Baking Dessert

Sticky ginger cake with ginger syrup

Name: Sticky ginger cake with ginger syrup recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12
Ingredients: 175g unsalted butter, softened; 200g dark brown sugar; 2 large eggs; 185g self-raising flour; 35g plain flour; 1 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground allspice; 3 balls stem ginger, finely chopped, plus 60.00 ml syrup from jar (from specialty grocers); 100ml milk; Finely grated zest of 1 lemon; Double cream, to serve; 110g caster sugar; 20.00 ml julienned fresh ginger

Rate now

20m

55m

Jump to recipe

by Phoebe Hird

Aug 11, 2025

A deeply spiced cake finished with a warming ginger syrup for extra gloss and flavour. Serve it as an after-dinner treat or for morning tea with an generous dollop of double cream to complete the dish!

175g unsalted butter, softened
200g dark brown sugar
2 large eggs
1 1/4 cups (185g) self-raising flour
1/4 cup (35g) plain flour
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
3 balls stem ginger, finely chopped, plus 2 tbs syrup from jar (from specialty grocers)
100ml milk
Finely grated zest of 1 lemon
Double cream, to serve

Ginger syrup

1/2 cup (110g) caster sugar
1 tbs julienned fresh ginger

Method

1.

Preheat the oven to 180°C/160°C fan-forced. Grease base and sides of a 20cm round cake tin and line with baking paper.
2.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy. Beat in eggs one at a time, mixing well between each addition. Sift in the flours and spices, and fold gently to combine. Add the chopped stem ginger, syrup, milk and lemon zest and stir until smooth and well combined.
3.

Pour batter into the prepared tin and smooth the top with an offset spatula. Bake for 50-55 mins or until a skewer inserted into the centre comes out clean.
4.

Meanwhile, for the ginger syrup, combine sugar, fresh ginger and 100ml water in a small saucepan over medium heat. Bring to a simmer and simmer for 5-8 minutes until slightly reduced. Set aside.
5.

As soon as the cake is out of the oven, use a skewer to poke holes all over the cake. Drizzle syrup evenly over the top. Cool cake in the tin for 10-15 minutes, then transfer to a wire rack to cool completely.
6.

Serve with a generous dollop of double cream.