# Components:
→ 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 for mixing gold luster dust
→ Decoration
19 - Fondant or chocolate mortarboard topper
20 - Gold sprinkles, optional
# Directions:
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 blended.
03 - Using a stand mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy. Add eggs one by one, mixing thoroughly after each addition. Incorporate vanilla extract.
04 - Alternate adding the dry mixture and milk with sour cream into the butter mixture, beginning and finishing with the flour blend. Mix just until incorporated—do not overbeat.
05 - Spread batter into the prepared pan and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool in the pan on a wire rack before proceeding with decoration.
07 - Beat unsalted butter until creamy and pale. Gradually blend in sifted powdered sugar, vanilla extract, and salt. Add milk or cream incrementally to achieve the preferred consistency.
08 - Spread an even layer of buttercream over the cooled cake, smoothing both the surface and sides with an offset spatula.
09 - Heat heavy cream until steaming but not boiling. Pour over white chocolate chips and let stand for 2 minutes. Mix until fully smooth. Cool until thickened to a drip consistency.
10 - Using a spoon or piping bag, drip chocolate ganache along the cake’s edges for dramatic effect. Allow ganache to set.
11 - Stir edible gold luster dust with vodka or clear extract to create a paint. Employ a food-safe brush to coat chocolate drips, producing a celebratory gold finish.
12 - Center the mortarboard topper atop the cake. Scatter gold sprinkles as desired for added festivity.
