Go Back
–+ servings

Vanilla Sprinkle School Cake

This nostalgic traybake is a total throwback to school dinners and birthday parties, simple, sweet and utterly delicious. It's the ultimate comfort bake: a signature soft and fluffy vanilla sponge, topped with sweet, sticky icing and a joyful scattering of sprinkles. Every slice is laced with the warm, fragrant flavour of Nielsen-Massey Vanilla Extract, making it taste as good as you remember. It’s the kind of recipe that’s easy to make, lovely to share, and guaranteed to put a smile on everyone’s face.

Rate this Recipe

Be the first to rate this recipe!
Print Pin Rate this Recipe
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 12

Ingredients

For the vanilla sponge:

  • 250 grams Margarine or unsalted butter If you're using margarine use it cold straight from the fridge. If you're using butter, make sure it's at room temperature.
  • 250 grams Caster sugar
  • 250 grams Self-raising flour
  • 4 medium Eggs room temperature
  • 1 teaspoon Nielsen-Massy Vanilla Extract I used one single-serve sachet

For the icing and decoration:

  • 250 grams Icing sugar
  • 3-4 tablespoons Water
  • Sprinkles choose your favourite!

Instructions

Start by making the vanilla sponge:

  • Preheat the oven to 160°C fan / 180°C conventional. Line a 20x24cm (or similar size) baking tin with greaseproof paper.
  • Using an electric whisk, beat the margarine (or butter) and caster sugar together until light, fluffy and creamy.
    250 grams Margarine or unsalted butter, 250 grams Caster sugar
  • Add the eggs, flour and vanilla. Beat until smooth and combined.
    250 grams Self-raising flour, 4 medium Eggs, 1 teaspoon Nielsen-Massy Vanilla Extract
  • Spread the mixture into the baking tin and bake for 35-45 minutes until risen, golden on top and the middle of the sponge springs back when lightly pressed. If you know your oven runs hot, bake until the 35-minute mark. If your oven runs cool, bake for up to 45 minutes. Not sure? 40 minutes is a safe bet. Leave the cake to cool completely in the baking tin.

Add the icing and decoration:

  • Add the icing sugar into a mixing bowl. Add the water gradually, a tablespoon at a time, stirring until the icing is thick, smooth, and falls from the spatula in a ribbon-like stream.
    250 grams Icing sugar, 3-4 tablespoons Water
  • Pour the icing over the cake and spread it to the edges.
  • Scatter the sprinkles on top. Leave the icing to set (around 30 minutes), then lift the cake out of the tin, slice and enjoy!
    Sprinkles

Video