Delicious School Cake Recipe: A Childhood Favorite
School cake holds a special place in the hearts of many, evoking fond memories of lunchtime treats and classroom celebrations. This classic recipe is a must-try for anyone who wants to recreate the comforting flavors of their childhood. With its moist texture, sweet frosting, and simple ingredients, this school cake is a timeless delight that’s sure to impress.
Whether you’re baking for a school event, a family gathering, or just a cozy afternoon, this school cake recipe is a true crowd-pleaser. Its nostalgic flavor and easy-to-follow instructions make it a perfect choice for novice bakers and seasoned home cooks alike. Get ready to transport your taste buds back to the schoolyard with every delectable bite.
This school cake recipe is a true testament to the power of simple, wholesome ingredients and the enduring appeal of classic desserts. From the first moment you take a bite, you’ll be transported back to those carefree school days, when the arrival of this treat in the cafeteria was a much-anticipated highlight. Dive in and savor the deliciousness that’s been delighting generations of students and teachers alike.
Essential Ingredients
📌 2 teaspoons baking powder
📌 1/2 teaspoon salt
📌 1/2 cup unsalted butter, softened
📌 1 1/2 cups granulated sugar
📌 2 large eggs
📌 1 teaspoon vanilla extract
📌 1 cup whole milk
📌 Chocolate Frosting (recipe below)
Step by Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and the milk to the butter-sugar mixture, mixing until just combined after each addition. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
- Spread the Chocolate Frosting evenly over the top of the cake.
- Slice and serve the delicious school cake. Enjoy!
Chocolate Frosting
📌 3 cups confectioners’ sugar
📌 1/3 cup unsweetened cocoa powder
📌 1/4 cup whole milk
📌 1 teaspoon vanilla extract
📌 Pinch of salt
- In a large bowl, beat the softened butter until creamy.
- Gradually add the confectioners’ sugar and cocoa powder, mixing until well combined.
- Slowly pour in the milk and vanilla extract, beating until the frosting is smooth and creamy.
- If the frosting is too thick, add a bit more milk. If it’s too thin, add more confectioners’ sugar.
- Use the frosting to top the cooled school cake.
Nutritional Information
Per serving (based on 12 servings):
📌 Carbohydrates: 63g
📌 Protein: 4g
📌 Fat: 17g
📌 Saturated Fat: 10g
📌 Cholesterol: 57mg
📌 Sodium: 240mg
📌 Fiber: 1g
📌 Sugar: 46g
Tips for Success
📌 Gentle Mixing: Avoid overmixing the batter, as this can lead to a tough and dense cake texture.
📌 Cooling Time: Allow the cake to cool completely before frosting to prevent the frosting from melting or becoming too soft.
📌 Frosting Consistency: Adjust the milk in the frosting recipe to achieve the desired spreading consistency.
📌 Decorative Touches: Consider adding sprinkles, chocolate shavings, or other decorative toppings to make the school cake even more visually appealing.
Servings and Timing
📌 Prep Time: 20 minutes
📌 Cook Time: 25-30 minutes
📌 Total Time: 45-50 minutes
Recipe Variations
📌 Colored Cake: Add a few drops of food coloring to the cake batter to create a fun, vibrant school cake.
📌 Sprinkle-Topped: Decorate the frosted cake with colorful sprinkles or nonpareils for a festive touch.
Storage and Reheating
📌 Refrigerator: Keep the cake in the refrigerator for up to 1 week, covered with plastic wrap or in an airtight container.
📌 Freezing: Freeze the unfrosted cake for up to 3 months, then thaw and frost before serving.
Conclusion
This school cake recipe is a true testament to the enduring appeal of classic desserts. With its moist, sweet, and nostalgic flavors, this cake is sure to transport you back to your childhood days in the school cafeteria. Whether you’re baking for a special occasion or simply craving a comforting treat, this school cake is a must-try recipe that’s sure to delight both young and old.
So, gather your ingredients, preheat your oven, and get ready to create a slice of edible nostalgia. This school cake is a true crowd-pleaser that’s perfect for any celebration or simply enjoying with a cup of coffee or tea. Indulge in the deliciousness and let the memories of your school days come flooding back with every bite.
Frequently Asked Questions
Can I use a different type of frosting on the school cake?
Absolutely! While the classic chocolate frosting is delicious, you can experiment with other frostings like vanilla buttercream, cream cheese frosting, or even a simple powdered sugar glaze.
How do I store the leftover school cake?
For best results, store the frosted cake at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If you want to freeze the cake, it’s best to do so before frosting, then thaw and frost it before serving.
Can I make the school cake in advance?
Yes, you can bake the cake ahead of time and store it unfrosted in the freezer for up to 3 months. When ready to serve, thaw the cake, then frost and decorate it as desired.
What if I don’t have a 9×13-inch baking pan?
If you don’t have a 9×13-inch pan, you can use two 8-inch or 9-inch round baking pans. The baking time may need to be adjusted slightly, so keep an eye on the cake and check for doneness using a toothpick.
Can I make this recipe gluten-free or dairy-free?
Yes, you can easily adapt this recipe to be gluten-free by using a 1-to-1 gluten-free flour blend. For a dairy-free version, substitute the butter with a plant-based butter alternative and the milk with a non-dairy milk of your choice.
How can I make the school cake extra moist?
To ensure a super moist cake, you can add a tablespoon of sour cream or plain yogurt to the batter, or substitute some of the milk with buttermilk. Additionally, be careful not to overbake the cake, as that can lead to a drier texture.
Can I add any mix-ins to the school cake?
Absolutely! You can try adding chopped nuts, chocolate chips, or even sprinkles to the batter for extra flavor and texture. Just be sure not to overfill the pan, as the additions may affect the baking time.
How do I get the perfect frosting consistency?
The key to achieving the perfect frosting consistency is to adjust the amount of milk or cream added. Start with the recommended amount, then add more a tablespoon at a time until you reach the desired spreadable texture. Beating the frosting well also helps to make it smooth and creamy.
Can I use this school cake recipe for cupcakes?
Yes, you can easily adapt this recipe to make school cake cupcakes. Simply divide the batter evenly among a greased or lined cupcake tin and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Frost the cooled cupcakes as desired.
