Print

Perfect Simple Graduation Cake Recipe with Gold Drip and Fondant Diploma Tutorial

graduation cake recipe - featured image
Print Recipe

A moist vanilla sponge cake layered with smooth buttercream frosting, decorated with an elegant edible gold drip and a handmade fondant diploma, perfect for celebrating graduations and special occasions.

Ingredients

  • All-purpose flour – 2 ½ cups (320g / 11.3 oz)
  • Baking powder – 2 ½ teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter, softened – 1 cup (227g / 8 oz)
  • Granulated sugar – 1 ¾ cups (350g / 12.3 oz)
  • Large eggs, room temperature – 4
  • Pure vanilla extract – 2 teaspoons
  • Whole milk – 1 cup (240ml / 8 fl oz)
  • Unsalted butter, softened (for frosting) – 1 cup (227g / 8 oz)
  • Powdered sugar – 4 cups (480g / 17 oz)
  • Vanilla extract (for frosting) – 1 ½ teaspoons
  • Heavy cream – 2 tablespoons (30ml / 1 fl oz) plus ⅓ cup (80ml / 2.7 fl oz) for gold drip
  • Pinch of salt
  • White chocolate chips – ½ cup (90g / 3.2 oz)
  • Edible gold luster dust – 1 teaspoon
  • Clear vanilla extract (optional, for gold drip flavor)
  • White fondant – 8 ounces (225g)
  • Edible black food marker or gel
  • Gold edible paint or luster dust
  • Edible glue or water (to help stick edges)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in pure vanilla extract.
  5. Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix on low speed until just combined.
  6. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Prepare buttercream by beating softened butter until creamy. Gradually add powdered sugar on low speed. Stir in vanilla extract, heavy cream, and a pinch of salt. Adjust cream for desired consistency.
  9. Frost the cake by placing one layer on a serving plate, spreading an even layer of buttercream, topping with the second layer, then applying a thin crumb coat. Chill 20 minutes, then apply a smooth final coat.
  10. Make the gold drip by warming heavy cream until just simmering. Pour over white chocolate chips and let sit 2 minutes, then stir until smooth. Mix in edible gold luster dust until shimmering. Let cool until thick but pourable.
  11. Apply the gold drip around cake edges using a spoon or squeeze bottle, letting it run naturally.
  12. Roll out fondant to about ⅛-inch thickness. Cut a rectangle roughly 4×2 inches. Roll one edge tightly to mimic a scroll, secure with edible glue, paint with gold dust, and write a message with edible black marker. Let dry.
  13. Decorate the cake by placing the fondant diploma on top or side as desired.

Notes

Use room temperature eggs and butter for smooth batter and even rise. Avoid overmixing after adding flour to prevent a dense cake. Chill the cake before applying the gold drip for best results. If buttercream is too soft, refrigerate for 10 minutes before frosting. Use cornstarch to prevent fondant from sticking. The gold drip is edible and safe. You can substitute dairy-free milk and vegan butter for dairy-free versions. Store leftovers wrapped tightly in the refrigerator for up to 4 days.

Nutrition

Keywords: graduation cake, vanilla cake, gold drip cake, fondant diploma, buttercream frosting, celebration cake, easy cake recipe

Find it online: https://eliplate.com/perfect-simple-graduation-cake-recipe-with-gold-drip-and-fondant-diploma-tutorial/