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Perfect Class of 2026 Sheet Cake Recipe Easy Elegant Fondant Design Tutorial

class of 2026 sheet cake - featured image
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A moist and tender vanilla-almond sheet cake topped with smooth, elegant fondant and gold lettering, perfect for graduation parties and milestone celebrations.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 tsp vanilla extract
  • ½ tsp almond extract (optional but recommended)
  • For the Buttercream Frosting:
  • 1 cup (225 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp (30–45 ml) heavy cream or milk
  • Pinch of salt
  • For the Fondant Design:
  • About 1 lb (450 g) ready-to-roll fondant, white and gold (or tint white fondant with gel food coloring)
  • Edible gold dust or paint
  • Fondant rolling pin and smoothers
  • Letter cutters or stencils
  • Edible glue or water

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan and line with parchment paper, leaving overhang for easy removal. Sift together flour, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat softened butter on medium speed until smooth and slightly fluffy, about 2 minutes. Gradually add granulated sugar and mix until pale and airy.
  3. Add eggs one at a time, beating well after each addition.
  4. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed to avoid overworking. Stir in vanilla and almond extracts gently.
  5. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Check after 25 minutes to avoid overbaking.
  6. Cool cake in pan for 10 minutes, then transfer to wire rack using parchment overhang. Cool completely (at least 1 hour) before frosting.
  7. Prepare buttercream frosting by beating softened butter until smooth. Gradually add powdered sugar alternating with cream until light and spreadable. Add vanilla and salt. Adjust consistency as needed.
  8. Spread a thin crumb coat of buttercream over cooled cake. Chill in fridge for 15 minutes to set.
  9. Dust workspace with cornstarch or powdered sugar. Roll fondant to about 1/8 inch (3 mm) thickness, large enough to cover cake with slight overhang. Drape fondant over cake and smooth with fondant smoothers. Trim excess.
  10. Use letter cutters or stencils to cut ‘Class of 2026’ from gold-tinted fondant or paint edible gold dust onto white fondant letters. Attach letters and any fondant accents with edible glue or water.
  11. Let cake rest at room temperature for 30 minutes before serving to soften fondant for easier slicing.

Notes

Ensure cake is completely cool before applying buttercream or fondant to prevent sliding. Dust hands and tools lightly with cornstarch or powdered sugar to prevent fondant sticking. If fondant cracks, knead gently before rolling. Prepare fondant design a day ahead to reduce party-day stress. Use a serrated knife dipped in hot water for clean slicing. For gluten-free, substitute all-purpose flour with 1:1 gluten-free baking flour. For dairy-free, use almond or oat milk and coconut oil in frosting.

Nutrition

Keywords: sheet cake, graduation cake, fondant cake, vanilla almond cake, easy sheet cake, elegant cake design, Class of 2026 cake

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