Name: Mary Berry’s Ginger Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 225 g self-raising flour (1 3/4 cup); 2 tbsp ground ginger; 1 tsp mixed spice (pumpkin spice or just cinnamon); 1 tsp bicarbonate of soda; 100 g butter (1/2 cup), cut into cubes; 100 g dark brown sugar (1/2 cup); 100 g black treacle (or molasses, 1/4 cup); 100 g golden syrup (or honey, 1/4 cup); 1 egg, beaten; 275 ml milk (9 fl oz)

If you’ve ever dreamed of a cozy, warmly spiced cake to brighten up a dreary afternoon, then you are in for a treat with Mary Berry’s Ginger Cake Recipe. This classic British cake is gloriously moist, richly flavored with ginger, treacle, and golden syrup, and perfectly balanced between sweetness and spice. Mary Berry’s ginger cake is a crowd-pleaser that’s easy to make yet feels utterly special, full of depth and nostalgia in every bite. It’s the kind of recipe that quickly becomes a favorite, offering all the comfort and warmth you want from a teatime treat or an after-dinner dessert.

Ingredients You’ll Need

The image shows four parts of a recipe process. The top left part has a gray pot with dark syrup, brown sugar, and a yellow butter block on top. The top right part shows the same pot with the syrup mixture melted and stirred with a purple spatula. The bottom left part shows a clear glass bowl with white flour inside. The bottom right part shows the same bowl now with the syrup mixture, brown sugar, and white liquid added on top of the flour. The background and surface around the bowls and pot have a white marbled look. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple ingredients, each chosen to bring out the best flavors and textures in Mary Berry’s Ginger Cake Recipe. From the warming spices to the sticky richness of the syrups, every element plays an essential role.

Self-raising flour: Provides the perfect lightness and structure to the cake, making it tender yet fluffy.
Butter: Adds richness and moisture, creating a velvety crumb that melts in your mouth.
Dark brown sugar: Contributes molasses notes and deep sweetness that complements the spices beautifully.
Black treacle (or molasses): This gives the cake its signature dark color and intense, slightly bitter sweetness that balances the sugar.
Golden syrup (or honey): Adds a lovely golden glaze and sticky sweetness that enriches the cake’s flavor profile.
Egg: Binds all the ingredients together and helps to create a light but sturdy cake texture.
Ground ginger: The star spice that delivers that unmistakable warming kick and aromatic depth.
Mixed spice (or pumpkin spice/cinnamon): Adds complexity with cinnamon and other spices, enhancing the cake’s festive warmth.
Bicarbonate of soda: A crucial leavening agent that ensures the cake rises perfectly and stays tender.
Milk: Helps bring the batter together smoothly and adds moisture for that perfect crumb.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mary Berry’s Ginger Cake Recipe

Step 1: Melt the Butter and Sugars

Begin by gently warming the butter, dark brown sugar, black treacle, and golden syrup in a saucepan over a low heat. Stir tenderly with a spatula until everything melts together into a smooth, glossy mixture. This step is key for blending those lovely sticky, sweet flavors that give the ginger cake its rich allure.

Step 2: Cool the Mixture

Once melted, take the saucepan off the heat and let the syrupy mixture cool slightly. This ensures when you combine it with the egg and flour, the batter won’t cook prematurely and will maintain its smooth, even consistency.

Step 3: Mix Dry Ingredients

Meanwhile, in a large bowl, sift together the self-raising flour, bicarbonate of soda, ground ginger, and mixed spice. Sifting aerates the flour and evenly distributes the spices, helping to create a tender cake packed full of even bursts of warm flavor.

Step 4: Combine All Ingredients

Add the cooled treacle mixture, beaten egg, and milk into the dry ingredients. Stir everything together until you have a smooth, lump-free batter. The batter’s texture will be luscious and pourable, promising a soft crumb once baked.

Step 5: Bake the Cake

Line a 32×20 cm (12×8 inch) baking tray with non-stick paper and pour the batter in, spreading it evenly across the pan. Pop it into your preheated oven at 180 degrees Celsius (350 Fahrenheit) and bake for about 30 minutes. You’ll know it’s done when a skewer poked into the center comes out clean, and the surface has turned a beautiful golden brown.

