Good Food School Cake is a beloved British classic—a simple, moist sponge cake with a light vanilla flavor and a crisp, crackly top, often served warm with custard. This recipe delivers that nostalgic cafeteria-style cake that is both easy to make and reliably delicious, using basic pantry ingredients. It’s perfect for a quick dessert, an afternoon treat, or a lunchbox favorite.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup (180 ml) whole milk
- For the topping: 1 tbsp (15 g) granulated sugar (optional, for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and the milk, starting and ending with the flour. Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the top with the extra tablespoon of sugar if using.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should spring back when lightly pressed.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps create a smooth, even batter and a better rise.
- Don’t overmix: Overmixing the batter can develop the gluten in the flour, resulting in a dense, tough cake. Mix just until the ingredients are combined.
- Check for doneness: Ovens vary, so start checking the cake at 30 minutes. If the top is browning too quickly, cover loosely with foil.
- Substitutions: You can use salted butter if that’s all you have—just reduce the added salt to ¼ teaspoon. For a dairy-free version, use plant-based butter and milk, but the texture may be slightly different.
Serving Suggestions
This cake is traditionally served warm with a generous pour of hot custard. It also pairs beautifully with a dollop of clotted cream or a scoop of vanilla ice cream. For a lighter option, serve with fresh berries and a dusting of powdered sugar.
Variations
- Lemon School Cake: Add the zest of one lemon to the batter and replace the vanilla extract with 1 teaspoon of lemon extract.
- Chocolate Chip School Cake: Fold ¾ cup (130 g) of chocolate chips into the batter before baking.
- Spiced School Cake: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the flour mixture for a warm, spiced flavor.
- Jam Swirl: Spoon ¼ cup of your favorite jam over the batter and swirl it in with a knife before baking.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. It also freezes well—wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, place individual slices in the microwave for 15-20 seconds, or warm in a 300°F (150°C) oven for 5-10 minutes until just heated through.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour? Yes, you can replace the all-purpose flour, baking powder, and salt with 1 ¾ cups (220 g) of self-rising flour. Omit the added baking powder and salt, and proceed with the rest of the recipe.
Why is my cake dense and heavy? This is usually caused by overmixing the batter or using cold ingredients. Make sure to mix just until combined and that your butter, eggs, and milk are at room temperature.
Can I make this cake in a different size pan? Yes, you can use a 9×13-inch (23×33 cm) pan, but the cake will be thinner and bake faster—start checking at 25 minutes. For a round 8-inch (20 cm) cake, double the recipe and adjust the baking time to 45-50 minutes.
How do I know when the cake is done? Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
Can I reduce the sugar? You can reduce the sugar to ¾ cup (150 g) without affecting the texture too much, but the cake will be less sweet and the top may not crack as much.
What is the best way to serve this cake? It is most nostalgic served warm with custard, but it is equally delicious at room temperature with a cup of tea or coffee.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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