Introduction: What Is School Cake recipe?
Remember those simple yet delicious treats that made school lunches a little more exciting? School cake is one of those nostalgic recipes that takes you back to your childhood in an instant. It’s a soft vanilla sponge cake with a thick layer of sweet white icing, generously sprinkled with rainbow sprinkles. This no-fuss cake was a staple in UK school canteens and has since become a beloved classic.
The beauty of school cake lies in its simplicity. It doesn’t have fancy fillings or intricate decorations—just good old sponge cake topped with a sugary icing and colorful sprinkles. It’s the kind of cake that brings a smile to your face with its retro vibes and comforting sweetness.
Whether you’re looking to introduce your kids to a slice of your childhood or simply want to indulge in some nostalgia, this easy school cake recipe is perfect for recreating those good old days.
Table of Contents
Ingredients for Classic School Cake
You don’t need any hard-to-find ingredients for this cake. In fact, most of the items are probably already sitting in your kitchen. Here’s what you’ll need to whip up this nostalgic treat:
For the Cake:
- 200g (1 cup) unsalted butter, softened: The key to a light, fluffy sponge is to use softened butter that will easily cream with sugar.
- 200g (1 cup) granulated sugar: Provides the sweetness and helps give the cake a light, tender crumb.
- 4 large eggs: Eggs are essential for binding the ingredients and giving structure to the cake.
- 200g (1 ½ cups) self-raising flour: This flour contains a raising agent that will help the cake rise into a soft, airy sponge.
- 1 tsp vanilla extract: Adds a lovely hint of vanilla flavor to the cake, making it reminiscent of that classic school cake taste.
- 2 tbsp milk (optional): If your batter feels a little thick, a splash of milk will loosen it, ensuring the cake remains moist and soft.
For the Icing:
- 200g (1 ½ cups) powdered sugar: This fine sugar will dissolve quickly, giving the icing a smooth texture.
- 2-3 tbsp water: Water is used to thin the icing to the perfect spreadable consistency.
- 1 tsp vanilla extract (optional): For added flavor, vanilla in the icing can enhance the sweetness.
- Colorful sprinkles: These are essential! They give the cake its iconic school-style look and a fun pop of color.
Step-by-Step Instructions
Let’s walk through the steps to bake this nostalgic treat, ensuring you get that classic school cake texture and taste.
Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F). This is the perfect temperature to bake the cake evenly without browning the top too quickly. Grease and line your baking tin with parchment paper—this will prevent the cake from sticking to the pan and make it easy to lift out when it’s done.
For a traditional school cake, I recommend using a 9×9 inch (or 20×20 cm) square baking tin. The square shape will allow you to cut the cake into those classic rectangular pieces we all remember from school.
Step 2: Make the Cake Batter
In a large mixing bowl, start by creaming together the butter and sugar. This step is crucial for creating a light and fluffy cake. Beat the mixture for about 3-4 minutes until it’s pale and creamy. If you’re using an electric mixer, this process will be quicker, but a hand whisk works just fine too—it just requires a bit more arm strength!
Next, beat in the eggs, adding them one at a time to ensure they incorporate smoothly. If the mixture starts to curdle, don’t worry—that’s completely normal. It will come back together when you add the flour.
Once the eggs are fully mixed in, gently fold in the self-raising flour. Take care not to overmix the batter at this stage; you want to keep the air in the mixture to help the cake rise. If the batter seems too thick, stir in a little milk to loosen it up—this will help keep the sponge nice and moist.
Step 3: Bake the Cake
Pour the batter into your prepared baking tin and smooth the top with a spatula. Try to spread the mixture as evenly as possible so the cake bakes uniformly.
Place the tin in the oven and bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. If the cake is browning too quickly, you can cover it with a piece of foil halfway through the baking time.
Once baked, allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. It’s important that the cake is fully cool before icing—otherwise, the icing will melt and become too runny.
Step 4: Prepare the Icing
While the cake is cooling, you can prepare the icing. This icing is what gives school cake its signature sweetness and smooth finish.
In a small bowl, mix 200g of powdered sugar with 2-3 tablespoons of water. Start with 2 tablespoons and add more as needed to reach the right consistency. You’re looking for a smooth, pourable icing—not too runny, but not too thick either. If you like, you can add a teaspoon of vanilla extract to the icing for extra flavor.
The key here is to ensure the icing isn’t too thin. If it’s too runny, it will slide right off the cake. If it’s too thick, it’ll be hard to spread evenly. Aim for a consistency where it just flows easily from the spoon but still holds its shape when spread.
Step 5: Ice the Cake
Once your cake has cooled completely, it’s time for the fun part—icing and decorating! Pour the prepared icing over the top of the cake and use a spatula or the back of a spoon to spread it evenly. Don’t worry about getting the icing perfectly smooth—part of the charm of school cake is its homemade, slightly rustic look.
Immediately after icing, grab your colorful sprinkles and scatter them generously over the top. Be sure to cover the entire cake with sprinkles—this is what makes the cake look so cheerful and nostalgic. Let the icing set for about 30 minutes before slicing, so it firms up nicely.
Serving and Storing the School Cake
Once the icing has set, cut the cake into squares or rectangles—just like you remember from school. This cake is perfect for sharing at a party, packing into lunchboxes, or enjoying with a cup of tea.
Storage Tip: Store the cake in an airtight container at room temperature for up to 3-4 days. The cake will stay soft and moist during this time, but if you want to make it ahead, you can freeze the un-iced sponge for up to 3 months. When you’re ready to serve, defrost the cake, ice it, and add the sprinkles.
Tips and Variations
This school cake recipe is a classic, but that doesn’t mean you can’t put your own twist on it. Here are a few fun ideas to customize your cake:
- Flavor Twist: If you want a different flavor, try adding lemon zest or orange zest to the cake batter for a citrusy twist. You could also substitute the vanilla extract for almond extract for a more nutty flavor.
- Chocolate Version: To make a chocolate school cake, simply swap 2 tablespoons of self-raising flour with 2 tablespoons of cocoa powder. You can even make a chocolate icing by adding a little cocoa powder to the powdered sugar.
- Colored Icing: For a fun twist, you can tint the icing with a few drops of food coloring to match your party theme or make the cake look more playful. A light pink or blue icing with sprinkles would look fantastic!
- Healthier Version: To make a slightly healthier version, you can use whole wheat flour instead of self-raising flour and reduce the sugar slightly. The texture might be a bit denser, but it’ll still taste great.
Why We Love School Cake
There’s something incredibly comforting about school cake. It’s not a fancy dessert by any means, but its simplicity is what makes it so nostalgic. The soft, fluffy sponge, the sweet icing, and the colorful sprinkles combine to create a treat that transports us straight back to our school days.
For many of us, school cake represents the joy of a simple, home-baked dessert, shared with friends at lunchtime or enjoyed as an afternoon