School Cake!
A delicious and simple vanilla school cake with icing and sprinkles - the classic easy bake for everyone!
Print
Pin
Servings: 12 People
Ingredients
Cake
- 400 g unsalted butter
- 400 g caster sugar
- 7-8 medium eggs
- 400 g self raising flour
- 1 tsp vanilla extract
Icing
- 500 g icing sugar
- 4-5 tbsp water
Sprinkles
- Rainbow sprinkles
Instructions
For the Cake
- Preheat your oven to 180ºC/160ºC fan and line a 9x13" traybake tin with parchment paper.
- Beat together your butter and sugar until light and fluffy.
- Add in the eggs, self raising flour, and vanilla extract and beat again until combined well.
- Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
- Once baked, let the cake cool fully in the tin.
For the Icing
- Add the icing sugar to a medium sized bowl, and gradually add the water, mixing well each time, until a thick icing paste is made.
- Carefully spread the icing over the cake evenly.
Sprinkles
- Sprinkle over your favourite rainbow sprinkles!
- Leave the icing to set for about an hour, and enjoy.
Notes
- I recommend using a 9x13" traybake tin for this recipe.
- This cake will last for 3-4 days once made.
- For a 9" square tin - I would recommend a 5 egg/250g sugar/butter/flour mixture. Baked for 35 minutes!
- You can use any sprinkles you like, but I use these sprinkles!