# What You'll Need:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups unsalted butter, softened
06 - 1 cup whole milk, room temperature
07 - 1/2 cup sour cream, room temperature
08 - 5 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
10 - 1 1/2 cups unsalted butter, room temperature
11 - 6 cups powdered sugar, sifted
12 - 1/3 cup whole milk or heavy cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
→ Gold Drip
15 - 1 cup white chocolate chips
16 - 1/3 cup heavy cream
17 - Edible gold luster dust
18 - 1 teaspoon vodka or clear extract
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a mixing bowl.
03 - In a stand mixer, cream the softened butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time, mixing well after each. Blend in the vanilla extract.
05 - Alternate adding the flour mixture and the milk/sour cream to the butter mixture, beginning and ending with flour. Mix just until incorporated.
06 - Pour batter into prepared pan, smooth surface, and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool completely in the pan on a wire rack.
08 - Beat butter until creamy, gradually add powdered sugar, vanilla, and salt while mixing on low speed. Incorporate milk or cream to achieve smooth consistency.
09 - Spread an even layer of buttercream frosting over the cooled cake, smoothing the surface and sides with an offset spatula.
10 - Heat heavy cream until steaming and pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth. Cool until slightly thickened.
11 - Drip the white chocolate ganache along the cake edges with a spoon or piping bag. Allow to set.
12 - Mix edible gold luster dust with vodka or clear extract. Using a food-safe brush, paint over the chocolate drips for a metallic gold finish.
13 - Place the mortarboard topper at the center. Add gold sprinkles for festive touch, if desired.
