This classic ginger cake is soft, sticky and full of warming flavour. It’s quick to make and keeps beautifully for days, in fact, it tastes even better after sitting for a day or two, when the spices have had time to deepen.

The golden syrup, dark brown sugar and stem ginger give it a lovely richness. Enjoy a slice on its own, or warm with custard for a comforting pudding-style treat.

ginger bread sliced on a white plate placed on top of a red and white cloth

What You Need To Make Ginger Cake

For the exact measurements, check the recipe card at the bottom of the page. Here’s what you’ll need and why.

Butter – Use unsalted butter to give the cake a soft texture and rich flavour.

Golden syrup and dark brown sugar – These two together create the classic sticky sweetness ginger cake is known for.

Milk – Helps loosen the mixture and keeps the cake soft and moist.

Flour and bicarbonate of soda – Self-raising flour gives it lift, while the bicarb helps the cake rise and stay light.

Spices – Ground ginger, cinnamon and mixed spice help give it that lovely, warming flavour.

Stem ginger syrup – Use a few tablespoons from the jar of preserved ginger; it adds extra warmth and flavour.

Preserved stem ginger – Finely chop a few pieces. This helps give the cake a richer and more intense ginger flavour, if you prefer a more subtle taste, leave this out.

Egg – Binds everything together and gives the cake structure.

How To Make It

Start by melting the butter, golden syrup, dark brown sugar, milk and syrup from the jar of ginger in a small saucepan. Gently heat until everything has melted and the sugar has dissolved, then set it aside to cool slightly.

image grid with 4 images showing the steps to making a ginger cake: sifting flour, cinnamon, mized spice and ginger, melting butter in milk with sugar and golden syrup, the melted mixture in a saucepan and finally, everything mixed together

In a large mixing bowl, sift together the flour, bicarbonate of soda and all the spices. Pour in the warm syrup mixture and stir until everything is smooth.

Add the chopped stem ginger then stir through the beaten egg. The batter will be quite runny, that’s how it should be.

runny batter of ginger cake in a lined square 20cm baking tin ready to go in the oven to be cooked

Pour the mixture into a greased and lined 20cm tin and bake at 170°C (150°C fan) for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.

cooked ginger cake in a lined baking tin being left to cool before removing and slicing

Leave the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

This cake is rich, dark, and moist thanks to the combination of golden syrup, dark brown sugar, and butter. The dark sugar gives the cake its deep colour and a warm, caramel sweetness, while the golden syrup adds a lovely shine and helps lock in moisture.

It’s the perfect cake for autumn and winter, especially with a cup of tea.

How To Serve

This ginger cake is lovely served just as it is, but it’s also delicious spread with butter or slightly warmed with a drizzle of custard. It keeps really well and actually improves in flavour after a day or two, making it perfect for baking ahead.

sliced ginger cake on a white plate on top of a red and white cloth

Storing Ginger Cake

Once cool, wrap the cake in baking paper and keep it in an airtight tin. It will stay moist for up to a week – and the flavour just keeps getting better. You can also freeze slices for up to three months.

More Baking Recipes

I hope you enjoy this ginger cake recipe, if you are looking for more baking recipes, check out the following for inspiration:

Ginger Cake

By Liana Green

A soft, sticky and beautifully spiced classic British ginger cake made with golden syrup, dark brown sugar and pieces of stem ginger. Perfect on its own, buttered, or served warm with custard.

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Course Baking Recipes

Prep Time 15

Cook Time 45

Servings

Calories

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Ingredients

110 g unsalted butter
225 g golden syrup
110 g soft dark brown sugar
200 ml milk
4 tbsp syrup from a jar of preserved stem ginger
225 g self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground cinnamon
2 tsp ground ginger
4 pieces preserved stem ginger
1 large egg lightly beaten

Instructions

Preheat the oven to 170°C (150°C fan) / 340°F / Gas 3. Grease and line a 20cm baking tin.
In a small saucepan, gently heat the butter, golden syrup, brown sugar, milk, and ginger syrup until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.
In a large bowl, sift together the flour, bicarbonate of soda, mixed spice, cinnamon, and ground ginger.
Pour the warm syrup mixture into the dry ingredients and stir until smooth.
Add the chopped stem ginger, then stir through the beaten egg. The mixture will be runny.
Pour into the prepared tin and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes before transferring to a wire rack.

Notes

The flavour deepens over 1–2 days, wrap in baking paper and store in an airtight tin if you can wait!
Serve plain, buttered, or slightly warmed with custard.
Keeps well for up to a week in an airtight tin.
If you prefer a gentler ginger flavour, you can leave out the stem ginger. The stem ginger adds extra warmth and a chewy texture, but the cake will still be very tasty without it.

Nutrition information is automatically calculated, so should only be used as an estimate.

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