I don’t know about you, but one bite of old school sprinkle sponge and I’m instantly back in the school cafeteria, holding a tray and grinning from ear to ear. You know the one I’m talking about: that soft, fluffy vanilla sponge, topped with a thick layer of icing and rainbow sprinkles. And of course, it was always—always—served with sweet, dreamy pink custard.

This is the dessert that never left our hearts.

Whether it was a birthday treat, school dinner classic, or just the thing you begged the lunch lady for extra of, this cake hits all the right nostalgic notes. And now? We’re bringing it back—but this time, it’s homemade, easy, and even better than you remember.

The sponge is light and buttery with that iconic sugar icing on top, and when it’s served warm with a puddle of creamy, blush-pink custard? Pure comfort food. It’s also a hit with kids (of course), but don’t be surprised when the grown-ups start asking for seconds too.

Let’s get into it—and yes, we’re making both the sprinkle sponge and that dreamy pink custard from scratch. But don’t worry—it’s easier than you think.

🛒 Ingredients You’ll Need

For the Sponge:

• 200g unsalted butter (softened)

• 200g caster sugar

• 4 large eggs

• 200g self-raising flour

• 1 tsp vanilla extract

• 2–3 tbsp milk (if needed for texture)

For the Icing:

• 200g icing sugar

• 2–3 tbsp water

• Rainbow sprinkles (hundreds and thousands)

For the Pink Custard:

• 500ml whole milk

• 2 tbsp custard powder

• 2 tbsp sugar (adjust to taste)

• A few drops of pink food coloring

• 1–2 drops vanilla extract (optional)

👩‍🍳 Let’s Get Baking – Step-by-Step Instructions

Step 1: Prep the Oven and Tin

Preheat your oven to 180°C (160°C fan) / 350°F and grease and line a 9×13-inch traybake tin or similar sized rectangular pan. You want that classic school tray shape!

Step 2: Make the Sponge Batter

In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. This takes about 2–3 minutes with an electric mixer, or a bit longer by hand—but it’s worth it!

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sift in the self-raising flour and gently fold it into the mixture. If the batter feels a bit too thick, add 2–3 tablespoons of milk to loosen it up.

Tip: The batter should be smooth and drop easily off the spoon—not too runny, but not stiff either.

Step 3: Bake the Sponge

Pour the batter into your prepared tin and smooth it out evenly. Bake in the center of the oven for 25–30 minutes, or until the top is golden and a skewer comes out clean.

Once baked, remove from the oven and let the sponge cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Decorating the Sponge & Making the Pink Custard

Now that your sponge is baked, cooled, and probably smelling like a childhood dream, it’s time to bring this retro beauty to life.

This step is all about the details—the simple white icing, a generous shake of rainbow sprinkles, and that creamy, smooth pink custard on the side. You don’t need to be a pro baker to get this right—it’s all about having fun with it!

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🎨 Step 4: Ice & Sprinkle the Sponge

Make sure your sponge is completely cool before icing (or you’ll end up with a melted mess). In a bowl, mix together:

• 200g icing sugar

• 2–3 tbsp cold water, added gradually

You’re aiming for a thick but spreadable consistency—something that glides over the sponge without dripping down the sides.

Tip: Start with 2 tablespoons of water, stir well, and only add more if needed.

Spread the icing evenly over the cooled sponge using a palette knife or the back of a spoon. Don’t worry about perfection—this cake is meant to look homey and fun.

And now… the sprinkles.

Go wild. Be generous. Cover the top of the cake in a happy layer of rainbow sprinkles (hundreds and thousands), pressing them down slightly so they stick to the icing.

Let the icing set at room temperature for about 15–20 minutes before slicing.

💖 Step 5: Make the Pink Custard

This part is so easy, and it’s what really makes the whole dessert come together. Here’s how to do it:

Ingredients Recap:

• 500ml whole milk

• 2 tbsp custard powder

• 2 tbsp sugar

• A few drops of pink food coloring

• 1–2 drops vanilla extract (optional)

Method:

1. In a saucepan, add most of the milk (reserve about 2 tablespoons) and heat it gently until steaming but not boiling.

2. In a small bowl or jug, mix the custard powder, sugar, and reserved milk into a smooth paste (no lumps!).

3. Pour the paste into the warm milk while stirring continuously.

4. Keep stirring over medium heat until the custard thickens—about 4–5 minutes.

5. Add your pink food coloring a drop at a time until you get that perfect school-dinner pink.

6. Stir in a little vanilla extract if you like, then remove from heat.

Tip: If the custard thickens too much, just whisk in a splash more milk to loosen it up.

🍴 Serving Suggestions

Slice the sprinkle sponge into squares and serve warm or at room temperature with a generous ladle of pink custard. It’s fun, nostalgic, and honestly… kind of magical.

