Sticky ginger cake is deliciously spiced with both ground ginger and stem ginger. It’s an easy bake to knock together using the syrup from the jar of stem ginger to create the sticky topping on this ginger loaf cake.

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Sticky ginger cake is the perfect bake to make as autumn sets in. Around me, that happened this week. Temperatures have noticeably dropped and my asthmatic lungs are whining at me. It’s time to roll out my long boots, cosy jumpers, comforting tea and sticky, squidgy, sweetly spiced bakes. Hurrah!
The beauty of this recipe for sticky ginger cake is its simplicity. It’s a cinch to knock together the cake batter then, once baked, there’s no need to make a syrup to pour over the top as the syrup from the jar of stem ginger works superbly well.
Rather like the syrup on a lemon drizzle cake the stem ginger syrup permeates through the very top of the cake turning it a little soft and squidgy. This, combined with the striking colour and a good hit of warming ginger spice, creates a noteworthy ginger loaf cake.
Why you’ll love this sticky stem ginger cake
This sticky ginger loaf cake should not be compared to a McVitie’s Jamaican ginger cake in any way. It’s really quite different and a delight in its own right:
- It’s a great size – expect around 10 generous slices.
- There’s a triple hit of ginger as this cake is made using ground ginger, stem ginger and stem ginger syrup.
- The flavour is fresher. There’s a great gingery taste but it’s lively.
- There are chunks of stem ginger folded into the cake batter prior to baking and adorning the top.
- The stickiness comes from the syrup from the jar of stem ginger so it couldn’t be simpler to add on at the end.
- This sticky ginger loaf cake is a fantastic option for those less keen on iced cakes such as my vegan ginger cake.
- A slice is lovely with a cup of tea or coffee but goes equally well with a drizzle of custard (cosy, happy sighs).
Ingredients notes
Ginger: for an extravaganza of warming spice, I’ve included ground ginger and chunks of stem ginger in this recipe for sticky ginger cake. I’ve also drizzled stem ginger syrup (directly from the jar) over the top of the cake. Expect plenty of zingy flavour.
Light muscovado sugar: this is the best option to marry against the ginger-spice profile of this cake. It also enhances the colour of this sticky ginger loaf cake, helping to turn it a deliciously enchanting amber colour.
Golden syrup: this magical ingredient helps add both structure and depth of flavour to the cake. Golden syrup is a very British product (often associated with cornflake tart) but for those living outside of the UK, it’s well worth investing in a jar as there is no close substitute. If you cannot get hold of it then use honey but the flavour of the cake will be different.
Wash the iconic jar out and use it to stylishly stash cutlery in when low-key entertaining is happening.
Black treacle: similarly, this is included for the taste and texture elements that a dab of it provides. Again, black treacle is notoriously British but at a push substitute with dark molasses.
Soured cream: I often add either soured cream or Greek yoghurt to my cake batters as it adds fantastic texture to the bake and turns the crumb deliciously soft. Although I’ve stipulated soured cream in this recipe if you have Greek yoghurt to hand it works equally well.
Flour: I’ve used a blend of plain (all-purpose) flour and baking powder, but self-raising flour can be used in place of these two ingredients instead.
Step-by-step instructions
This sticky stem ginger cake is incredibly simple to make:
- Use electric beaters to cream the butter, sugar, syrup and treacle together for around 3 minutes until lighter in colour and fluffy.
- Beat in the eggs, one at a time, followed by the soured cream.
- Mix the flour, baking powder and ground ginger together and sieve into the bowl, then fold through using a large metal spoon.
- Finely dice the stem ginger, reserve 15g for the top and fold the rest through the cake batter.
- Spoon into a greased and lined loaf tin and bake the ginger loaf cake for around 40-45 minutes (cover the top loosely with parchment after 35 minutes if it looks as if it might burn. After 40 minutes poke a clean skewer into the cake – if it comes out clean then the cake is cooked.
- As soon as the cake comes out of the oven poke holes all over it using a cocktail stick then spoon 3 tablespoons of syrup from the stem ginger jar over the top and scatter the reserved chunks of stem ginger over it.
