Old School Cake Recipe – Classic Sprinkle School Cake

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This old school cake recipe is a proper nostalgic bake – a light vanilla sponge topped with simple white icing and plenty of colourful sprinkles. If you remember having school cake for pudding at primary school, this should take you straight back!

I don’t think you can beat the combination of fluffy sponge, sweet icing and sprinkles. It’s such a simple cake, but it’s one of those recipes that always seems to disappear quickly in our house.

I remember having classic school cake regularly when I was younger, usually alongside other school-dinner favourites such as chocolate cake with chocolate custard. Even now, just looking at a slice of sprinkle-covered school cake brings back memories.

This version is baked as one large traybake and cut into 16 slices, making it perfect for parties, lunchboxes or simply enjoying with a cup of tea. And if you want the full old-school pudding experience, serve a slice with warm custard.

What you need to make old school cake

This is a really simple traybake made with basic baking ingredients:

For the sponge

• 300g butter or margarine – make sure it’s at room temperature so it’s easier to mix.
• 300g caster sugar
• 300g self-raising flour
• 5 large eggs
• 1 tsp vanilla extract

For the icing

• 500g icing sugar
• Boiling water – add this gradually until you get the right consistency.
• Sprinkles – as many as you like!

You don’t need anything fancy for this cake. The sponge itself is a simple vanilla sponge; it’s the layer of white icing and colourful sprinkles that gives it that instantly recognisable old-school look.

If you would like a printable recipe card, you can find this below.

What is old school cake?

Old school cake – sometimes called school cake or sprinkle cake – is a simple vanilla sponge traybake topped with icing and colourful sprinkles.

For lots of us in the UK, it’s associated with school dinners, which is where the “old school” name comes from. I remember having versions of it regularly at school, and it’s one of those puddings that has somehow stayed popular long after we’ve left the dinner hall behind!

There’s nothing complicated about it, and I think that’s part of the appeal. You get a soft vanilla sponge, a sweet layer of icing and plenty of sprinkles on top.

Traditionally it’s cut into squares and can be eaten on its own or served as a pudding with custard.

Can I change the flavour of school cake?

Absolutely. I love the traditional vanilla version, but the basic idea is really easy to adapt.

Chocolate: Replace a little of the flour with cocoa powder to make a chocolate sponge, then top with icing and sprinkles.

Lemon: Swap the vanilla extract for lemon flavouring or zest for a fresher version.

Pink icing: Keep the vanilla sponge but add a little pink food colouring to the icing. You still get the traditional school cake flavour with a slightly different look.

Different sprinkles: This is the easiest way to change it for birthdays or different occasions. You can switch the colours without changing the cake at all.

Personally, though, I think there’s something about the classic white icing and rainbow sprinkles that makes it look like proper old school cake!

Tips for making the best old school cake

Don’t open the oven too early

Try to avoid opening the oven door while the cake is still rising. Every oven cooks a little differently, so keep an eye on it through the door and start checking towards the end of the cooking time.

The cake is ready when it’s golden on top and a skewer inserted into the centre comes out clean.

Let the cake cool completely before icing

This is probably the hardest part – waiting!

Don’t be tempted to add the icing while the sponge is still warm or it can melt and run straight off the cake. I let mine cool completely before decorating it.

Get the icing consistency right

Add the boiling water to your icing sugar gradually. You want the icing thick enough to stay on top of the cake but soft enough to spread easily.

Don’t worry if your tin is slightly different

I use an 8 x 15-inch tin, but you don’t need the exact same size. A larger tin will give you a thinner cake that may cook a little faster, while a smaller tin will make a deeper cake that may need longer.

Use the colour of the sponge and the skewer test rather than relying entirely on the clock.

How should I store old school cake?

Once the icing has completely set, store your school cake in an airtight container to keep the sponge fresh.

I prefer cutting it into squares once the icing has set and then storing the individual slices. It makes it very easy for everyone to help themselves – although that does mean it tends to disappear quickly in our house!

If you’re making the cake ahead of time, you can also bake the sponge first and add the icing and sprinkles once you’re ready to serve it.

More old school recipes

If this school cake has brought back memories of school dinners, I’ve got a few more nostalgic recipes to try.

My traditional jam and coconut cupcakes are my individual-cake version of another classic school pudding, with vanilla sponge, fruity jam and desiccated coconut.

You can also try my school pizza, another recipe that instantly takes me back to school dinners.

And if you’re looking for another really simple bake, my easy fairy cakes use the same sort of basic sponge ingredients and are ready in no time.

What was your favourite school dinner pudding? Let me know in the comments – I’m gradually working my way through the classics!