The first time I baked this, I thought I had made a mistake. The batter seemed too thin, the molasses smell was overwhelming, and after 50 minutes in the oven, I wasn’t sure it had set correctly. But then—after cooling overnight—something wonderful happened. The crumb became soft and sticky, the ginger mellowed into a warm, comforting flavor, and suddenly, I had the best gingerbread I’d ever tasted.
This is a classic for a reason. It’s the kind of cake you bake on a cozy, rainy Sunday and enjoy throughout the week—if it lasts that long. If you enjoy bakes that improve with time, Mary Berry’s Ginger Cake is another delicious, spiced treat to add to your collection.
Why This One Works So Well
This is simple, old-school baking at its best. It’s not fancy, but it’s reliable, forgiving, and only gets better as it sits. Here’s why it works so well:
- The combination of molasses and golden syrup creates a deep, almost treacly flavor and a sticky texture that you can’t achieve with sugar alone. The same richness appears in Mary Berry’s Treacle Tart, another British dessert classic.
- Using both plain flour and whole wheat flour adds softness to the cake and a hint of nutty richness.
- There’s no complicated creaming or mixing—just melt the ingredients, mix, and pour them into the tin.
- It’s perfect for when you crave something nostalgic and easy, without the fuss.
Ingredients & Why They Matter
- Salted Butter (225g): Adds richness and depth, with the salt balancing out the sweetness.
- Light Muscovado Sugar (225g): Essential for flavor—moist and caramelly. If you substitute caster sugar, it will flatten the flavor.
- Golden Syrup (225g): Gives the cake a chewy texture and a beautiful shine. Light corn syrup works, but it’s less flavorful.
- Molasses (225g): Provides dark, sticky richness. You can use black treacle, but it’s stronger in flavor.
- All-Purpose Flour (225g): Gives the cake structure.
- Whole Wheat Flour (225g): Adds an earthy, nutty flavor and extra body.
- Baking Powder (2½ tsp): It may seem like a lot, but it’s necessary to lift the batter in its wet state.
- Salt (½ tsp): Balances the richness and enhances the ginger flavor.
- Ground Ginger (4 tsp): This is the star of the cake. It gives it the characteristic gingerbread warmth.
- Eggs (2 extra-large): These bind all the ingredients together.
- Milk (300ml): Loosens the batter and helps create a tender crumb.
Making It Yours (Without Ruining It)
- Want it spicier? Add ½ tsp cinnamon or a pinch of cloves or nutmeg to the batter.
- No whole wheat flour? You can substitute all white flour, but the cake will lack the same warm, nutty depth.
- Want it extra sticky? Brush warm golden syrup over the top of the finished cake. It’ll add a nice sticky finish, similar to Mary Berry’s Parkin, a classic Northern cake with treacle and oatmeal.
Common Mistakes & How to Avoid Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dry edges, soggy center | Oven temperature too high or pan too small | Stick to 160°C (325°F) and use a 9×13-inch tin. |
| Heavy crumb | Overmixing the batter | Stir gently until just combined—don’t beat it. |
| Cracked top | Oven heat fluctuating or batter too thin | Check oven temperature and allow the melted mixture to cool before combining. |
| Flat taste | Using stale spices | Always use fresh ginger powder and store it properly in an airtight container. |
How to Make Mary Berry’s Classic Sticky Gingerbread
- Preheat your oven to 160°C (325°F). Grease and line a 9×13-inch tin with parchment paper (base and sides).
- In a saucepan, melt the butter, sugar, golden syrup, and molasses until smooth. Allow it to cool slightly.
- In a large bowl, combine the plain flour, whole wheat flour, baking powder, salt, and ground ginger.
- In another bowl, whisk the eggs into the milk.
- Add the melted butter mixture and the egg mixture to the dry ingredients. Stir until smooth, but avoid overmixing.
- Pour the batter into the prepared tin and tilt to level it out (it will be quite runny).
- Bake for around 50 minutes, or until the cake is golden and springy to the touch.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, cut into 16 squares.
Tips from My Kitchen
- Bake it in advance: I always bake this the day before I need it. It’s even better after resting overnight.
- Prevent over-browning: If the top starts browning too quickly, simply cover it with a piece of foil halfway through baking.
- Storage tip: Keep it wrapped in parchment inside a tin to maintain the perfect texture. This same tip works for Mary Berry’s Lemon Drizzle Cake, which also improves over time.
- Slicing: I always use a serrated knife to slice it—its softness means a straight blade will tear it.
Storage & Serving
- Room temperature: Store it in an airtight tin for up to a week. It actually improves in flavor and texture after a couple of days.
- Freezer: You can freeze it! Just wrap it in slices or whole, then freeze for up to 3 months. Thaw it at room temperature when you’re ready to enjoy.
- Serving: You can eat it as-is, or warm it slightly and serve with custard or whipped cream for an extra treat.
Frequently Asked Questions
- Can I make this in advance?
Yes! It’s actually better the next day and even better after two days. - Can I freeze it?
Absolutely. I slice it and freeze it between layers of parchment so I can grab a piece whenever I want. - Can I make this without molasses?
You can use all golden syrup, but you’ll miss the deep, dark flavor. Treacle is the best alternative if you want to retain that rich taste. - Can I make this egg-free?
I haven’t tried it personally, but a few friends have used flax eggs with decent results. Just note that the crumb may be denser than with eggs.
Ingredients:
- 225g salted butter
- 225g light muscovado sugar
- 225g golden syrup
- 225g molasses
- 225g all-purpose flour
- 225g whole wheat flour
- 2½ tsp baking powder
- ½ tsp salt
- 4 tsp ground ginger
- 2 extra-large eggs
- 300ml milk
Directions:
- Preheat your oven to 160°C (325°F). Grease and line a 9×13-inch baking tin with parchment paper.
- In a saucepan, melt together the butter, muscovado sugar, golden syrup, and molasses. Set aside to cool slightly.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, salt, and ground ginger.
- In a separate bowl, beat the eggs into the milk.
- Add the melted butter mixture and the egg-milk mixture into the dry ingredients. Stir until just smooth—don’t overmix.
- Pour the batter into the prepared tin and level the surface.
- Bake for about 50 minutes or until the cake is golden and springy to the touch.
- Let the cake cool slightly in the tin, then turn it out and cool completely on a wire rack. Slice into squares.
Notes:
- I recommend baking this the day before you need it—it’s even better after resting overnight.
- If the top begins to brown too quickly, cover it loosely with foil halfway through baking.
- Store the gingerbread wrapped in parchment inside a tin to keep the texture just right.
- A serrated knife works best to slice it cleanly since it’s so soft it can tear with a straight blade.
