A British classic from the golden days of school dinners, School Cake is a simple sponge cake, topped with a thick layer of white icing and a generous amount of rainbow sprinkles. Served with custard (pink or otherwise!) or on its own, the pudding that takes you straight back to the dinner hall.
When I first set out to make this recipe, I wondered if School Cakes were a thing of the past. The boys, however, informed me that you do still indeed get School Cakes at lunchtime, albeit not every day, nor after a ‘nutritious’ serving of Turkey Twizzlers and chips!
School dinners seem to have a generational divide. For me, a child of the 90s, school dinners were pizza, Turkey Twizzlers, Turkey Drumsticks, and turkey Dinosaurs (basically a lot of turkey!), plenty of chips, and buckets of beans.
Granny remembers mince, stew, cold meats, sausages and fish pie, all served with potatoes and veg – never chips!
These days, the boys’ school dinners consist of macaroni, fajitas, bubble fish, stir-fries, steak pie, and lots of fruit and vegetables on the side.
One thing that is always a hit at school dinners, regardless of what generation you are from, is School Cake!
Instantly recognisable, this basic sponge is topped with a layer of icing and a generous amount of sprinkles. And that’s it… nothing overly fancy, but delicious enough to have an entire dinner hall of kids buzzing with excitement, and praying there will be at least enough cake until their spot in the line.
If you loved School Cake, try my recipes for Cornflake Tart and Jam & Coconut School Cake for even more school dinner nostalgia.
Tips for the Best School Cake:
• Use Room Temperature Ingredients: Ensure your margarine/butter and eggs are at room temperature before starting. This helps the batter mix more evenly and will give a better, more predictable rise.
• Don’t Overmix the Cake Batter: After adding the flour, fold the batter until just combined. Overmixing can make the sponge cake dense in texture, instead of light and fluffy.
• Test for Doneness: You know the sponge is ready when it’s golden on top and a skewer inserted in the middle comes out clean. Avoid opening the oven too early or too often, otherwise the cake might sink in the middle.
• Bake in Advance: Bake your sponge the night before you need it. Once cool, leave it in grease-proof paper on a wire rack and place it in an airtight bag. Decorate with the icing and sprinkles in the morning. This will give your cake a better and easier-to-work-with texture overall. Just trust me!
• Cool Before Icing: Let the cake cool completely before adding the icing and sprinkles; otherwise, the icing will melt and slide right off!
• Avoid Supermarket Sprinkles: If you are in the UK, you’ll probably find the supermarket sprinkles are not what they used to be, and somewhat anaemic. It’s always worth sourcing brighter sprinkles for an authentic School Cake experience.
More Cakes You'll Love:
School Cake
EQUIPMENT
INGREDIENTS
- 280 g Margarine at room temperature
- 280 g Caster Sugar (Superfine Sugar)
- 5 Free-range Eggs at room temperature
- 280 g Self-raising Flour
- 350 g Icing Sugar (Powdered Sugar)
- 3-4 tbsp Boiling Water
- Sprinkles [to decorate] optional
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for fan assisted oven, Gas Mark 4 or 350°F) and a 9x12 inch baking tin with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy.
- Add the eggs one at time, ensuring each is mixed through before adding the next.
- Sift in the flour and gently fold to create a batter.
- Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Once your cake has cooled completely; in a bowl, mix the icing sugar with a few teaspoons of boiling water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- For all my tips for achieving the best school cake, please see my Tips for Success above.
- School Cake best enjoyed the day the day after it's baked, but the can be stored in an airtight container for a more few days.
- School Cake freezes very well. Simply wrap the sponge cake (before icing) in clingfilm and tin foil, before popping in the freezer. Freeze for up to 3 months. Defrost at room temperature before icing as normal.
Why is it called school cake?
Can I use butter instead of margarine?
Can I use plain flour (all-purpose flour) instead of self-raising flour?
Can I make school cake without eggs?
Can I freeze old school cake?
Free-from & Vegan
Nut-free: There are no nuts used in this school cake recipe but, as always, be sure to double check your individual ingredients allergens list.
Dairy-free: To make this a dairy-free school cake recipe, simply use a dairy-free margarine. It’s also worth double checking your sprinkles when serving to those with dairy allergies or intolerances.
