# 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 (175°C). Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
03 - Using a stand mixer, beat unsalted butter and granulated sugar until pale and fluffy. Incorporate the eggs one at a time, mixing thoroughly after each addition. Blend in pure vanilla extract.
04 - Alternately add the dry ingredients and the combined milk and sour cream to the butter mixture. Start and finish with the dry ingredients, mixing until just incorporated and smooth.
05 - Pour batter evenly into the prepared sheet pan. Smooth the surface and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Transfer the baked cake to a wire rack and allow to cool completely in the pan.
07 - In a mixer, whip unsalted butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and salt, mixing on low speed. Incorporate whole milk or heavy cream until desired consistency is achieved.
08 - Spread an even layer of buttercream over the cooled cake, smoothing the top and sides with an offset spatula.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Let stand for 2 minutes, then stir until smooth and glossy. Cool until slightly thickened.
10 - Drip the ganache along the cake's edges using a spoon or a piping bag for precision. Allow to set before proceeding.
11 - Mix edible gold luster dust with vodka or clear extract to create a gold paint. Use a food-safe brush to paint over the white chocolate drip for a metallic finish.
12 - Center the mortarboard topper atop the cake. Scatter gold sprinkles around for celebration, if desired.
