Easy Bake Sale Recipes for School

Food / 9 February, 2026 / Ellie Thompson

When the school bake sale note comes home, finding easy bake sale recipes always sounds simple… until real life kicks in. Time is short, ingredients are missing, and suddenly you’re Googling bake sale ideas at 9pm. The good news? Bake sale favourites don’t need to be complicated. In fact, the simpler they are, the faster they sell.

Here are 10 tried-and-tested, crowd-pleasing easy bake sale recipes that are a cinch to make, easy to transport, and guaranteed to disappear quickly.

Easy Bake Sale Recipes for School

Pst – before the recipes, some bake sale success tips right here for you!

• Keep portions small and easy to handle
• Avoid anything too messy or fragile
• Avoid nuts and label allergens clearly (dairy, eggs)
• Individually wrap where possible
• Simple bakes often sell faster than fancy ones
• Most importantly — don’t overthink it. Bake sales are about fun, fundraising and community, not perfection.

School Cake

Fancy a trip down memory lane? This easy bake sale recipe is a classic, with rainbow sprinkles to really do the trick. Serve as an afternoon treat, or for dessert with custard

Serves 12-15
Easy
Prep: 15 mins
Cook: 45 mins
plus cooling and 1 hr setting

Ingredients

• 200g/7oz buttersoftened, plus extra for the tin
• 200g/7oz caster sugar
• 4 large eggs
• 200g/7oz self-raising flour
• 50ml/2fl oz milk
• 2 tsp vanilla extract
• 200g/7oz icing sugar
• coloured sprinkles

Method

Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk, and vanilla, and beat again until smooth.

Scrape the batter into the prepared tin, spread it right to the corners and smooth the surface. Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Check every 5 mins after 45 mins if it isn’t ready. Leave the sponge to cool on a wire rack.

Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles – the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and pop it in your tupperware!

Recipe by BBC Good Food

Rocky Road

Everybody loves a Rock Road, and we’ve found the easiest bake sale recipe for this exact treat. Combining crumbly biscuit, soft marshmallow, crunchy nuts and sweet dried fruit, all mixed together with masses of chocolate. Yum!

• Serves 18 pieces
• 10mins to prepare and 3hrs for setting
• 190 calories/serving

Ingredients

• 100g unsalted butter
• 225g (7 1/2oz) dark chocolate (70% if possible)
• 2 tbsp golden syrup
• 100g (31/2oz) milk chocolate digestive biscuits
• 100g pack white chocolate chunks
• 75g (3oz) fruit & nut mix with cranberries
• 25g mini pink and white marshmallows

Method

Place the butter, dark chocolate and syrup into a heatproof bowl and warm over a pan of simmering water, ensuring the bowl doesn’t touch the water, for 5-10 minutes or until melted. Stir then set aside to cool.

Roughly break the biscuits. Fold into the dark chocolate mixture with 50g (2oz) of the white chocolate and all the fruit and nut mix. Spoon into a 20cm (8in) square tin, smooth the surface, then scatter over the marshmallows.

Cover and place in the fridge for 3 hours or until set. Using a sharp knife cut into 9 squares. Then halve each square to make triangles. Keep cool.

They can be stored in an airtight container in a cool dark place for 2-3 days.

Recipe by Tesco Real Foods

Cupcakes

• Serves 12
• Easy
• Prep: 15 mins
• Cook: 25 mins plus cooling

Have fun making these fabulous birthday cupcakes with rainbow sprinkles to decorate. Perfect for the school bake sale, and easy to make, to boot!

Ingredients

• 180g unsalted butter softened
• 180g caster sugar
• 3 eggs beaten
• 180g self-raising flour
• 1 tsp vanilla extract
• ½ tsp baking powder
• 80g sprinkles plus extra to decorate (ensure vegetarian, if needed)

For the buttercream

• 200g unsalted buttersoftened
• 400g icing sugarsifted
• 1 tsp vanilla extract

Method

Line a 12-hole muffin tin with paper cases and heat the oven to 200C/180C fan/gas 6. Beat the butter and sugar together in a stand mixer, or use an electric whisk. Slowly whisk in the egg, a little at a time, along with a spoonful of the flour and the vanilla extract. Fold in the remaining flour, the baking powder and sprinkles. Divide the batter between the cases and bake for 18-20 mins until lightly golden and a skewer inserted into their centres comes out clean. Leave to cool for 5 mins in the tin, then transfer to a wire rack to cool fully.

