Easy Old School Sprinkle Cake

old school sprinkle cake cut into squares on a white surface

Easy old school sprinkle cake is a delicious retro recipe, vanilla sponge topped with sweet white icing and a whole load of fabulous sprinkles. A super easy traybake that is as much a favourite with adults and children alike.

Course cake

Cuisine English

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 448kcal

Author Apply To Face Blog

Equipment

Digital Scales
electric whisk or free standing mixer
Spatula
Small Whisk
Mixing Bowl
small bowl
20cm x 30cm (9" x 12") baking tin
cooling rack
baking paper or reusable liner

Ingredients

250 grams self raising flour
1 tsp baking powder
250 grams butter baking spread
250 grams caster sugar
5 large eggs 250 grams eggs (8.8 oz)
3 tbsp milk
2 tsp vanilla extract

Icing

350 grams icing sugar
3 to 4 tbsp milk
4 tbsp multi coloured sprinkles

Instructions

Preheat oven to 180℃ electric - 160℃ fan or Gas Mark 4
Put all the ingredients apart from the icing sugar and sprinkles into a large mixing bowl and beat with an electric whisk or mixer for a few minutes until it goes pale in colour.
Line your 30 cm x 20 cm tin with baking paper or a reusable silicone lining. Here is a great explanation of how to line a baking tin.
Dollop it on in there.
Level it gently with a flat spatula.
Bake for 40 minutes until golden and springy to the touch.
Meanwhile mix the icing sugar and water together in a bowl with a whisk. It needs to be a thickish consistency but spreadable enough.
More dolloping required here but this time onto the sponge.
spread with a flat spatula until smoothish. It can be a bit tricky here as you need to be careful to not lift the cake crumbs from the surface so that they mix with the icing. It can be helpful here to use a smoothing action rather than spread and lift the spatula. If the icing is too thick this will happen so try a tbsp on the cake first to check that you have the right thickness before you begin.
sprinkle the sprinkle out of the beautiful white icing whilst it is still wet.
Leave to set for a couple of hours and then cut into suitable sized squares.

Notes

make sure butter and eggs are at room temperature

measure out all your ingredients before you start

line your tin ready

try a tester dollop of icing to make sure it is not too thick or thin in the spreadable department

Add a tsp of extra milk if you need to make it thinner or some extra icing sugar if it's too thin

use a smoothing action with your spatula without lifting it up at all to keep the crumbs from the top of the cake from mixing into the icing.

make sure fully cool before icing

let the kids go wild with the sprinkles for maximum childishness

Nutrition