School Dinner Cake {AKA Sprinkle Cake}….

Today’s school dinner cake (which you might have called Sprinkle Cake at your school) is guaranteed to take you back to your school days – especially if you pour over some lumpy custard when you serve it up. 😂

I used to love School Dinners when I was at school and I’m 99% certain that we just used to call this pink cake but I can’t find anyone else who called it that so I’m going with the two more common names that I found for it when I was searching for it – school dinner cake and sprinkle cake.

I started to think about all my favourite school dinner puddings this weekend when I was topping up my Kindle with new books as one of my recommended books was a school dinner pudding recipe book which is a bit random as I rarely read anything other than happy ending romance books on my Kindle. 

Turns out that Amazon knew what I needed before I did though as even though I didn’t buy the book, I did start to Google some of the recipes that I remember enjoying from my own school days. I found lots that I remember but also some that I’ve never heard of but love the sound of!

The first one I decided to try was this one and it was a huge success with both kids saying they wished they’d had school dinners rather than packed lunch if the cake was as nice as this!

School Dinner Cake {AKA Sprinkle Cake}

Yield: 9

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

This tasty school dinner cake is guaranteed to take you back to your school days!

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Ingredients

• 200g unsalted butter
• 200g sugar
• 4 eggs
• 200g self raising flour
• 1 tsp baking powder
• 1 capful vanilla essence
• 200g icing sugar
• 1 capful pink food colouring (optional)
• 1-2 capfuls raspberry flavouring (optional but I bought mine from Morrisons for £1)
• sprinkles

Instructions

1. Preheat the oven to 180 c
2. Cream together the sugar and butter
3. Crack in the eggs and give it a good mix
4. Add in the vanilla essence, baking powder, and flour, and fold the mix together until everything is fully combined.
5. Pour into a greased baking tray (20cm x 30cm is ideal). I used a 20cm square today which meant the cake took longer to cook through and I had to cut the crusts off as they got a bit crispy.
6. Bake for anywhere between 30 and 40 mins depending on the size of the baking tray that you use but just check with a skewer or a knife to check and you know it's ready when it comes out clean.
7. Let the cake cool down completely and then get your icing ready.
8. Mix the icing sugar with the pink food colouring and raspberry flavouring if you're using them and then add water in a tablespoon at a time mixing it in to get a thick icing that isn't going to roll off the top of the cake. You want it thick enough that it's going to coat the top of your cake without sliding off so you get the full pink effect.
9. Add your sprinkles - as many or as few as you fancy!
10. Serve with custard for that true school dinner pudding vibe.

I saw lots of recipes that used pureed raspberries for the flavouring in the icing but that felt like a bit of a faff to me and I can’t imagine that the chefs prepping school dinners had time to puree raspberries so I went with flavouring which did the trick for what I wanted. 

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Do your future self a favour – Pin this super tasty school dinner cake for later: