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Perfect Pastel Graduation Cake Recipe with School Colors Drip and Gold Leaf Tutorial

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An elegant and approachable pastel graduation cake featuring a soft, tender crumb, vibrant school colors drip, and delicate edible gold leaf accents. Perfect for celebrations and easy to customize.

Ingredients

  • All-purpose flour (2 ½ cups / 315 g)
  • Baking powder (2 ½ tsp)
  • Salt (½ tsp)
  • Unsalted butter (1 cup / 227 g), softened
  • Granulated sugar (1 ¾ cups / 350 g)
  • Large eggs (4), room temperature
  • Vanilla extract (2 tsp)
  • Whole milk (1 cup / 240 ml), room temperature
  • Food coloring gels in pastel shades (pink, blue, lavender, mint)
  • Unsalted butter (1 cup / 227 g), softened (for buttercream)
  • Powdered sugar (4 cups / 480 g), sifted
  • Vanilla extract (1 ½ tsp)
  • Heavy cream (2-4 tbsp / 30-60 ml)
  • Pinch of salt
  • Pastel food coloring gels matching the batter shades
  • White chocolate chips (1 ½ cups / 270 g)
  • Heavy cream (½ cup / 120 ml) (for drip)
  • Food coloring gel in school colors (e.g., red, navy, green)
  • Edible gold leaf sheets

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
  2. In a medium bowl, sift together 2 ½ cups (315 g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (227 g) softened unsalted butter with 1 ¾ cups (350 g) granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 4 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
  5. Gradually add the flour mixture in three parts, alternating with 1 cup (240 ml) whole milk, starting and ending with flour. Mix just until combined.
  6. Divide batter equally into four small bowls. Add a few drops of pastel food coloring gels (pink, blue, lavender, mint) to each and gently fold to blend.
  7. In each cake pan, spoon colored batters in alternating dollops to create a marbled pastel effect. Lightly swirl with a skewer or knife.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through baking if needed.
  9. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  10. For buttercream, beat 1 cup (227 g) softened butter until creamy. Gradually add 4 cups (480 g) sifted powdered sugar, mixing well.
  11. Add 1 ½ teaspoons vanilla extract, a pinch of salt, and 2-4 tablespoons (30-60 ml) heavy cream until smooth and spreadable. Tint with pastel gels.
  12. Level cake layers if needed. Spread a thin crumb coat, chill 20 minutes, then apply final smooth layer of pastel buttercream.
  13. Heat ½ cup (120 ml) heavy cream until just simmering. Pour over 1 ½ cups (270 g) white chocolate chips and let sit 2 minutes.
  14. Stir gently until smooth. Divide and tint with school color gels as desired.
  15. Using a spoon or small squeeze bottle, gently drip colored glaze around cake edges, letting it cascade naturally.
  16. Once drip sets slightly, use a clean paintbrush or tweezers to place edible gold leaf in small patches on drip and frosting.
  17. Refrigerate cake for at least 30 minutes to set drip fully before slicing.

Notes

Use gel food colors for vibrant pastel shades without thinning batter. Chill cake between frosting layers to lock in crumbs. Drip glaze should be thick but pourable; adjust with cream or refrigeration. Handle gold leaf gently with clean, dry tools. Imperfect swirls and drips add homemade charm.

Nutrition

Keywords: pastel cake, graduation cake, school colors drip, gold leaf cake, celebration cake, buttercream frosting, marbled cake, easy cake recipe

Find it online: https://snappyspoon.com/perfect-pastel-graduation-cake-recipe-with-school-colors-drip-and-gold-leaf-tutorial/