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Do you remember School Cake – AKA Sprinkle Cake? This retro recipe harks back to a favourite British classic for the sake of nostalgia. It’s a simple fluffy vanilla treat with icing, and is super easy to make!
This School Cake recipe is a simple tray bake that even baking beginners can master!
Mix all the ingredients together then bake, make up a quick icing and decorate with sprinkles – it really is that easy.
Why you’ll love this School Cake recipe
⭐️ Zero fuss baking – perfect for kids getting involved
⭐️ Fluffy, light and moist cake recipe
⭐️ A dose of nostalgia
Sarah’s notes
Did you eat this for school dinners? If you had a vanilla sponge with icing and sprinkles on top, that’s School Cake!
This basic and super-easy cake recipe still stands the test of time.
It’s great if you have children who love to bake or if you need to throw something together quickly.
You can enjoy it as a snack, as a birthday cake or as a dessert with custard too (just like the good old days!)
School Cake recipe Ingredients
- Butter – Go for unsalted butter (if possible), at room temperature
- Caster sugar and self-raising flour – It’s so easy to remember the quantities for this cake recipe, as we use the same amount for the butter, caster sugar AND self-raising flour too
- Eggs – You’ll need 3 medium eggs for this (I use free-range)
- Milk – Use either semi-skimmed or whole
- Vanilla extract – NOT essence. This is only a teaspoon but makes all the difference
- For the icing – Icing sugar and water
- Sprinkles – To decorate
How to make School Cake
1. Line your cake tin with baking paper and preheat the oven, then weigh out your cake mixture ingredients into a bowl.
2. Mix all the cake batter ingredients together until smooth (use an electric whisk if you have one).
3. Spoon the mixture into your lined tin then bake according to the recipe below.
4. Make the icing by mixing the ingredients together until you have a paste.
5. When the cake is cooled, pour over the icing.
6. Finally, add your your sprinkles and allow to set. Slice up and serve.
SToring
Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.
Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. I find it freezer better UNICED. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.
Recipe Tip
How to know the cake is cooked
First, check the cake isn’t still wobbly when you move it. If it is, put it straight back in the oven.
If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.) If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again.
If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.
More easy cake recipes…
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Cakes
Easy Apple Cake
Sweet Things
Banana Cake {FOOLPROOF Recipe}
FAQs
It’s not crucial but it will be so much easier to make if you have a stand mixer or a handheld one, so do use it if you own one.
I haven’t tested this as gluten free, however it should work is you simply replace the flour with gluten free self-raising flour. It may sink a little more in the middle, but it will still taste fantastic.
You sure can. Just replace the butter with your normal favourite dairy free baking spread.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
School Cake {Easy Recipe!}
Ingredients
For the Cake Batter:
- 175 g Unsalted butter, Room temperature
- 175 g Caster sugar
- 175 g Self-raising flour
- 3 Eggs, Medium, free-range
- 75 ml Milk, Semi-skimmed or whole
- 1 tsp Vanilla extract
For the Icing:
- 150 g Icing sugar
- 6 tsp Water
To decorate:
- Sprinkles
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6. Line a cake tin that’s about 20×20 in size with baking paper.
- Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon into the lined tin.
- Bake for 25 – 30 minutes until the top of the cake is evenly cooked and doesn't look wet in the middle.
- Leave the cake to cool for 5-10 minutes, then carefully turn it out of the tin. Leave it to cool on a wire rack if you have one.
- Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cake is completely cooked, pour over and add sprinkles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A trip down memory lane, thank you! Great bake, super simple too.
Please can you advise.
I’ve made this twice now. It tastes lovely, however when it comes out of the oven it looks great. By the time it has cooled it has sunk to half the size and is very dense.
Husband and child still love it but how do I make it look like it is meant to!?
Thank you for bringing this beauty back into my life Sarah! The kids are big fans too.