Sprinkle Cake
This was my absolute favourite dessert back at school! 45p a slice, served in that little plastic bag, and once you’d take it out of the bag it’d be all squashed and the sprinkles would be smudged – but it still tasted amazing!
I only recently found out that some schools served this with Custard! I must say I feel very betrayed because my school definitely didn’t.
Sprinkle Cakes have re-emerged, with lots of bakers selling them quite reasonably at around £10 a tray – definitely more expensive than my old school canteen, but heck with inflation and what not that’s still pretty decent! You’ll also find shops selling them now too, and I’ve even seen some pages on Instagram selling them to raise money for charity, which I think is amazing.
But if you’d like to try creating this cake at home, then I have a recipe for you!
I’ve made the cake a few times and have adapted it along the way, and this is the final recipe. In the cake itself I’ve gone for less sugar (150g) so that it doesn’t become too sweet with the icing sugar, but you can of course increase the amount of sugar in the cake recipe if you really have a sweet tooth.
So many of you have enjoyed making this cake after I posted it on my page that I thought I’d share it on my website also. I’ve seen lots of recreations adapted too which I absolutely loved – from coloured icing, chocolate sprinkle cake, cakes made in different shapes and sizes, I’ve loved seeing them all!
If you give this recipe a try, I’d LOVE to see a picture! Please tag me in a picture on your Instagram story, or DM me a picture so I can see. I’ll also be sharing a few on my page too!
Sprinkle Cake
Ingredients
For the Cake:
- 200 g Self-Raising Flour
- 200 g Butter at room temperature
- 150 g Sugar
- 3 Eggs
- 1 Tsp Baking Powder
- Pinch of Salt
- 50 ml Milk
- 1 Tbsp Vanilla Essence
For the Icing:
- 200 g Icing Sugar
- 80 g Butter
- 3 Tbsp Milk
- 1 Tsp Vanilla Essence
- ½ Sprinkles
Instructions
- Mix together the butter and sugar, ideally using an electric whisk
- Add the eggs and continue to whisk
- Add the flour, baking powder and salt and whisk, ensuring that all of the flour is incorporated into the mixture
- Add the milk, vanilla essence and mix, ensuring that there are no large bits remaining in the mixture
- Spread the mixture evenly into a lightly greased baking tray. I personally use a 30cm by 20cm baking tray, but any size will work great as long as it has space to rise
- Place into oven for 25 mins at 180°C. You can extend this time as necessary until a toothpick comes out clean, as dependent on the size of your baking tray it may take longer/less time to cook
- Prepare the icing by mixing together all of the ingredients
- Evenly spread the icing over the caking after allowing it some time to cool (ideally 20 minutes)
- Cover in sprinkles, and enjoy!½
Notes
- Best served with Custard!
- If you only have Plain Flour, then use 200g Plain Flour, and also add in 2 Tsp Baking Powder & ½ Tsp Salt
- I used a 30cm x 20cm baking tray, but other sizes will work fine too. Just ensure it’s fully cooked before removing
- Recipe works best with Unsalted Butter
- I like my icing thick so I make buttercream, but you can just exclude the butter to make it runny – you can also add more milk to make it more runny
- Allow cake to cool for a minimum of 20 mins before adding icing
