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Perfect Confetti Sheet Cake Recipe with Easy Buttercream Graduation Cap Topper

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A simple and festive confetti sheet cake topped with a creamy buttercream graduation cap, perfect for celebrations and last-minute parties.

Ingredients

Scale
  • 1 box confetti cake mix (about 15.25 oz / 432 g) – Pillsbury recommended
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • Optional: 1 teaspoon vanilla extract (5 ml)
  • 1 cup unsalted butter, softened (227 g)
  • 3 to 4 cups powdered sugar (360–480 g), sifted
  • 2 teaspoons vanilla extract (10 ml)
  • 2 to 3 tablespoons heavy cream or milk (30–45 ml)
  • Black gel food coloring
  • Optional: Yellow or gold food coloring or edible gold paint

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan with butter or non-stick spray and dust with flour. Optionally line with parchment paper.
  2. In a large bowl, combine confetti cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
  3. Pour batter evenly into prepared pan. Tap gently to release air bubbles. Bake 30-35 minutes until a toothpick comes out clean and edges pull away slightly.
  4. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely (at least 1 hour).
  5. Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low between additions.
  6. Add vanilla extract and 2 tablespoons cream, beat on high until light and fluffy (3-4 minutes). Adjust consistency with more cream or sugar as needed.
  7. Separate a small amount of buttercream and tint yellow or gold for tassel. Add black gel food coloring to remaining buttercream and mix until deep black.
  8. Spread a thin crumb coat of buttercream over cooled cake using an offset spatula. Chill for 15 minutes to set.
  9. Fill piping bag with black buttercream and pipe a flat 3×3 inch square on parchment paper. Chill until firm, about 10 minutes.
  10. Pipe a small black circle on the cake where the cap will sit. Place chilled square on top of the circle.
  11. Using a small round tip, pipe a thin yellow line from one corner of the cap square and add a small dot at the end to mimic the tassel.
  12. Smooth any rough edges with spatula and clean pan edges with paper towel. Refrigerate cake for 30 minutes before serving.

Notes

Do not overmix the batter to avoid a tough crumb. Cool cake completely before frosting to prevent melting. If buttercream is too soft, chill for 10 minutes before piping. Use non-melting colorful sprinkles designed for baking. For gluten-free or dairy-free options, substitute ingredients accordingly.

Nutrition

Keywords: confetti cake, sheet cake, buttercream, graduation cake, easy cake recipe, party cake, celebration dessert

Find it online: https://avabake.com/perfect-confetti-sheet-cake-recipe-with-easy-buttercream-graduation-cap-topper/