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Ingredients
Scale
- 4 ⅞ cups all-purpose flour
- 4 ½ cups granulated sugar
- 3 ¾ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cups unsalted butter (3 sticks, room temperature)
- 9 large eggs
- 2 ¼ cups buttermilk (room temperature)
- 1 tablespoon clear vanilla extract
- 3 tablespoons vegetable oil
- 12 ounces cream cheese (softened)
- 1 ½ cups unsalted butter (softened)
- 9 cups powdered sugar
- 2–4 tablespoons heavy cream (as needed)
- 1 ½ tablespoons vanilla extract
- ½ teaspoon salt (if using unsalted butter)
- Gel food coloring (optional)
- 4 ounces black candy melts
- 4 ounces white candy melts (optional)
- 5 tablespoons heavy whipping cream (divided)
- Gold luster dust or edible paint (optional)
- Small paintbrush (optional)
- Graduation cake topper
Instructions
- Preheat the oven to 350°F. Grease and prepare cake pans.
- Combine dry ingredients in a stand mixer until mixed.
- Mix in room-temperature butter until crumbly.
- Add eggs, buttermilk, vanilla, and oil, blending until smooth.
- Divide batter among pans and bake for 34-37 minutes.
- Cool cakes before removing from pans and cooling completely.
- Beat cream cheese and butter for frosting until creamy.
- Gradually add powdered sugar, vanilla, and whipping cream until smooth.
- Set up the base layer, frost, and stack remaining layers.
- Apply a crumb coat, refrigerate, then frost the final layer.
- Decorate with ombre rosettes, stack tiers, and add candy melt drip.
- Finish with gold luster dust and graduation topper.
Notes
Ensure all ingredients are at room temperature for even mixing.
Use a kitchen scale for accurate distribution of batter.
Let cakes cool completely before leveling to prevent crumbling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 50
- Sodium: 300
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 1
- Protein: 6
- Cholesterol: 120