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Easy British Gingerbread Cake - Sweet Lesson 3

Front on angled shot of a cut gingerbread cake, with glaze and crystalized ginger pieces on top.
Gingerbread cake is a childhood favourite, & a truly simple cake to prepare, I had to include in the Sweet Lessons. Made with Golden Syrup, Black Treacle & ginger, (of course), this is one of our popular & classic British cakes. **Note you can print this recipe card with/without photos or notes.
Caro @ Caroline's Easy Baking Lessons
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 35 minutes
Total Time 1 hour 30 minutes
Serving Size 12 Slices

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Small measuring jug
  • Small Cooking Pot
  • Medium – Large mixing bowl
  • Hand Whisk
  • Baking/parchment paper or loaf tin liners
  • Spray oil, Cake release spray or butter for greasing (For this cake I used Frylight spray, & homemade lining paste/cake goop is also good)
  • 2 lb Loaf tin (About 21 x 11 x 7cm or 8 x 4 x3" Bread Pan)
  • Sieve
  • Medium bowl x 2
  • Metal Spoon
  • Timer or Phone Timer
  • Cooling rack
  • OVEN: 180°c/160°c Fan Oven/350°f/Gas Mark 4

Ingredients

  • 113 grams Butter, unsalted (4 oz, 1 stick or ½ cup)
  • 150 grams Golden Syrup (5¼ oz or ⅓ cup)* see notes & before recipe
  • 75 grams Black Treacle (2½ oz, ¼ cup or 3 ¾ tbsp)
  • 113 grams Light Brown Sugar (4 oz or ½ cup)
  • 1 tsp Ground Ginger
  • tsp Ground Cinnamon
  • 188 ml Milk (1 fl oz or ¾ cup)
  • 2 Medium – Large Eggs (Large-XLarge size US)
  • tsp Bicarbonate of Soda (Baking Soda)
  • 225 grams Self-raising Flour (8 oz, 1 ¾ cups)
  • OR 1 ¾ cup Plain/All Purpose Flour plus 2 ¾ tsp Baking Powder (be sure to also add the Bicarb/Baking Soda above too)

For Icing/Glaze (optional)

  • 125 grams Icing/Powdered or Confectioners’ Sugar, sieved (4½ oz or 1 cup)
  • Few tsp Water or milk
  • Crystallised Stem Ginger Pieces, chopped (optional)

Instructions

  • Add butter, golden syrup, black treacle, sugar, cinnamon & ginger to a small saucepan, warm on medium heat till dissolved & melted. ** Tip for using the syrup, treacle or molasses – spray oil on measuring spoon first & it will slip off easier. See Photo 1 from using Frylight cooking spray. Mix everything thoroughly before removing from the heat & placing to the side to cool.
    $ photo collage of greasing spoon for syrup and treacle, adding to butter and fater heating - photo 1.
  • Grease & paper line your cake tin. See Photo 2 for how to use less paper, & fit better in the tin. Grease in place with butter, lining paste, or cooking/baking spray such as Frylight.
  • Heat the oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4.
    4 photo collage of greasing and paper lining a rectangular bread loaf tin - photo 2.
  • Next add the eggs to a medium mixing bowl & whisk lightly to activate the protein & help provide structure for the cake. Add the milk & bicarbonate of soda (baking soda), whisking till all incorporated.
  • Add the cooled syrup mixture to this milky-egg mixture, stirring continually until all combined.
  • Lastly sieve the flour (& baking powder if using Plain/All Purpose Flour), over the mixture. Beat until combined & the batter is relatively smooth (few small lumps is fine) Use a hand-held or stand mixer for this if you like. Note batter will be thin & runny. See Photo 3.
  • Pour the cake batter into the prepared cake tin, & tap the tin on the counter/worktop a few times to expel any trapped air.
    2 photo collage of adding gingerbread cake batter to bread tin and after baking - photo 3.
  • Bake in the centre of the oven, for about 25 - 30 minutes, until set, a deep golden colour, & a wooden cocktail stick comes out clean of crumbs. *If top is colouring too soon, cover in foil till cooked through. (Check & cover if needed, at some point after 15 minutes of baking.) See Photo 3 above.
  • Leave the cake in the tin, placed on a cooling rack for about 10 minutes. Then transfer the cake, paper & all, directly on to the cooling rack, & allow to cool.

