply a thin crumb coat of frosting and chill in the refrigerator for 15 minutes.
  10. Apply a smooth final coat of white frosting. Pipe a border in school colors around the top edge and place a small square of dark chocolate or fondant in the center to mimic a graduation cap.