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Perfect Sheet Cake Recipe with Easy Buttercream Graduation Cap Topper Tutorial

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A moist and tender chocolate sheet cake topped with a smooth vanilla buttercream graduation cap, perfect for celebrations and easy to make with simple ingredients.

Ingredients

  • All-purpose flour (2 ½ cups / 312 g)
  • Granulated sugar (2 cups / 400 g)
  • Unsweetened cocoa powder (¾ cup / 75 g)
  • Baking powder (1 ½ tsp)
  • Baking soda (1 ½ tsp)
  • Salt (1 tsp)
  • Buttermilk (1 cup / 240 ml), room temperature
  • Vegetable oil (½ cup / 120 ml)
  • Large eggs (2), room temperature
  • Vanilla extract (2 tsp)
  • Hot water (1 cup / 240 ml) mixed with 1 tsp espresso powder (optional)
  • Unsalted butter (1 cup / 227 g), softened
  • Powdered sugar (4 cups / 480 g), sifted
  • Heavy cream or whole milk (2-3 tbsp / 30-45 ml)
  • Vanilla extract (1 tsp)
  • Black gel food coloring
  • Yellow or gold edible decoration (like sprinkles or piped frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch sheet pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly (about 2 minutes).
  3. In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended (about 1-2 minutes).
  4. Slowly pour the wet mixture into the dry ingredients. Use a mixer on low speed or a sturdy whisk to combine until just smooth and no streaks remain. Don’t overmix (about 2-3 minutes).
  5. Carefully stir in the hot water and espresso powder mixture. The batter will be thin.
  6. Transfer the batter into your prepared sheet pan and spread it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Bake for 30-35 minutes. Begin checking at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
  8. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, use the parchment overhang to lift it onto a wire rack to cool completely before frosting.
  9. In a mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
  10. Pour in vanilla extract and 2 tablespoons of heavy cream. Beat on high speed for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  11. Divide the buttercream into two portions. Tint the larger portion black with gel food coloring for the cap, and leave some plain or tint yellow for the tassel.
  12. Use an offset spatula to spread a thin crumb coat of plain buttercream over the cake. Chill for 15 minutes, then apply a smooth final layer of black buttercream.
  13. Pipe a square on the top corner of the cake using black buttercream. For the cap’s base, pipe a small black circle below the square. Use yellow buttercream to pipe a tassel hanging from the corner of the square. Alternatively, smooth black buttercream with a small spatula and add the tassel freehand.

Notes

Use parchment paper to line the pan for easy removal and to prevent sticking. Do not overmix the batter to keep the cake tender. Use room temperature eggs and softened butter for best results. Chill the crumb coat before applying the final frosting layer. Espresso powder enhances chocolate flavor without tasting like coffee. Buttercream can be tinted with gel food coloring for decoration. For dairy-free or vegan options, substitute ingredients accordingly.

Nutrition

Keywords: sheet cake, chocolate cake, buttercream, graduation cake, easy cake recipe, celebration cake, moist cake, vanilla buttercream, chocolate sheet cake

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