Easy Ginger Cake

Easy Ginger Cake- a very easy recipe for ginger cake which only requires one egg. Foolproof and works every time to make soft, moist, sticky ginger loaf cake, with golden syrup.

I love Ginger Cake. LOVE it. It's so sticky and delicious. It gives me fond memories of eating the Tate and Lyle Golden Syrup Cake in childhood. We would have it either as a slice to snack on after school or covered in custard for pudding. Amazing both ways. This Easy Ginger Cake is essentially the same style as that syrup cake but with added ginger. It's so light and moist, with a slightly sugary crust, that it's really hard to stop at just the one slice! You also only need one egg to make this cake which is a bonus, as I always seem to want to bake when I only have one egg.

As promised, it's a very easy cake to make. You don't need any fancy cooking skills. In fact, if you've never made a cake before, this is a great one to start with.

Make Easy Sticky Ginger Cake

Main steps of the recipe:

Cream the butter and sugar together. Mix with the egg, golden syrup, flour, bicarb, ginger and cinnamon.

Now boil the kettle and measure out the water. Start adding a little at a time to get a much thinner, smooth batter.

Pour the batter into a greased loaf tin, or use a liner (which is what I prefer).

Pop in the oven and 30 minutes later, you will have a delicious, sticky ginger cake! So easy.

Slice and enjoy with a cuppa, or pop in a bowl with hot custard for dessert!

ginger cake, easy recipe, one egg
Yield: 10Pin it

Easy Ginger

Easy Ginger Cake- such an easy recipe for ginger cake, with only one egg required. Foolproof and works every time to make soft, moist, sticky ginger loaf cake, made with golden syrup.
prep time: 20 minscook time: 35 minstotal time: 55 mins


  • 120g butter, softened
  • 120g caster sugar
  • 1 egg
  • 150g golden syrup
  • 200g plain flour
  • 3/4 tsp bicarbonate of soda
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 125ml boiling water


1. Cream the butter and sugar until they are smooth.
2. Add the egg and the golden syrup and continue to mix until thoroughly combined.
3. Sieve the flour and bicarbonate soda into the mixture and add the ginger and cinnamon. Mix together, until you have a smooth, thick mixture.
4. Pour a little of the boiling water into the mixture at a time, and keep mixing until you have quite a thin, runny mixture.
5. Grease your loaf tin or pop a liner in.
6. Pour the mixture in- it will settle evenly as it's runny.
7. Pop in the oven at 190 (170 fan), Gas mark 4, for 30-35 minutes, or until a knife comes out clean.
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  1. Are the measurements really 150g golden syrup & 120g sugar? Isn't that too much sugar? Thanks

    1. Yes that's correct. All of these traditional style, syrup/ginger cakes are high on the sugar as that's what gives you the sticky texture.


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