Old School Cake (Sprinkle Sponge Tray Bake)

Old School Cake. Just the name evokes memories of school lunch boxes, birthday parties, and simpler times. For me, it’s always been a recipe that brings a smile to everyone’s face, young and old. Baking this sprinkle-laden sponge is like stepping back into childhood – the sweet, vanilla-scented batter, the vibrant pink icing, and the satisfying crunch of sprinkles. My family absolutely devours this cake. Whenever I bake it, it disappears within a day, leaving behind only happy, sprinkle-dusted faces. It’s the perfect balance of comforting nostalgia and simple deliciousness, making it a guaranteed crowd-pleaser every single time. If you’re looking for a bake that’s easy, fun, and utterly irresistible, then look no further – this Old School Cake is it.

Ingredients for Old School Cake (Sprinkle Sponge Tray Bake)

• Plain Flour: 300g – Forms the structure of the cake, providing a light and airy texture.
• Caster Sugar: 300g – Sweetens the cake and adds moisture, contributing to a tender crumb.
• Unsalted Butter: 300g (softened) – Adds richness, flavour, and moisture, crucial for a soft sponge.
• Large Eggs: 3 – Binds the ingredients together and adds structure and richness.
• Baking Powder: 1 ½ tsp – A raising agent that helps the cake to rise and become light and fluffy.
• Milk: 4 tbsp – Adds moisture to the batter, ensuring a tender and moist cake.
• Vanilla Extract: 1 tsp – Enhances the flavour of the cake, adding a warm, sweet note.

For the Icing:

• Icing Sugar: 300g (sifted) – Forms the base of the sweet and smooth icing.
• Unsalted Butter: 100g (softened) – Adds richness and creaminess to the icing, helping it to spread easily.
• Milk: 3-4 tbsp (or more, as needed) – Used to adjust the consistency of the icing, making it smooth and spreadable.
• Pink Food Colouring (Gel or Liquid): A few drops – Provides the classic vibrant pink colour to the icing.
• Sprinkles: Generous amount – The iconic decoration, adding sweetness, texture, and visual appeal. Rainbow sprinkles are traditional, but any kind will work!

Instructions: How to Bake Old School Cake

1. Preheat the Oven and Prepare the Baking Tray: Preheat your oven to 180°C (160°C fan/ Gas Mark 4). Grease and line a 9×13 inch (or similar sized) rectangular baking tray with baking parchment. Make sure the parchment overhangs the sides slightly to help you lift the cake out later.
2. Cream Together Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar using an electric whisk or a wooden spoon until light and fluffy. This process is crucial for incorporating air into the batter, resulting in a light and airy cake. Continue mixing until the mixture is pale and creamy.
3. Beat in the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture looks like it’s starting to curdle (split), add a tablespoon of the plain flour to help bring it back together.
4. Sift in Flour and Baking Powder: In a separate bowl, sift together the plain flour and baking powder. This helps to remove any lumps and ensures the baking powder is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients (butter, sugar, and egg mixture), mixing on low speed or folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
6. Add Milk and Vanilla Extract: Pour in the milk and vanilla extract. Mix again until just combined and the batter is smooth. The batter should be of a dropping consistency – if it seems too thick, add a tiny splash more milk.
7. Pour Batter into the Prepared Tray: Pour the cake batter into the prepared baking tray and spread it evenly to the corners. Use a spatula or the back of a spoon to ensure a level surface.
8. Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. The cake should be golden brown on top and springy to the touch.
9. Cool the Cake Completely: Once baked, remove the cake from the oven and let it cool in the tray for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Ensure the cake is completely cold before icing, otherwise, the icing will melt and slide off.
10. Prepare the Icing: While the cake is cooling, make the icing. In a clean bowl, cream together the softened butter and sifted icing sugar until smooth and creamy.
11. Add Milk and Food Colouring: Gradually add milk, one tablespoon at a time, mixing well after each addition until you reach a smooth, spreadable consistency. You may need slightly more or less milk depending on the consistency you prefer. Add a few drops of pink food colouring and mix until the icing is evenly pink. Add more colouring if you desire a brighter pink.
12. Ice the Cake: Once the cake is completely cold, spread the pink icing evenly over the top of the cake using a palette knife or spatula. Work quickly as the icing will start to set.
13. Add Sprinkles: Immediately sprinkle generously with your chosen sprinkles before the icing sets. Press them down lightly to ensure they adhere well to the icing.
14. Cut and Serve: Let the icing set completely before cutting the cake into squares or rectangles. Serve and enjoy!

Nutrition Facts for Old School Cake (per serving)

(Approximate values, per serving of 1/16th of the traybake)

• Servings: 16 (adjust serving size based on your preference)
• Calories: Approximately 350-400 kcal per serving – Energy provided mainly from carbohydrates and fats, perfect for a treat.
• Fat: Approximately 18-22g per serving – Contributes to the cake’s moistness and flavour, mainly from butter.
• Sugar: Approximately 40-45g per serving – Provides sweetness and energy, primarily from caster and icing sugar.
• Carbohydrates: Approximately 50-55g per serving – Main source of energy, mainly from flour and sugar.

(Note: These are estimated values and can vary based on exact ingredient quantities, sprinkle type, and serving size. For precise nutritional information, use a recipe calculator with specific ingredient brands.)

