Old School Sponge Cake with Sprinkles (Easy Vanilla Sponge)

There’s something about an old school sponge cake that instantly takes you back to primary school. Standing in the dinner queue, hoping today was the day they served that iconic retro school cake with sprinkles.

This classic school cake is pure nostalgia. A soft, fluffy vanilla sponge, topped with a simple layer of sweet icing and finished with lots of sprinkles. It’s the kind of bake that feels like I’m going back in time. It’s simple, comforting, and loved by a lot of people.

Whether you remember it as Tottenham cake, old school pudding, or just the best part of school dinners, this is an easy recipe you’ll come back to again and again. Don’t forget to add custard.

Why You’ll Love This Old School Sprinkle Cake

• A true British classic from school days
• Soft, fluffy sponge with a nostalgic flavour
• Made with simple pantry ingredients
• Perfect for bake sales, birthdays, or afternoon tea
• Stores beautifully in an airtight container

Ingredients

For the vanilla sponge traybake:

• 5 medium eggs (room temperature)
• 330g unsalted butter or margarine (room temperature)
• 330g caster sugar 
• 330g self-raising flour
• 1 tsp vanilla extract

For the simple water icing:

• 400g icing sugar (sifted)
• 4 tbsp water
• Add a few drops pink colouring if you want that classic pink icing
• Rainbow sprinkles or colourful sprinkles

How to Make Old School Sponge Cake

1. Preheat your oven to 165°C fan and line your prepared tin. I use a 22cm by 32cm cake tin.
   Always use room temperature ingredients for the best fluffy vanilla sponge.
2. In a large mixing bowl, cream together the softened butter and caster sugar using electric beaters for 8–10 minutes until light and fluffy. If you use a stand mixer, use the paddle attachment.
3. Then whisk each of the large eggs separately, add them one at a time into the cake mixture, mixing fully before adding the next. Scrape down the sides as you go.
4. Add the vanilla extract and combine again.
5. Sift in the self-raising flour and gently fold (or mix on low with a paddle attachment).
6. Scrape down the sides of the bowl as you go. Don’t over mix as this keeps your sponge light and soft. As soon as your flour has disappeared stop mixing.
7. Pour the cake batter into your tin and smooth the top of the cake on a flat surface.
8. Bake for 45-50 minutes, or until golden and a skewer comes out clean.
9. Leave to cool in the tin slightly, then transfer to a wire rack to cool completely.
10. Once cooled, mix your icing sugar with water to create a simple white icing. I use 1 tbsp of water per 100g of icing. Sift the icing sugar to create the perfect texture and combine together until smooth.
11. Spread a simple layer of icing over the top of the cake.
12. Finish with lots of sprinkles (the more the better!)
13. You want that slightly glossy icing with a generous layer of rainbow sprinkles. You can also add pink colouring for that iconic school dinner cake look.

Tips for the Perfect Old Fashioned School Cake

• Always use room temperature ingredients
• Cream butter and sugar properly for a soft vanilla sponge
• Don’t over mix once flour is added
• Try not to open the oven before the cake is baked as this can cause a sinkhole in the middle of the cake
• Let the cake cool fully before icing
• Store in an airtight container for up to 3 days

Serving Ideas

• Serve with warm custard for the ultimate school dinners experience
• Cut into squares for bake sales
• Enjoy with a cup of tea for a nostalgic coffee break bundle moment

This old fashioned school cake isn’t fancy and that’s exactly why we love it. It’s a simple bake, made from everyday ingredients, that brings back memories of school days, traybakes, and those comforting old school puddings we all grew up with.

And honestly? Sometimes the simplest cakes are the ones we come back to the most.

Storage

Keep your old school sprinkle cake in an airtight container at room temperature. It stays soft for days (if it lasts that long!).