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Perfect Ombre Buttercream Graduation Sheet Cake with Fondant Topper

ombre buttercream graduation sheet cake - featured image
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A quick and easy vanilla sheet cake with a smooth ombre buttercream and a festive fondant topper, perfect for graduation celebrations.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour (sifted)
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 2 tsp vanilla extract (for buttercream)
  • 3–4 tbsp heavy cream or milk (for buttercream)
  • Gel food coloring in 3-4 shades
  • Pinch of salt (for buttercream)
  • Ready-to-roll white fondant
  • Gel food coloring or edible markers (for fondant details)
  • Edible glue or water (to attach fondant pieces)
  • Optional: Edible glitter or dust

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
  2. Whisk together sifted flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and sugar on medium speed for 3-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. With mixer on low, alternate adding dry ingredients in three parts and milk in two parts, beginning and ending with dry ingredients. Mix just until combined.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently to release air bubbles.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Beat softened butter for buttercream on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, alternating with heavy cream, vanilla, and salt. Beat on high for 3-4 minutes until fluffy.
  11. Divide buttercream into 3-4 bowls and tint each with gel food coloring from lightest to darkest shade.
  12. Apply the ombre buttercream starting with the darkest shade at the bottom edge, layering lighter shades upward and smoothing with a bench scraper to blend colors.
  13. Refrigerate cake for 20-30 minutes to set buttercream.
  14. Roll out white fondant on a lightly dusted surface and cut out shapes like graduation caps, stars, or letters.
  15. Attach fondant pieces with edible glue or water and add details with edible markers or dust.
  16. Place fondant topper carefully on chilled cake and refrigerate again if needed until serving.

Notes

Use softened butter that is cool to the touch for best buttercream texture. Sift powdered sugar to avoid lumps. Use gel food coloring instead of liquid for vibrant colors. Chill cake if buttercream feels too soft. Dust fondant work surface lightly with cornstarch to prevent sticking. If no bench scraper, use a large offset spatula or ruler edge.

Nutrition

Keywords: ombre buttercream cake, graduation cake, sheet cake, fondant topper, vanilla cake, easy celebration cake

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