If you grew up in the UK, chances are you remember that soft vanilla sponge covered in white icing and a ridiculous amount of sprinkles. This Old School Sprinkle Cake is my take on the classic school‑dinner traybake – simple, nostalgic, and perfect with a big mug of tea (or a jug of custard if you really want to go back in time!).
This recipe uses basic store‑cupboard ingredients and comes together in one bowl. It’s ideal for bake sales, birthdays, or slicing into generous squares for packed lunches.
Ingredients
For the sponge
• 300 g butter or margarine (margarine gives a lighter sponge)
• 300 g caster or granulated sugar
• 5 medium or large eggs
• 1 teaspoon vanilla extract
• 300 g self‑raising flour
• 4 tablespoons milk
For the icing
• 325 g icing sugar
• 4–5 tablespoons water (enough for a thick, spreadable icing)
• Sprinkles – sugar strands or hundreds and thousands
Equipment
• 23 cm x 30 cm (9 x 13 inch) baking tin
• Baking parchment
• Large mixing bowl and electric mixer (or wooden spoon)
• Wire cooling rack
Method
Step 1: Prepare the tin
Preheat your oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
Line a 23 x 30 cm baking tin with baking parchment, making sure the paper comes slightly up the sides so you can lift the cake out easily later.
Step 2: Make the sponge
In a large mixing bowl, beat the softened butter or margarine with the sugar for around 2 minutes until the mixture is light and creamy.
Add one egg, the vanilla extract, and a tablespoon of the flour. Beat well to combine.
Repeat with the remaining eggs, adding a spoonful of flour with each egg to help prevent the mixture from curdling.
Add the remaining flour and gently mix until just combined.
Pour in the milk and mix again until the batter is smooth – try not to overmix, as this can make the sponge a little dense.
Step 3: Bake
Pour the cake batter into your lined tin and smooth the top with a spatula or the back of a spoon.
Bake in the preheated oven for 25–30 minutes, or until the cake is golden, risen and a skewer inserted into the centre comes out clean with no raw batter.
Leave the cake to cool in the tin for about 10 minutes, then carefully lift it onto a wire rack and leave to cool completely.
Step 4: Make the icing
Once the cake is completely cool, sift the icing sugar into a mixing bowl.
Add water a teaspoon at a time, stirring between each addition, until you have a thick but spreadable icing. You want it to sit nicely on top of the cake without running straight off the edges.
Step 5: Decorate
Place the cooled cake back in the tin or onto a tray.
Spread the icing evenly over the top of the sponge.
While the icing is still wet, shower the cake with a generous amount of sprinkles – this is not the time to be shy!
Leave the icing to set at room temperature.
Once set, slice the cake into 12–16 squares, depending on how big you like your pieces.
Tips and Variations
• Pink school cake: Add a tiny bit of pink food colouring to the icing for that classic school‑dinner look.
• Custard lovers: Serve warm slices with hot custard for maximum nostalgia.
• Flavour twist: Swap the vanilla for almond extract, or add some lemon zest to the batter for a subtle citrus flavour.
• Freezing: The un‑iced sponge freezes well. Wrap tightly in cling film and freeze for up to 3 months, then thaw and ice when needed.
How to Store
Store your Old School Sprinkle Cake in an airtight container at room temperature. It will keep well for up to 3 days. If your kitchen is very warm, you can store it in the fridge, but bring it back to room temperature before serving for the best texture.
Perfect for Sharing
This is the sort of cake that disappears quickly at coffee mornings, school fairs, office bake tables or family get‑togethers. It’s simple, nostalgic and guaranteed to put a smile on people’s faces. If you make it, let me know how you remember eating it – with custard, on a plastic school tray, or as a weekend treat at home.
LCChaosandhome 
Leave a comment