Egg-free: To make this an egg-free school cake recipe you can try experimenting with egg replacers, such as chia seed or flaxseed “eggs”. Alternatively you could use 60g of mashed banana or apple sauce, per egg.
Gluten-free: To make this a gluten-free old school recipe, you can use a good-quality gluten-free self-raising flour as a straight swap. You may want to add ½ tsp of xanthan gum if your flour blend doesn’t already include it, to help with texture and structure of the cake. Also be sure to check your other ingredients for any hidden gluten (particularly the sprinkles) when serving to those with coeliac disease, allergies or intolerances.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
Originally published in July 2020. Updated in May 2025.
117 responses
Excellent and very easy cake to make, and enjoyed in and out of school!!
As a first time baker of school cake i have to say it’s an really easy recipe, and it tastes good, i had 4 medium sized eggs instead of 5. And it worked out well.
A family member had used the oven before me, so it only had to be in for 25 minutes. So be sure to check on the cake.
Excellent cake and easy to make and tastes delicius looks good
Love this cake it has a tender crumb and extremely easy recipe as well as the icing l did put in some vanilla in the icing as well as a pinch of salt to help balance out the sweetness.
We have never had a school dinner being from Australia, however this was delicious and so quick to put together. We demolished it warm, without any icing as it was sweet enough for us.
Fab
So nice and creamy remind me when I was young
I Made Chocolate School dinner Cake on Saturday 6th March 2021.
It was very easy to Make.
What did you change to make the chocolate one?
I remember having a Chocolate School Dinner Cake
Just add choc powder. I use mint custard with choc cake. That’s how we did it in our school kitchen.
add coco powder maybe 50g or abour 3-4 tabelspoons to cake mix.
also add a tabelspoon to icing or nuttella .
Hi Kim did you remove any flour or just added to chocolate powder ?
Just add coco powder few tbsp
Can I have recipe
Zoe…a please would be nice. Manners cost nothing.
Easy recepie great taste. Demolished it well done x
Absolutely delicious, I’m usually a terrible cook but even my husband gave me the thumbs up.
Very easy to make, even easier to eat!!
So soft and moist! It’s perfect. I use this recipe for my usual cupcakes too now The only one I’ve found that works every time!
Thanks for the Good idea
I will try this with the cupcakes too.
How long do you cook your cupcakes for pls? Thanks :)
I’m from Aus too. Going to try this recipe for Lamingtons
Hopefully it will work out fine
It really looks delicious and ingredients are easy to find and make
Guess it wont last long anyway in our kitchen
. Jayne ( Skippy )
Simple and effective, all the family enjoyed making and eating this cake.
Insists on… margarine, then insists on free-range eggs?!
Not actually a contradiction!
Butter is a “richer” ingredient because of its composition and it doesn’t work in some ingredients as well, it ruins them in the same way marg isn’t suitable for some.
Butter is made mostly of milk/cream itself whereas margarine is diluted with rapeseed oil usually which changes how it works.
Free range eggs are the best eggs because they are the healthiest given they are coming from chicken that have been given the best chance also a free life.
It’s not about the cost at all but a combination of the composition and the quality.
I hope it makes to you.
Haven’t tried the recipe yet but the name got me thinking of Studenterbrød (student bread) from Denmark. It”s more dense and fudgy and a large part of it is made from leftover pastries and/or cake that are no longer worth selling. It was considered a cheap cake option for students in the old days.
It’s quite different from student bread in taste.The cake is like a heavy sand cake
Yuuuuuum, this is such a delicious recipe! The recipe size makes a really big traycake which stays moist (but it hasn’t lasted very long in our household- its so moreish!). Great, easy, foolproof recipe
This recipe was really easy to follow. The ingredients are things you should already have lying about the house. I only made half of the recipe to test it out. It was delicious and the cake was really light, with or without icing! It will go really well with custard ! A new favourite for sure! :)
How many eggs did you use when you halved this recipe, please?
Just use 2 eggs and 2 tablespoons of milk
Such a good recipe, so easy to follow and remember. Overall, I love this site and it’s my go to as a baking granny who only discovered the joys of home baking during the Covid lockdowns.
The school cake is such a winner and makes me very nostalgic for Scottish school dinners which always included a pudding!
