# 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)
# Step-by-Step Guide:
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 flour, baking powder, and salt until evenly combined.
03 - Using a stand mixer, cream unsalted butter and granulated sugar on medium speed until pale and fluffy.
04 - Incorporate eggs one at a time into the butter mixture, blending thoroughly after each addition. Mix in pure vanilla extract.
05 - Add the dry ingredient mixture and combine with milk and sour cream, alternating and beginning and ending with flour. Mix gently until just combined.
06 - Transfer batter to prepared sheet pan and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted in the center exits clean.
07 - Allow cake to cool completely in the baking pan on a wire rack before proceeding.
08 - Beat unsalted butter with a mixer until creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing on low speed. Add milk or cream to reach smooth, spreadable consistency.
09 - Spread buttercream over the cooled cake, smoothing the top and sides with an offset spatula.
10 - Heat heavy cream until steaming, then pour over white chocolate chips. Let sit two minutes, then stir until smooth. Allow ganache to cool and thicken slightly.
11 - Drip white chocolate ganache along the edges of the cake with a spoon or piping bag. Let set completely.
12 - Mix edible gold luster dust with vodka or clear extract. Use a food-safe brush to paint over the chocolate drips, achieving a gold metallic finish.
13 - Center the fondant or chocolate mortarboard topper atop the cake. Add gold sprinkles for festive accent, if desired.
