One of my many cravings whilst being pregnant has been the infamous “school dinner cake”. You know, that delicious spongy cake with icing ands sprinkles. My face would always light up when I saw them in the dinner queue. After searching the shops and failing to find them, I concluded that I’d just have to make them myself which soon became a bit of an addiction as I’ve made four lots within two weeks. (I shared the majority of it, don’t worry). I’ve played around and put my own touch on it and thought I would share the ingredients and instructions with those of you that want to make this yummy cake.

I’ve made the instructions as detailed as possible with pictures and even a little video. 🙂


The ingredients amount that I’m sharing with you is to fill a regular size baking tray, (35w x 230dmm). 


  • 350g Self Raising Flour
  • 300g Caster Sugar
  • 350g Butter
  • 4 Eggs
  • 2 tsp Vanilla Essence
  • 300-400g Icing Sugar

Measure out and place all the ingredients, EXCEPT THE ICING SUGAR into one bowl.


  1. Grease the baking tray. I do this by spreading butter around the surface and sides of the tray. You then need to line the tray with baking paper.
  2. Pre-heat the oven to 170°. I have an electric oven. You may need it on 160° instead depending on which sort of oven you have.
  3. Beat together all of the ingredients in your bowl together (minus the icing sugar). This can be done using your hand, a bowl and wisk/hand mixer or if you’re lucky like me and have a grandmother with good baking equipment then you can use an electrical stand mixer. Beat the ingredients until it’s a smooth texture.
  4. Pour the mixture into your baking tray and smooth it out so the tray is completely covered.
  5. Place into the oven and wait for 35-40 minutes, checking occasionally towards the end. You can see if the cake is done by piercing a sharp knife into the middle of the cake. If the knife is wet when you pull it out then it’s not done. It’ll mean the inside of the cake is still soggy and needs a little longer in the oven.
  6. Once done, take the cake out of the oven and leave for 40-60 minutes to cool.


Once the cake is a cooler temperature, you can then do the icing. The icing for me is the trickiest bit. You don’t want it to be too runny because it will just drip to the sides of the tray and not cover the cakes properly (or very thick). This is my way of doing the icing. I’m in no way a cake expert, but I must admit it tastes nice every time. You’ll find that you use about 300-400g of icing sugar.

  1. Sift the icing sugar into a bowl. 
  2. Gentle place 1 tsp of water into the bowl and stir with a spoon. Continue…

You’ll probably use 2-3tsp of water in total to get a nice thick paste. My advice is to do the icing in two sections because you don’t want the icing to set too quickly as the sprinkles will simply roll off the cake. 


Leave the icing to set and then cut the cake into however many slices you want to get out of it. Lastly but most importantly is to ENJOY. x

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