School Dinner Sprinkles Traybake Cake

Ingredients

• For the Cake
• 325g Unsalted Butter - Room Temperature
• 325g Caster Sugar
• 325g Self Raising Flour
• 5 Large Eggs
• 100ml Milk (I used Semi-Skimmed)
• 2 teaspoons Vanilla Extract
• For the Icing and Decoration
• 450g Icing Sugar
• 100ml Milk (I used Semi-Skimmed)
• 50g Multicoloured Sprinkles (I used Dr Oetker Unicorn Sprinkles!)

Method

• For the Cake

1. Preheat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Line a 9"x13" tin with parchment paper.
2. Add the room temperature butter and caster sugar to a large bowl and cream together (use an electric hand mixer if you have one!) until smooth, light, and fluffy.
3. Add the eggs in one by one and mix well.
4. Mix in the flour in a little at a time - this will help ensure the mixture is smooth.
5. Add in the milk and vanilla extract and mix well.
6. Pour your mixture in to your prepared 9"x13" tin and bake for 35-40 minutes, or until the surface of the cake has started to brown, and an inserted skewer (or knife) comes out clean when inserted in to the centre of the cake. Leave the cake to cool in the tin for approximately 15 minutes, and then turning it out onto a cooling rack and leave to cool completely.

• For the Icing and Decoration

1. When the cake has fully cooled down, we can decorate: Sieve the icing sugar in to a large bowl, and then add the milk roughly a quarter at a time until the desired thickness has been reached and the icing is smooth (I tend to prefer a thicker icing so go for 80-100ml, but you can add more milk if you prefer it thinner!).
2. Pour the icing in to the centre of the cake and then carefully spread out with a spatula (or palette knife / butter knife). Some of the icing will likely fall off the sides of the cake, this is okay! :) Top the icing with the sprinkles, and then leave for at least 15 minutes prior to serving to allow the icing to firm up - enjoy!

Notes

• - This school dinner sprinkles traybake cake will keep for up to 5 days stored in an air-tight container at room temperature!
• - This cake can be made smaller in an 8"x8" tin using the following quantities (note you will also need to reduce the baking time - check from 20mins):
• For the Cake
• 200g Unsalted Butter - Room Temperature
• 200g Caster Sugar
• 200g Self Raising Flour
• 3 Large Eggs
• 60ml Milk (I used Semi-Skimmed)
• 1 teaspoon Vanilla Extract
• For the Icing and Decoration
• 275g Icing Sugar
• 60ml Milk (I used Semi-Skimmed)
• 30g Multicoloured Sprinkles (I used Dr Oetker Unicorn Sprinkles!)
• - Recipe updated 23/10/22 - the original recipe called for an oven temp of 160°C (320°F) standard / 140°C (280°F) fan, however this has been increased to 180°C (350°F) standard / 160°C (320°F) fan to improve results.