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Perfect Two-Tier Graduation Cap Cake

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A quick and easy two-tier graduation cap cake recipe featuring moist vanilla and chocolate layers with smooth buttercream frosting, perfect for celebrations.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 2 ½ cups (500 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk (can substitute almond milk for dairy-free)
  • 2 teaspoons pure vanilla extract
  • ½ cup (50 g) cocoa powder (Dutch-processed recommended)
  • 1 ½ cups (340 g) unsalted butter, softened (for buttercream)
  • 5 cups (600 g) powdered sugar, sifted
  • 3–4 tablespoons (45–60 ml) whole milk or heavy cream
  • 2 teaspoons pure vanilla extract (for buttercream)
  • Black gel food coloring, a few drops
  • About 200 grams (7 oz) black fondant
  • Edible gold paint or gold dust
  • Edible glue or water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour 8-inch and 6-inch round cake pans or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder (for chocolate layers).
  3. In a separate bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  6. Divide batter evenly between pans. Smooth tops with a spatula.
  7. Bake for 30-35 minutes (8-inch pan) and 25-30 minutes (6-inch pan), or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Make buttercream: Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well between additions.
  10. Add vanilla and milk/cream, adjusting for preferred consistency. Beat for 3-5 minutes until fluffy.
  11. Color a small portion of buttercream black using gel food coloring for graduation cap details.
  12. Level cakes by trimming domed tops with a serrated knife.
  13. Place 8-inch cake on serving plate, spread a layer of buttercream on top, then place 6-inch cake on top carefully. Insert dowel rods or straws into bottom tier for stability.
  14. Crumb coat entire cake with a thin layer of buttercream and chill for 20 minutes.
  15. Apply final coat of buttercream, smoothing with offset spatula and scraper. Use piping bags to add decorative borders or details.
  16. Create graduation cap topper: Roll out black fondant to about ¼ inch (6 mm) thickness. Cut a 5-inch (13 cm) square for the cap top.
  17. Mold a small black fondant circle for the base to fit on top tier. Attach square to circle using edible glue or water.
  18. Make tassel using thin strips of fondant or edible gold paint, attach to one corner of the square. Let dry 15-20 minutes before placing on cake.

Notes

Sift dry ingredients for a lighter texture. Do not overmix batter to avoid toughness. Level cake layers for stability. Chill cake between crumb coat and final frosting to prevent crumbs. Keep hands dry and dust workspace with cornstarch when working with fondant. Use dowels or straws for tier support during transport. Fondant topper is best added fresh or stored separately to avoid softening.

Nutrition

Keywords: graduation cake, two-tier cake, celebration cake, chocolate cake, vanilla cake, buttercream frosting, fondant decoration, easy cake recipe

Find it online: https://hungermind.com/perfect-two-tier-graduation-cap-cake-recipe-easy-step-by-step-celebration-treat/