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Retro School Dinner Cake Recipe

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4.3 from 11 reviews

This Retro School Dinner Cake is a classic, nostalgic treat with a moist, tender crumb and a smooth vanilla glaze topped with colorful sprinkles. Perfect for sharing with a crowd, this easy-to-make cake is baked in a rectangular pan and finished with a sweet, glossy icing that drips invitingly over the sides. A timeless recipe that brings back childhood memories with every bite.

Ingredients

Cake

  • 2 ¾ cups (330g) all-purpose flour
  • 1 ⅔ cups (330g) granulated sugar
  • 1 tbsp baking powder
  • ½ tbsp baking soda (bicarbonate of soda)
  • ½ tsp salt (omit if using margarine)
  • ⅞ cup (200g) softened unsalted butter or margarine
  • 3 large eggs (room temperature)
  • ¾ cup (180ml) milk (room temperature)
  • 2 tsp vanilla extract or vanilla bean paste

Glaze & Decoration

  • 3 ½ cups (450g) powdered sugar (icing sugar)
  • Water (as needed to thin the icing)
  • 1 tsp vanilla extract
  • Sprinkles (hundreds and thousands) to decorate

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 340°F (170°C). Lightly mist a 9×13-inch cake pan with cake release spray and line it with baking paper, allowing the edges to hang over the sides for easy removal later.
  2. Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. For best results, sift these ingredients together to aerate and ensure even mixing.
  3. Add wet ingredients: Add the softened butter or margarine, eggs, milk, and vanilla extract to the dry ingredients. Make sure the butter and eggs are at room temperature to ensure smooth batter.
  4. Beat the batter: Start mixing on the lowest speed until the ingredients just come together. Then increase to the highest speed and beat for 30 seconds to one minute until the batter is completely smooth and lump-free.
  5. Bake the cake: Pour the batter into the prepared baking pan and level the surface using a spatula. Bake for 45 to 50 minutes, or until the cake is golden and springs back when touched. Insert a skewer or knife into the center; it should come out clean. If not, bake an additional 5 minutes.
  6. Cool and level: Allow the cake to cool completely in the pan. Carefully invert the cake onto a flat surface to glaze the flat side. If the cake has domed during baking, level it with a large serrated knife for an even glaze surface.
  7. Prepare the glaze: Mix the powdered sugar with just enough water to create a thick but pourable glaze. Stir in 1 teaspoon of vanilla extract.
  8. Glaze the cake: Drizzle the glaze over the flat side of the cake, allowing it to drip down the edges. You may want to place the cake on a roasting tray to catch excess glaze.
  9. Decorate and serve: Sprinkle the top with colorful sprinkles (hundreds and thousands). Let the glaze set slightly before slicing. Serve with warm custard for an authentic nostalgic experience.

Notes

  • This cake is best served fresh but can be refrigerated for up to 3 days; bring to room temperature before serving.
  • If using margarine, omit the salt to balance flavors.
  • Room temperature ingredients help achieve a smooth batter and even baking.
  • Use superfine or caster sugar for better dissolution and a finer crumb.
  • The glaze can be adjusted in thickness by adding less or more water for desired drizzle consistency.
  • Perfect for large gatherings as it yields 20 servings from one pan.

Find it online: https://cookedbysarah.com/retro-school-dinner-cake-recipe/