# 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)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt until fully combined.
03 - Using a stand mixer, beat unsalted butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each, then incorporate vanilla extract.
04 - Alternately add the dry flour mixture and the milk/sour cream mixture to the creamed butter, starting and ending with the flour blend. Mix until just combined and smooth.
05 - Transfer batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center.
06 - Allow the cake to cool completely in the pan on a wire rack before removing for frosting and decoration.
07 - Beat unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and salt while mixing on low speed. Add milk or cream to reach desired frosting consistency.
08 - Spread an even layer of buttercream frosting over the cooled cake, smoothing both the top and sides with an offset spatula.
09 - Heat heavy cream until steaming and pour over white chocolate chips. Stir until smooth and allow to cool and thicken slightly.
10 - Drip white chocolate ganache along cake edges using a spoon or piping bag. Let set until firm.
11 - Combine edible gold luster dust with vodka or clear extract. Use a food-safe paintbrush to coat white chocolate drips with gold paint for a striking effect.
12 - Position the mortarboard topper in the center and garnish with gold sprinkles as desired for a celebratory finish.
