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This classic school cake is light, buttery, moist, and topped with a sweet icing glaze and colourful sprinkles. A nostalgic favourite that’s easy to make!
Why You’ll Love This Classic School Cake
If you grew up in the UK, you’ve probably had school cake at least once. It’s a soft vanilla sponge topped with simple icing and finished with colourful sprinkles (sometimes served with custard).
Even though school dinners could be questionable at times… I actually remember not being able to leave the table because I didn’t eat all of my mashed potato… It was quite possibly the worse mashed potato I’ve ever eaten, how do you even make mashed potato taste bad!?
Anyway, one thing that I always liked, as you can probably guess, was DESSERT! Everything from the chocolate bricks to the apple crumble. Dessert was always the best part.
This cake is easy to make, requires minimal ingredients, and brings back so many childhood memories. Whether you’re baking for a party, a school event, or just for fun, this recipe is always a winner!
What Makes This Recipe Special?
This old-school classic is simple yet delicious. The sponge is soft, buttery, and moist, the icing is perfectly sweet, and the sprinkles add a fun pop of colour (you can’t forget the sprinkles!)
It’s made in a single tray, meaning no layering or complicated steps. Plus, you don’t need fancy equipment—just a mixing bowl, a whisk, baking paper, and a baking tin.
Equipment You’ll Need
To make this school cake, you’ll need:
- Mixing bowl – For combining the ingredients easily.
- Electric whisk (optional) – Helps create a light, fluffy sponge.
- Baking tin (8” x 10”) – The perfect size for an even cake.
- Baking Paper – To prevent the cake from sticking to the tin
- Wire rack – For cooling the cake evenly.
Why This Recipe Works So Well
- Simple Ingredients: You likely have everything in your kitchen already.
- Perfect Texture: The sponge is light, fluffy and moist.
- Quick and Easy: No complicated steps—just mix, bake, and decorate!
- Fun for Everyone: The sprinkles make it perfect for birthdays, bake sales, or just because.
Ingredients for Classic School Cake
For the Sponge:
- 225g (1 cup) unsalted butter or margarine, softened
- 225g (1 cup) caster sugar
- 4 large eggs
- 2 tsp vanilla extract
- 225g (1 ¾ cups) self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
For the Icing:
- 250g (2 cups) icing sugar
- 2-3 tbsp water or milk
- Colourful sprinkles, to decorate
How to Make Classic School Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (160°C fan) / 350°F. Line an 8” x 10” baking tin with baking paper.
Step 2: Make the Sponge Batter
In a mixing bowl, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift in the self-raising flour and baking powder, then fold it in gently. Add the milk and mix gently until smooth.
Step 3: Bake the Cake
Pour the batter into the prepared tin and spread it evenly. Bake for 25-30 minutes, or until golden brown and a skewer inserted in the centre comes out with a few moist crumbs on.
Remove from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
If you want to make the cake super moist, see my top tip below about adding sugar syrup.
Step 4: Make the Icing
Once the cake is fully cool, in a bowl, mix the icing sugar with 2-3 tbsp of water or milk until smooth. The icing should be thick but spreadable.
Step 5: Ice the Cake
Spread the icing evenly over the top, feel free to let it drip down the edges.
Step 6: Add Sprinkles and Slice
Immediately sprinkle the colourful sprinkles over the icing before it sets. Let it firm up for about 20 minutes, then slice into squares and serve.
Why This Recipe is Perfect for Any Occasion
School cake is a crowd-pleaser that works for all occasions. Whether it’s a birthday party, an afternoon snack, or a nostalgic bake, it’s always a hit.
It’s light, fluffy, and beautifully simple, making it perfect for both beginner and experienced bakers.
Tips for the Best Classic School Cake
- Use Room Temperature Ingredients: This helps the butter and sugar cream together more smoothly.
- Don’t Overmix: Overmixing can make the cake dense instead of light and fluffy.
- Sift the Icing Sugar: This prevents lumps in the icing for a smooth finish.
- Decorate Quickly: Add sprinkles before the icing sets to ensure they stick.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days.
Serving Suggestions
This classic school cake is delicious on its own, but here are a few ways to serve it:
- With Custard: The ultimate nostalgic combo!
- With a Cup of Tea: Perfect for an afternoon break.
- With Fresh Berries: Adds a fresh, fruity contrast.
Watch My Step-by-Step Video
Want to see how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel for a step-by-step guide.
For more easy and nostalgic bakes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
This school cake is soft, buttery, and topped with the perfect sweet icing. It’s easy to make, fun to decorate, and guaranteed to bring back childhood memories.
The best part? It’s quick, simple, and always delicious. You’ll find yourself making it again and again.
Other Recipes to Try
If you loved this school cake, check out these other cakes from Fitwaffle Kitchen:
- Lemon and Raspberry Sheet Cake: A moist and tangy sponge with fresh raspberries and a sweet fruity glaze.
- Carrot Cake Loaf Cake: A super moist carrot cake topped with cream cheese frosting – my absolute fav!
Both recipes are easy, delicious, and perfect for any occasion!
School Cake
Ingredients
For the sponge:
- 225 g margarine room temp
- 225 g caster sugar
- 4 large eggs room temp
- 225 g self-raising flour
For the icing:
- 250 g icing sugar sifted
- 3 tbsp boiling water
- Sprinkles
Instructions
For the cake
- Preheat the oven to 180C/160C (fan) and line an 8x10" baking tin with non-stick baking paper
- In a large mixing bowl, using an electric whisk, beat the margarine and caster sugar until light and fluffy
- Whisk in the self-raising flour and eggs until just combined
- Scoop the batter into your prepared tin and smooth it out evenly
- Bake in the oven for 40-50 minutes or until the top is lightly golden and a toothpick inserted into the middle comes out clean. Let the cake cool fully before making the icing
For the icing
- In a small/medium mixing bowl, mix together the sifted icing sugar and boiling water until thick and smooth. If it's too runny, add more icing sugar
- Pour the icing over the cake and smooth it out evenly
- Top with sprinkles and let it set at room temperature before serving. Enjoy!
Notes
- Store in an airtight container at room temperature for up to 4 days
- If you want to change the colour of the icing, add a dash of food colouring once you reach your desired consistency
- Feel free to add a teaspoon of vanilla extract to the cake or to the icing for a more vanilla-y taste
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Best cakes recipes ever!!!
You’re the best!
I make this all the time, all my friends and family love it and its super easy!
10/10
BEST CAKES I Have ever made
Loved it! Could you do a chocolate version please 🙏
The best school sprinkle cake recipe!, been using this recipe for years use with no problems 👌🏽
Absolutely delicious 😋. My little boy loves baking this with me as it’s so easy and so yummy!