Mary Berry Ginger Cake Recipe

This sticky, warming Mary Berry Ginger Cake is made with black treacle, stem ginger, and muscovado sugar, ready in just under 50 minutes. The hero moment comes when you pour the sweet ginger syrup icing over the warm traybake, letting it seep into the sponge for ultimate moistness. I love this recipe because it uses Mary’s signature all-in-one method, saving you the hassle of melting ingredients in a pan.

Why This Classic Works

Unlike traditional gingerbread or Jamaican ginger cakes that require melting butter and syrup in a saucepan before adding dry ingredients, this version uses Mary Berry’s famous all-in-one technique. You simply measure everything into a bowl and beat it together. I was skeptical at first—ginger cake is usually a “melt and mix” affair—but the texture comes out incredibly light rather than heavy or dense.

The secret to the depth of flavour here isn’t just ground spice; it is the combination of black treacle and jarred stem ginger. Using the syrup from the ginger jar for the icing gives it a double hit of heat that cuts through the rich treacle sponge. It’s a foolproof traybake that actually improves if you can bear to keep it in the tin for a day.

Mary Berry Ginger Cake Ingredients

• 225g butter, softened (plus extra for greasing)
• 175g light muscovado sugar
• 200g black treacle
• 300g self-raising flour
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground allspice
• 4 large eggs
• 4 tbsp milk
• 3 bulbs stem ginger (from a jar), finely chopped

For the Icing:

• 75g icing sugar, sifted
• 2-3 tbsp stem ginger syrup (from the jar)
• 3 bulbs stem ginger, finely chopped (for decoration)

How To Make Mary Berry Ginger Cake

1. Prep the Tin: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease a 30 x 23 cm (12 x 9 inch) traybake or roasting tin and line the base with baking parchment.
2. Mix the Batter: Measure the softened butter, muscovado sugar, black treacle, flour, baking powder, mixed spice, allspice, eggs, and milk into a large mixing bowl. Beat well with an electric hand whisk for about 2 minutes until the mixture is smooth and well blended.
3. Add Ginger: Fold in the finely chopped stem ginger until evenly distributed throughout the batter.
4. Bake: Pour the mixture into the prepared tin and level the surface gently with a spatula. Bake in the preheated oven for 35–40 minutes. The cake is ready when it has shrunk slightly from the sides of the tin and springs back when lightly pressed in the centre.
5. Cool: Leave the cake to cool in the tin for a few minutes, then turn it out, peel off the parchment, and place it on a wire rack.
6. Ice and Serve: While the cake is still warm (or completely cool, depending on preference), mix the icing sugar with the ginger syrup in a small bowl to create a smooth, spreadable consistency. Pour over the cake, spread gently with a palette knife, and sprinkle with the remaining chopped stem ginger. Allow to set before slicing into squares.

Recipe Tips

Weighing Treacle: Weighing sticky black treacle can be a nightmare. To make it easier, weigh the sugar directly onto your scale first, then weigh the treacle on top of the sugar, or grease your spoon with a little neutral oil so the treacle slides right off.

Don’t Overbeat: While the all-in-one method is robust, stop beating as soon as the ingredients are blended. Overworking the gluten can make the sponge tough rather than light and airy.

Syrup Consistency: If your icing seems too thick, add a drop of warm water or more ginger syrup. It should be runny enough to glaze the top but thick enough to stay put.

What To Serve With Ginger Cake

This cake is robust enough to be served warm as a pudding with a generous pouring of vanilla custard or a scoop of clotted cream. For a classic afternoon tea, it pairs beautifully with a strong cup of Earl Grey, which complements the bergamot notes often found in mixed spice.

How To Store

Ginger cake is famous for getting stickier and better with age. Store it in an airtight tin at room temperature for up to 5 days; the flavours will mature and the sponge will become moister. You can also freeze the un-iced traybake for up to 3 months.

FAQs

Can I use ground ginger instead of stem ginger?
Yes, if you can’t find stem ginger, you can substitute it with 2 teaspoons of ground ginger added with the flour. However, you will miss out on the sticky texture and the syrup for the icing.

Why did my cake sink in the middle?
This often happens if the oven door was opened too early or if there was too much raising agent. Stick to the 2 teaspoons of baking powder and ensure the oven is fully preheated.

Can I make this in a loaf tin?
Yes, but the baking time will change significantly. A loaf tin is deeper, so you will likely need to bake it for 50–60 minutes at a slightly lower temperature (160°C/140°C Fan) to ensure the middle cooks before the outside burns.

Nutrition

• Calories: 285 kcal
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• ary Berry Rock Cakes Recipe
• Mary Berry Sultana Cake Recipe
• Mary Berry Lemon Cheesecake Recipe