School Cake
A quick and reliable dessert that uses basic pantry ingredients, perfect for busy afternoons and school events.
Ingredients
Essentials
- 225 g all-purpose flour the base that gives structure without fuss.
- 225 g granulated sugar sweetens and helps the cake brown nicely.
- 225 g unsalted butter, softened adds flavor and a tender crumb.
- 4 large eggs bind the batter and give lift.
- 2 teaspoons baking powder the leavener that keeps the cake light.
- 1 teaspoon vanilla extract a small addition that makes a big difference in flavor.
- pinch salt balances the sweetness.
- to taste icing sugar for dusting the simplest, prettiest finish.
Optional Add-ons
- to taste fresh or frozen berries fold gently into the batter for a fruity version.
- to taste a spoonful of jam or fruit curd swirl on top before baking for flavor.
- to taste a handful of chocolate chips melt a little for added flavor.
- to taste citrus zest (lemon or orange) adds brightness without extra effort.
- to taste a light glaze (icing sugar + milk) drizzle after cooling for a pretty finish.
- to taste toasted nuts (almonds or walnuts) sprinkle on top for crunch if no allergy concerns.
Instructions
Preparation
- Heat the oven to 180°C (350°F) and prepare your pan by greasing and lining a 9-inch square or round pan.
- Beat butter and sugar together until pale and fluffy.
- Add eggs one at a time, mixing briefly after each addition.
- Stir in the vanilla and any zest or add-ins.
- Sift or whisk flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to the wet mixture in two or three additions, folding gently until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, checking at 25 minutes.
- Let the cake cool in the pan for 10–15 minutes, then remove to a wire rack.
- Dust with icing sugar right before serving.
Notes
Keep it fast and family-friendly. Serve plain or with simple toppings. Cake keeps well for 2-3 days at room temperature in an airtight container.