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Perfect Graduation Sheet Cake Recipe with Easy Colorful Fondant Toppers

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A moist and tender sheet cake perfect for graduations and parties, topped with easy-to-make colorful fondant decorations that add a playful touch.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 2 cups granulated sugar (400g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (115g), softened
  • 1 cup buttermilk (240ml), room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (120ml), room temperature
  • 1 cup unsalted butter (230g), softened (for frosting)
  • 4 cups powdered sugar (480g), sifted
  • 2–4 tablespoons heavy cream or whole milk (for frosting)
  • 1 ½ teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • About 8 ounces (225g) pre-made white fondant
  • Gel food coloring (various colors)
  • Cornstarch (for dusting)
  • Small cookie cutters or alphabet cutters

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet cake pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Using a mixer, beat softened butter until smooth and creamy, about 2 minutes.
  4. Add eggs one at a time to the butter, beating well after each addition, then mix in vanilla extract.
  5. Add dry ingredients and buttermilk alternately in three parts, beginning and ending with dry ingredients. Mix gently after each addition.
  6. Stir in whole milk until batter is smooth and pourable.
  7. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Rotate pan halfway through baking.
  8. Let cake cool in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. To make buttercream frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add heavy cream and vanilla extract, then beat on high for 3-4 minutes until light and fluffy. Adjust consistency as needed.
  10. Spread buttercream evenly over cooled cake.
  11. Knead fondant until soft, dust surface with cornstarch, and roll out to about ¼ inch thickness. Use cookie cutters or knife to cut shapes. Tint fondant with gel food coloring. Let dry slightly before placing on cake.
  12. Arrange fondant toppers on frosted cake and press gently to secure.

Notes

Use fresh baking powder for good rise. Room temperature eggs and dairy blend better. Dust hands and tools with cornstarch to prevent fondant sticking. If buttercream softens while frosting, chill for 10 minutes. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use almond or oat milk and dairy-free butter.

Nutrition

Keywords: graduation cake, sheet cake, fondant toppers, easy cake recipe, party cake, buttercream frosting, colorful cake decorations

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