Chocolate School Cake
385kcal
Ingredients
- For the Cake
- 225 g 1 cup unsalted butter, softened
- 225 g 1 cup + 2 tbsp caster sugar
- 4 large eggs room temperature
- 200 g 1⅔ cups self-rising flour
- 25 g ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
- For the Chocolate Icing
- 200 g 1⅔ cups powdered sugar (icing sugar)
- 25 g ¼ cup unsweetened cocoa powder
- 50 g ¼ cup unsalted butter, melted
- 3 –4 tbsp whole milk
- 1 tsp vanilla extract
- For the Topping
- 2 –3 tbsp rainbow sprinkles
Equipment
- 9×13-inch (23×33 cm) baking tray
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale (optional)
- Fine sieve
- Rubber spatula
- Cooling rack
- Offset spatula or butter knife
Method
- Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking tray with parchment paper.
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-rising flour, cocoa powder, and baking powder. Fold gently until combined.
- Stir in the milk and vanilla extract until the batter is smooth.
- Pour the batter into the prepared tray and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the tray.
- In a bowl, whisk together the powdered sugar, cocoa powder, melted butter, vanilla extract, and milk until smooth.
- Spread the icing evenly over the cooled cake and immediately sprinkle with rainbow sprinkles.
- Allow the icing to set for 20–30 minutes before cutting into squares and serving.
Nutrition
Serving110gCalories385kcalCarbohydrates52gProtein5gFat18gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol85mgSodium220mgPotassium180mgFiber2gSugar36gVitamin A580IUCalcium55mgIron2mg
Notes
- Use room-temperature ingredients for the lightest sponge.
- Sift the cocoa powder to avoid lumps in the batter and icing.
- Let the cake cool completely before frosting to prevent the icing from melting.
- Decorate with sprinkles while the icing is still wet.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze the unfrosted cake for up to 3 months and add the icing after thawing.
- For a richer chocolate flavor, use high-quality Dutch-process cocoa powder if available.