Sticky Ginger Cake Recipe | Quick & Moist Cake

If you’re looking for a cake that’s as satisfying as it is simple, then look no further than this Sticky Ginger Cake recipe. The deep, rich flavor of ginger intensifies with time, creating a cake that only gets better after a few days in the tin. It’s the kind of dessert that perfectly complements cold winter days with its dark, spicy warmth and sticky texture. Plus, it’s ridiculously easy to make!

The Best Sticky Ginger Cake Recipe

This Sticky Ginger Cake recipe is perfect for both beginner and experienced bakers. The soft brown sugar and golden syrup create a moist, sticky texture, while the ground ginger brings a warm, spicy kick. Each bite is rich and comforting, making it a staple in any winter dessert rotation. You’ll love how the flavor deepens as the cake sits, making it even more enjoyable in the days after baking.

Notes on Ingredients

• Self-raising flour: Provides the necessary rise to give the cake its soft, tender crumb.
• Soft dark brown sugar: Adds a rich, molasses-like sweetness that pairs beautifully with the ginger.
• Ground ginger: Four teaspoons give a warm spice, but feel free to add more for an extra zing!
• Bicarbonate of soda: Helps the cake rise and become light.
• Butter: Adds richness and moisture.
• Golden syrup: Provides a sticky sweetness that intensifies as the cake ages.
• Egg and milk mixture: Adds structure and additional moisture to the cake.

How to Make Sticky Ginger Cake

1. Preheat your oven to 150°C/gas mark 2 and prepare a 20cm (8-inch) cake tin by lining it with baking paper.
2. In a large bowl, sieve together the self-raising flour, dark brown sugar, ground ginger, and bicarbonate of soda.
3. Over low heat, melt the butter and golden syrup in a small pan. In another bowl, beat the egg into the milk.
4. Gradually pour the butter and syrup mixture into the dry ingredients, stirring well to combine.
5. Add the egg and milk mixture, and continue to stir until the batter is smooth.
6. Pour the batter into the lined cake tin and bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.

How to Serve Sticky Ginger Cake

This cake is best served after allowing it to rest for a few days to let the ginger flavor fully develop. Serve slices of the Sticky Ginger Cake with a generous spread of butter, or a dollop of whipped cream for added indulgence. It also pairs wonderfully with a hot cup of tea or coffee on a chilly day.

How to Store Sticky Ginger Cake

To keep the cake moist and sticky, store it in an airtight container at room temperature. Over the course of three to four days, you’ll notice the flavors deepen and the texture becomes even more delightfully sticky. If you’d like to enjoy it for longer, the cake can also be frozen for up to three months. Simply wrap it tightly in plastic wrap and foil before placing it in the freezer.

FAQs About Sticky Ginger Cake

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The Best Sticky Ginger Cake Recipe

This Sticky Ginger Cake is a wonderfully rich and moist dessert that’s incredibly easy to make. Packed with the warm spice of ginger and the deep sweetness of golden syrup, this cake has a unique, sticky texture that improves with time. Perfect for cold winter days, it’s a crowd-pleasing favorite that’s best enjoyed a few days after baking when the flavors have had time to intensify. Serve it with a spread of butter, a dollop of cream, or a hot cup of tea for a comforting treat.

Course Dessert

Cuisine American

Keyword British, comfort food,, winter

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Ingredients

• 225 g self-raising flour
• 115 g soft dark brown sugar
• 4 tsps ground ginger you can add more for extra zing if you like
• 1 tsp bicarbonate of soda
• 55 g butter
• 115 g golden syrup
• 1 egg
• 200 ml milk

Instructions

• Preheat the oven to 150 degs C/gas mark 2 and line a 20cm (8inch) cake tin with baking paper.
• Sieve the flour, sugar, ginger and bicarbonate of soda into a bowl.
• In a small pan, gently heat the butter and syrup until melted. Beat the egg into the milk.
• Gradually pour the butter and syrup into the flour mixture and stir well. Pour in the egg and milk mixture and combine until smooth.
• Pour into the lined tin and bake for 50 minutes to an hour, or until a skewer inserted into the centre of the cake comes out clean.