Graduation Marble Sheet Cake
A show-stopping graduation dessert that combines visual impact with practicality for large gatherings. This festive cake features a classic marbled pattern with elegant buttercream tassel decorations that will impress your guests.
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Servings: 15 slices
Calories: 385kcal
Equipment
- 9x13 inch baking pan
- Electric mixer
- Piping Bags
- Round piping tips
- Parchment Paper
Ingredients
For the Marble Cake
- 3 cups all-purpose flour substitute cake flour for a lighter texture
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk room temperature (substitute buttermilk for extra tenderness)
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons hot water
For the Buttercream Tassel Decorations
- 1 1/2 cups unsalted butter softened
- 5 cups powdered sugar sifted
- 3-4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- gel food coloring in graduation colors (traditional school colors or gold/black/white)
Instructions
- Gather all ingredients and ensure butter, eggs, and milk are at room temperature. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan, then line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Using an electric mixer, beat the butter and sugar on medium-high speed for 4-5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- With mixer on low speed, add flour mixture in three parts, alternating with milk, beginning and ending with the flour.
- In a small bowl, mix cocoa powder and hot water until smooth, creating a chocolate paste. Transfer about one-third of the batter to another bowl and fold in the chocolate mixture until fully incorporated.
- Dollop alternating spoonfuls of vanilla and chocolate batter into the prepared pan. Using a butter knife, gently swirl the batters together with a figure-eight motion, creating a marbled effect. Limit yourself to 5-6 swirls.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the buttercream, beat butter until creamy, then gradually add powdered sugar, cream, vanilla, and salt. Beat on high speed for 3-4 minutes until light and fluffy. Divide the buttercream and color as desired with gel food coloring.
- Spread a base layer of buttercream over the cooled cake. Fill piping bags fitted with round tips with your colored buttercream. Pipe rows of graduation tassels across the cake by creating a small dot and pulling down slightly. Add caps using a small square of fondant or chocolate with a thin buttercream string.
Notes
Store unfrosted cake at room temperature, tightly wrapped, for up to 2 days. Refrigerate frosted cake for up to 5 days, but bring to room temperature before serving for optimal flavor and texture. The cake can be baked and frozen for up to 3 months - simply thaw overnight in the refrigerator and decorate the day before the event.
For larger gatherings, double the recipe and bake in a half-sheet pan (approximately 18x13 inches). Adjust the baking time to 40-45 minutes and check for doneness frequently.
A round tip size #5 or #6 creates perfect tassels. For more defined details, use a smaller #2 or #3 tip for the strings connecting to the graduation caps.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 145mg | Fiber: 1g | Sugar: 38g
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