Recipe for sprinkle sponge


  • 200g butter
  • 175g caster sugar
  • 1tsp vanilla essence
  • 3 medium eggs
  • 200g self raising flour
  • 300g icing sugar
  • 2/3 tbsp milk
  • Multi-coloured sprinkles/hundreds and thousands


  • Preheat the oven to 160degrees and grease your preferred baking tin.
  • Cream the butter and sugar together until pale, light and fluffy.
  • Add the eggs one at a time, beating into the butter and sugar mixture.
  • Add the vanilla essence and stir.
  • Sieve the flour into the mixture and gently fold using a spatula or a metal spoon, making sure all of the flour has been incorporated.
  • Transfer into the baking tray and gently shake to level the cake.
  • Bake for 20/25 minutes until cooked, it should be springy to touch or you can use the skewer test (knife/skewer should come out clean).
  • Once removed from the oven, cool in the tin for 15 minutes then move to a wire rack to cool completely.
  • Once cooled make the icing by mixing the milk and icing sugar together. Add the milk a tablespoon at a time as you want really thick icing for this cake.
  • Spread the icing over the top of the cake and decorate using sprinkles!
  • You can eat this on its own but it’s amazing served with custard!

Top tip: you could use food colouring in the icing to really make your cake special and colour co-ordinated for any occasion!

4 thoughts on “Recipe for sprinkle sponge

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