# What You'll Need:
→ Cake Layers
01 - 3 1/4 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk, room temperature
09 - Gel food coloring in graduation theme colors
→ Swiss Meringue Buttercream
10 - 6 large egg whites
11 - 1 1/2 cups granulated sugar
12 - 1 1/2 cups unsalted butter, softened and cubed
13 - 2 teaspoons vanilla extract
14 - Gel food coloring to match cake layers
→ Decoration
15 - Edible gold or silver pearls
16 - Graduation cap or diploma cake topper
# Method:
01 - Preheat oven to 350°F. Grease and line four 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
04 - Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Divide the batter evenly into four bowls. Tint each bowl with increasing amounts of gel food coloring to achieve a gradient ombre effect.
06 - Pour each colored batter into prepared pans and smooth the tops. Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
07 - Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Combine egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F.
09 - Transfer to a mixer and whip on high speed until stiff peaks form and the mixture is cool, approximately 10 minutes.
10 - Gradually add butter, a few cubes at a time, mixing well. Add vanilla extract. Tint portions with gel food coloring if desired to create ombre or accent piping.
11 - Trim cake layers if necessary. Place the darkest layer on a cake stand, spread with buttercream, and repeat with remaining layers, progressing from darkest to lightest.
12 - Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes.
13 - Frost with a final layer of buttercream, blending colors for an ombre effect if desired. Decorate with edible pearls, toppers, or piped details.
14 - Chill until set and bring to room temperature before serving.
