School Cake {Easy Recipe!}

A square School Cake sponge with icing and sprinkles over the top, but into squares.

4.50 from 4 votes

School Cake {Easy Recipe!}

This retro School Cake recipe is a super easy and classic favourite. Perfect for baking at home in no time, it works as a celebration cake or pudding with custard too!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Family Food

Servings: servings

Author: Sarah Rossi

Ingredients

For the Cake Batter:

175 g Unsalted butter Room temperature
175 g Caster sugar
175 g Self-raising flour
3 Eggs Medium, free-range
75 ml Milk Semi-skimmed or whole
1 tsp Vanilla extract

For the Icing:

150 g Icing sugar
6 tsp Water

To decorate:

Sprinkles

Metric - Imperial

Instructions

Preheat the oven to 180℃/350F fan 200℃/400F or Gas Mark 6. Line a cake tin that’s about 20x20 in size with baking paper.
Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon into the lined tin.
Bake for 25 - 30 minutes until the top of the cake is evenly cooked and doesn't look wet in the middle.
Leave the cake to cool for 5-10 minutes, then carefully turn it out of the tin. Leave it to cool on a wire rack if you have one.
Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cake is completely cooled, pour over and add sprinkles.

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Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked

Nutrition