📖 Instructions

1. **Preheat & Prep:** Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Lining the bottoms with parchment paper circles will make removing the cakes a breeze, believe me ive been there.
2. **Cream Butter & Sugar:** In a large mixing bowl (or the bowl of your stand mixer), cream together 1 cup (2 sticks) of unsalted butter (softened) and 2 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step; it's crucial for a tender cake. Don't use salted butter it tastes gross.
3. **Add Eggs & Vanilla:** Beat in 4 large eggs, one at a time, followed by 2 teaspoons of vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything mixes evenly, or it will burn.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. This ensures the baking powder is evenly distributed, preventing pockets of weird flavor in your cake.
5. **Alternate Wet & Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, leading to a tough cake. No one wants a tough cake.
6. **Divide & Bake:** Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them; oven times can vary, don't leave them!
7. **Cool Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them completely is essential; otherwise, the frosting will melt right off, and you'll have a sticky mess.
8. **Make Buttercream Frosting:** While the cakes are cooling, prepare the vanilla buttercream frosting. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter (softened) and 4 cups of powdered sugar until light and fluffy. This may take a few minutes; be patient. Be careful to not throw the flour everywhere, i suggest using a cover.
9. **Add Vanilla & Milk:** Beat in 2 teaspoons of vanilla extract and 2-4 tablespoons of milk, one tablespoon at a time, until the frosting reaches your desired consistency. If it's too thick, add more milk; if it's too thin, add more powdered sugar. Taste often, it's good!
10. **Assemble Cake:** Once the cakes are completely cool, level them with a serrated knife if necessary (this ensures a stable, even cake). Place one cake layer on a serving plate or cake stand. Spread with a generous layer of raspberry jam, then top with a layer of buttercream frosting. Repeat with the remaining cake layers.
11. **Frost Cake:** Frost the entire cake with the remaining buttercream frosting. You can create a smooth finish or add swirls and textures with a spatula or icing knife. This is where your creativity comes in! I like using a simple offset spatula for a rustic look.
12. **Decorate (Optional):** Decorate the cake with graduation-themed decorations, such as a fondant graduation cap, edible glitter, or chocolate-covered strawberries dipped in school colors. Get creative and have fun!
13. **Chill & Serve:** Chill the cake in the refrigerator for at least 30 minutes before serving. This helps the frosting set and makes the cake easier to slice. Slice and enjoy your Graduate's Glory Cake!