# What You 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 for luster dust
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles (optional)
# How to Make:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
03 - In a stand mixer, beat softened butter and granulated sugar until light and fluffy. Add eggs individually, mixing well after each. Blend in vanilla extract.
04 - Alternately add the dry mixture and the combined milk and sour cream to your butter mixture, starting and ending with the dry mix. Mix until just incorporated; avoid overmixing.
05 - Pour batter into prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack before removing or decorating.
07 - Beat the butter until creamy. Gradually add sifted powdered sugar, vanilla, and salt while mixing on low speed. Incorporate milk or cream as needed for achieving smooth, spreadable consistency.
08 - Spread an even layer of buttercream over the cooled cake surface and sides, smoothing with an offset spatula.
09 - Heat heavy cream until steaming hot. Pour over white chocolate chips and let stand for 2 minutes. Stir until silky and smooth; allow to cool until slightly thickened.
10 - Drip the white chocolate ganache along cake edges using a spoon or piping bag; let set before painting.
11 - Mix edible gold luster dust with vodka or clear extract to create edible paint. Use a food-safe brush to paint over chocolate drips for a gold finish.
12 - Place the mortarboard topper in the cake center. Sprinkle gold decorations if desired to complete presentation.
