Easy Mary Berry Sticky Ginger Cake Recipe (Classic Traybake)

This Mary Berry sticky ginger cake is a classic winter traybake. Dark, spiced and wonderfully sticky, it is made by melting golden syrup, black treacle, butter and sugar, then mixing in flour, spices, eggs and milk. It is easy to bake, it keeps well, and it tastes even better after a day or two, when the crumb turns soft and sticky. Serve it in squares with cream, custard or simply on its own with tea.

Why You Will Love Mary Berry Sticky Ginger Cake

This Mary Berry sticky ginger cake is loved because it is simple and forgiving. There is no creaming and no layering, just one pan and one tin. The flavour improves over time, so it is perfect for baking ahead. The spices are warm without being too hot, and the treacle and golden syrup give a deep, caramel richness that plain sponge cannot match. It is also a generous traybake, ideal for family tea, bake sales and bonfire night.

Ingredients for Mary Berry Sticky Ginger Cake

• 275g golden syrup
• 275g black treacle
• 225g light muscovado sugar
• 225g butter
• 450g self-raising flour
• 2 teaspoons mixed spice
• 2 teaspoons ground ginger
• 4 large eggs
• 4 tablespoons milk

You will need a 30 x 23cm baking or roasting tin, greased and lined with baking parchment.

Step-by-Step Guide to Baking Sticky Ginger Cake

Step 1: Prepare the oven and tin. Preheat the oven to 160C (140C fan / Gas 3). Grease a 30 x 23cm tin and line it with baking parchment.

Step 2: Melt the syrups. Put the golden syrup, black treacle, light muscovado sugar and butter into a medium saucepan. Heat gently, stirring, until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.

Step 3: Mix the batter. Sift the self-raising flour, mixed spice and ground ginger into a large bowl. Pour in the warm syrup mixture and stir to combine. Beat in the eggs, one at a time, then stir in the milk until the batter is smooth.

Step 4: Bake the traybake. Pour the batter into the prepared tin and level the top. Bake for 40 to 50 minutes, until risen, springy to the touch, and a skewer inserted into the centre comes out clean.

Step 5: Cool and rest. Leave the cake to cool completely in the tin. For the stickiest result, wrap it in foil and leave it for a day or two before slicing. Cut into about 24 squares and serve.

Cook’s Secrets for a Perfect Sticky Ginger Cake

Do not rush the melting step, and keep the heat low so the syrups do not burn. Let the syrup mixture cool slightly before adding the eggs, so they do not scramble. Do not overmix once the flour is in, just stir until smooth. If the top browns too quickly, cover it loosely with foil. The cake is good on the day it is baked, but it is even better wrapped and left for a couple of days until it reaches its sticky peak.

Frequently Asked Questions

Can I make Mary Berry sticky ginger cake in advance? Yes, it is ideal for making ahead. Bake it, cool it, wrap it in foil and keep it in an airtight tin for up to a week. The flavour and stickiness improve with time.

Can I freeze sticky ginger cake? Yes. Freeze the cooled, sliced cake for up to 3 months, wrapped well. Thaw at room temperature.

Can I halve the recipe? Yes. Halve all the ingredients and bake in a smaller tin, checking after 30 minutes and giving it more time if needed.

What should I serve with sticky ginger cake? Serve it plain, or with cream, custard or ice cream. It is also lovely warm with a cup of tea.

Conclusion: Enjoy Your Mary Berry Sticky Ginger Cake

Baking this Mary Berry sticky ginger cake is a simple way to fill your kitchen with warming spice. Dark, sticky and full of flavour, it is a traybake that keeps well and tastes better with time. Bake it ahead, let it rest, slice it into squares and enjoy.