# Ingredient List:
→ Cake Layers
01 - 3 1/4 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk, room temperature
09 - Gel food coloring in graduation theme colors
→ Swiss Meringue Buttercream
10 - 6 large egg whites
11 - 1 1/2 cups granulated sugar
12 - 1 1/2 cups unsalted butter, softened and cubed
13 - 2 teaspoons vanilla extract
14 - Gel food coloring to match cake layers
→ Decoration
15 - Edible gold or silver pearls
16 - Graduation cap or diploma cake topper
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line four 8-inch round cake pans 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.
04 - Add eggs one at a time to butter mixture, mixing well after each addition. Mix in vanilla extract.
05 - Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly into four bowls. Tint each bowl with increasing amounts of gel food coloring to achieve gradient ombre effect.
07 - Pour each colored batter into prepared pans and smooth tops. Bake for 22-25 minutes until toothpick inserted in center comes out clean.
08 - Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Combine egg whites and sugar in heatproof bowl over pot of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F.
10 - Transfer to mixer and whip on high until stiff peaks form and mixture is cool, approximately 10 minutes.
11 - Gradually add butter a few cubes at a time, mixing well. Add vanilla extract. Tint portions with gel food coloring if desired for ombre or accent piping.
12 - Trim cake layers if necessary. Place darkest layer on cake stand, spread with buttercream, and repeat with remaining layers from darkest to lightest. Apply thin crumb coat over entire cake and chill for 20 minutes.
13 - Frost with final layer of buttercream, blending colors for ombre effect if desired. Decorate with pearls, toppers, or piped details.
14 - Chill until set. Bring to room temperature before serving.
