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School Cake Recipe

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4.3 from 55 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 16 servings

Description

This classic School Cake is a nostalgic traybake featuring a soft, buttery sponge topped with a glossy sugar icing and colorful sprinkles. Perfect for sharing, it’s a simple yet delightful treat that pairs wonderfully with a cup of tea or custard. Easy to make and ideal for serving at school events or casual gatherings, this cake is sure to bring back happy memories and smiles.

Ingredients

Cake Batter

  • 200g salted butter, softened
  • 200g golden or regular caster sugar
  • 4 eggs
  • 1 tsp vanilla or almond extract
  • 200g self-raising flour
  • ½ tsp baking powder

Icing & Decoration

  • 250g icing sugar
  • Water, as needed (about 1 tsp at a time to make icing)
  • 2 tbsp sprinkles

Instructions

  1. Prepare the Oven and Tin: Preheat your oven to 180°C (fan 160°C, gas mark 4). Butter and line a traybake tin approximately 20cm x 30cm x 5cm with baking paper, allowing for some variation in size.
  2. Mix the Batter: In a mixing bowl, whisk the softened butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla or almond extract. If using unsalted butter, add a pinch of salt now.
  3. Add Dry Ingredients: Sift the self-raising flour and baking powder into the bowl. Gently fold or whisk briefly just to combine into a pale, thick batter. Avoid overmixing to keep the cake tender.
  4. Bake the Cake: Spoon the batter evenly into the prepared tin and smooth the surface. Bake for 35 to 40 minutes until the cake is lightly golden and springs back when pressed. Test by inserting a skewer in the center; it should come out clean. Let the cake cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  5. Prepare and Spread Icing: Mix the icing sugar with water, adding 1 teaspoon at a time, until you achieve a thick, glossy icing that slowly drops off a spoon. Spread the icing over the cooled cake, allowing it to drip down the sides if desired. Scatter the sprinkles over the icing and let it set for 15 to 20 minutes.
  6. Serve: Cut the cake into squares and serve on its own or with thick custard or ice cream. Store any leftovers in an airtight container for up to four to five days.

Notes

  • Using salted butter eliminates the need for extra salt; if using unsalted butter, add a pinch of salt to balance flavors.
  • Ensure not to overmix the batter after adding flour to maintain a tender crumb.
  • If you prefer, you can substitute vanilla extract with almond extract for a different flavor profile.
  • The size of the traybake tin can vary slightly; adjust baking time accordingly if using a different size.
  • The cake keeps fresh for up to five days when stored in an airtight container at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/school-cake-recipe/