10 mins prep
35 mins cook
12 servings
Old School Cake
This cake will bring back nostalgic memories for a lot of you! This old school cake features a moist, fluffy vanilla sponge cake topped with water icing and sprinkles. Get the recipe below!
Vanilla Sponge Recipe
- Unsalted Butter: 300 g
- Caster Sugar: 300 g
- Eggs: 5
- Milk: 30 ml
- Vanilla Extract: 2 tspn
- Self Raising Flour: 300 g
- Baking Powder: 0.25 tspn
- Salt: 1 pinch
Water Icing Recipe
- Icing Sugar: 150 g
- Water: 3 tbspn (roughly)
- Rainbow Sprinkles: to sprinkle
Vanilla Sponge Method
- Preheat your oven to 160°c (320°), then grease and line an 8 inch square baking tin with baking paper
- Whisk the butter, sugar and vanilla until pale and creamy
- Add the eggs one at a time, whisking in between each addition
- Whisk in the milk
- Sift in the flour, baking powder and salt then fold in until incorporated
- Pour the mixture into the tin and bake for 30-35 minutes or until the cake springs back when pressing it
- Leave to cool for 10 minutes in the tin, then turn out and leave to cool completely
Water Icing Method
- Sift the icing sugar into a bowl, then add the water 1 tablespoon at a time. It should be thick, pourable but not too runny.
- Pour the icing over the cake and then spread gently to the edges
- Sprinkle with hundreds-and-thousands, and enjoy!
This Retro Old School Dinner Cake Will Bring Back Memories!
It was after a long week of baking when my boyfriend’s mum requested a cake that she remembered having in school. She described a moist sponge cake topped with icing and sprinkles (or hundreds-and-thousands as we call them). That’s when I remembered that same cake I used to have in school and I couldn’t get it out of my head. Despite having already filled up the fridge with cakes and bakes, I had to make it! I would be lying if I said there wasn’t three slices left after only making it today… It went down a treat and I guarantee you’ll fall in love with this cake all over again. There is something so comforting about the smell of this cake wafting through the house and best of all it’s so easy to make. I like to cut it into square portions like my school cafeteria used to serve it. And for me, nothing goes better with it than steaming hot custard. Simply delicious!
Extra Tips
- This one bowl recipe is super easy and quick to make
- Add the water to the icing sugar in small amounts to avoid it being too runny
- Add the sprinkles when the icing is still a little bit wet so they stick easier
- To store it, put the cake in an airtight container and enjoy for up to 5 days. Or you can freeze it for up to 3 months
- Bake the cake on the middle shelf of the oven to avoid browning too quickly
- For extra tips on how to get the perfect cake, visit this page!
