Old School Cake Recipe | Moist And Delicious

Old school cake is a true British classic, bringing back fond memories of school dinners and cheerful canteen trays. With its soft vanilla sponge, smooth icing, and colourful sprinkles, this nostalgic traybake remains a favourite in homes across the UK.

In this post, I’ll guide you through my tried-and-tested recipe for a moist and delicious old school cake, share expert variations, and offer tips to help you recreate this comforting childhood treat perfectly.

What is Old School Cake?

Old School Cake, also fondly known as School Dinner Cake or Sprinkle Sponge, is one of those treasured British desserts that instantly brings back memories of lunch halls and retro metal trays.

As someone who grew up in the 80s and 90s, I still remember that soft vanilla sponge topped with a thin layer of sweet icing and rainbow sprinkles, it was often served with pink custard, and nothing quite matched its charm.

This traybake-style sponge cake was a staple in British school dinners across England and Scotland. Its simplicity is its magic: a fluffy vanilla base, often baked in large trays, then sliced into generous squares and served warm or cold. The icing was always classic – just icing sugar and water, poured over once the sponge had cooled.

Over the years, this nostalgic treat has made a full comeback. Whether for birthdays, bake sales or just reliving childhood joy, old school cake has earned its place in modern home baking once again.

Its minimal ingredients, timeless taste, and endless customisations make it a true classic, and one worth keeping in your baking repertoire.

What Makes This Cake So Nostalgic for Brits?

Ask any Brit born in the late 20th century, and they’ll likely light up at the mention of “school cake.” For many of us, it wasn’t just dessert—it was an experience.

Here’s why it holds such sentimental value:

• Part of everyday school life: It was often served after fish fingers and mash, creating an iconic weekly meal.
• Affordable indulgence: Using basic cupboard ingredients, it was a sweet treat in times of economic austerity.
• Visual delight: Those rainbow sprinkles felt festive even on the dullest of days.
• Associated with companionship: Shared among friends in noisy dining halls, it became a symbol of community.

Today, people across the UK are recreating this classic for their own children—or just for themselves. It’s more than just a cake; it’s a bite of childhood, often triggering feelings of comfort, warmth, and happy memories of simpler times.

Whether you’re baking for nostalgia or curiosity, this cake is the epitome of British retro desserts.

Old School Cake Ingredients

This cake is all about simplicity, and the ingredients reflect that. Here’s a clear breakdown:

You can also use margarine instead of butter for a more traditional taste (as schools often used margarine due to cost). Vanilla essence can be used as a substitute for extract, though extract has a purer flavour.

The ingredients may be simple, but they deliver a cake that’s moist, sweet, and visually iconic.

How to Make the Perfect Old School Sponge Cake?

Creating a perfect school cake doesn’t require expert baking skills—just a few careful steps.

Step-by-step Method

Preparing the Batter

• Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
• Grease and line a 9×13-inch traybake tin with baking paper.
• Cream together the softened butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract.
• Gently fold in the self-raising flour using a spatula or spoon.
• Add milk to loosen the batter slightly for a soft pourable consistency.

Baking and Decorating

• Pour the batter into your lined tin and level the top.
• Bake for 25–30 minutes until golden and springy to the touch.
• Allow to cool in the tin for 10 minutes before transferring to a wire rack.
• Once completely cool, mix icing sugar with water/milk until smooth.
• Spread over the sponge evenly, then add sprinkles immediately.
• Let the icing set before slicing into squares.

Pro tip: Don’t ice the cake while it’s warm, or the icing will run!

Can I Make This Cake Gluten-Free, Vegan or Dairy-Free?

Absolutely. Whether you have allergies or lifestyle preferences, this cake can be adapted beautifully.

Common Adaptations

Gluten-Free

• Use gluten-free self-raising flour
• Add ½ tsp xanthan gum for better structure

Vegan

• Replace eggs with 3 tbsp aquafaba or 1 tbsp ground flaxseed + 3 tbsp water per egg
• Use dairy-free butter and plant-based milk (like almond or oat)

Dairy-Free

• Swap butter for a vegan block like Flora Plant Butter
• Use lactose-free milk or soy milk

These swaps won’t drastically change the flavour, but keep a close eye on baking times as textures can vary.

Nutritional Table

Note: Nutritional values vary with ingredient substitutions.

Decorating Tips: How to Get That Perfect School Sprinkle Look

The hallmark of a school cake is that white icing and those cheerful sprinkles. Here’s how to do it right:

Tips for Finishing Touches

• Wait until the sponge is completely cool before icing.
• Use a spatula to spread icing evenly without tearing the cake.
• Add sprinkles immediately—icing hardens fast.
• Slice with a clean, dry knife for neat squares.
• Want extra fun? Try pastel sprinkles or edible glitter for a twist.

How to Store Old School Cake & Can It Be Frozen?

Old school cake stores wonderfully and freezes well too.

