Description
A vibrant and moist Graduation Cake, layered with creamy buttercream frosting and adorned with playful edible balloons, perfect for celebrating achievements and joyous occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups buttercream frosting
- Edible balloons or decorations for topping
Instructions
- Preheat your oven to 350°F (175°C). Prepare two round cake pans by greasing and flouring them.
- Beat together the softened butter and granulated sugar until creamy and light in color.
- Add the eggs, one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the milk and vanilla extract until well-combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then gently turn them out onto wire racks to cool completely.
- Level the tops of the cakes if necessary, and layer them with buttercream frosting between the layers.
- Use the remaining buttercream to frost the entire cake.
- Decorate with fun edible balloon toppers.
- Serve and enjoy the heartwarming smiles that follow!
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend. You can also use almond milk for a dairy-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg