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Vanilla sprinkle school cake recipe

Vanilla sprinkle school cake recipe

215 ratings

Deliciously simple and perfectly nostalgic, this school dinner classic will please the whole family with its flavours reminiscent of simpler times. Topped with rainbow sprinkles and hundreds & thousands for a burst of colour, this easy-to-make traybake will have a place in your treat box. See method

  • Serves 16
  • Takes 1 hr 10 mins plus cooling
  • 292 calories / serving
  • Freezable
  • Vegetarian


  • 200g unsalted butter, softened
  • 200g white caster sugar
  • 1 tsp vanilla extract​
  • 4 large eggs, beaten
  • 225g self-raising flour
  • 76g sachet instant custard powder
  • 225g icing sugar, sifted
  • 1 tsp hundreds & thousands
  • 1 tsp rainbow sprinkles
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    7g 34%
  • Sugars

    28g 31%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 44.8g Protein 3.5g Fibre 0.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin with nonstick baking paper. In a mixing bowl, use an electric whisk to mix the butter, sugar and vanilla extract for 1-2 mins until light and fluffy.

  2. Add the eggs, whisking between each. Add 1-2 tbsp flour if the mixture starts to split. Fold in the remaining flour and custard powder with a metal spoon until combined.

  3. Pour the mixture into the tin and bake for 40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack.

  4. To decorate, mix the icing sugar with 1-2 tbsp boiling water (1 tsp at a time) to make a thick, pourable icing. Spoon over the cake and use the back of the spoon to smooth the icing to the edges. Scatter with the sprinkles. Cut into 16 squares to serve. The cake will keep in an airtight container for up to 3 days.

Freezing and defrosting guidelines

Freeze un-iced cake. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes

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