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Perfect Two-Tier Graduation Cake Recipe Easy Elegant Fondant Design Ideas

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A quick and easy two-tier vanilla cake with silky Swiss buttercream and smooth fondant, perfect for graduation parties and special occasions. This elegant cake combines simple ingredients with professional techniques for a stunning centerpiece.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened (Kerrygold recommended)
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature (or dairy-free milk)
  • 2 tsp pure vanilla extract
  • 4 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (340 g) unsalted butter, softened
  • 1 tsp pure vanilla extract
  • 1.5 lbs (680 g) pre-made white rolled fondant (Wilton brand recommended)
  • Gel food coloring (optional)
  • Edible pearl dust or shimmer (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour 6-inch and 8-inch cake pans.
  2. Whisk together sifted flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In a stand mixer with paddle attachment, cream softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Add vanilla extract.
  6. Reduce mixer speed to low and alternately add flour mixture and milk, starting and ending with flour. Mix until just combined; do not overmix.
  7. Divide batter evenly between pans.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make Swiss buttercream: whisk egg whites and sugar in a heatproof bowl.
  11. Place bowl over simmering water and whisk continuously until sugar dissolves and mixture reaches 160°F (71°C).
  12. Transfer to stand mixer and whip on high until stiff peaks form and bowl is cool.
  13. With mixer on medium, gradually add softened butter in small chunks until smooth and creamy.
  14. Mix in vanilla extract.
  15. Level cooled cakes with serrated knife if needed.
  16. Place 8-inch cake on cake board and spread a layer of buttercream on top.
  17. Add 6-inch cake on top of 8-inch, using dowels inside base tier for support.
  18. Apply thin crumb coat of buttercream over both tiers and chill for 30 minutes until firm.
  19. Lightly dust workspace with powdered sugar and roll fondant to about 1/8 inch (3 mm) thickness.
  20. Drape fondant over each tier and smooth with fondant smoothers, trimming excess with sharp knife.
  21. Stack tiers if not already stacked, securing with dowels and cake board between them.
  22. Add decorative touches using gel food coloring or edible shimmer as desired.

Notes

Keep hands clean and dry when handling fondant to avoid stickiness and tearing. Use powdered sugar or cornstarch for dusting, not flour. Chill cake thoroughly before applying fondant. Roll fondant about 1/8 inch thick for strength without heaviness. Insert dowels or straws to support tiers. If fondant cracks, warm hands and smooth edges gently. Store unused fondant airtight to prevent drying. Make cake layers up to two days ahead and assemble on event day for freshness.

Nutrition

Keywords: two-tier cake, graduation cake, fondant cake, Swiss buttercream, elegant cake, party cake, vanilla cake, easy cake recipe

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