Thank you Amy and family xx
Hi
Is the margarine salted?
hi what ingredeants did u youse as im going to be bakeing all the way throuh lock down to insure my fambily like my bakeing xxxxxxxxxxx
Hi how can I change the school cake into a chocolate version please
Just make your mixture and add cocoa powder to it thats how you turn a cake into a chocolate cake.
No Leanne dear, it is not.
If you just do that you are altering the structure first remove a couple of tablespoons of flour and then add the same of cocoa powder, and sift together, if you want to be really fussy, temper the cocoa powder spoon for spoon with hot water and add it to the butter sugar mix.
Just use 2 eggs and 2 tablespoons of milk
Just make your mixture and add cocoa powder to it thats how you turn a cake into a chocolate cake.
Just make your mixture and add cocoa powder to it thats how you turn a cake into a chocolate cake.
Well in fairy buns it’s normal 75g of flour and 25g Cocoa powder. So you can work it out for this recipe. Hope that helps
Just add cocoa powder to it
Just add cocoa powder
The first time I’ve ever successfully baked a cake!!!!! This recipe is fantastic
Excellent School Cake Pudding .
I remember having Jam on top.
Sprinkle coconut over the jam for a nice alternative
My grand children love this cake,
I added vanilla bean paste.. yum!
Hello, I am wanting to make this cake for my mum’s birthday in a few days as she has been wanting to try it. How many does this recipe serve? Also, if I were to half it, how many eggs would I use since 5 doesn’t half equally. Many thanks :)
Sorry, I just found that the servings are listed above. Although I still have the question about the eggs. Thanks again :)
Hi Leah rose, You could crack 5 eggs int a jug and whisk use half for the cake and make an omelette with the rest. All the best.
Well, I would have been faffing about trying to halve the recipe. This is the perfect way. Scrambled eggs for breakfast tomorrow! Thank you, Rab!
Hi Leah, I would use two large eggs for half the mixture. I found 5 eggs quite a lot, but they were larger medium eggs if you know what I mean. Lovely recipe
Use 2 eggs and 2 tablespoons milk replace 2 tablespoons of flour with cocoa powder for a chocolate version
Can this cake be left in the fridge overnight? I am wanting to bake it the day before it is going to be served, but I don’t want to leave it out as it is a surprise for my Mum’s birthday and I do not want her to see it. Many thanks :)
Yes it can leave in the bag though or covered with cling film
Governor Jones! Has a nice ring to it
Good cake, but could be a bit more descriptive of a recipe, such as what size eggs etc.
Hi,
Can you freeze this after making? It tastes so nice, very reminiscent of my school days!
Many thanks
SO GOOD I love ittttt tastes really nice initially I thought 5 eggs sounds a bit off but it taste really good and not eggy at all
This cake is absolutely amazing my family and I enjoyed this very much ! You must try this recipe
Amazing cake recipe. I’ve also done a chocolate version just add 60g of bournville coco powder .
If you add 60g of cocoa powder then you should take out 60g of flour
Great memories from my primary school dinner’s, i haven’t made it yet, but i have decided to bake this for my son’s birthday cake.
Love this recipe and sooo delicious. Do you reckon I could do this recipe but into cupcakes? X
could you use oil instead of margarine?
Cooked and tasted fabulous
I would like to thank you and Kitchen Sanctuary with out your help I would have not been , able to pass my course and Annie Low .. I enjoyed baking School Cake it didn’t have sprinkles so I used chocalate flakes on top just done it today taste braw. My regard s from yhe Cheeky Baker.
Can you make the batter a day in advance if kept refrigerated over night and air tight wrapped?
TIA
Reminded me of my old school lunches was yummy and actually tasted just like school if not better!!!!
Made cake but instead of icing put jam and desiccated coconut on top
Nice and moist but not enough mixture so a little flat on the edges. I would add another 100g on all ingredients.
Perhaps your baking tray was a wee bit bigger than recipe given
JUST LIKE SCHOOL CAKE! Absolutely loved this and was so easy to follow
Turned out perfectly – lovely rise on it too
Now they want me to make
It all the time
its amazing
My husband loves these and I put coconut as well as sprinkles on the top . He is a big kid aged 75!
