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 stem ginger cake.
Stem ginger fans should give my stem ginger cookies and my ginger date cake a go too.
Why I love this 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:
- Quick & easy: The beauty of this recipe for sticky ginger cake is its simplicity. the batter is ready in 15 minutes 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.
- It's a great size: Expect around 10 generous slices.
- There's a triple hit of ginger: This cake is made using ground ginger, stem ginger and stem ginger syrup for a cosy, warming taste.
- Keeps well: store it wrapped and at room temperature for up to 5 days.
- No icing: This sticky ginger loaf cake is a fantastic option for those less keen on iced cakes such as my vegan ginger cake.
- Versatile: A slice of this stem ginger cake is lovely with a cup of tea or coffee but goes equally well with a drizzle of custard (cosy, happy sighs).
Jump to:
Now a well established family favourite. Comes out perfect every time! Great warm too as a pudding with cream or custard.
⭐⭐⭐⭐⭐
Sue
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 sticky ginger cake.
Love getting sticky munching loaf cake? Take a look at my golden syrup cake, lime drizzle and apple loaf cake too. For a less sticky loaf, try out sand cake.
Ingredients notes
Ginger: For an extravaganza of warming spice, I've included ground ginger and chunks of stem ginger in this sticky ginger cake recipe. 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 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.
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.
Step by step instructions
This sticky stem ginger cake is incredibly simple to make:
- Step 1: Put the butter, sugar, syrup and treacle into a mixing bowl and use electric beaters to cream them for around 3 minutes until lighter in colour and fluffy.
- Step 2: Beat in the eggs, one at a time, followed by the soured cream.
- Step 3: Mix the flour, baking powder, ground ginger and nutmeg together and sieve into the bowl, then fold through using a large metal spoon.
- Step 4: Finely dice the stem ginger, reserve 15g for the top and fold the rest through the cake batter.
- Step 5: 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.
- Step 6: 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 measure ingredients in grams using digital kitchen scales. It's the most accurate method and ensures your bakes turn out consistently well.
- Avoid making ingredient substitutions or omissions without careful consideration. Every ingredient serves a specific purpose and removing or replacing one entirely could result in a disappointing bake.
- Grease & line your baking tin: Even if the tin is non-stick, your cake will be easier to remove from it as a result.
- Use the correct tin size. For this recipe, that's a 1lb (500g) loaf tin.
- Always preheat your oven to the specified temperature. If it is too hot the cake will cook too quickly and burn. If it is too cool, it will bake slowly and may sink in the middle as it cools.
- Make sure your baking powder is in date and has been open for no more than 3 months. Its effectiveness as a raising agent progressively deteriorates, so it's important to stay on top of this. For ease, mark the bottom of the tin with the date it was opened.
- Chop the stem ginger finely: This helps it spread in small pieces throughout the entire cake.
- Drizzle the syrup over the cake as soon as it comes out of the oven: It will soak in far more effectively than waiting until the cake has cooled significantly.
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 store well for up to 2 months. Let it defrost fully at room temperature before consuming.
No, it is not. A gingerbread cake would include a medley of other spices alongside the ginger, such as cinnamon, allspice and cloves, whereas this sticky ginger loaf cake uses predominantly ginger with just a hint of nutmeg. It also includes much less black treacle that a typical gingerbread cake would.
No. Parkin cakes, such as Thor cake, include much more black treacle and include oats or oatmeal, resulting in a much denser colour and texture than this lighter stem ginger cake.
I do not recommend swapping the ground ginger for fresh ginger in this recipe. Ground ginger has a much more pronounced flavour than fresh ginger and you would need to use approximately 4 times as much fresh ginger (finely grated or minced) compared to ground ginger. In this recipe that equates to over 5 tablespoons of fresh ginger. This would negatively affect the consistency of this stem ginger cake.
Serving suggestions
- Serve your sticky stem ginger cake just as it is for a snack with a cup of tea or coffee
- Pair it with fresh strawberries an a scoop of vanilla ice cream or clotted cream.
- Serve it cold or warm with a glug of creamy vanilla custard.
More cosy bakes and drinks
This is a lovely cake to enjoy as temperature begin to drop. Be sure to take a look through all of my autumn recipes. Here are a few of my favourites:
Have you made this sticky ginger cake recipe? 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.
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📖 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, ground ginger and nutmeg 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.
Sue says
Now a well established family favourite. Comes out perfect every time! Great warm too as a pudding with cream or custard.
Jane Coupland says
Hi Sue, thanks for your lovely review and I have to wholeheartedly agree - this cake is e and custard are a match made in heaven.
Lilyanne says
can anyone tell me why the ginger pieces in my cake fall to the bottom please?
Jane Coupland says
Hi Lilyanne, my guess is that they need to be choppd finer if you can manage it. Larger picesd weigh more and are more prone to sinking, so chop as finely as you can. Hope that helps.
Gina says
Great recipe - I got great comments. However, having ingredients (quantities) after the method is a pain, and also, the method doesn't seem to mention the sour cream. First time I made it I missed it out and it didn't seem to affect the quality!
Jane Coupland says
Hi Gina, thanks for your comment - I'm delighted that it was a hit.
I'm a little confused as to where you're seeing the method ahead of the ingredients quantities (unless you mean those presented in the body of the post with the step-bystep photos?). Skip down to the recipe card and you'll find quantities ahead of the method. I also just checked if I'd omitted the soured cream in the method but it's there in step 3 of the recipe card - hoping this clears up any niggles you have with making the recipe in the future.
Thanks again for your lovely comment.
Aimee says
My family hates sour cream and aren't keen on yoghurt either - could I use buttermilk instead? Would it be a 1:1 substitute? x
Jane Coupland says
Hi Aimee, I've not tried the recipe with buttermilk, but I don't see why it wouldn't work. I'd go for 45g as it's runnier than soured cream. Alternatively, try 2 tablespoons milk (even thinner). Let me know how you get along.
Naz says
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 says
Thanks Naz, that's so kind of you to pass on your experience to me. I'm thrilled that you enjoyed this cake.
Tina says
Hi, I just wanted to check if the oven temp you state is for a fan oven or conventional?
I have made this before and commented, but in my old age I cannot for the life of me remember if it was fan or conventional oven 😁
Jane Coupland says
Hi Tina - fan oven. Glad you're back to enjoy it again.
EllyG says
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 says
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 says
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 says
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 says
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 says
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 says
Just made this cake. Its absolutely gorgeous. A definate to keep making
Jane Saunders says
Hi Edwina, thanks so much for your kind comment. I'm so pleased you enjoyed it.
Emily Armstrong says
CanI use ordinary milk for this ginger cake instead of yogurt
Jane Saunders says
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...