Print

Perfect Three-Tier Graduation Cake Recipe Easy Elegant Fondant Cap Tutorial

three-tier graduation cake recipe - featured image
Print Recipe

A simple yet elegant three-tier vanilla sponge cake with buttercream filling and a classy fondant graduation cap, perfect for milestone celebrations.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 ½ cups (500g) granulated sugar
  • 6 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (can substitute almond milk)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • About 1 lb (450g) ready-to-roll white fondant
  • Small amount black fondant for graduation cap details
  • Edible gold dust or paint (optional)
  • Vegetable shortening (to prevent sticking during rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three cake pans (6-inch, 8-inch, 10-inch) or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat 1 cup softened butter with granulated sugar on medium-high speed for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. If batter separates, add a tablespoon of flour.
  5. Alternately add dry ingredients and milk to butter mixture, starting and ending with flour. Mix on low speed until just combined.
  6. Stir in 2 teaspoons vanilla extract.
  7. Divide batter evenly among pans (about 4 cups per pan). Bake smallest pan 30-35 minutes, medium 35-40 minutes, largest 40-45 minutes. Test doneness with toothpick.
  8. Cool cakes in pans 15 minutes, then transfer to wire racks to cool completely.
  9. Level cakes by trimming domed tops with serrated knife or cake leveler.
  10. Make buttercream: Beat 1 ½ cups softened butter until creamy. Gradually add powdered sugar alternating with heavy cream. Add 1 teaspoon vanilla and pinch of salt. Beat until fluffy.
  11. Apply thin crumb coat of buttercream to each layer. Chill 20 minutes.
  12. Stack cakes starting with largest layer on cake board. Spread ½ cup buttercream on top, add medium layer, repeat, then add small layer.
  13. Apply smooth final coat of buttercream over entire cake. Use bench scraper or offset spatula for clean edges. Chill at least 30 minutes.
  14. Prepare fondant cap: Grease surface with shortening. Roll white fondant to 1/8-inch thickness. Cut circle about 12 inches diameter. Drape over top tier and smooth gently. Shape edges to resemble graduation cap.
  15. Roll black fondant into square for cap top and thin strip for base. Attach with water or edible glue. Add edible gold dust if desired.
  16. Chill cake 15 minutes before serving to set fondant and firm buttercream.

Notes

Use fresh eggs and real butter for best flavor. Chill buttercream before applying fondant to prevent melting. Level cake layers for stability. Use dowels for extra support if desired. Patch fondant tears with small pieces. Let cake come to room temperature before serving for best texture.

Nutrition

Keywords: graduation cake, three-tier cake, fondant cake, buttercream, vanilla sponge, celebration cake, easy cake recipe, elegant cake

Find it online: https://fuzzyforker.com/perfect-three-tier-graduation-cake-recipe-easy-elegant-fondant-cap-tutorial/