12/10/2026
Classic Series – Old School Pink Cake recipe
Cake
200g Stork
200g caster sugar
200g eggs (weighed in shell)
200g self-raising flour
1 tsp vanilla extract
½ tsp baking powder
Syrup
80g boiling water
80g sugar
Sprinkle of vanilla
Icing Topping
350g icing sugar
3–4 tbsp cold water
Drop of red or pink food colouring
Sprinkles to decorate
Method
Preheat your fan oven to 170°C and grease or line an 18cm (7-inch) square tin.
In a large bowl, cream together the Stork and caster sugar until pale, light and fluffy.
Gradually add the eggs and self-raising flour, alternating between the two and mixing well after each addition until fully incorporated.
Add the vanilla extract and baking powder, then mix until smooth.
Pour the mixture into the prepared tin and level the top.
Bake for 30–35 minutes, or until the cake is golden brown and a knife inserted into the centre comes out clean.
While the cake is baking, make the syrup by mixing together the boiling water, sugar and a sprinkle of vanilla until the sugar has dissolved.
Once the cake is baked, pour the syrup evenly over the warm cake to keep it lovely and moist. Leave the cake to cool completely.
To make the icing, mix the icing sugar with 3–4 tablespoons of cold water until smooth. Add a drop of pink or red food colouring and stir until you reach your desired shade.
Spread the icing over the cooled cake and finish with your favourite sprinkles.
Enjoy!
