Yep, this is the Primary School cake you remember from your school cafeteria (usually served with lumpy custard). Sometimes it's the simplest things that bring us the most joy, and this nostalgic bake from childhood is definitely one of them!
This recipe is a classic staple for any UK adult - it's simple, brings joy in the form of revived childhood memories and the base recipe can be adaptable to pretty much any other sponge situation. Reminisce while enjoying this cake.
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It's a great (and easy) one to pull out for a local bake sale, charity or even office potluck situation. Trust me, nothing screams nostalgia like a primary school cake.
Ingredients for Primary School Cake
- Wet Ingredients: margarine, eggs, milk and vanilla extract
- Dry Ingredients: caster sugar, plain flour, self raising flour
- Topping: icing sugar and sprinkles
How To Make Primary School Cake
Below I'll give you the process for how I was taught you should bake, but honestly - I've thrown all the ingredients in together at once more than a few times. And it worked out great.
So if you want to save yourself a bit of time - chuck all the ingredients in together and bake 'em!
Cream together margarine and sugar in a bowl then beat through eggs.
Then add vanilla extract, self-raising flour and plain flour and mix together (I used an electric whisk) until light and fluffy.
Pre heat oven to 160C (fan) / 180 conventional / 320F.
Pour primary school cake batter into a baking tin lined with baking paper.
Bake for 45-60 minutes (check with a skewer to ensure fully cooked through).
Remove cake from oven, remove from tin, and allow to cool on a wire rack (removing the baking paper using to line the tin) and prepare icing by mixing together icing sugar with milk
Once the cake has cooled, add another sheet on baking paper to the tin leaving two sections up either side (like wings) so you can lift the cake in and out holding the baking paper.
Pour the icing over the top of the cake and evenly distribute the 1.5 tablespoon sprinkles of sprinkles on top - allow to set before slicing (the baking paper 'wings' will allow to you easily lift the cake out of the tin once iced for ease of slicing)
Storage
How long does Primary School Cake keep for? 5 days in an airtight container. For many, primary school cake memories linger even longer!
I won't lie though, I've also eaten it after about 7 days and it was fine...
FAQs
You can portion and freeze the cake before it's iced.
Using both types allows for greater control over the final texture, ensuring a balanced rise and a soft, tender crumb.
Yes - you can. I simply like to share the recipe as it was passed onto me, but self raising flour will work.
I wouldn't advise it. I love butter (trust me, it's part of my personality), but when it comes to baking cakes - margarine is king! Using butter will result in a drier and more crumbly texture of sponge - not what we're looking for.
Other Sweet Treats Worth Making
We all love something sweet to finish off a meal, so here are a few of my most popular cakes/desserts for any occasion!
If you have any questions about this recipe then please leave a comment. Or if you love it, I would really appreciate if you left me a review (scroll down below the recipe card below).
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Primary School Cake
Equipment
- 1 Tin: 8x8x2” (20x20x5cm)
Ingredients
- 170 g margarine 6oz
- 170 g caster sugar 6oz
- 3 eggs
- 170 g self-raising flour 6oz
- 85 g plain flour 3oz
- 1 teaspoon vanilla extract
- 255 g icing sugar 9oz
- 2-3 tablespoon milk
- 1.5 tablespoon sprinkles
Instructions
Mixing + Baking Cake
- Pre heat oven to 160C (fan) / 180 conventional / 320F
- Cream together 170 g margarine and 170 g caster sugar in mixing bowl then beat through 3 eggs (whisked)
- Then add 1 teaspoon vanilla extract, 170 g self-raising flour and 85 g plain flour
- Pour into baking tin lined with greaseproof paper (cut to size)
- Bake in oven for 45 - 60 minutes (check with a skewer to ensure fully cooked through - mine took 50 minutes)
Primary School Cake Icing + Topping
- Remove cake from oven, remove from tin, and allow to cool on a wire rack
- Mix together 255 g icing sugar with 2-3 tablespoon milk
- Once the cake has cooled, add another sheet on baking paper to the tin leaving two sections up either side (like wings) so you can lift the cake in and out holding the baking paper
- Pour the icing over the top of the cake and evenly distribute the 1.5 tablespoon sprinkles of sprinkles on top - allow to set before slicing (the baking paper 'wings' will allow to you easily lift the cake out of the tin once iced for ease of slicing)
Sarah Lawson says
Can you use butter instead of margarine?
Lauren says
hey, it will change the texture of the cake - won't be quite so light and fluffy - it will be drier.
Allie Carson-McGeary says
Love this! A firm favourite in our house, made even better by being able to batch and freeze! Incredible cake whenever we want it!
Samantha winder says
Excellent recipe easy to follow and super delicious.
Lauren says
thanks so much
Sharry says
What a cake! We made this one as I use your lentil and ham haugh recipe. I gave my husband a box of ‘year of dates’ so this week was bake a cake together and finding this one on your website was just perfect! Husband has never baked (or cooked for that matter) but auld man did good! Took me right back to my primary school days and it will definitely be making it again!
Martin Ford says
Hey. Can I double the recipe and make a larger cake? If so what size of time would be recommended
Please 🙂
Hannah Jenkinson says
Fantastic recipe (as usual!). Easy to follow, no unnecessary faff and brilliant results every time. My daughter requested it for her birthday cake and it went down a storm 👌.
Thank you for your hard work, Lauren- your recipes never disappoint!