- Let cool completely in the tin then remove and wrap the ginger loaf cake loosely in foil and store for 24 hours (to allow the flavour to develop) before slicing into it.
Expert tips
- Always use grams and digital kitchen scales when baking. It’s the most accurate way to measure out ingredients and bakes will generally turn out better if precise measurements are used.
- Don’t make ingredient substitutions or omissions without thinking carefully about them. Each ingredient has been included for a specific reason. Leaving something out or using an entirely different product could result in a disappointing bake.
- Regardless of whether or not your baking tin is non-stick always grease and line it. Your cake will be easier to remove from it as a result.
- Always use the correct tin size. In this instance, use a 1lb (500g) loaf tin.
- Ensure your oven has been preheated to the correct temperature. If it is too hot when the tin is put into the oven the cake will cook too quickly and burn. If the oven is not hot enough the cake will take longer to cook and there is a huge risk that it will sink in the middle as it cools.
- Make sure your baking powder is in date and has been opened for no more than 3 months. Once a tin of baking powder has been opened its potency as a raising agent progressively deteriorates, so it’s important to stay on top of this (mark the bottom of the tin with the date it was opened if necessary).
- Chop the stem ginger finely so that it is spread in small pieces throughout the entire cake.
- Get the syrup drizzled over the cake quickly once it comes out of the oven. It seems to soak into the cake better for doing so.
Frequently asked questions
No, you don’t. However, if you have the patience to wait for a day you will be rewarded with an even better-tasting cake. The flavours really do mellow over 24 hours.
Yes, you can. Either freeze the cake whole or slice it before freezing. It’s best to wrap it in foil and then pop the cake into a freezer-proof bag to avoid freezer burn (especially if freezing slices).
Don’t forget to date and label the cake as it goes into the freezer. It will stash well for up to 2 months. Let defrost fully at room temperature before consuming.
No, it is not. A gingerbread cake would include a wealth of other spices alongside the ginger, such as cinnamon, allspice and cloves. This sticky ginger loaf cake is made predominantly with ginger and just a touch of nutmeg.
Gingerbread cake also typically includes a much higher proportion of black treacle (molasses) than this recipe does.
More cosy bakes and drinks
Have you made this recipe for sticky ginger cake? How did you get along – please consider leaving a rating and/or comment as doing so really does help other readers know they can trust this recipe.
Sticky Ginger Cake
Equipment
- 1 1lb (500g) loaf tin approx
Ingredients
- 125 g Butter soft
- 150 g Light muscovado sugar
- 2 tablespoons Golden syrup
- 1 tablespoon Black treacle
- 2 Eggs large, free-range
- 60 ml Soured cream or Greek yoghurt
- 180 g Plain flour all-purpose
- 1½ teaspoons Baking powder
- 4 teaspoons Ground ginger
- ¼ teaspoon Ground nutmeg
- 75 g Stem ginger
- 3 tablespoons Stem ginger syrup from the jar
Instructions
- Preheat the oven to 170C/ 325F/ GM3 and grease and line the 1lb loaf tin.
- Use electric beaters to cream the butter, sugar, syrup and treacle together for around 3 minutes until lighter in colour and fluffy.
- Beat in the eggs, one at a time, followed by the soured cream. Don't worry if the mixture splits (curdles) – once the flour is mixed in it will come back together.
- Mix the flour, baking powder and ground ginger together and sieve into the bowl, then fold through using a large metal spoon.
- Finely dice the stem ginger, reserve 15g for the top and fold the rest through the cake batter.
- Spoon into a greased and lined loaf tin and bake the stem ginger cake for 40 minutes (cover the top loosely with parchment after 30 minutes if it looks as if it might burn.
- Test the cake is cooked through by poking a clean skewer into the cake – if it comes out clean then the cake is cooked. If there is still wet batter on the stick then let the cake cook for a further 5 minutes and retest.
- As soon as the cake comes out of the oven poke holes all over it using a cocktail stick then spoon 3 tablespoons of syrup from the stem ginger jar over the top and scatter the reserved chunks of stem ginger over it.
