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Easy Buttercream Graduation Cap Sheet Cake Recipe for Perfect Celebrations

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A quick and easy chocolate sheet cake with silky buttercream frosting, decorated to look like a graduation cap. Perfect for celebrations and crowd-pleasing with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312.5 grams), sifted
  • 2 cups granulated sugar (400 grams)
  • ¾ cup unsweetened cocoa powder (75 grams)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (240 ml), room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (240 ml)
  • 1 cup unsalted butter (227 grams), softened
  • 4 cups powdered sugar (480 grams), sifted
  • 2–3 tablespoons heavy cream (30–45 ml)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Black gel food coloring (optional)
  • Edible gold sprinkles or glitter (optional)
  • Fondant or piped buttercream tassel in contrasting color (e.g., yellow or gold)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter and dust lightly with flour or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
  4. Slowly add the wet mixture to the dry ingredients, stirring gently with a spatula or mixer on low speed until just combined.
  5. Carefully pour boiling water into the batter and mix slowly. The batter will be thin.
  6. Pour batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  8. Beat softened butter with an electric mixer on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, mixing well.
  9. Add heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes until fluffy. Adjust consistency with more cream or powdered sugar as needed.
  10. Add black gel food coloring a little at a time until desired deep black color is reached. Stir well to avoid streaks.
  11. Spread a thin crumb coat layer of buttercream over the cooled cake and chill for 20 minutes.
  12. Cover with a thicker layer of black buttercream, smoothing with an offset spatula.
  13. Use leftover frosting or fondant to shape the mortarboard square and pipe a tassel with yellow buttercream. Add edible glitter or sprinkles if desired.

Notes

Use room temperature eggs and buttermilk for a fluffier cake. Add boiling water to intensify cocoa flavor and keep cake moist. Use gel food coloring to avoid thinning buttercream. Chill cake between frosting layers to prevent melting. Practice piping tassels on parchment paper if new to decorating. Cake can be made ahead and stored in fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://leilameals.com/easy-buttercream-graduation-cap-sheet-cake-recipe-for-perfect-celebrations/