Storage Tips

• Store in an airtight container at room temperature for up to 4 days.
• Keep away from direct sunlight or heat sources to preserve the icing.

Freezing Advice

• Freeze individual slices wrapped in baking paper and cling film.
• Store in an airtight container or freezer bag for up to 3 months.
• Defrost at room temperature before serving—best without reheating.

Serving Ideas: When and Where to Enjoy Old School Cake

This cake is incredibly versatile, fitting in at nearly any occasion.

Serving Suggestions

• As a tea-time treat with a cup of Earl Grey
• Warmed slightly and topped with custard for dessert
• At children’s birthday parties or retro-themed events
• Included in lunchboxes for a sweet surprise

It’s always a winner at bake sales and school events too.

Variations of Old School Cake Recipe

While the classic recipe is unbeatable, bakers across the UK have added their own spin. Here are some standout versions from well-known bakers.

Jane’s Patisserie Classic Traybake Version

• Extra-thick sponge and smooth icing
• Emphasises balance of moisture and structure
• Added touch of vanilla bean paste for depth

BBC Good Food’s Retro School Days Sponge

• Minimalist approach with pantry basics
• Instructions for pairing with custard
• Great for beginners and quick bakers

Baking with Granny’s Family-Friendly Method

• Focus on traditional texture and taste
• Includes useful notes on ingredient swaps
• Ideal for baking with kids

Fitwaffle’s Moist and Fluffy School Cake

• Soft sponge using slightly melted butter
• Strong on vanilla flavour
• Tends to use more icing sugar for a glossy glaze

Scottish Scran’s Traditional Scottish School Cake

• Slightly denser sponge for a hearty bite
• Stays closer to old canteen-style version
• Emphasis on traybake shape and cut

Easy Peasy Greeny’s Vegan Version

• Replaces eggs with flaxseed and uses plant milk
• Light and fluffy with dairy-free icing
• Eco-friendly ingredients, still nostalgic

Low FODMAP Inspiration’s Digestive-Friendly School Cake

• Gluten-free flour and lactose-free milk
• Gentle on sensitive stomachs
• Retains classic appearance and taste

Conclusion

Old school cake is more than just a sweet bite, it’s a slice of British childhood. Whether you stick to the classic recipe or explore modern twists, its soft sponge and nostalgic charm are sure to delight.

I hope this guide inspires you to bake your own version, share it with loved ones, and keep the school cake tradition alive. There’s something incredibly comforting about enjoying a cake that has stood the test of time.

FAQs

Can I use margarine instead of butter in this cake?

Yes, margarine is traditionally used in school kitchens and works well for a lighter, fluffier texture.

How do I prevent the icing from running?

Make sure the cake is completely cool and use less liquid in your icing for a thicker texture.

Can I add cocoa powder to make it chocolate?

Absolutely! Swap 25g of flour for cocoa powder and add 1 tbsp milk to maintain texture.

What tray size is best for this cake?

A 9×13-inch tray is standard for even slices and consistent baking.

How long does it take for the icing to set?

About 30–45 minutes at room temperature. Avoid covering it while setting.

Old School Cake Recipe

Freya

Old school cake is more than just a sweet bite, it’s a slice of British childhood. Whether you stick to the classic recipe or explore modern twists, its soft sponge and nostalgic charm are sure to delight.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Australia

Servings 1 people

Calories 230 kcal

Ingredients

  

• 200 g Self-raising flour Ensures a light and airy sponge
• 200 g Caster sugar sweetens evenly
• 200 g Unsalted butter Softened at room temperature
• 4 large Eggs Provide richness and structure
• 2 tbsp Whole milk Adds moisture to the batter
• 1 tsp Vanilla extract Classic flavour note
• 250 g Icing sugar For the glaze topping
• 2–3 tbsp Water or milk for icing and Adjust for desired icing consistency
• 2–3 tbsp Rainbow sprinkles Hundreds and thousands are traditional

Instructions

 

• Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
• Grease and line a 9x13-inch traybake tin with baking paper.
• Cream together the softened butter and caster sugar until pale and fluffy.
  200 g Unsalted butter, 200 g Caster sugar
• Add the eggs one at a time, mixing well after each addition.
  4 large Eggs
• Stir in the vanilla extract.
  1 tsp Vanilla extract
• Gently fold in the self-raising flour using a spatula or spoon.
  200 g Self-raising flour
• Add milk to loosen the batter slightly for a soft pourable consistency.
  2 tbsp Whole milk
• Pour the batter into your lined tin and level the top.
• Bake for 25–30 minutes until golden and springy to the touch.
• Allow to cool in the tin for 10 minutes before transferring to a wire rack.
• Once completely cool, mix icing sugar with water/milk until smooth.
  250 g Icing sugar, 2–3 tbsp Water or milk
• Spread over the sponge evenly, then add sprinkles immediately.
  2–3 tbsp Rainbow sprinkles
• Let the icing set before slicing into squares.

Keyword Old School Cake Recipe