Nostalgic British school cake ~ vanilla sponge, white icing, sprinkles, and easy pouring custard (as seen on The Great British Baking Show)
Meet British school cake ~ it’s basically a vanilla sponge cake with rainbow sprinkles, served with a pouring custard sauce. This nostalgic school traybake is trending thanks to The Great British Baking Show. I was skeptical, but one bite convinced me ~ the double vanilla cake + custard combo is pure magic. I’m officially converted.
My school cake highlights
- Scaled down: this recipe makes a 9×9 “snack cake” (not a 9×13 sheet) ~ family-sized, no leftovers
- Custard, flipped: Instead of pouring warm custard on top (the classic), I serve cool custard under the cake ~ keeps the top pristine; you still get every bite with custard.
- Doubled down vanilla: I use double strength vanilla in the cake and custard for vibrant flavor.
serving school cake with or without the custard sauce!
The way this cake is served may seem a bit unusual to Americans ~ each slice of the frosted cake is set down into a luxe puddle of vanilla custard. It’s the same sort of custard I use on my Irish Apple Cake. This unique presentation really makes this dessert special, I promise!
British pouring custard (vanilla custard sauce) is made with milk, egg yolks, sugar, and vanilla ~ cooked in a saucepan for about 10 minutes to a smooth, pourable consistency. You’ll know it’s done when it thickens slightly and coats the back of a spoon, but don’t let it boil. You’ll strain it to catch any lumps, so don’t stress too much.
make ahead
The vanilla sponge cake can be made ahead, just cool it completely and wrap in plastic, it’s fine at room temp. Frost and sprinkle your school cake before serving. The custard can be fridged a day ahead, just whisk to loosen when ready to serve.
school cake bottom line
I would (and will) totally make this again, I might even make the full size version! I can’t wait to serve this at a dinner party and watch people’s eyes light up as they take their first bite.
PS U.S. viewers can stream new episodes of The Great British Baking Show on Netflix every Friday (three days after the UK Channel 4 airing.)
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School Cake
Equipment
- 9×9 cake pan
Ingredients
- 14 Tbsp salted butter, at room temperature
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 Tbsp vanilla extract
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
icing
- 1 1/2 cups confectioners sugar, don't sift, or if you do sift, measure before sifting.
- 2 Tbsp milk or more as needed
- rainbow sprinkles
custard, optional
- 2 egg yolks
- 1 Tbsp cornstarch
- 1/4 cup sugar
- 1 1/4 cups whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175–180°C). Line pan with parchment.
- Cream the 14 Tbsp salted butter with the 1 cup sugar until light and fluffy. Scrape down the sides and bottom of the bowl a few times during the process.
- Beat in 3 large eggs one at a time, scraping down the sides of the bowl as needed, then add the 1 Tbsp vanilla extract.
- Whisk 1 2/3 cups all-purpose flour and 2 tsp baking powder together, then fold in just until no dry spots remain.
- Spread smoothly into your baking pan.
- Bake 25-30 minutes, until lightly golden and springs back in center. Let cool before frosting.
- Make the icing by stirring together the 1 1/2 cups confectioners sugar and 2 Tbsp milk or more as needed to form a smooth glaze. Spread over the cooled cake and let sit for a couple of minutes before adding the sprinkles. Let set before slicing.
- Serve each piece of cake in a shallow bowl on top of a little puddle of custard.
make the custard
- In a bowl whisk the 2 egg yolks, 1 Tbsp cornstarch and 1/4 cup sugar until well combined. Heat the 1 1/4 cups whole milk in a saucepan until it starts to steam. Pull off the heat and drizzle some of the hot milk into the bowl, whisking constantly. Pour the bowl into the pan, still whisking, and return to the stove. Cook gently until the custard starts to thicken and coats the back of a spoon. Do not let it boil. Stir in the 1/2 tsp vanilla extract and strain through a sieve to catch any lumps. The custard can be served warm, or chilled.
I wish I had this at school!
I never had a cake like this at school. The 1950’s. we had semolina pudding and the most horrible rice pudding.
I think it was served starting in the 60s, so you just missed it!
Sue, I plan to try this recipe, but i have a Q. Could I use vanilla pudding instead of the custard sauce? Thank you for recipes.
Pudding is really different, it sets up firm whereas the custard for this cake is pourable. You might try a very loose pudding, so add more milk so it doesn’t thicken as much and serve it warm. But honestly the custard is almost easier than pudding. You can also find instant custard packets in larger grocery stores (right in the pudding section.)
That’s interesting, although I live in the US now I was born & grew up in England. I don’t ever remember seeing this at school dinners. I’m wondering what decade this was popular or if it was a regional thing?
I believe it was served from the 1960s through the 90s, UK wide, I think,
My wife and I were just asked about this by American friends. We grew up in different parts of England (Midlands and Home Counties- both Gen X) and neither of us had ever heard of tray bake sponge being called “school cake”. Sponge cake with custard, absolutely, but never icing and hundreds and thousands (sprinkles). We are both feeling rather confused. Ha ha
I think it must be a regional thing, some remember it fondly and some haven’t heard of it. I think this cake was popular slightly earlier than when you were in school.