# 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 (175°C). Grease and line a 12x18-inch sheet cake pan with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, baking powder, and salt until evenly incorporated.
03 - With a stand mixer, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract.
04 - Alternately add the flour mixture and whole milk with sour cream to the butter mixture, starting and finishing with flour. Stir until just combined.
05 - Pour batter into prepared pan, smoothing the surface evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
06 - Leave cake to cool completely in the pan on a wire rack before removing.
07 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Incorporate milk or cream until desired consistency is achieved.
08 - Spread an even layer of buttercream over the cooled cake, smoothing top and sides with an offset spatula.
09 - Heat heavy cream in a saucepan until steaming. Pour over white chocolate chips and rest for 2 minutes. Stir until fully melted and smooth, then allow to cool to a drip-ready consistency.
10 - With a spoon or piping bag, drip the white chocolate ganache along the cake's edges. Allow ganache to set before proceeding.
11 - Mix edible gold luster dust with vodka or clear extract to form a paint. Use a food-safe brush to coat the white chocolate drip for a metallic gold effect.
12 - Set the mortarboard topper in the center of the cake and sprinkle with gold sprinkles if desired.