Make The Icing/Glaze

  • While the cake is cooling, make the icing/glaze if you are using. First sieve the icing/powdered sugar into a medium sized bowl.
  • Add 1 tsp of water (or milk) to begin with, & mix with a spoon. Making by hand, use the back of a large spoon to push down on the sugar that will keep absorbing the liquid. Gradually add a ½ tsp of water at a time till it becomes paste-like. (See photos before recipe for reference). Then add ⅛ tsp more at a time, until you get a thick but pourable icing/glaze. Watch my quick 10 second video showing how the glaze will fall. * If using a mixer, start by adding in 1½ tsp & again very gradually adding more drops.
  • Leave the cake on the paper baked with, still on top of the cooling rack, & place some more paper underneath, to catch any drips. Alternatively, transfer the cake to a platter with 2 pieces of paper underneath, that can be pulled & removed once the glaze is set.
    Extra extra close shot of top of a gingerbread cake with icing and pieces of crystallised stem ginger.
  • Drizzle the glaze over the cooled cake in any pattern you like or pour over & spread quickly before it sets. Add some chopped crystallised ginger if using & let the glaze set (dry to touch). Slice the cake with a large serrated knife & enjoy.

Storing & Freezing

  • Store in an airtight container or cake stand & dome, for at least a few days. (I use cake tins for most of my bakes).
  • Can be frozen - include kitchen paper/paper towel with it, that will absorb any moisture when defrosting. Wrap in baking/parchment paper, then cling film/plastic wrap or a food bag on top. Date and label the bag – will be good for a few months. Thaw at room temperature. Can be frozen with or without glaze.
    Overhead shot of a white glazed large gingerbread cake on a whit eplatter, on a white table for serving.

Video

Notes

**Toggle the photos or notes, on or off, when opting to print this recipe card
Black Treacle, Golden Syrup & Corn Syrup Debate  -  You can read more about the Black Treacle & Golden Syrup, before the recipe card.  As well as an experiment & why it tastes not as good with substitutes such as light & dark corn syrup.  I also included where you can buy these British products if you are in Canada or the US.  Lyles brand of Golden Syrup is not essential (other brands are available), & you can use black strap molasses instead of Black Treacle. 
Any milk is fine & dark brown sugar or coconut sugar would also work.
Close photo of a slice of gingerbread cake served & showing texture.
If using Plain (All Purpose) flour instead of UK Self-raising, (don't get confused with US self-rising that has less baking powder - read more about Differences between US & UK Baking Ingredients), make sure you add the baking powder, as well as the bicarbonate of soda (baking soda).
Glazing Day After  -You can leave the baked cake in the tin for longer or overnight if not decorating or eating same day. Leave out at room temperature to cool completely, then wrap in cling film/plastic wrap. Don't place in the fridge, as condensation will occur & wet the cake. 
Mini gingerbread bundt cake close up served, and with a very light glaze drizzled on top, with holly shaped and gingerbread men 3d sprinkles.
Variations On The Recipe 
See my slightly different recipe for making 12 mini gingerbread bundt cakes above, which can also be used to make 6 cakelets (see below).
Photo on black slate of small gingerbread cakelets in shape of snowflakes, with piped glazed to show details form cake pan.
For more information of process photos, please see before this recipe card.
More cakes on my Cake Recipes Page, or try my Christmas Recipes Page
Get some ideas & recipes for Food Gifting your homemade treats.
Fan of GBBO (Great British Baking Show)?  Learn more about differences in UK & US baking ingredients, or view, save & print my common baking ingredients conversion table. Includes gram, ounce & cup measurments. (Note all are hand measured by myself during recipe development & testing).
Occasionally I accept new members to Facebook group 'Great British Bake Off Fans'.  Or join my Facebook group 'Easy Online Baking Lessons' to accompany this lesson website. 
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**Nutritional Values - I am not a qualified nutritionist, so values are approximate based on cutting 12 slices (approx. 46g/1.6 oz), & values from sites such as Whisk.com, freecaloriechart.uk, information on ingredient packets & other sources. Note all values are not always available.  1 serving is 1 slice with glaze. (Unglazed  Calories 246, Carbs 37.25g, Sugars 23.13g)**
Nutrition Facts
Easy British Gingerbread Cake - Sweet Lesson 3
Serving Size
 
1 Slice
Amount per Serving
Calories
282
% Daily Value*
Fat
 
9
g
14
%
Carbohydrates
 
46
g
15
%
Sugar
 
31.9
g
35
%
Protein
 
3.4
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.