🔄 Optional Twists & Variations

Want to get creative? Here are a few easy ways to mix it up while still keeping that nostalgic feel:

• Add a jam layer between the sponge and icing for extra sweetness.

• Flavor the sponge with lemon zest or almond extract instead of vanilla.

• Make mini versions using a cupcake tin—perfect for parties!

• Serve chilled if you prefer your custard cold—it still tastes amazing.

Pro tip: This cake is actually great the next day too. The icing sets, the sponge stays soft, and it reheats beautifully with warm custard.

FAQ + Final Thoughts

Nothing says comfort quite like a slice of sprinkle sponge cake drenched in pink custard. But before you head into the kitchen (or maybe you already have your sponge cooling!), let’s go through some common questions that pop up when making this nostalgic classic.

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❓ Frequently Asked Questions

1. Can I make the sponge cake ahead of time?
Yes! The sponge keeps really well. You can bake it a day in advance and store it in an airtight container. Add the icing and sprinkles just before serving for the freshest texture.

2. Can I freeze sprinkle sponge?
Absolutely. Slice and freeze it (without icing) for up to 2 months. When ready to eat, defrost fully and ice it once thawed. Custard is best made fresh.

3. What food coloring should I use for the pink custard?
Any gel or liquid food coloring works. Start with one drop and build the color slowly. You want a soft, pastel pink—not neon!

4. Can I use ready-made custard and just color it pink?
You can! It won’t have the same nostalgic thickness, but it works in a pinch. Just gently warm the custard and stir in a drop or two of pink coloring.

5. Can I use margarine instead of butter?
Yes, for a lighter texture or if you’re baking on a budget, margarine works fine in this recipe.

6. Is the sponge supposed to be very fluffy or more dense?
The perfect old school sponge should be soft, light, and slightly airy—but not as fluffy as a layered birthday cake. Think traybake texture!

7. Can I add flavor to the custard?
Absolutely. A drop of vanilla or even a hint of almond extract adds a nice twist. Just don’t go overboard—this dessert is meant to be subtle and sweet.

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❤️ Final Thoughts

This Old School Sprinkle Sponge with Pink Custard is more than just a dessert—it’s a trip down memory lane. Whether you’re making it for your kids or just recreating those simple school-day pleasures for yourself, it’s a reminder of how the little things—like rainbow sprinkles and warm pink custard—can bring big smiles.

It’s easy, colorful, and fun to make… and even more fun to eat.

So the next time you’re in the mood for something cozy and cheerful, give this retro classic a try. And if you grew up with this one, don’t be surprised if the first bite takes you right back to school trays, lunch hall chatter, and the best part of the day—dessert.

If you try this recipe, I’d love to hear how it turned out. Did you go heavy on the sprinkles? Did the pink custard steal the show? Let me know in the comments and feel free to share your own twist!

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Old School Sprinkle Sponge with Pink Custard – A Classic School Dessert Throwback

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• Author: Mouad Boulkhiout
• Total Time: 45 minutes

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Description

This Old School Sprinkle Sponge with Pink Custard is a beloved British school-dinner dessert made with soft vanilla sponge, white icing, and rainbow sprinkles, served with warm homemade pink custard. It’s comforting, colorful, and full of nostalgic flavor—perfect for sharing with family or enjoying as a solo treat. Easy to make, fun to serve, and always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

For the Sponge:

• 200g unsalted butter (softened)

• 200g caster sugar

• 4 large eggs

• 200g self-raising flour

• 1 tsp vanilla extract

• 2–3 tbsp milk (if needed)

For the Icing:

• 200g icing sugar

• 2–3 tbsp water

• Rainbow sprinkles (hundreds and thousands)

For the Pink Custard:

• 500ml whole milk

• 2 tbsp custard powder

• 2 tbsp sugar

• Few drops pink food coloring

• 1–2 drops vanilla extract (optional)

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Instructions

• Preheat oven to 180°C (160°C fan) / 350°F. Grease and line a 9×13-inch traybake tin.

• Make sponge batter: Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla. Fold in flour. Add milk if batter is too thick.

• Bake for 25–30 minutes or until golden and springy. Cool completely before icing.

• Make icing: Mix icing sugar with water to form a thick glaze. Spread over cooled sponge and top with sprinkles.

• Make custard: Heat milk (reserve 2 tbsp) in a pan. Mix custard powder, sugar, and reserved milk into a paste. Stir into heated milk until thickened. Add food coloring and vanilla.

• Serve sponge warm or room temp with hot pink custard poured over.

Notes

• Add a layer of jam under the icing for extra sweetness.

• Custard can be made thicker or thinner depending on preference—adjust with milk.

• Store cake in an airtight container for 3 days. Custard best served fresh.

• Prep Time: 15 minutes
• Cook Time: 30 minutes