Who doesn’t love an old-fashioned School Cake? You’ve got that soft, fluffy vanilla sponge with simple icing and rainbow sprinkles bringing back all the childhood memories. My daughter had some of this over the weekend and obviously I had to make some more for her! It’s the kind of bake that doesn’t need anything fancy – just light sponge, sweet glaze, and a generous handful of sprinkles. Perfect for birthdays, bake sales, or a nostalgic afternoon treat with a cup of tea.

I absolutely love this recipe because it’s so simple yet so satisfying. Every time I make it, it takes me straight back to those primary school puddings – a warm slice served with pink custard was one of the best things about school!

Why You’ll Love This Recipe

Light, fluffy vanilla sponge that stays soft for days
Simple one-bowl method – no fuss, no fancy equipment
Perfectly nostalgic and great for kids or parties
Topped with classic white icing and colorful sprinkles
Freezes beautifully, so you can bake ahead

Ingredients Breakdown

This cake uses basic store cupboard ingredients but gives you the most delicious results. Be sure to check the recipe card for the full ingredient list and measurements.

Butter and sugar – creamed together to make a light, fluffy base for the sponge. Use unsalted butter for the best flavor.
Eggs – help the cake rise and give it structure.
Self-raising flour – the key to that light, soft texture.

Milk – adds moisture to keep the cake from drying out.
Vanilla extract – gives that classic sweet bakery flavour.
Icing sugar – used for the glaze topping, creating a smooth finish.
Sprinkles – the finishing touch! Use bright, colourful ones for the full school cake nostalgia effect. I used some star sprinkles from Purple Cupcakes.

Step-by-Step Instructions

Preheat the oven to 160°C fan (180°C conventional / 350°F) and line an 8-inch square baking tin with parchment paper.
Cream together the butter and sugar until pale and fluffy – about 2–3 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Sift in the flour and gently fold it into the mixture. Add the milk a tablespoon at a time until the batter is smooth and drops easily from a spoon.
Pour the batter into your prepared tin, level the top, and bake for 45–50 minutes, or until golden brown and springy to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool fully before icing.
Make the icing by combining icing sugar with a little milk or water until smooth and spreadable (you want a thick, pourable consistency).
Spread the icing over the cooled cake and finish with plenty of colorful sprinkles. Let it set before slicing into squares.

FAQ

Can I make this cake ahead of time?
Yes! It keeps really well for up to 3 days in an airtight container. You can also freeze it (iced or un-iced) for up to 2 months – just thaw at room temperature.

Can I use margarine instead of butter?
Yes, soft baking margarine like Stork works perfectly here and gives a light, fluffy texture.

Can I add jam under the icing?
Absolutely – a thin layer of strawberry or raspberry jam adds a lovely extra touch and makes it even more nostalgic.

Why is my cake dense?
Be careful not to overmix once you add the flour. Overmixing can knock out the air and make the cake heavier.

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