The Classic British Traybake Everyone Loves
What Is School Cake?
A traditional British traybake made with soft vanilla sponge, pink or white icing, and colourful sprinkles that was commonly served in UK school dinners.
What is it good for?
- Classic British comfort food
- Easy beginner-friendly bake
- Perfect for birthdays and bake sales
- Great make-ahead traybake
British School Sprinkle Cake Traybake
Ingredients
Sponge
- 180 g unsalted butter
- 180 g caster sugar
- 4 large eggs room temperature
- 225 g plain flour
- 3 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
Icing
- 250 g icing
- 2-3 tbsp boiling water
Instructions
Prepare
- Preheat the oven to 180°C (160°C fan).
- Grease and line a 23 × 33 cm (9 × 13 inch) traybake tin with baking paper.
- Make sure the butter and eggs are at room temperature for the best rise and texture.
- Beat the softened butter and caster sugar together for 3–5 minutes until very pale, light and fluffy. This step creates tiny air pockets that help the sponge rise.
- Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it's beginning to curdle, add a tablespoon of the flour and continue beating.
- Sift together the plain flour and baking powder, then gently fold them into the mixture using a spatula or large metal spoon. Mix only until no dry flour remains.
- Stir in the vanilla extract and milk until the batter is smooth and evenly combined.
- Spread the batter evenly into the prepared tin and smooth the top.
- Bake for 25–30 minutes at 180℃, or until:the sponge is lightly golden,it springs back when gently pressed,and a skewer inserted into the centre comes out clean.
- Leave the cake in the tin for !!!15 minutes!!!, then transfer to a wire rack and allow it to cool.
Bake the cake soon after mixing. Because baking powder starts working once it gets wet, leaving the batter for hours (or overnight) will reduce the rise.
Soak a baking belt and wrap around the cake tin
If you remove the cake from the tin immediately, it WILL break. (trust me, it happened to me)
If you have the time, refrigerate the sponge overnight before adding the icing. This will firm up the cake, making it easier to cut and giving you cleaner, neater slices.
Icing
- Mix the icing sugar with 2–3 tablespoons of boiling water until thick but spreadable.
- Spread evenly over the cooled cake.
- Immediately sprinkle generously with the hundreds and thousands before the icing sets.
- Allow the icing to firm up for 20–30 minutes, then cut into 16–20 squares.
Notes
- Use room-temperature butter and eggs.
- Cream the butter and sugar for 3–5 minutes until pale and fluffy.
- Fold the flour in gently—don’t overmix.
- Bake the batter as soon as it’s mixed.
- For the classic school dinner texture, store the finished cake in an airtight container overnight before serving. The sponge becomes even softer and the icing sets perfectly.
- Delicious served on its own or with warm custard for the full nostalgic school dinner experience.
