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Easy Vanilla Graduation Sheet Cake Recipe with Buttercream Rosettes Perfect for Parties

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A simple and quick vanilla sheet cake topped with creamy buttercream rosettes, perfect for celebrations and last-minute parties.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 2 ½ teaspoons (10 ml) baking powder
  • ½ teaspoon (3 g) salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted (for buttercream)
  • 2 teaspoons (10 ml) pure vanilla extract (for buttercream)
  • 2–3 tablespoons (30–45 ml) heavy cream or milk (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×13 inch sheet pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently on low speed until just combined. Avoid overmixing.
  6. Pour the batter into the prepared sheet pan and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden but not overly browned.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. To make the buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add sifted powdered sugar, mixing on low speed at first, then increase to medium speed.
  10. Add vanilla extract, salt, and 2 tablespoons of cream or milk. Beat for 3–4 minutes until light and fluffy. Add more cream/milk if needed to reach piping consistency.
  11. Spread a thin crumb coat over the cooled cake and chill for 15 minutes if desired.
  12. Fill a piping bag fitted with a large star tip and pipe rosettes across the cake by swirling from the center outward, covering the entire top.
  13. If buttercream is too soft, chill for 10 minutes before piping. If cake seems dry, brush lightly with milk before frosting.

Notes

Use room temperature ingredients for best texture. Avoid overmixing the batter to prevent a dense cake. If buttercream is too stiff, add milk teaspoon by teaspoon; if too soft, chill before piping. Practice piping rosettes on parchment paper if new to piping. Brushing the cake with milk or simple syrup before frosting adds moisture.

Nutrition

Keywords: vanilla sheet cake, buttercream rosettes, graduation cake, easy cake recipe, party dessert, simple vanilla cake

Find it online: https://siennaspoon.com/easy-vanilla-graduation-sheet-cake-recipe-with-buttercream-rosettes-perfect-for-parties/