This Sticky Ginger Cake is packed with ginger and spice, offering a delightful stickiness that leaves you craving more. Incredibly delicious and remarkably easy to make – the best part is, you only need one saucepan to whip it up!
Creating this Sticky Ginger Cake is a breeze; it’s one of the easiest cakes you’ll ever make. Everything comes together in a single bowl—or in this case, a saucepan. Just melt butter and golden syrup, whisk in the remaining ingredients, pour into the pan, and bake!
The result is a delicious cake that’s hard to resist; ginger and spice, coupled with a delightful stickiness, keeps you coming back for more. The golden syrup not only adds moisture but also imparts a beautiful colour and a deep caramel flavour to the cake.
For me, this cake holds sentimental value, bringing back cherished memories from my childhood. My mum used to bake a similar cake for our weekly visits to my Gran’s, where we’d gather with cousins for family time, play, and indulge in afternoon tea. Those moments were truly special.
I hope you enjoy this cake as much as we do. ❤️
How to make the sticky ginger cake
This cake is a one-saucepan wonder, designed to minimise cleanup! It follows a melt-and-mix approach, making it incredibly straightforward and super easy to whip up.
- Melt the golden syrup and butter in a large saucepan until the butter is completely melted. Remove from heat.
- Add all the remaining ingredients (excluding the eggs) to the saucepan and whisk until well combined.
- Incorporate the eggs into the mixture and whisk again until fully combined.
- Pour the batter into a prepared baking pan.
- Bake in the oven for 45-50 minutes or until a skewer comes out clean when tested.
- Transfer the cake to a wire rack and allow it to cool.
- Once cooled, cut the cake into squares for serving and enjoy your Sticky Ginger Cake!
Serving suggestions
Below is some serving suggestions you may wish to serve with the ginger cake:
- Whipped Cream
- Vanilla Ice Cream
- Caramel Sauce
- Fresh Berries
- Candied Ginger
- Dusting of Icing Sugar
- Warm Caramel Drizzle
- Ginger Whipped Cream – add a pinch of ground ginger to your whipped cream
- Tea or Coffee: Enjoy each slice with a cup of your favourite tea or coffee for a delightful afternoon treat.
❄️ Storage
FRIDGE:
Store the cake in an airtight container at room temperature and use within 3-4 days or refrigerate for up to 1 week.
FREEZE:
The cake also freezes well. Wrap plastic wrap and then foil. Thaw slices in the refrigerator before serving. Use within 3 months of freezing
Sticky Ginger Cake
Equipment
- 20cm x 30cm baking pan
Ingredients
- ¾ cup golden syrup
- 125g butter, chopped
- 1 cup milk
- 2 cups plain flour (All purpose flour)
- 1 cup caster sugar
- 3 teaspoons ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon bi-carb soda (baking soda)
- pinch salt
- 2 large eggs
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Grease and line the base and sides of a 20cm x 30cm cake pan with baking paper.
- Place butter and golden syrup into a large saucepan and place over a medium heat, stirring often until butter has just melted. Remove from heat and add the milk, flour, sugar, spices, bi-carb soda and a pinch of salt. Whisk quickly to combine then add the eggs and whisk again till well combined.
- Pour mixture into prepared pan and bake in the oven for 45-50 minutes or until cooked when tested with a skewer. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Cut into 24 squares to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - STORAGE
The Sticky Ginger Cake keeps really well in an airtight container at room temperature for up to 4-5 days. Alternately, cut into individual size portions, wrap in plastic wrap, label, date and freeze for up to 3 months. Thaw in the fridge or on the counter top before serving.
You may also enjoy
Thank you for the recipe. I cooked it on the weekend for a family gathering and it was a hit! I will be making this on a regular basis.