When you’re in the mood for something sweet and comforting, there’s hardly anything better than a freshly baked golden syrup cake. This classic cake is not only delicious but also incredibly easy to make. It has a rich, moist texture and a beautiful golden color that comes from the star ingredient: golden syrup.

This cake is perfect for a cozy afternoon tea, a festive gathering, or even as a special treat for your family. So, let’s dive into the simple steps and ingredients needed to create this delightful dessert!

Ingredients Needed for This Recipe

150 grams (5.3 oz) unsalted butter, softened

150 grams (5.3 oz) dark brown sugar
200 grams (7 oz) golden syrup
2 large eggs

250 grams (8.8 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger

1/2 teaspoon ground cinnamon
1/4 teaspoon salt
150 ml (5 fl oz) milk

Instructions for Making Golden Syrup Cake

Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease a 20 cm (8 inch) square cake tin and line it with parchment paper to prevent sticking.
Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Add Golden Syrup: Gradually pour in the golden syrup while continuing to mix, ensuring it’s fully incorporated into the butter and sugar mixture.

Incorporate Eggs: Beat in the eggs, one at a time, mixing well after each addition to make sure everything is well blended.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and salt.
Alternate Dry Ingredients and Milk: Add the dry ingredients to the wet mixture in three parts, alternating with milk. Start and end with the dry ingredients. Mix each addition just until incorporated; do not overmix.

Bake the Cake: Pour the cake batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, let the cake cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Serve as is or dust with icing sugar for an extra touch of sweetness.

Tips for Perfecting the Recipe

Measure Ingredients Accurately: Baking is an exact science, so it’s crucial to measure your ingredients accurately. Use a kitchen scale for the best results, especially for the flour and golden syrup.

Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before you start mixing. This helps them blend more easily and results in a smoother batter.

Do Not Overmix: When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to a dense, tough cake.

Check Oven Temperature: Oven temperatures can vary, so if you’re unsure whether your oven runs hot or cold, use an oven thermometer to check. Adjust the baking time accordingly if needed.

Cooling the Cake: Allow the cake to cool in the tin for at least 10 minutes before removing it. This helps the cake set and reduces the chance of it breaking apart.

Serving Suggestions

Serve with Custard: A warm slice of golden syrup cake with a side of creamy custard is a classic combination and perfect for a comforting dessert.

Top with Whipped Cream: Add a dollop of lightly sweetened whipped cream on top of each slice for an extra indulgent treat.

Ice Cream Pairing: Serve your golden syrup cake with a scoop of vanilla ice cream for a delicious dessert that combines warm and cold elements.

Fresh Berries: Top the cake with fresh berries for a touch of tartness that balances the sweetness of the syrup.

Storage Tips

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

Refrigerate for Longer Freshness: If you prefer, you can refrigerate the cake for up to a week. Let it come to room temperature before serving or warm it slightly in the microwave.

Freezing: This cake freezes well. Wrap it tightly in cling film and then in foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Frequently Asked Questions

Can I use light brown sugar instead of dark brown sugar? Yes, light brown sugar can be used, but the cake will have a lighter flavor and color.

Is there a substitute for golden syrup? While golden syrup is key for the unique flavor of this cake, you can use honey or maple syrup as alternatives. Keep in mind that the flavor will be slightly different.

Can I add nuts to this recipe? Yes, adding chopped nuts like walnuts or pecans can add a nice texture and flavor to the cake. Fold them into the batter just before pouring it into the tin.

How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached.

Golden Syrup Cake

This classic cake is not only delicious but also incredibly easy to make. It has a rich, moist texture and a beautiful golden color.

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Serving Size

Ingredients

150 grams 5.3 oz unsalted butter, softened
150 grams 5.3 oz dark brown sugar
200 grams 7 oz golden syrup

2 large eggs
250 grams 8.8 oz all-purpose flour
2 teaspoons baking powder

1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

150 ml 5 fl oz milk

Instructions

Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease a 20 cm (8 inch) square cake tin and line it with parchment paper to prevent sticking.
Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Add Golden Syrup: Gradually pour in the golden syrup while continuing to mix, ensuring it’s fully incorporated into the butter and sugar mixture.
Incorporate Eggs: Beat in the eggs, one at a time, mixing well after each addition to make sure everything is well blended.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and salt.

Alternate Dry Ingredients and Milk: Add the dry ingredients to the wet mixture in three parts, alternating with milk. Start and end with the dry ingredients. Mix each addition just until incorporated; do not overmix.
Bake the Cake: Pour the cake batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, let the cake cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Serve as is or dust with icing sugar for an extra touch of sweetness.