Easy Gingerbread Cake

This Gingerbread Cake is the perfect cosy recipe to warm you up on a cold day and is great to share and gift to friends or anyone who need a little bit of extra comfort. You can finish it with a dusting of icing sugar on top or with buttercream, or a drizzle would be nice too. It’s a cake that gets better with time so if you can resist it for a couple of days then it gets even stickier and delicious.

Check out the baker

This recipe was created by Polly Florence, a photographer, avid reader and cosiness connaisseur. You can find more of her content via her website linked below.

  • 300g plain flour
  • 1 tbsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground mixed spice
  • 150g butter
  • 125g soft brown sugar
  • 150g Lyle's Golden Syrup
  • 50g syrup from the jar of stem ginger (optional, you can replace this with more Lyle's Golden Syrup)
  • 200g Lyle's Black Treacle
  • 250ml milk
  • 1 heaped tsp bicarbonate of soda
  • 2 large eggs, lightly beaten
  • 1 jar stem ginger drained and finely chopped (optional)
  • 2 tbsp icing sugar for dusting (optional)


1. Preheat the oven to 170C/150C/Gas 3. Line a tin (preferably 30x20cm/12x8in) with baking paper.⁣

2. Sieve the flour into a large bowl along with the ginger, cinnamon & mixed spice and gently mix them together to combine.⁣

3. Place the butter, the brown sugar, the syrups (Lyle's Golden Syrup and stem ginger syrup) & black treacle into a saucepan. Melt everything together over a gentle heat. ⁣

4. Remove the melted mixture from the heat and whisk in the milk, the bicarbonate of soda and the eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a wet, pourable batter. Stir through the chopped stem ginger (if using).⁣

5. Bake in the oven for between 45 minutes and an hour. When the gingerbread cake is springy to touch, it will be done.⁣

6. Cool in the tin for half an hour and then turn out onto a wire rack. Dust with icing sugar to finish. If you can, keep for a few days before eating – the gingerbread cake will get stickier as it matures.