Preparation Time for Old School Cake

• Preparation Time: 20-25 minutes – Includes gathering ingredients, mixing the batter, and preparing the tray.
• Baking Time: 25-30 minutes – Time spent in the oven for the cake to bake to golden perfection.
• Cooling Time: 1-2 hours (minimum) – Essential for the cake to cool completely before icing to prevent melting.
• Icing and Decorating Time: 15-20 minutes – Making the icing and adding sprinkles, a fun and creative part!
• Total Time (Approximate): 2 – 3 hours (including cooling) – From start to finish, including cooling time, plan ahead for best results.

How to Serve Old School Cake

• Classic Squares: Cut the cake into neat squares or rectangles. This is the most traditional way to serve Old School Cake, perfect for lunchboxes, parties, or afternoon tea.
• With a Cup of Tea or Coffee: Enjoy a slice of Old School Cake with a warm cup of tea or coffee. The sweetness of the cake pairs perfectly with a slightly bitter beverage.
• As a Dessert: Serve as a simple and satisfying dessert after a meal. It’s a crowd-pleasing option that’s always a hit.
• Party Cake: Old School Cake is ideal for children’s parties or casual gatherings. Its vibrant appearance and fun sprinkles make it a festive choice.
• With Custard: For a richer dessert, serve warm slices of Old School Cake with a generous dollop of warm custard. This adds a comforting and creamy element.
• Alongside Fresh Fruit: Balance the sweetness of the cake by serving it with a side of fresh berries or sliced fruit like strawberries or raspberries.
• Elevated Presentation: For a slightly more elegant presentation, dust the edges of the plate with icing sugar or cocoa powder and arrange a few fresh berries alongside the cake slice.
• Individual Portions: Cut the cake into smaller squares or even use cookie cutters to create fun shapes for individual portions, especially great for kids.

Additional Tips for the Perfect Old School Cake

1. Use Softened Butter: Ensure your butter is properly softened for both the cake batter and the icing. Softened butter creams more easily with sugar, creating a light and fluffy cake and a smooth icing. Take it out of the fridge at least an hour before baking.
2. Don’t Overmix the Batter: Overmixing develops gluten in the flour, which can result in a tough cake. Mix until the ingredients are just combined. A few streaks of flour are okay – they will disappear as you fold.
3. Sift Dry Ingredients: Sifting the flour and baking powder ensures there are no lumps and helps to aerate the flour, leading to a lighter cake. This is a simple step that makes a noticeable difference.
4. Measure Ingredients Accurately: Baking is a science! Use measuring scales for dry ingredients and measuring jugs for liquids for the most consistent results. Especially for raising agents like baking powder, accurate measurement is key.
5. Cool Completely Before Icing: This is crucial! Icing a warm cake will cause the icing to melt and become runny, making it difficult to decorate and resulting in a messy finish. Be patient and let the cake cool completely before adding the icing.
6. Adjust Icing Consistency: The amount of milk in the icing can be adjusted to achieve your desired consistency. Add milk gradually, a tablespoon at a time, until the icing is smooth and spreadable but not too runny. For a thicker icing, use less milk; for a thinner icing, add a bit more.
7. Get Creative with Sprinkles: While rainbow sprinkles are classic, don’t be afraid to experiment! Use different colours, shapes, or even themed sprinkles to match occasions or personal preferences. Chocolate sprinkles, glitter sprinkles, or even a mix of textures can add a fun twist.
8. Storage Tips: Store leftover Old School Cake in an airtight container at room temperature for up to 3-4 days. It can also be stored in the refrigerator for slightly longer, but it might dry out a little. For best results, consume within a few days.

Frequently Asked Questions (FAQ) About Old School Cake

1. Can I use margarine instead of butter? Yes, you can use margarine in both the cake and the icing. However, butter provides a richer flavour and slightly better texture. If using margarine, ensure it’s a block margarine and not a spread.
2. Can I make this cake gluten-free? Yes, you can make this cake gluten-free by substituting the plain flour with a good quality gluten-free flour blend. Ensure the blend is suitable for baking cakes and contains a mix of different gluten-free flours and a binding agent like xanthan gum.
3. Can I make this cake ahead of time? Absolutely! Old School Cake is a great make-ahead dessert. You can bake the cake a day or two in advance and store it, well-wrapped, at room temperature. Ice it on the day you plan to serve it for the freshest sprinkles.
4. Why did my cake sink in the middle? Common reasons for a cake sinking include the oven temperature being too low, opening the oven door too early during baking, or overmixing the batter. Ensure your oven is at the correct temperature, avoid opening the door until the cake is mostly baked, and mix the batter just until combined.
5. Can I freeze Old School Cake? Yes, you can freeze Old School Cake. It’s best to freeze the cake un-iced. Wrap the cooled cake tightly in cling film and then foil. Freeze for up to 2-3 months. Defrost at room temperature before icing and decorating.
6. Can I make this cake in a different shaped tin? While a rectangular traybake is traditional, you can bake this cake in other shapes, such as a round cake tin or even cupcakes. Adjust the baking time accordingly – cupcakes will bake much faster, while a thicker round cake might need slightly longer.
7. What can I use if I don’t have pink food colouring? You can use other food colourings to create different icing colours. Pastel shades work well for a similar look. Alternatively, you can leave the icing white for a classic vanilla look, or even use natural colourings like beetroot juice for a subtle pink hue.
8. My icing is too runny, how can I fix it? If your icing is too runny, gradually add more sifted icing sugar, a tablespoon at a time, and mix well until it thickens to the desired consistency. If it’s still too runny, you can chill it in the refrigerator for a short while to help it firm up before spreading.

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