Old School Cake Recipe
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.
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.