This classic retro cake combines a vanilla sponge topped with icing and sprinkles. It takes me right back to my primary school days, and is perfect served with dairy free custard! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the the cake?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.
Which cake tin do you use for this recipe?
For this recipe I use a standard 20cm springform square baking tin. You can purchase one by clicking here.
Which sprinkles do you use?
Any rainbow sprinkles will work for the top of this cake, however ensure to check they are gluten free.
How long will this cake last?
This cake will last in an airtight container for up to 3 days, however is always best served on the day or day after you make it.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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