Soft vanilla sponge cake decorated with a spread of icing and topped with sprinkles. Just like the cake squares you had in schools!
Back in the day, when you were actually allowed nice food in schools without the healthy eating police getting involved (and when kids were actually allowed in schools for a start without the threat of Covid-19!) you could guarantee that every school would offer some sort of cake squares!
Hands up if you remember those good times?!
The simplest recipe with no real effort in decoration, these school cake squares are about as easy as it gets when it comes to cake baking, and yet they taste amazing!
The icing on the top is sweet enough to not need a filling, which saves loads of time and washing up, bonus!
If you don’t have sprinkles, you can live without them, or you can use different ones if you’d prefer, and if you want to add a bit more flavour, you could try a marble version with chocolate and vanilla. Click here to see how I make my marble cake squares.
Here’s how I made my School Cake Squares
*This post contains affiliate links.
- 8 oz Caster Sugar
- 8 oz Stork
- 4 Eggs
- 8 oz Self Raising Flour
- 1 Tsp Vanilla Extract
- 6oz Icing Sugar
- Cold water
- Hundreds and Thousands
What you’ll need to make these School Cake Squares
Stand Mixer (or electric hand whisk and mixing bowl)
Square Baking Tin
Wire Cooling Rack
To prepare, grease and line a 9” baking tin, and preheat the oven to 180 degrees.
- Firstly, place the caster sugar and stork into a mixing bowl and whisk until combined.
- Secondly, add the eggs and whisk until combined.
- Add the self raising flour and vanilla extract and continue to mix.
- Place the mixture in the already prepared, greased and lined baking tin, and place on the middle shelf in the oven.
- Bake for 25-30 minutes. Tip – Keep the oven door closed until you think the cake is ready, checking by looking through the glass in the door. When you think the cake is done, open the door and press on the top, being careful not to burn yourself. When you take your finger away, if the cake springs back up, then the cake is ready, if a mark is left, bake for longer.
- Once the cake is ready, take it out of the oven and turn onto a wire cooling rack. Leave to cool completely before decorating.
1. Fill a bowl with around 6oz icing sugar.
2. Slowly add very small amounts of cold water at a time whilst continuously mixing with a spoon.
3. Keep adding water and mixing until the icing is only just liquid enough to spread on to the cake. It should be stiff enough to keep in place without running off the sides, but loose enough to self level after a few seconds. If you find you’ve added too much water, just mix in some more icing sugar.
4. Spread the icing on the top of the cake covering to each corner, and add the sprinkles straight after, before the icing has time to set.
5. When the icing begins to set, but hasn’t completely, cut the cake into as many squares as you’d like, I tend to cut into either 9 or 12.
6. Serve and enjoy!