Halloween School Cake Recipe!

Hello lovelies,

It’s that time of year again when the leaves are changing from green to brown, the air has turned crisp, the nights are quickly drawing in and we’ve officially hit the month of all things spooky!

And what better way to celebrate the month of horror than sharing with you a handful of halloween recipes that I know you and your loved ones will have the most fun recreating?

It’s been the year of many different bakes going viral on social media but one in particular which I knew would be the perfect bake to spookify, is the old fashioned ‘school cake’.

It’s a ridiculously simple cake to make, bake and decorate, it’s the perfect recipe for those with limited time and will always be a crowd pleaser.

Ive used the same ingredients as my original ‘school cake’ recipe that I shared earlier this year, only this time, we’ve coloured the cake batter halloween themed and used halloween sprinkles across the top. Yup, it’s as simple as that and is guaranteed to have heads turning.

So, if you’d like to recreate my halloween school cake then you know the drill. Keep on scrolling below and you’ll find today’s recipe.

Category: Sweet Treat / Halloween

Servings: 14-16 Large Slices

Prep Time: 10 Minutes

Bake Time: 45-50 Minutes

Decorating Time: 10 Minutes

Overall Time: 1+ Hour

Ingredients You Need For The Vanilla Sponge:

400g Of Unsalted Butter
400g Of Caster Sugar
8 Medium Eggs
3tsp Of Vanilla Bean Paste / Extract
400g Of Self-Raising Flour
2tsp Of Baking Powder
Purple & Orange Food Colouring

Ingredients You Need To Decorate:

500g Of Icing Sugar
2-3tbsp Of Water
Halloween Sprinkles

How To Make The Vanilla Sponge:

Firstly, gather together your equipment and ingredients, line a 9×13 traybake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
Secondly, beat together the 400g of unsalted butter and 400g of caster sugar until light and fluffy.
Next, one at a time, beating well between each addition, mix in the 8 medium eggs and 3tsp of vanilla extract until combined.
Now, add the 400g of self-raising flour and 2tsp of baking powder and mix together until combined.
Divide the cake batter into two bowls and using food colouring, colour one bowl of batter purple and the other orange.
Dollop spoonfuls of the coloured cake batter into your tin, alternating the colours as you go until all the cake batter is in the baking tin.
Using a knife or skewer, swirl the two colours together (but not too much).
Place the baking tin into the oven and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
Once baked, remove from the oven and allow to cool fully in the tin.

How To Decorate:

When the cake has fully cooled, it’s time to decorate.
In a large bowl, add 500g of icing sugar and gradually add the 2-3tbsp water, mixing well each time until a thick icing paste is made.
Carefully spread the icing over the top of the cake until the cake is covered completely and evenly.
Sprinkle the halloween sprinkles over the top of the icing.
Finally, allow one hour for the icing to set before slicing and serving.

That’s your School Cake prepared, baked, and decorated, ready for you to enjoy!

Notes:

Once made, this cake should last between 3-4 days in an airtight container at room temperature.
I used this baking tin: https://amzn.eu/d/hWQFT2Y
I used ‘Colour Mill’ food colourings in: grape and orange. You can buy Colour Mill here: https://www.thecakedecoratingcompany.co.uk/colour-mill-m508
I used sprinkles from: https://www.bakeboxboutique.co.uk/collections/halloween/Sprinkles