Mary Berry Treacle Ginger Cake Recipe

This sticky, spiced Mary Berry Treacle Ginger Cake uses black treacle, ground ginger, and butter, ready in 1 hour 5 minutes. The deep molasses aroma fills the kitchen as the dark sponge rises to a tender finish. I love slicing this warm on a chilly afternoon.

Why This Classic Works

I used to think ginger cakes were always dry, until I tried baking this version with both golden syrup and black treacle. The combination locks in moisture and creates a deeply rich, almost fudgy crumb.

My first attempt failed because I boiled the syrups instead of just melting them gently. Once I learned to keep the heat low, the texture turned out beautifully soft and sticky.

Mary Berry Treacle Ginger Cake Ingredients

• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tbsp ground ginger
• 1 tsp mixed spice
• 100g unsalted butter, cubed
• 100g dark muscovado sugar
• 150g black treacle
• 150g golden syrup
• 2 large eggs, beaten
• 4 tbsp whole milk

How To Make Mary Berry Treacle Ginger Cake

1. Preheat and prep: Preheat your oven to 160°C (140°C fan) and line a 20cm square baking tin with parchment paper.
2. Melt the sugars: In a saucepan over low heat, gently melt the butter, muscovado sugar, black treacle, and golden syrup until smooth. Remove from heat and cool slightly.
3. Combine dry ingredients: In a large mixing bowl, whisk together the self-raising flour, bicarbonate of soda, ground ginger, and mixed spice.
4. Mix wet and dry: Pour the warm syrup mixture into the flour, stirring well. Add the beaten eggs and milk, beating until you have a smooth, loose batter.
5. Bake the cake: Pour the batter into the prepared tin and bake for 45 to 50 minutes until a skewer inserted in the center comes out clean. Leave to cool in the tin.

Recipe Tips

• Weigh the sticky ingredients: Coat your measuring spoon or scale bowl with a little oil first so the treacle slides right out.
• Don’t boil the syrup: Melt the butter and sugars gently; boiling them will make the finished cake tough and dry.
• Let it mature: This cake actually tastes better and gets stickier if you wrap it in foil and wait a day or two before eating.

What To Serve With Treacle Ginger Cake

Serve generous squares of this cake warm with a thick spoonful of clotted cream or pouring custard. It also pairs wonderfully with a strong cup of English breakfast tea for a mid-afternoon treat.

How To Store

Store the cake in an airtight container at room temperature for up to 5 days, where it will become progressively stickier. You can also freeze the baked cake, tightly wrapped in double foil, for up to 3 months.

FAQs

Can I use only golden syrup instead of black treacle?

You can, but you will lose the dark color and deep, bitter-sweet molasses flavor that makes this cake special.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the batter was over-mixed. Wait at least 40 minutes before checking the cake.

Can I use fresh ginger instead of ground?

Ground ginger is best for the classic texture and even flavor distribution. Fresh ginger adds moisture that alters the batter consistency.

Do I have to use muscovado sugar?

Dark muscovado adds moisture and a rich toffee flavor. If needed, soft dark brown sugar makes an acceptable substitute.

Nutrition

• Calories: 280 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrate: 47g
• Protein: 3g

Try More Recipes:

• Mary Berry Traditional Fruit Cake Recipe
• Mary Berry Toffee Cake Recipe
• Mary Berry Tea Cakes Recipe