For the buttercream, beat the butter using an electric whisk or in a stand mixer until softened slightly, then beat in the icing sugar in three additions until fully incorporated. Add a splash of water to loosen, then the vanilla extract. Spread the buttercream over the cooled cupcakes or spoon it into a piping bag and pipe swirls on top. Decorate with more sprinkles. Will keep in an airtight container for three days.

Recipe by BBC Good Foods

Crispy-but-Chewy Choc-Chip Cookies

This is our ultimate chocolate chip cookie recipe, which is why it features in our easy bake sale recipe round-up. Crispy on the outside with a deliciously chewy centre, master the classic in time for the big day!

• Makes 14
• Takes 40 mins plus at least 1 hr chilling

Ingredients

• 125g butter, softened
• 175g light brown soft sugar
• 60g caster sugar
• 1 large egg
• 225g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt flakes, plus extra (optional)
• 275g dark cooking chocolate, chopped

Method

Beat the butter and sugars with an electric whisk for 5 mins or until pale and fluffy. Whisk in the egg and 1 tbsp cold water.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda and sea salt. Add to the butter mixture and stir until just combined. Stir in the chocolate until just incorporated, and there are no white streaks in the dough. Cover, then transfer to the fridge for at least 1 hr or for up to 48 hrs.

Preheat the oven to gas 4, 180°C, fan 160°C and line 3 large baking trays with nonstick baking paper. Divide the dough into 14 equal-sized balls and transfer to the trays, leaving lots of space between them. Flatten slightly with the heel of your hand to make pucks 5-6cm wide.

Bake for 13-15 mins until lightly golden but still a little pale in the centre; they’ll firm up as they cool. Sprinkle with extra sea salt, if you like. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. The cookies will keep for up to 5 days in an airtight container.

Tip: Chilling the dough before baking hydrates the flour, improving texture and helping develop the flavours.

Recipe by Tesco Real Foods

Cadbury’s Animal Brownie Bites

These Children’s Brownie Bites have all the rich, chocolatey gooeyness that you want in a brownie, but contain hidden courgette – we won’t tell them if you don’t!” says Bake Off winner and author David Atherton, whose books have inspired young cooks all over the country.

•  20 mins prep time
• 20 mins cooking time
• Makes 10

Ingredients

• 70ml sunflower oil
• 80g caster sugar
• 50g golden syrup
• 2 tsp vanilla extract
• 170g plain flour
• 30g cocoa powder
• 1 tsp baking powder
• 200g courgettes, grated
• 50g milk chocolate chips
• 25 animal biscuits

Method

Preheat the oven to 200°C/180°C fan/gas 4. Line a 20 cm square tin (or grease with oil).

In a mixing bowl, combine the oil, caster sugar, golden syrup, vanilla extract, flour, cocoa powder, baking powder and a pinch of salt. Rub together with your fingertips until it resembles breadcrumbs.

Tip in the courgette and chocolate chips; stir well to combine. Set aside for 5 mins.

Give the brownie mixture another good stir, then scrape into the tin. Arrange the animal biscuits on top, evenly spaced (5 x 5).

Bake for 20 mins or until the edges are firm but the middle is still soft. Leave to cool in the tin, then cut into 25 small squares.

Recipe by Ocado Life

Lucy Cottle’s Creme Egg® brownies

Easy bake sale recipes don’t get better than these brownies, topped with sticky Creme Egg® goodness and best kept chilled for maximum fudgy texture.

