# 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. Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a mixing bowl, whisk together all-purpose flour, baking powder, and salt until well blended.
03 - In a stand mixer, beat softened butter and granulated sugar until light and fluffy. Incorporate eggs individually, mixing after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and combined milk and sour cream to the butter mixture, beginning and ending with flour. Mix until just incorporated—do not overmix.
05 - Pour batter into prepared pan, smoothing the surface evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cake cool completely in the pan on a wire rack before frosting.
07 - In the mixer, whip unsalted butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt, mixing on low speed. Add milk or cream to reach desired consistency.
08 - Spread a smooth, even layer of buttercream over the cooled cake, covering the top and sides with an offset spatula.
09 - Heat heavy cream until steaming, then pour over white chocolate chips. Allow to sit for 2 minutes before stirring until smooth. Cool mixture until slightly thickened.
10 - Using a spoon or piping bag, drip the white chocolate ganache along the edges of the cake. Let set before proceeding.
11 - Mix edible gold luster dust with vodka or clear extract to form a paint. Brush over the cooled drips with a food-safe paintbrush for a shimmering gold effect.
12 - Position the mortarboard topper at the center and add gold sprinkles for a festive finish, if desired.