Best one i’ve ever made
Looks great takes great
Amazing recipe, just made this for the Grandchildren, a big hit.
Wonderful old school sweet treats.
Thanks alot.
Absolutely phenomenal! I waited ages to make this and when I did it turned out perfect
So simple in its parts but was exactly what I craved. Thankyou for the school days throwback
Loved making this cake, and yes used to have it at my school. Can’t wait to try it. Recipe so easy to follow.
I made the cake for the first time and it was delicious. I did make some changes instead of margerine I used clover light butter and instead of 280g caster sugar I used 160g it was still great. The icing sugar I also did not use as much and was 260-280g. I shared it with my Grandma and partner they all said it was nice. I am going to make my second one soon. Thank you so much for the boiling water technique to make the Icing plus sifting the flour that I forgot!
In my oven now can’t wait to taste to bring back all those memories of school dinner used to be served with what I think was a water based custard but not 100% sure on that but I do remember it was delicious. I am topping mine with Raspberry jam and rolled icing I think it will work well.
I’m yet to make this, can I use golden caster sugar?
Yes you can but it will change the colour ever so slightly
I am trying this recipe out later today but can you freeze once made?
Beautiful delicious cake and easy to make and serve. But how do I prevent the icing falling off on the second day when I’m cutting the remainder of the cake?
The link for the tin size to Amazon isn’t right, takes you to a electric heater – just thought I’d let you know
I am the worst at baking until now!!!!!
Made this exactly step by step, and my colleagues were obsessed with the taste.
Not too sweet and stayed moist overnight which was great to see.
Trying the kinder Bueno brownies today :)
Fab recipe, comes out lovely! How would I find out the calories in the cake does anyone know?
My icing didn’t stick to top of the cake what am doing wrong
Sounds like either a) the cake was too warm. Let the cool completely cool on a rack before icing and/or b) the icing wasn’t thick enough (more icing sugar to thicken it up)
Hi I have made the cake the over day was beautiful now I wanna do it again but have chocolate icing on the top how do you make chocolate icing please
To make chocolate icing take 40g out of the sugar and add 40g of Coco powder sived
Worked like an absolute dream. So easy to make in a blender all thrown in together and en extremely light cake!
I did gluten free version of this, & omg it was amazing! It rose so well it was huge! Can’t wait wait to make & eat again!
Hello. I have large eggs. The recipe doesn’t state the size of the eggs so would I use 4 or 5 large eggs?
Thank you.
When a recipe doesn’t state a size it’s normally medium so if you have large just use 1 less
They bring back soooo much nostalgia from primary school these recipes are the best I am soooooo happy I found this web site.
I agree with you they are my fav thing in primary other than the mince dumplings I could eat it now…………………
If anyone knows a good mince dumpling recipe could you please put it on here
Yes
Dumplimgs- flour starch water
Mince- From a beef heafer or bullock/Butchers
Make sure it is local food aswell for a bettter outcome and taste.
I discovered this recipe online a few months ago, and it has since become a staple in my kitchen. The cakes turn out deliciously light, fluffy, and full of flavor every time. They are perfect for family gatherings. Thank you!
Far too much mixture for size tin recommended.
Was overflowing and I used exact size tin and recipe. Also need vanilla flavour as very very bland without any flavour. I would recommend anyone who wants a successful version to only use 200g each item as 280g is far far too much! And weigh your eggs to be 200g too as this recipe is very eggy. Use a taller tin unless you want your cake mix overflowing.
Very good recipe and easy to make!
Thank you!!
Really easy to make- haven’t tried it yet as it’s for hubby’s birthday tomorrow (he has been banging on about old school sprinkle cake, who am I to deny?) can’t wait to try it! Thank you x
I’ve split my mixture and put into 2 loaf tins and came out perfectly.
Really yummy recipe. Made this today. It won’t be here long though..
So light and fluffy
What shelve date would you recommend
Hi I’m deaf my name is Tina Swain
Last week I been made old school cake was delicious yummy first time made
Hi I’m deaf my name is Tina Swain
Last week I been made old school cake was delicious yummy my daughter love it
First time making it, we had old school cake at school here in Edinburgh back in 1990s. Made it today for my sons 15th birthday as pennies are tight to buy one. It turned out beautifully and so simple. Will definitely be making it on a regular basis!