Description

Celebrate academic achievements with this stunning Books Stack Graduation Cake, designed to resemble a stack of colorful textbooks topped with a fondant graduation cap. Each slice offers a moist chocolate experience that will delight your guests.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup whole milk
2 teaspoons vanilla extract
Food coloring (optional, for decorating)
1 pound fondant (white, plus food coloring for desired colors)
Edible glue or water (for adhering fondant)
Black fondant for the graduation cap
Gold or yellow fondant for the tassel
Parchment paper (for lining pans)
Cake boards (for stacking layers)
Optional: Edible glitter for decoration

Instructions

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly, so don’t skip this step!
Grease and line two 9-inch round cake pans with parchment paper. This prevents sticking and makes for easy removal later.
In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-4 minutes. You’ll know it’s ready when the mixture appears pale and has increased in volume.
Add in 3 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract. The batter should be smooth and slightly glossy.
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, alternating with 1 cup of whole milk. Begin and end with the flour mixture. This helps to maintain a light texture; mix until just combined and no dry flour remains.
Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The edges should be pulling away slightly from the pan.
Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Avoid moving them too soon to prevent crumbling.
While the cakes cool, prepare the buttercream frosting. In a medium bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of powdered sugar, ¼ cup of whole milk, and 2 teaspoons of vanilla extract. Beat until fluffy and smooth, about 3-5 minutes.
Once the cakes are completely cool, level the tops if necessary, and place one layer on a cake board. Spread a generous layer of buttercream frosting on top, then add the second layer of cake.
Crumb coat the entire cake with a thin layer of buttercream to seal in crumbs. Refrigerate for 30 minutes to set.
Once set, apply a thicker layer of buttercream, smoothing it out with a spatula. This creates a beautiful base for your fondant layers.
Roll out your white fondant to about ¼-inch thickness. Drape it over the cake, smoothing it down gently. Trim any excess at the base. This is where you can get creative with decorations!
To make the fondant textbooks, roll out colored fondant, cut it into rectangles, and stack them. Use edible glue or a little water to adhere them together. For the graduation cap, shape black fondant into a square base and a small cube for the top, attaching a tassel made from gold or yellow fondant.
Finally, finish your cake with optional edible glitter for a touch of sparkle and present it proudly to your graduate!

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: Be cautious when rolling out your fondant; if it cracks, knead a little vegetable shortening into it for a smoother texture. Use a bench scraper to help smooth the edges of your cake and create clean lines, especially when applying the fondant.