# Zutaten:
→ For the Sheet Cake
01 - 2 ½ cups (320 g) all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - 1 cup (230 g) unsalted butter, room temperature
05 - 2 cups (400 g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla extract
08 - 1 cup (240 ml) whole milk, room temperature
→ For the Buttercream Frosting
09 - 1 ½ cups (340 g) unsalted butter, room temperature
10 - 6 cups (720 g) powdered sugar, sifted
11 - 2 tsp vanilla extract
12 - 4–6 tbsp (60–90 ml) milk or heavy cream
13 - Food coloring (school colors and black for piping, as desired)
→ For Decoration
14 - Sprinkles, edible glitter, or colored sugar (optional)
# Zubereitung:
01 - Preheat your oven to 350°F (175°C). Grease and line a 13x18-inch sheet pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with dry ingredients. Mix until just combined—do not overmix.
06 - Pour batter into prepared pan and smooth the top.
07 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool completely in the pan on a wire rack.
09 - For the frosting, beat butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, beating well. Mix in vanilla and enough milk or cream to reach desired consistency.
10 - Divide frosting: color portions as needed for base, borders, and piping Class of 2026.
11 - Spread a smooth layer of frosting over the cooled cake. Pipe borders and Class of 2026 using a piping bag fitted with writing and star tips. Add sprinkles or edible decorations as desired.
12 - Refrigerate cake for 30 minutes before serving to set the frosting.
