Description
Bring back childhood memories with this Classic School Cake Recipe! Featuring a light, fluffy sponge topped with a thick, sweet glaze and rainbow sprinkles, this nostalgic treat is perfect for parties, teatime, or just because. Easy to make and guaranteed to make everyone smile!
Ingredients
For the Sponge:
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200g unsalted butter, softened
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200g caster sugar
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4 large eggs
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200g self-raising flour
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1 teaspoon vanilla extract
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2 tablespoons milk
For the Icing:
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250g icing sugar
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3–4 tablespoons water
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Sprinkles, to decorate
Instructions
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Preheat the oven to 180°C (160°C fan). Grease and line a 23x30cm rectangular tin.
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Cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then fold in flour.
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Stir in vanilla extract and milk.
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Pour into the tin and bake for 25–30 minutes.
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Cool completely before icing.
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Mix icing sugar with water to form a thick glaze.
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Spread glaze over the sponge and add sprinkles.
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Allow to set for 30 minutes before slicing and serving.
Notes
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Let the cake cool fully before icing.
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Customize with different sprinkle colors for themed occasions.
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Store in an airtight container for up to 3 days.
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Freeze individual slices for up to 2 months.
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Try adding vanilla or lemon to the icing for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes