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Perfect Two-Tier Graduation Cake Recipe with Easy Elegant Fondant Tassel Tutorial

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A manageable yet impressive two-tier vanilla butter cake with smooth buttercream and an elegant fondant tassel, perfect for celebrating graduations and special milestones.

Ingredients

  • All-purpose flour – 3 cups (375g), sifted
  • Baking powder – 1 tablespoon (15g)
  • Salt – ½ teaspoon (3g)
  • Unsalted butter – 1 cup (227g), softened (for cake layers)
  • Granulated sugar – 2 cups (400g)
  • Large eggs – 4, room temperature
  • Whole milk – 1 cup (240ml), room temperature
  • Pure vanilla extract – 2 teaspoons (10ml)
  • Unsalted butter – 1 cup (227g), softened (for buttercream)
  • Powdered sugar – 4 cups (480g), sifted
  • Heavy cream – 3-4 tablespoons (45-60ml)
  • Vanilla extract – 1 teaspoon (5ml)
  • Pinch of salt
  • White fondant – 8 ounces (225g)
  • Gel food coloring (optional) – black or school colors
  • Cornstarch or powdered sugar – for dusting
  • Edible glue or water – to help pieces stick

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line 8-inch and 6-inch cake pans with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Using an electric mixer, beat 1 cup softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding flour mixture and milk in three additions, starting and ending with flour. Mix gently until smooth.
  6. Divide batter evenly into prepared pans (about 3 cups per 8-inch pan, 2 cups per 6-inch pan). Smooth tops.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare buttercream by beating 1 cup softened butter until creamy. Gradually add powdered sugar alternating with heavy cream until smooth. Add vanilla and salt.
  10. Level cake layers if needed. Place 8-inch bottom layer on serving plate, spread about ½ cup buttercream evenly. Repeat with second 8-inch layer and chill briefly. Repeat for 6-inch tier on separate board.
  11. Stack 6-inch tier atop 8-inch tier using a dollop of buttercream as glue. Apply thin crumb coat over entire cake and chill 20 minutes.
  12. Apply final smooth thick layer of buttercream using offset spatula and cake scraper. Chill 30 minutes to set.
  13. Knead fondant until pliable. Roll into ¼-inch thick rectangle. Cut thin strips about ½ inch wide, leaving one end intact to form tassel base. Fan out strips to mimic tassel threads. Attach strips to small fondant circle with edible glue or water. Color with gel food coloring if desired. Let dry 30-40 minutes.
  14. Attach fondant tassel to side of top tier using a dab of buttercream or edible glue, positioning it hanging naturally.

Notes

Use room temperature eggs and milk for smooth batter. Chill cake between frosting layers to firm buttercream for easier smoothing. Level domed cake layers before stacking. Dust rolling surface lightly with cornstarch to prevent fondant sticking. Use dowels or straws for extra tier support if adding more layers. Fondant tassel can be colored with gel food coloring. Refrigerate cake between steps to prevent frosting sliding.

Nutrition

Keywords: two-tier cake, graduation cake, fondant tassel, vanilla butter cake, buttercream frosting, celebration cake, easy cake recipe

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