The simplest and most nostalgic bake there is. I challenge any of you grown ups to tell me that this was not THE best thing about primary school. The best thing of all though is just how easy it is to make.
This recipe is by the incredibly lovely @itsmadebyleah one of my best Insta buddies and my partner in biscuits for two of the lovely baking kits over on the shop. We enjoyed a fabulous live bake along today and so many people baked their own fabulous sprinkle cakes for the Easter weekend.
This recipe is for a 20cm square cake tin, but could easily be doubled for a bigger tin, spooned into cupcake cases or even made as a loaf cake. How will you sprinkle yours?
For the Cake
200g Stork or very soft, unsalted butter
175g caster sugar
1tsp vanilla extract
200g self-raising flour
For the Icing
225g icing sugar
2-3 tbsp water
1. Grease your tin and line the bottom in advance.
2. Cream together the butter, vanilla extract and sugar. For very small bakers it's often a good idea to do this in advance or for toddlers+ encourage them to squish the butter against the sides of the bowl with the back of a spoon.
2. Add a spoonful of the flour along with all of your eggs. The flour stops the mixture splitting. Mix until combined.
3. Add the flour and mix into a smooth batter. It will feel really satisfying at this point, expect your little baker to want to mix it for a long time. You can let them, it can't come to any harm.
4. Pour the batter into the prepared tin or muffin cases. Bake at 180° for 20-25mins. A knife will come out clean when it's done and it will have just started to go golden. Leave to cool in the tin for a few minutes, until you can comfortably handle it and then turn it out onto a wire rack or chopping board to cool.
5. Mix the icing sugar with the 3tbsp of water. Add a little more water if needed, but you want a nice, thick consistency. Spreadable. Dollop on top of the cooled cake and spread to the edge. Go nuts with the sprinkles of your choice. Cut into squares and serve. Delicious.