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Sprinkle Cake

4.85 from 19 votes
Remember this cake from your School Canteen? Well it's back - and here's a recipe so you can make it at home yourself!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Mix together the butter and sugar, ideally using an electric whisk
  2. Add the eggs and continue to whisk
  3. Add the flour, baking powder and salt and whisk, ensuring that all of the flour is incorporated into the mixture
  4. Add the milk, vanilla essence and mix, ensuring that there are no large bits remaining in the mixture
  5. 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
  6. 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
  7. Prepare the icing by mixing together all of the ingredients
  8. Evenly spread the icing over the caking after allowing it some time to cool (ideally 20 minutes)
  9. 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