How To Make Sprinkle Cake | Retro School Dinner Cake Recipe 

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Today I made this classic sprinkle cake! A true retro recipe which takes me straight back to my school dinner days :) I’ve sliced this one through the middle and added a layer of jam & buttercream, but that’s completely optional of course. Everything I used will be listed below…enjoy!
-Cheryl x
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What did I use?
Cake tin - 30cm x 23 cm x 3.5cm tin - Line with non stick baking paper
Adult servings-
9
How long?
35- 45 minutes in the oven - 160°C / 325°F or Gas Mark 3.
Ingredients used -
Cake:
300g (10.5 oz) Unsalted butter - room temperature
300g (10.5 oz) Caster sugar -sifted
300g (10.5 oz) Self raising flour - sifted
3 Large eggs - room temperature
100ml (3.35oz) Whole milk - room temperature
1 Teaspoon vanilla extract
For the buttercream filling:
375g (13.2 oz) Icing/confectioners sugar
250g (8.8 oz) butter - room temperature
4-6 Tablespoons whole milk
1/2 teaspoon vanilla extract
For the top icing:
400g (14 oz) Icing sugar
5-7 tablespoons milk
1 teaspoon vanilla extract
30g (1 oz) Sprinkles
A few tablespoons strawberry jam - warmed in the microwave
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