Vanilla traybake (School cake)
This school cake is a favourite at school dinners here in the UK. A plain vanilla traybake with lots of icing and sprinkles, it’s a simple bake kids will love.
Vanilla traybake is probably one of the easiest traybakes you can make. An easy vanilla sponge, topped with simple icing and lots of sprinkles. It’s perfect for cake sales, birthday parties or just for an afternoon tea.
Vanilla traybakes can also be known as a ‘school cake’. That’s because it was typically served as a dessert with school dinners, often served with some pink custard. You can’t really get a simpler tray bake or sheet cake.
While I remember this tray bake from school lunches many years ago, schools today might not serve sweet desserts or puddings like these so much any more but it’s still a popular bake to do with children at home. Even if your kids don’t get served this in school any more, they’re sure to love baking and eating it!
If sprinkles aren’t your thing, or you hate the mess they make, you can add any other sweets or decoration you like.
How can kids help make this vanilla traybake (school cake)?
This really is a great bake for kids – it’s super easy with everything just getting mixed together in own bowl.
As with most bakes, kids can practice measuring out the ingredients, and mixing them all together. And if your children like cracking eggs there are also lots of chances for them to practice.
Finally, this vanilla traybake has the simplest decoration meaning your children can enjoy taking this task on. Mixing and adding the icing is something even very young children can do as is adding the sprinkles, particularly in this case as more is more!
How do you store the vanilla traybake / school cake?
You can keep the traybake in an airtight container for a few days.
Can you freeze a vanilla traybake?
Yes. If your wrap each slice individually in cling film or greaseproof / baking paper and then put them in a freezer bag, you can then freeze the pieces for a month or two. When you want to eat it, simply leave it to thaw fully at room temperature.
Can I add other flavours to my vanilla traybake?
Yes. This is such a basic, simple bake it lends itself to new flavours. You can easily turn it into a lemon traybake or add some chocolate chips or fresh fruit.
What other retro bakes can I make?
There are lots of traybakes you make with the same tin. Why not try our chocolate traybake, chocolate brownies or our blueberry crumble bars.
Or why not try one of our favourite nostalgic bakes:
Treacle sponge
Jam tarts
Sticky toffee pudding
Brioche bread and butter pudding
Sultana cake
Cornflake tart
Madeira cake
Victoria sponge traybake
Iced buns
Useful equipment
You might need the following baking tools/gadgets to make this school cake:
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Baking tin
Wire rack
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Ingredients
250g (1 cup) butter/margarine
250g (1 1/4 cup) caster sugar
4 eggs
1 tsp vanilla extract
250g (1 3/4 cup) self raising flour
300g (2 cups) icing sugar
hundreds and thousands/sprinkles
* If you don’t have self-raising flour, use 1 3/4 cups of all-purpose or plain flour plus 2 tsp of baking powder.
How to make a retro school cake
Preheat your oven to 180C / 160C Fan / 350F and grease and line a 23×30 cm / 9×11 inch baking tin with greaseproof or baking paper.
Cream the butter and sugar together
Start by getting your kids to measure out the butter or margarine and caster sugar and put them in a large mixing bowl or free-standing mixer.
Using the k-paddle of your mixer, a hand held mixer or wooden spoons, beat the butter and sugar together until they are light and fluffy.
If you need to, use a spatula to scrape down the sides of your bowl.
Add the eggs and vanilla
One at a time crack the eggs into a small bowl (just in case any shell goes in), and then get your kids to add that to your mixing bowl. Mix it in, then repeat with the other eggs.
Get your kids to help you measure out the vanilla extract. You can hold the measuring spoon while your child pours in the vanilla or vice versa.
Add the flour
Get your kids to measure out the flour, then add it to your mixing bowl. Give it one final mix until it has just combined.
If you’re using plain flour instead of self raising flour add the baking powder at the same time.
Give it one final mix until it is well combined.
Bake the school cake
Get your kids to help pour the cake batter into your prepared baking tin, spread it out to the edges with a palette knife or spatula. Give it a shake and a tap to help it settle flatly in the tin.
Bake it for 35 – 45 minutes. It’s ready when it has risen, turned a nice golden brown colour and if you insert a sharp knife or metal skewer in the middle it should come out clean.
Remove your vanilla tray bake sponge from the oven and leave it to cool in the tin. Once cooled, remove it from the tin and pop it on wire rack to decorate.
Decorate your vanilla tray bake
Measure out the icing sugar into a small bowl. Add 2 table spoons of warm water and mix it together. If you need to, add a tiny bit more water. You want it to be quite thick, but runny enough to spread but not so much that it will run straight off the edges of your cake.
Pour the icing over your cake and spread it out with a palatte knife, spatula or the back of a spoon.
Get your kids to add the sprinkles (or whatever decorations you’re using) to the top of the icing before it dries. There’s no such thing as less is more in this cake – more is definitely more when it comes it comes to sprinkles in a school cake!
After about an hour, once the icing has set, cut it into slices.
Serve and enjoy!
Vanilla traybake (School cake)
Equipment
- measuring cups, digital scales, freestanding mixer, mixing bowl, measuring spoon, wire rack, hand held mixer, baking tin
Ingredients
- 250 g (1 cup) butter/margarine
- 250 g (1 1/4 cup) caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 250 g (1 3/4 cup) self raising flour
- 300 g (2 cups) icing sugar
- hundreds and thousands
Instructions
- Preheat your oven to 180C / 160C Fan / and grease and line a 23 x 30 cm / 9 x 11 inch baking tin.
Cream the butter and sugar together
- Measure out the butter or margarine and caster sugar and put them in a large mixing bowl or free-standing mixer.
- Using the k-paddle of your mixer, a hand held mixer or wooden spoons, beat the butter and sugar together until they are light and fluffy.
Add the eggs and vanilla
- One at a time crack the eggs into a small bowl (just in case any shell goes in), and then add them to your mixing bowl. Mix it in, then repeat with the other eggs. Measure out the vanilla extract.
Add the flour
- Measure out the flour, then add it to your mixing bowl. Give it one final mix until it has just combined.
- If you're using plain flour instead of self raising flour add the baking powder at the same time.
Bake the school cake
- Pour the cake batter into your prepared baking tin. Give it a shake and a tap to help it settle flatly in the tin.
- Bake it for 35 – 45 minutes. It's ready when it has risen, turned a nice golden brown colour and if you insert a sharp knife or metal skewer in the middle it should come out clean.
- Remove your school cake from the oven and leave it to cool in the tin.
Decorate your school cake
- Measure out the icing sugar into a small bowl. Add 2 table spoons of warm water and mix it together. If you need to, add a tiny bit more water. You want it to be quite thick, but runny enough to spread but not so much that it will run straight off the edges of your cake.
- Pour the icing over your cake and spread it out with a palatte knife, spatula or the back of a spoon. Add the sprinkles to the top of the icing before it dries.
- Once the icing has set, remove the cake from your baking tin, cut it into slices, serve and enjoy!
Notes
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If you liked this retro school cake, you’ll love our butterfly cakes, our rainbow cupcakes, and our favourite easy bakes for kids.
This recipe was first published in January 2021, and updated with new pictures in October 2023.
Hi can you tell me what size eggs do you use in your tray bakes as there is no sizes thank you
I normally use large eggs.