- Let cool completely in the tin then unmold and wrap the ginger loaf cake loosely in foil and store for 24 hours (to allow the flavour to develop) before slicing into it.
Notes
- Always use grams and digital kitchen scales when baking. It’s the most accurate way to measure out ingredients and bakes will generally turn out better if precise measurements are used.
- Don’t make ingredient substitutions or omissions without thinking carefully about them. Each ingredient has been included for a specific reason. Leaving something out or using an entirely different product could result in a disappointing bake.
- Regardless of whether or not your baking tin is nonstick always grease and line it. Your cake will be easier to remove from it as a result.
- Always use the correct tin size. In this instance, use a 1lb (500g) loaf tin.
- Ensure your oven has been preheated to the correct temperature. If it is too hot when the tin is put into the oven the cake will cook too quickly and burn. If the oven is not hot enough the cake will take longer to cook and there is a huge risk that it will sink in the middle as it cools.
- Make sure your baking powder is in date and has been opened for no more than 3 months. Once a tin of baking powder has been opened its potency as a raising agent progressively deteriorates, so it’s important to stay on top of this (mark the bottom of the tin with the date it was opened if necessary).
- Chop the stem ginger finely so that it is spread in small pieces throughout the entire cake.
- Get the syrup drizzled over the cake quickly once it comes out of the oven. It seems to soak into the cake better for doing so.
Naz
What a recipe! It is absolutely amazing and delicious! I had never baked a ginger stem cake before. I was given a bottle of stem ginger in syrup by my brother asking me to bake him a ginger cake. Well, followed the recipe religiously and my brother was very impressed. He said it was an excellent, very moist, flavourful and delicious cake. That was the best compliment for someone for first attempt. Thank you so much for sharing. I believe its going to be one of my regular requests haha xxx
Jane Coupland
Thanks Naz, that’s so kind of you to pass on your experience to me. I’m thrilled that you enjoyed this cake.
EllyG
Oh my goodness what a recipe. Made this yesterday and followed your advice to leave a day before eating. It is heavenly. I had to make a few tweaks as did not have all the ingredients so mixed dark muscovado & light brown sugar, Greek yoghurt & double cream instead of the sour cream and had to miss out the dark treacle. I put the stick blender on the ginger to shred it before adding as I wanted it finely cut. This took a lot longer to cook than stated but my oven is a bit temperamental. This is the best ginger cake I have ever made and comes a very close second to Yorkshire Parkin. Thank you so much.
Jane Coupland
Thanks Elly – sounds as if you were able to make some great subs given what you had to hand. I’m so pleased that you enjoyed this cake. It’s always popular with readers.
Thanks for taking the time to let me know how you got along.
Tina
This recipe is amazing! Thank you so much for sharing. I didn’t have stem ginger, but I did have a jar of stem ginger jam, so used this instead and it was beautiful still.. Everyone that had a piece wanted more. Again thank you for sharing.
Jane Coupland
Tina thankyou – sounds like you’re great at thinking on your feet too 🙂
I’ve got some more loaf cakes in the pipeline – watch out for them.
R Mitchell
Cooked as insructions for 40 minutes .Tested with a skewer that was clear.Followed menu and method of cooking.However when we got to the middle it was uncooked. What could cause this?.By the way the outer portions were brilliant.
Jane Saunders
That’s strange… the skewer test is usually a good guide, but it clearly needed a few minutes longer in the oven. If you have a digital food thermometer you can use it to test cakes too – aim for 95C when poked directly into the centre of the cake. Glad you enjoyed the parts that were fully cooked and I hope you’ll make it again. As oven temps do vary I’d suggest cooking for slightly longer for you and poke the skewer in a few places to make sure all the cake is cooked.
Edwina Maddock
Just made this cake. Its absolutely gorgeous. A definate to keep making
Jane Saunders
Hi Edwina, thanks so much for your kind comment. I’m so pleased you enjoyed it.
Emily Armstrong
CanI use ordinary milk for this ginger cake instead of yogurt
Jane Saunders
Hi Emily, that should be fine. I haven’t made it with milk in place of the yoghurt, so I’m guessing around 2 tablespoons…