School Cake Recipe: A Nostalgic Classic You’ll Love
If you grew up in the UK, chances are you remember school cake that simple sponge topped with a thick layer of white icing and finished with generous rainbow sprinkles. Served warm with custard in the dinner hall, it was a sweet highlight of the day for kids across generations.
This British classic recipe isn’t just about cake—it’s about memories. From the 90s lunchroom nostalgia of Turkey Twizzlers, pizza slices, and beans, to the comforting sight of sponge squares served alongside custard, the school cake still holds a special place in hearts today. Whether you’re baking it for a birthday party, a school bake sale, or simply to relive the golden days of dinners past, this traybake is the perfect way to bring joy to your kitchen.
In this guide, we’ll explore:
- What makes school cake so iconic
- A step-by-step recipe with exact ingredients and tips
- Variations like chocolate school cake or jam and coconut sponge
- Tricks for achieving the perfect bake every time
- Serving ideas to maximize that nostalgic experience
What Is a Traditional School Cake?
School cake is a retro traybake sponge that became popular in British schools from the 70s through the 90s. Typically baked in large rectangular tins, it was sliced into squares, frosted with simple white icing, and decorated with sprinkles.
It wasn’t fancy or complicated—just light, moist sponge made with basic everyday ingredients. But paired with hot custard, it became an unforgettable lunchtime pudding that children adored.
Why Was School Cake So Popular?
- Simplicity – Made with flour, sugar, butter, and eggs.
- Versatility – Served plain, with icing, or with custard.
- Cost-effective – Easy to make in large batches for school dinners.
- Nostalgia factor – A true generational divide: some loved Turkey Twizzlers, others remembered Drumsticks, Dinosaurs, and beans—but everyone remembers school cake.
School Cake Recipe (Step-by-Step Guide)
This recipe makes about 18 generous squares, perfect for sharing.
Ingredients (Classic Vanilla Sponge)
You’ll need just eight simple ingredients:
- 400g self-raising flour
- 400g caster sugar
- 400g unsalted butter (or baking spread like Stork), softened to room temperature
- 7 medium eggs (43–73g each, without shells)
- 2 tsp vanilla extract
- 2 tsp baking powder
- 3–4 tbsp milk (to loosen the batter if needed)
- A pinch of salt
For the icing & decoration:
- 500g icing sugar
- 4–5 tbsp water
- Rainbow sprinkles (generous handful)
Optional extras:
- Jam and coconut topping
- Chocolate glaze made with cocoa and hot coffee
- M&Ms or chocolate shavings for decoration
Equipment You’ll Need
- Large mixing bowl
- Digital scales (for accuracy)
- Rectangular traybake tin (9×13 inch / 22.6×33cm)
- Baking parchment or release spray
- Spatula or lifter
Method: How to Make Classic School Cake
- Preheat the oven
- Set oven to 180°C (160°C fan) / 350°F / Gas 4.
- Set oven to 180°C (160°C fan) / 350°F / Gas 4.
- Prepare your tin
- Line your traybake tin with parchment or spray with release spray.
- Line your traybake tin with parchment or spray with release spray.
- Mix the sponge
- In a large bowl, beat together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a large bowl, beat together butter and sugar until light and fluffy.
- Add the dry ingredients
- Sift flour, baking powder, and salt into the bowl.
- Fold gently, adding milk if the batter feels too thick.
- The mixture should be smooth, light, and slightly aerated.
- Sift flour, baking powder, and salt into the bowl.
- Bake
- Pour into the tin and spread evenly.
- Bake for 35–40 minutes until golden and springy to the touch.
- A skewer should come out clean.
- Pour into the tin and spread evenly.
- Cool completely
- Leave in tin for 10 minutes before transferring to a wire rack.
- Leave in tin for 10 minutes before transferring to a wire rack.
- Ice and decorate
- Mix icing sugar with water to form a thick glaze.
- Spread over cooled sponge.
- Sprinkle generously with rainbow sprinkles.
- Mix icing sugar with water to form a thick glaze.
- Slice and serve
- Cut into 18 squares for a true dinner hall feel.
- Cut into 18 squares for a true dinner hall feel.
Variations of School Cake
School cake may have started simple, but over the years it evolved. Here are some popular retro favourites you can try:
1. Jam and Coconut Sponge
Spread a layer of jam over the sponge, then sprinkle with desiccated coconut. This version was almost as famous as the classic sprinkle cake.
2. Chocolate School Cake
Replace 50g flour with cocoa powder for a rich chocolate version. Top with chocolate icing and sprinkles, or decorate with buttons and shavings.
3. Cornflake Tart & Pudding Companions
Pair your school cake with other old-school puddings like:
- Cornflake Tart with jam filling
- Coconut sponge
- Macaroni pudding
- Classic Granny’s mince stew followed by cake for a full retro dinner experience
Tips & Tricks for the Perfect Bake
- Weigh your ingredients – Ratios matter for the lightest sponge.
- Use room temperature butter – Ensures smoother mixing.
- Don’t overmix – Keep sponge light and airy.
- Check oven temperature – Avoid dry or sunken sponge.
- Cool before icing – Warm sponge will melt your frosting.
- Store correctly – Keep in an airtight container; microwave slices for 10 seconds to refresh.
Serving Suggestions
Nothing beats school cake with a ladle of hot custard. But you can also try:
- A drizzle of chocolate glaze or buttercream frosting
- Serving with fruit or vegetables on the side for balance
- Cutting into small bite-sized squares for party platters
Whether for kids or grown-ups, it’s still a crowd-pleasing traybake that sparks excitement.
Why School Cake Still Matters
School cake isn’t just about sugar and sponge—it’s about nostalgia, memories, and joy. It connects generations: those who remember Turkey Twizzlers, chips, and fish pie, and kids today discovering retro flavours for the first time.
From retro 90s school dinners to modern kitchen recreations, this simple sponge has stood the test of time because it’s:
- Easy – basic ingredients, minimal effort.
- Versatile – plain, fancy, or chocolate version.
- Delicious – light, moist, and sweet.
- Iconic – a cultural memory as strong as Abba songs, steak dinners, or bubble and squeak.
Conclusion
Recreating the classic school cake recipe at home is more than baking—it’s revisiting those carefree days in the dinner hall, standing in line, waiting for that slice of sponge with icing and sprinkles. Whether you’re baking for a party, a school fundraiser, or simply to satisfy nostalgia, this cake is a timeless, delightful, and crowd-pleasing traybake that everyone should try.
