# 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 Steps:
01 - Preheat the 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 mixing bowl.
03 - In a stand mixer, cream unsalted butter and granulated sugar until light in texture. Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract.
04 - Alternate adding the dry ingredients and a combination of whole milk and sour cream into the butter mixture, starting and ending with flour. Mix only until fully blended.
05 - Spread the batter evenly in the prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cake to cool completely in the pan on a wire rack.
07 - Beat unsalted butter until creamy. Gradually incorporate powdered sugar, vanilla extract, and salt, mixing at low speed. Add milk or heavy cream until the frosting reaches the desired consistency.
08 - Spread an even layer of buttercream over the cooled cake, smoothing the surface and sides with an offset spatula.
09 - Heat heavy cream just until steaming, then pour over white chocolate chips. Let sit for two minutes before stirring until smooth. Allow the mixture to cool until slightly thickened.
10 - Drizzle white chocolate ganache along the edges of the cake using a spoon or piping bag. Permit the drip to set before proceeding.
11 - Mix edible gold luster dust with vodka or clear extract to form a paint. Using a food-safe brush, paint over the white chocolate drips for a metallic gold effect.
12 - Position the mortarboard topper at the center of the cake and scatter gold sprinkles for celebratory flair, as desired.
