If you grew up loving simple, comforting desserts, School Cake is the ultimate nostalgic treat. This soft vanilla sponge cake is baked in a sheet pan, topped with a sweet layer of icing, and finished with colorful sprinkles—just like the classic cafeteria-style cake many people remember.
Unlike fancy layer cakes, School Cake is easy, budget-friendly, and perfect for feeding a crowd. It’s great for bake sales, birthdays, afternoon tea, or anytime you want a simple homemade cake that delivers big comfort in every bite.
Ingredients
Makes 16 squares (9×13-inch pan)
For the Cake
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
For the Icing
- 2 cups (240g) powdered sugar
- 2–3 tablespoons water (or milk), plus more as needed
- 1/2 teaspoon vanilla extract (optional)
- Sprinkles (hundreds and thousands), for topping
Preparation Time
- Prep time: 15 minutes
- Bake time: 25–30 minutes
- Cooling time: 30 minutes
- Total time: About 1 hour 15 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Step 2: Make the Batter
Beat butter and sugar together until pale and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Step 3: Bake
Spread batter evenly into the pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool
Let the cake cool in the pan for about 10 minutes, then transfer to a rack to cool completely before icing.
Step 5: Make the Icing
In a bowl, whisk powdered sugar with 2 tablespoons water (or milk) until smooth. Add more liquid a little at a time until the icing is thick but spreadable.
Step 6: Ice and Decorate
Spread icing over the cooled cake. Immediately top with sprinkles. Let set for 10–15 minutes, then slice into squares.
Serving Suggestions
- Serve with a cup of tea or coffee for a classic snack.
- Add a scoop of vanilla ice cream for an easy dessert plate.
- Make it party-ready by cutting into small bite-size pieces.
- Pack squares into lunchboxes for a sweet treat.
- Add fresh berries on the side for a simple upgrade.
Nutritional Highlights
| Nutrient | Per Serving (1 square) |
|---|---|
| Calories | 280 |
| Protein | 4 grams |
| Total Fat | 12 grams |
| Saturated Fat | 7 grams |
| Carbohydrates | 40 grams |
| Sugars | 26 grams |
| Fiber | 0.5 gram |
| Sodium | 170 milligrams |
Nutritional Notes:
- A simple sponge base keeps the texture light and fluffy.
- Using milk adds moisture and tenderness.
- Portion size is easy to control since it’s sliced into squares.
Tips for Perfect School Cake
- Use room-temperature butter and eggs for the smoothest batter.
- Don’t overmix once the flour is added—this keeps the cake tender.
- Let the cake cool fully before icing, or the topping may melt.
- For a thicker icing layer, use slightly less liquid.
- Add sprinkles right away so they stick before the icing sets.
Variations to Try
- Chocolate School Cake: Replace 1/4 cup flour with cocoa powder.
- Lemon Version: Add lemon zest and a splash of lemon juice to the batter.
- Jam Layer: Spread a thin layer of strawberry jam under the icing.
- Funfetti Cake: Fold sprinkles into the batter for a colorful twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
This School Cake is the kind of simple, feel-good bake that never goes out of style. Soft vanilla sponge, sweet icing, and cheerful sprinkles come together in an easy traybake that’s perfect for sharing.
Whether you’re making it for a party, a bake sale, or a nostalgic treat at home, this recipe guarantees a fluffy, sweet bite every time.
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