Serves 12 – 16
Prep: 20 mins
Cook: 30 mins plus chilling

Ingredients

• 140g salted butterplus extra for the tin
• 150g dark chocolateroughly chopped
• 3 eggs 1 whole and 2 yolks (freeze the whites for another recipe, see tip below)
• 150g light brown soft sugar
• 50g caster sugar
• 1 tsp vanilla extract
• 5 Cadbury Creme Eggs®
• 90g plain flour
• 1 tsp baking powder
• 30g cocoa powder

Method

Butter and line an 8-inch square cake tin with baking parchment. Tip the 140g butter and dark chocolate into a heatproof bowl. Set it over a pan of just simmering water (without letting the bowl touch the water) and let it melt, stirring regularly. Add a large pinch of flaky salt and remove from the heat to cool slightly.

Heat the oven to 190C/170C fan/gas 5. Whisk the whole egg and egg yolks, sugars and vanilla extract in a stand mixer or in a bowl using an electric whisk for 4-5 mins, until pale, thickened and forming ribbons.

Cut the Creme Eggs® in half vertically and scoop the fondant centre into a small bowl. Roughly chop the remaining chocolate shells into chunks and set aside. Tip the melted butter and chocolate mixture into the sugar and eggs. Whisk again briefly, scraping the sides down to ensure everything is fully combined.

Sift the remaining dry ingredients into the wet mixture and gently fold until no flour streaks remain. Finally, add the chopped Creme Egg® chocolate chunks and stir to distribute evenly. Pour the batter into the prepared tin and spread evenly. Use a teaspoon to dot the fondant filling across the top of the brownie. Then use a cocktail stick or metal skewer to swirl the top. Bake on the middle shelf of the oven for 22-25 mins, until the top is crackled, but there is still a slight wobble when shaken. Allow to cool, then chill for at least 1 hr before cutting into squares.

Recipe by BBC Good Food

Air-fryer Double Chocolate Muffins

Fancy a quick and easy sweet treat? These air-fryer double chocolate muffins are ready in just 20 minutes! We use dark chocolate chips but you can use milk or white chocolate if you fancy. See method

Makes 8
Takes 20 mins plus cooling
186 calories / serving

Ingredients

• 1 medium egg
• 75g Creamfields Greek-style natural yogurt
• 50ml semi-skimmed milk
• 75ml vegetable oil
• ½ tsp vanilla extract
• 75g caster sugar
• 100g self-raising flour
• 30g cocoa powder
• pinch of salt
• 100g dark chocolate chips, some reserved

Method

Preheat the air-fryer to 160°C.

Whisk together the egg, yogurt, milk, oil and vanilla. Stir through the caster sugar and mix until combined.

Sift in the flour and cocoa powder, then add the salt and most of the chocolate chips. Stir until just combined, with no floury streaks.

Arrange the cake cases on the work surface and carefully spoon the batter among them evenly. Sprinkle the reserved chocolate chips on top.

When preheated, remove the basket from the air-fryer and carefully lift the filled cake cases into it. Arrange them close together, just touching if possible.

Bake for 12-15 mins until well-risen and the tops of the muffins spring back when pressed. Lift out of the air-fryer and allow to cool on a wire rack for around around 15 mins before serving.

Tip: Check how many cake cases fit into your air-fryer before using it – you may need to make the muffins in 2 batches.

Recipe by Tesco Real Foods

Gingerbread People

With ground ginger and cinnamon, these festive gingerbread people are packed with Christmas flavour. Little ones will love decorating them and they’re great as edible gifts for friends and family. See method

• Makes 40
• Takes 1 hr plus chilling
• 97 calories / serving

Ingredients

• 100g golden syrup
• 150g dark brown sugar
• 150g unsalted butter
• 1 lemon, zested
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 375g plain flour
• 1 medium egg
• 100g royal icing sugar
• 2 tbsp (20g) currants

Method

Pour the golden syrup into a large saucepan with the sugar, butter, lemon zest and spices. Melt over a low-medium heat, stirring frequently for 5 mins until the sugar has dissolved. Increase the heat and bring the mixture to the boil. Remove from the heat and beat in the bicarbonate of soda – the mixture will froth up as the bicarbonate reacts. Mix briefly until combined, then leave to cool for 15 mins.

Beat in the egg until just combined, then fold in the flour. Do not overwork the mixture – mix only until just combined or the biscuits will spread during baking.

The dough will be sticky to begin with but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in clingfilm and chill in the fridge for 1 hour.

