Chocolate School Cake

Bring a touch of nostalgic joy to your counter with this Chocolate School Cake with White Icing, a classic traybake reimagined. With its rich, fluffy chocolate sponge and smooth white icing finished with colourful sprinkles, this bake strikes the perfect balance between comfort and indulgence.

Ingredients

For the Chocolate Sponge

• 400 g unsalted butter
• 400 g caster sugar
• 8 medium eggs
• 1 tsp vanilla extract
• 275 g self-raising flour
• 50 g cocoa powder
• 1 tsp baking powder

For the White Icing

• 500 g icing sugar
• 4–5 tbsp warm water
• 1 tsp vanilla extract
• Rainbow sprinkles

Method

Make the Chocolate Sponge

1. Preheat the oven to 180 °C (160 °C fan). Line a 23 × 33 cm traybake tin with baking parchment.
2. In a large bowl, beat together the butter and caster sugar until pale and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the self-raising flour, cocoa powder and baking powder.
5. Fold the dry ingredients into the wet mixture gently until fully combined.
6. Pour the batter into the lined tin and smooth the surface.
7. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
8. Allow the sponge to cool completely in the tin.

Make the White Icing

1. Sift the icing sugar into a bowl.
2. Gradually add the warm water, stirring well until you have a smooth, thick but pourable icing.
3. Add vanilla extract if using.

Assemble

1. Once the cake is fully cool, pour the icing over the top.
2. Use a palette knife or the back of a spoon to spread it evenly.
3. Immediately decorate with sprinkles or chocolate curls while the icing is still wet.
4. Allow to set at room temperature.
5. Slice into 12–15 squares for a classic school-cake look.