📖 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. This step is crucial; otherwise, your cakes might stick. Line the bottoms with parchment paper circles for extra insurance. Trust me; you’ll thank yourself later.
2. In a large bowl, cream together the butter and sugar until light and fluffy. An electric mixer works wonders here. Keep mixing for at least 3-5 minutes until the mixture is almost white and airy.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to maintain a smooth batter.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents, resulting in a uniformly textured cake.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops gluten and can lead to a tough cake. Seriously, just until combined.
6. Divide the batter evenly among the prepared cake pans. I use a kitchen scale to ensure they’re perfectly even, but eyeballing works too.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Don't open the oven too early! It can cause the cakes to collapse.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them upside down helps flatten the tops for easier frosting.
9. While the cakes are cooling, prepare the buttercream frosting. In a large bowl, cream together the butter until smooth. This is your canvas, so make sure it's perfect!
10. Gradually add the powdered sugar, one cup at a time, beating well after each addition. If it starts to look too dry, add a tablespoon of milk.
11. Stir in the vanilla extract and a pinch of salt. Salt balances the sweetness, so don't skip it!
12. Add blue food coloring gel to achieve the desired shade. Remember, gel food coloring is more concentrated than liquid, so start with a small amount.
13. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures a stable and even cake. Nobody wants a leaning tower of cake!
14. Place one cake layer on a serving plate or turntable. Spread a generous layer of buttercream frosting over the top. I like to use an offset spatula for this.
15. Place the second cake layer on top of the frosting and repeat. Top with the final cake layer.
16. Frost the entire cake with a thin crumb coat of buttercream. This seals in any loose crumbs and provides a smooth base for the final layer of frosting.
17. Chill the cake in the refrigerator for 30 minutes to allow the crumb coat to set. This prevents crumbs from mixing into your final frosting layer.
18. Apply the final layer of buttercream frosting, smoothing it with an offset spatula or cake smoother. A turntable makes this process much easier.
19. Decorate with blue and gold sprinkles, edible glitter, and graduation-themed decorations. Let your creativity shine! You can find some great decorations online or at your local craft store.
20. Refrigerate the cake for at least 1 hour before serving. This allows the frosting to firm up and makes slicing easier.