Heat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly dusted surface to 5mm. Using gingerbread men and women cutters, cut out shapes and place on baking trays lined with baking paper, leaving space for them to spread a little.
Bake in the oven in batches for 10 mins until golden brown at the edges. Leave to cool for 5 mins on the trays, then carefully transfer to wire racks to cool completely.

Add a little water to the royal icing until you reach a soft peak consistency. Spoon the icing into a piping bag fitted with a fine round nozzle and decorate the gingerbread people with icing and currants. Store in a cool dry place in an airtight container for up to 7 days.
Tip: Get ahead by freezing un-iced biscuits in an airtight container for up to 3 months.

Recipe by Tesco Real Foods

Coconut Party Rings

The classic party ring biscuit has been given a totally tropical twist with added desiccated coconut, an easy bake sale recipe and a delicious treat that’ll go down a storm with the kids at school. Pretty pastel icing tops these cute biscuits, and you can add Sicilian lemon extract to the icing and sprinkle with hundreds and thousands for extra flavour and vibrancy – if you can be bothered.

• Serves 20 (makes 20 party rings)
• 38 mins to prepare and 12 mins to make, plus cooling and setting
• 123 calories/serving

Ingredients

• 50g butter, softened
• 1 tsp vanilla bean paste or extract
• 50g golden caster sugar
• 100g plain flour
• 50g desiccated coconut
• 1 medium egg

For the icing

• 300g icing sugar
• pink food colouring gel
• purple food colouring gel
• yellow food colouring gel
• blue food colouring gel

Method

Put the butter, sugar and vanilla in a mixing bowl and beat, using an electric whisk, for 6-8 mins, until pale and creamy. Add the flour, coconut, egg and a pinch of salt. Mix for a further 2 mins, or until a dough forms.

Roll out the dough between 2 sheets of nonstick baking paper to 5mm thick; chill for 30 mins.

Preheat the oven to gas 4, 180°C, fan 160°C. Using a 5cm cookie cutter, stamp out about 20 rounds, re-rolling as required. Using a 2cm cookie cutter, stamp out the middle of each round to make a ring and discard (or re-roll to make more biscuits, if you like).

Arrange the rings on a nonstick baking sheet and bake for 10-12 mins, or until lightly golden. Leave to cool on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.

To make the icing, sift the icing sugar into a large bowl and add enough freshly boiled water to produce a thick, spreadable consistency. Divide the icing into separate smaller bowls, adding a different food colouring to each.

Using a teaspoon, spread each ring with a single colour icing, then drizzle over lines in a contrasting colour. To create a feathered effect, drag a cocktail stick through the icing in 1cm intervals. Repeat with the remaining biscuits in different colour pairings. Leave to set on a wire rack before serving.

Tip: For a more controlled drizzle, fill a plastic food bag with icing and snip off the corner. Gently squeeze to ice.

Recipe by Tesco Foods

Percy Pig Traybake

Want to impress the little kids at school? This Percy Pig traybake is destined to surprise and delight kids of all ages. Adorned with luscious Percy Pig icing, charming sprinkles, adorable Percy Piglets, and a drizzle of delectable dessert sauce, this easy bake sale recipe is sure to spread joy and merriment.

Ingredients

• sponge cake mix
• 6 eggs
• 100 ml milk
• 100 g unsalted butter, room temperature
• 1 pack (200 g) Percy Pig icing as needed
• Percy Pig sweets as needed
• Percy Pig sprinkles as needed
• Percy Pig dessert sauce

Method

Pre-heat the oven to 180°C/Fan 160°C/gas mark 4.?Line a square 20cm cake tin.

Empty the cake sachet (1 pack) into a bowl and add the milk (100 mL), eggs (6) and butter (100 g). Whisk to combine.

Spoon into the tin, then bake for 25-30 minutes, until risen and golden brown. Allow to cool completely in the tin.

Turn out of the tin, then spread over the icing (1 pack) and decorate with Percy Pig sweets (as needed), sprinkles (as needed) and dessert sauce (as needed).

Easy bake sale recipe by M&S Foods

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