Step 6: Cool and Slice

Remove the tray from the oven and leave your ginger cake to cool completely before slicing. Cooling helps set the flavors and makes cutting neat slices a breeze, ready to be enjoyed with your favorite cup of tea or coffee.

How to Serve Mary Berry’s Ginger Cake Recipe

The image shows two parts: on the left, a rectangular brown baked cake with a cracked surface resting on white parchment paper, and on the right, a white plate filled with multiple square pieces of the same brown cake stacked in a slightly messy pile. The cake has a smooth yet cracked texture with a rich brown color, and the background is a white marbled surface with colorful autumn leaves and green foliage around the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a classic touch, dust the cake lightly with icing sugar or serve with a dollop of clotted cream or thick Greek yogurt for a tangy contrast. You can also add a drizzle of golden syrup on top for added sweetness and shine. Fresh ginger snaps or candied ginger pieces sprinkled on slices make a delightful garnish that enhances the spicy theme.

Side Dishes

Mary Berry’s Ginger Cake Recipe pairs wonderfully with a simple cup of black tea, chai, or even a frothy cappuccino for an indulgent treat. If you want something more substantial, serve it alongside a bowl of stewed apples or poached pears to highlight that lovely autumnal warmth. A scoop of vanilla ice cream on the side can also elevate this humble cake into a festive dessert.

Creative Ways to Present

If you’re sharing this cake for a special occasion, consider cutting it into small squares and stacking them on a tiered stand for an elegant tea party feel. You can also slice the cake thinly and layer it with whipped cream and sliced fruits for a quick trifle-inspired treat. Using a cookie cutter, transform the slices into festive shapes perfect for holiday gatherings, adding a bit of playful fun to the tradition.

Make Ahead and Storage

Storing Leftovers

Ginger cake actually tastes even better the next day as the spices have more time to develop. Store leftover slices in an airtight container at room temperature, and they should stay fresh and moist for up to 3 days.

Freezing

This cake freezes beautifully, making it an excellent make-ahead option. Wrap individual slices tightly in cling film and place them in a freezer-safe bag. They will keep well for up to 2 months. When you want a slice, simply thaw overnight in the fridge or at room temperature.

Reheating

To enjoy Mary Berry’s Ginger Cake Recipe warm, reheat slices gently in a low oven or microwave for about 20 seconds. This brings out the rich aromas and softens the cake back to its tender perfection. Serve immediately with your favorite accompaniment for a cozy, comforting treat.

FAQs

Can I use regular syrup instead of golden syrup?

Golden syrup has a unique flavor and consistency that adds to the cake’s richness, but if you don’t have it, you can substitute honey or light corn syrup. Just keep in mind the flavor profile might be slightly different, though still delicious.

What can I do if I don’t have black treacle?

Black treacle gives the cake its dark color and deep molasses flavor. If unavailable, molasses is the best substitute. You can also mix unsulfured molasses with a little dark brown sugar to mimic the intensity.

Is Mary Berry’s Ginger Cake Recipe suitable for gluten-free diets?

Traditional recipes use self-raising flour which contains gluten. However, you can try gluten-free self-raising flour blends, but be aware that the texture may change slightly. It’s best to choose a blend specifically designed for cakes to maintain moisture and rise.

Can I make this cake vegan?

This cake contains butter and egg, but you can experiment with plant-based butter and a flax egg or commercial egg replacer. You might need to tweak the liquid ratios slightly, but it’s possible to adapt the recipe for a vegan diet.

How long will this cake keep fresh?

When stored in an airtight container, this ginger cake will stay fresh for about 3 days at room temperature. For longer storage, freezing is recommended. The spices and syrup keep the cake moist even after freezing.

Final Thoughts

Mary Berry’s Ginger Cake Recipe is one of those timeless treasures that combines ease and elegance in a single slice. Whether you’re an experienced baker or a kitchen novice, this recipe welcomes you into the warm, fragrant world of British baking, delivering comfort and joy every time. Give it a try and watch how quickly it becomes your go-to cake for teatime, gatherings, or simply treating yourself to something deliciously spiced and sweet.

Mary Berry’s Ginger Cake Recipe

Ingredients You’ll Need