School Cake Sheet Cake Recipe!

All the nostalgic taste of school, minus the trauma! This easy sheet cake comes together in no time at all and tastes delicious!

Sheet cakes are a great easy bake and this school cake is incredibly easy to make. Just bake your fluffy vanilla sponge base, mix your hot water icing and cover the cake in lots of sprinkles and sweets! You just need one mixing bowl and a baking tin, and there's no need for an electric mixer. The light vanilla sponge works so well with the simple icing topping and you can easily switch up the decorations for any kind of theme.

The cake is best eaten within about four days while it is freshest or you can freeze the whole cake or slices of cake for longer. Store in an airtight food container in a cool and dry place. This recipe makes one 7" x 11" sheet cake, but you could also adapt the recipe to make mini school cake cupcakes or a loaf cake.

Makes one 7" x 11" sheet cake

Sponge ingredients;

320g plain flour

190g granulated or caster sugar

20g baking powder

1 tsp vanilla powder

90g sunflower oil

10g apple cider vinegar

340g soya milk

Topping ingredients;

300g icing sugar

40g boiling water

Sprinkles or small sweets to decorate

You will also need; a mixing bowl, 7" x 11" baking tin, baking paper, whisk or spatula, jug or large glass, spoon,

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How to make your cake;

1. Preheat the oven to 160°C / 320°F and line the baking tin with baking paper, this will make sure your cake does not stick

2. In a jug, make the plant milk mixture by adding the plant milk to the vinegar. Set aside

3. In a mixing bowl, add in the flour, sugar, vanilla powder and baking powder. Use a whisk to mix together

4. Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

5. Pour the mixture into the lined baking tin

6. Bake for around 20-25 minutes until lightly golden and a cocktail stick comes out clean

7. Leave until completely cool

8. Once your cake is cooled, make the hot water icing. Add the icing sugar and boiling water to the mixing bowl and stir thoroughly until you have a smooth, thick but spreadable icing. If your icing is too runny, add a little more icing sugar, and if it is too thick, add a little more water

9. Gently spread the icing all over the top of the cooled cake, then decorate with plenty of sprinkles and small sweets

10. Leave the cake in a cool, dry place for the icing to set, as this will make it easier to cut neat slices

11. Now your cake is ready to slice and eat!

Tips & Tricks!

• Take care not to overmix the sponge batter, as this can make your cake chewy and dense. Just mix until there are no flour lumps

• To make this cake gluten free swap to a gluten free flour and add 1g of xanthan powder to every 100g of flour

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO

• My sprinkles are from Honeyberry; https://www.honeyberryinternational.com/?ref=30989 Use the code clemie10 for 10% off your order!

• My little sweets are from Freedom Confectionery; https://freedomconfectionery.com/?coupon=clemievegancake Use the code clemievegancake for 10% off your order!