Description
A stunning multi-layer buttermilk graduation cake frosted with silky Swiss meringue buttercream and decorated in custom school colors for the perfect celebration centerpiece.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla bean paste
- 1 tsp fine sea salt
- 5 large egg whites
- 1 1/2 cups granulated sugar (for buttercream)
- 2 cups unsalted butter (softened and cubed)
- 1 1/2 tsp vanilla extract
- Gel food coloring
Instructions
- Preheat the oven to 175°C (350°F) and prepare three 8-inch cake pans.
- Sift together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla bean paste.
- Alternate adding dry ingredients and buttermilk until just combined.
- Divide batter evenly into prepared pans.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool cake layers completely on a wire rack.
- Heat egg whites and sugar over a double boiler until dissolved.
- Whip into stiff glossy peaks using a stand mixer.
- Add softened butter gradually until smooth and silky.
- Mix in vanilla extract, salt, and gel food coloring.
- Level cake layers and stack with buttercream between each layer.
- Apply a thin crumb coat and chill for 20 minutes.
- Frost the cake smoothly and pipe decorative borders.
- Decorate with graduation toppers and custom piping details.
Notes
Ensure all refrigerated ingredients are at room temperature before starting for the smoothest batter and buttercream texture. Keep the cake refrigerated until one hour before serving.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 240mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg