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 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)

There is something truly magical about Mary Berry’s Ginger Cake Recipe that makes it an all-time favorite in my kitchen and many others. This cake brings together the rich, deep flavors of black treacle and golden syrup with the warm, comforting spices of ginger and mixed spice, creating a moist, tender cake that feels like a warm hug. Whether you’re baking it for a cozy afternoon tea or a special celebration, this recipe delivers a perfect balance of sweetness and spice that never fails to impress. Let me take you through every step to bring this classic British treat to life!

Ingredients You’ll Need

Inside a speckled pot, there are light brown crumbs spread over one side with two small blocks of pale yellow butter placed on top. Next to the crumbs and butter is a pool of shiny dark syrup, filling the other half of the pot. The pot is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step to success with Mary Berry’s Ginger Cake Recipe. Each component plays a vital role in crafting the cake’s moist texture, its unique spicy sweetness, and beautiful golden brown color.

225 g self-raising flour: Provides the structure and lift needed for a light, fluffy cake.
100 g butter: Adds richness and moisture, making the crumb tender and soft.
100 g dark brown sugar: Infuses the cake with deep caramel notes and a lovely moistness.
100 g black treacle (or molasses): Gives the cake a robust, slightly bitter sweetness and that classic dark hue.
100 g golden syrup (or honey): Enhances sweetness and sticky texture with a smooth, buttery flavor.
1 egg: Binds ingredients together, adding structure and a bit of richness.
2 tbsp ground ginger: The aromatic star of the show that delivers the signature warming spice punch.
1 tsp mixed spice (pumpkin spice or cinnamon): Complements the ginger with subtle layers of cinnamon, nutmeg, and allspice.
1 tsp bicarbonate of soda: Ensures the cake rises evenly and stays delightfully soft.
275 ml milk: Adds moisture and helps create a smooth batter that bakes into a silky 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: Melting the Butter, Sugars, and Syrups

Start by gently melting the butter cut into cubes along with the dark brown sugar, black treacle, and golden syrup in a saucepan over low heat. Stir slowly with a spatula until everything is fully melted and the mixture is wonderfully smooth. This creates the flavor base that’s both rich and sticky, soaking into every bite.

Step 2: Cooling the Treacle Mixture

Once the butter and syrups have melted and combined perfectly, remove the pan from the heat and let it cool slightly. This step is important to prevent cooking the egg too quickly when you add it later, ensuring your cake stays soft and tender.

Step 3: Combining the Dry Ingredients

In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, ground ginger, and mixed spice. Sifting is key because it blends the spices evenly and prevents lumps, giving you a smooth, uniform batter full of aromatic warmth.

Step 4: Mixing the Batter

Add the cooled treacle mixture, beaten egg, and milk to the bowl with the dry ingredients. Stir gently but thoroughly until you get a lump-free, glossy batter. The contrast of the dark molasses base with bright milk and egg creates a batter that’s both rich and pourable, perfect for baking evenly.

Step 5: Baking the Cake

Line a 32 by 20 cm (12 by 8 inches) baking tray with non-stick paper to prevent sticking, then spread the batter evenly across the tray. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. Test with a skewer inserted into the center — if it comes out clean, your cake is done and ready to cool.

Step 6: Cooling and Slicing

Remove the tray from the oven and allow the cake to cool completely before slicing. This cooling step lets the flavors settle and the texture set perfectly, so each slice holds together beautifully and tastes incredible.

How to Serve Mary Berry’s Ginger Cake Recipe

Garnishes

A dusting of icing sugar over the top adds a simple but elegant touch, making the ginger cake look inviting and festive. For extra indulgence, a swirl of clotted cream or a dollop of softly whipped cream complements the spices with creamy smoothness.

Side Dishes

Mary Berry’s Ginger Cake Recipe is wonderful alongside a steaming cup of tea or coffee, balancing flavors with its spicy richness. Fruit compotes—like stewed apples or pears—are also perfect to add a bright fruity contrast to the warm spices.

Creative Ways to Present

For a playful twist, cut the ginger cake into small squares and serve as bite-sized treats at a party. You can also layer thin slices with cream cheese frosting and a sprinkle of crystallized ginger to create a stunning multi-layered ginger cake dessert.

Make Ahead and Storage

Storing Leftovers

This ginger cake keeps beautifully at room temperature when wrapped well in cling film or stored in an airtight container for up to 4 days. The flavors actually deepen the longer it rests, making leftovers arguably even better!

Freezing

If you want to make the cake ahead or save some for later, it freezes exceptionally well. Wrap slices tightly in parchment and foil, then place in a freezer bag for up to 3 months. Thaw slices gently at room temperature or warm slightly before serving.

Reheating

To refresh your ginger cake, warm slices in a low oven for about 10 minutes or microwave on a low power setting for 20 seconds. This brings back the moist softness and enhances those cozy spices.

FAQs

Can I substitute the black treacle with something else?

Yes, if black treacle is hard to find, molasses is a great alternative. It provides a similar deep flavor, though slightly less intense, and preserves the cake’s rich color and moist texture.

Is this recipe suitable for beginners?

Absolutely! Mary Berry’s Ginger Cake Recipe is straightforward and forgiving, making it perfect for bakers at any skill level. The clear steps and simple ingredients help guarantee success every time.

Can I make this cake gluten-free?

You can try swapping the self-raising flour for a gluten-free self-raising mix, but be aware that texture might be a little different. Check the blend includes a raising agent to keep the cake light.

How long does the cake take to bake?

It typically takes about 30 minutes at 180 degrees Celsius (350 Fahrenheit), but ovens vary. Always check with a skewer inserted in the middle—if it comes out clean, the cake is perfectly baked.

What is the best way to serve leftover ginger cake?

Leftover ginger cake is delicious on its own or with a spread of butter or cream cheese. You can also warm it up and serve with ice cream or custard for a comforting dessert treat.

Final Thoughts

Mary Berry’s Ginger Cake Recipe is a true classic that deserves a spot in every baker’s repertoire. Its cozy spices, rich syrupy sweetness, and moist crumb make it irresistibly comforting and crowd-pleasing. I encourage you to bake it soon, share it with loved ones, and enjoy every mouthwatering slice of this timeless British delight.