# 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
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles
# Directions:
01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a large mixing bowl.
03 - Using a stand mixer, beat softened butter with granulated sugar until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Alternate additions of the flour mixture and the combination of milk and sour cream, starting and ending with flour. Gently mix until just combined.
05 - Transfer batter to prepared pan. Smooth surface. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow cake to cool fully in the pan on a wire rack.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, vanilla, and salt while mixing on low speed. Add milk or cream to adjust consistency.
08 - Spread a smooth, even layer of buttercream over the cooled cake, covering top and sides.
09 - Heat heavy cream until steaming; pour over white chocolate chips. Wait two minutes, stir until smooth. Let stand until mixture slightly thickens.
10 - Using a spoon or piping bag, drip white chocolate ganache along cake edges. Allow to set.
11 - Mix gold luster dust with vodka or clear extract to create edible paint. Apply to ganache drips with a food-safe brush.
12 - Place mortarboard topper in center of cake. Scatter gold sprinkles if desired.
