Classic Sprinkle School Cake
Soft, nostalgic, and topped with sweet icing and colourful sprinkles, this Classic Sprinkle School Cake is the perfect treat to take you back to childhood. Simple to make and delicious to eat, it’s ideal for lunchboxes, parties, or an afternoon pick-me-up.
Ingredients
- 125 g unsalted butter, softened
- 125 g caster sugar
- 125 g self-raising flour
- 2 medium eggs
- 1 tsp Honeyberry Madagascan Vanilla Extract
- 150 g icing sugar
- 1-2 tbsp water
- Honeyberry 8 Colour Sugar Strand Sprinkles
Instructions
- Preheat your oven to 180°C (160°C fan). Line a square or rectangular baking tin with parchment paper.
- In a mixing bowl, combine the butter, sugar, self-raising flour, eggs, and vanilla extract. Beat until smooth and well combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Let the cake cool completely in the tin.
- To make the icing, mix the icing sugar with enough water to create a smooth, pourable glaze.
- Spread the icing over the cooled cake, then immediately sprinkle generously with Honeyberry’s 8 Colour Sugar Strand Sprinkles.
- Allow the icing to set, then slice into squares and enjoy!
Video
@honeyberryinternational Continuing the nostalgia! 🎂✨ After our Valentine’s sprinkle cake, we’re bringing you a timeless classic - a school / sprinkle cake recipe featuring Honeyberry’s luxurious vanilla bean paste, topped with our classic 8 sugar strands sprinkles. Get ready to savour every deliciously nostalgic bite! - #sprinklecake #oldschoolcake #schoolcake #classiccakes #retrocakes #nostalgiccakes #cakesofinstagram #cakes #spongecake #easycakes
♬ Menschenschwein - INFOTZRICO