Get ready to turn heads and create lasting memories with the most Instagram-worthy dessert of the graduation season! This stunning Graduation Cap Cake and Cupcakes are more than just a sweet treat – they're a delicious tribute to academic achievement that will have everyone talking. Whether you're honoring a high school senior, college graduate, or any educational milestone, this show-stopping dessert combines culinary creativity with heartfelt celebration. With its elegant black fondant cap, golden accents, and mouthwatering buttercream frosting, this recipe is about to become your go-to dessert for every graduation party!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 20 servings
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- Black fondant for the cap
- Gold luster dust for decoration
- Buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and a standard muffin tin for the cupcakes.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour and milk until smooth. Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans and the muffin tin. Fill the muffin cups about 2/3 full.
- Bake the cakes for 30-35 minutes and the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes and cupcakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
- While the cakes and cupcakes are cooling, prepare the buttercream frosting. In a mixing bowl, beat together 1 cup of unsalted butter (softened) and about 4 cups of powdered sugar until creamy. Add a splash of milk if needed to achieve your desired consistency.
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of buttercream frosting on top, then place the second cake layer on top of that.
- Frost the top and sides of the entire cake with buttercream frosting, smoothing it out with a spatula.
- To create the graduation cap, roll out the black fondant on a clean surface to about 1/8-inch thickness. Cut a square piece large enough to cover the top of the cake.
- Place the fondant square on top of the frosted cake to resemble the cap. Use additional fondant to create a tassel and attach it to the top of the cap.
- For the cupcakes, frost them with the remaining buttercream frosting. You can use a piping bag for a decorative touch.
- Sprinkle gold luster dust over the graduation cap and cupcakes for an elegant finish.
- Serve your Graduation Cap Cake and Cupcakes at the celebration, and enjoy the delicious treats!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for the smoothest, most consistent cake batter.
- Fondant Technique: Work with black fondant on a clean, lightly powdered surface to prevent sticking. Use a sharp knife or pizza cutter for clean edges on your graduation cap.
- Frosting Consistency: If your buttercream is too thick, add milk by the teaspoon. If it's too thin, gradually add more powdered sugar.
- Make Ahead: You can bake the cake and cupcakes a day in advance. Store covered at room temperature and frost the day of the event.
- Decoration Hack: Use a toothpick to help position the fondant tassel precisely for a professional look.
- Gold Dust Application: Use a clean, dry brush to apply gold luster dust for an even, elegant shimmer.
- Transport Tip: If traveling with the cake, consider assembling the cap decoration on-site to prevent any damage during transit.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
