Description

This Pink Graduation Cake is a show-stopping, multi-tiered dessert ideal for commemorating a special graduation milestone. Crafted with layers of moist cake, luscious buttercream, and a blanket of smooth fondant, it offers an intricate canvas for creative decorations using multiple cake tiers and specialized tools. The cake delivers visual grandeur and memorable flavor, making any graduation party unforgettable.

Ingredients

Scale

3 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups whole milk, room temperature
6 large eggs, room temperature
2 teaspoons vanilla extract
Pink gel food coloring
4 cups unsalted butter, softened (for buttercream)
8 cups powdered sugar (for buttercream)
1/4 cup heavy cream (for buttercream)
2 teaspoons vanilla extract (for buttercream)
3 pounds ready-to-roll pink fondant
Decorative sprinkles, edible pearls, and cake toppers of choice

Instructions

Preheat oven to 350°F (175°C). Grease and line baking pans for each tier.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Mix in pink gel food coloring to achieve desired shade.
Divide batter evenly among prepared pans. Bake for 25–35 minutes per tier, or until a toothpick inserted comes out clean. Cool completely.
For buttercream, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until fluffy. Tint with pink food coloring as desired.
Level and stack cake layers with buttercream in between. Coat exterior with a thin layer of buttercream (crumb coat); chill until set.
Roll out fondant to 1/8-inch thick. Drape over chilled cake tiers and smooth using fondant tools. Trim excess.
Assemble tiers with dowels for stability. Decorate as desired with pearls, sprinkles, and toppers.

Notes

Substitute dairy-free or gluten-free ingredients for dietary needs. Almond or strawberry extract can replace vanilla for a different flavor. Make cakes and buttercream 1–2 days ahead, wrapping cake layers tightly and refrigerating. Fondant-covered cakes store best at room temperature in a cool, dry spot for up to 2 days. If fondant tears, patch gently with excess fondant and smooth seams. To avoid leaning, stack each tier with dowels and chill thoroughly. For even layers, measure batter and level cakes after baking. Patience and careful planning are key for professional results.

Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 120g)
Calories: 460
Sugar: 54g
Sodium: 170mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg