Old school cake is a British school-dinner classic: a soft vanilla sponge baked in a rectangular tin, topped with simple icing and colourful sprinkles. This version uses a straightforward all-in-one method, with measured ingredients and a short cooling period so the icing sets without making the cake soggy.
Ingredients
- 1 cup plus 2 tablespoons (250 g) unsalted butter, softened, plus a little extra for greasing
- 1 cup plus 2 tablespoons (250 g) caster sugar (superfine sugar)
- 4 large eggs, at room temperature
- 2 cups (250 g) self-raising flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 tablespoons (30 ml) milk, plus up to 1 extra tablespoon if needed
- 1 cup (125 g) icing sugar (powdered sugar), for the topping
- 1½ to 2 tablespoons (22–30 ml) water, for the icing
- 1 tablespoon (10 g) rainbow sprinkles or hundreds and thousands
Instructions
- Heat the oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Grease a 9-by-13-inch (23-by-33-cm) rectangular cake tin and line the base and two long sides with baking parchment, leaving a little overhang to help lift the cake out.
- Put the softened butter, caster sugar, eggs, flour, baking powder, vanilla and 2 tablespoons of milk into a large bowl. Beat with an electric mixer on low until the flour is incorporated, then mix on medium for about 1 minute, stopping to scrape down the bowl. The batter should be smooth and thick but drop readily from a spoon. Add up to 1 tablespoon more milk if it seems stiff; avoid beating for several minutes, which can make the sponge less tender.
- Spoon the batter into the prepared tin and spread it evenly into the corners. Bake on the middle rack for 22–27 minutes, until the top is lightly golden, the centre springs back when gently pressed and a skewer inserted in the middle comes out clean or with a few dry crumbs. If the top is browning too quickly, loosely cover it with foil for the final few minutes. Oven times vary, so rely on these doneness cues rather than the clock alone.
- Set the tin on a rack and leave the cake to cool completely, about 35 minutes. Lift it out using the parchment and place it on a board. Icing a warm sponge can cause the topping to melt and run off.
- For the icing, sift the icing sugar into a bowl. Stir in 1½ tablespoons water, then add the rest a teaspoon at a time until it makes a thick but spreadable icing. Spread it over the cooled cake with a palette knife or the back of a spoon. Scatter the sprinkles over straight away, before the icing begins to set.
- Leave the iced cake for about 10 minutes, or until the surface is no longer wet, then cut into 12 squares. The icing will firm further as it stands. Use a clean, dry knife for neater pieces.
Tips
- Measure flour carefully. Weighing gives the most reliable sponge. If using cups, spoon flour into the cup and level it off rather than packing it down; too much flour makes the cake dry and dense.
- Bring ingredients to room temperature. Cold butter will not cream or mix smoothly, and cold eggs can make the batter look curdled. If that happens, mix in a spoonful of the measured flour and continue gently.
- Choose a tin close to the stated size. A smaller tin makes a deeper cake that takes longer to cook, while a larger one gives a thinner sponge that may bake sooner. Check early if your tin differs.
- For a dairy-free version, use a firm plant-based baking block in place of butter and unsweetened plant milk. The flavour and browning may differ slightly; avoid soft tub spreads, which can make the batter greasy.
Serving Suggestions
Serve the squares at room temperature with tea, coffee or a glass of milk. For a familiar school-pudding-style plate, add warm custard just before serving; keep the custard separate so the icing stays intact. The cake is also good plain, with fresh berries alongside if you want a less sweet contrast.
Variations
For a lemon version, replace the vanilla with 1 tablespoon finely grated lemon zest and use lemon juice in place of some of the icing water. For chocolate sponge, swap ¼ cup (25 g) of the flour for unsweetened cocoa powder and add 1 extra tablespoon milk. You can also leave off the sprinkles and decorate with a light dusting of icing sugar, or use coloured sugar strands for a different school-cake finish. These are flexible home-baking variations rather than a single fixed traditional formula.
Storage and Reheating
Once the icing has set, store the cake in an airtight container at cool room temperature for up to 3 days. If your kitchen is very warm, or the cake is topped with a perishable addition, refrigerate it instead; plain icing and sponge do not generally need chilling. Refrigerate within 2 hours if the cake has been left out in warm conditions, and keep refrigerated cake for up to 3–4 days. Bring chilled pieces to room temperature before serving for a softer texture. To freeze, wrap uniced portions tightly and freeze for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature and ice. Reheating is not necessary, but a plain, uniced piece can be warmed briefly in the microwave if desired.
Frequently Asked Questions
Why did my old school cake sink in the middle?
A sunken centre usually means the cake was underbaked, the oven door was opened early, or the batter was overmixed. Check the centre with a skewer and avoid opening the oven during the first 20 minutes. Also make sure your baking powder is in date and measure it accurately.
Can I make this cake without self-raising flour?
Yes. Replace the 2 cups (250 g) self-raising flour with 2 cups (250 g) plain all-purpose flour and increase the baking powder to 2½ teaspoons total. Mix the dry ingredients thoroughly before adding them so the raising agent is evenly distributed.
What sprinkles are used on old school cake?
Rainbow sprinkles or hundreds and thousands are both common choices. Add them while the icing is still wet so they adhere. Some coloured decorations can bleed slightly into icing if the cake is stored for several days, so decorate close to serving if appearance matters.
Can I bake it in a round tin?
Yes, but the depth and baking time will change. Two 8-inch (20-cm) round tins can work for a layered version; begin checking around 20 minutes and test each centre. For one deeper round tin, use a tin with sufficient capacity and expect a longer bake, checking frequently once the top is set.
Can I make the cake ahead?
Yes. Bake the sponge a day ahead, cool it completely, then wrap it well and keep it in an airtight container. Ice it on the day you plan to serve it for the neatest topping. You can also freeze the uniced sponge, then thaw it fully before decorating.
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