Mary Berry Gingerbread Cake Recipe

This sticky, spiced Mary Berry Gingerbread Cake is made with black treacle, golden syrup, and stem ginger, and ready in about 50 minutes. The rich, dark sponge gets topped with a zesty lemon icing that cuts right through the warmth of the spices. I love how the muscovado sugar gives it a deep, toffee-like flavour that actually improves after a day in the tin.

Why This Classic Works

I have made countless ginger cakes, but this version stands out because it uses equal parts black treacle and golden syrup. Many recipes just use syrup, which makes for a sweet but flat flavour, whereas the treacle adds that iconic dark, slightly bitter edge that defines a proper British gingerbread. Mary Berry balances this richness perfectly so it never feels heavy or cloying.

The melt-and-mix method is incredibly forgiving, but I learned the hard way that you must let the melted sugar mixture cool slightly before adding it to the flour. If you pour it in boiling hot, you risk cooking the eggs immediately or activating the raising agents too early, leading to a sunken middle.

Jump to Recipe

Mary Berry Gingerbread Cake Ingredients

• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon or mixed spice
• 115g unsalted butter, cubed
• 115g dark muscovado sugar
• 115g black treacle
• 115g golden syrup
• 1 large egg, beaten
• 2 tbsp milk

For the Icing:

• 175g icing sugar, sifted
• 4-5 tsp lemon juice
• 2 pieces stem ginger in syrup, finely chopped (optional)

How To Make Mary Berry Gingerbread Cake

1. Prep the Tin: Preheat your oven to 160°C (140°C Fan/Gas 3). Grease a 30 x 23cm (12 x 9in) traybake tin and line the base with baking paper.
2. Melt the Wet Ingredients: In a large saucepan, gently heat the butter, dark muscovado sugar, black treacle, and golden syrup. Stir occasionally until the butter has melted and the sugar has dissolved, then remove from the heat and let it cool for 5 minutes.
3. Mix Dry Ingredients: While the syrup mixture cools, sift the self-raising flour, bicarbonate of soda, ground ginger, and cinnamon into a large mixing bowl.
4. Combine the Batter: Pour the warm syrup mixture into the bowl with the dry ingredients. Add the beaten egg and milk, then beat everything together with a wooden spoon until you have a smooth, glossy batter.
5. Bake: Pour the mixture into the prepared tin and level the surface. Bake for 30–35 minutes, or until the cake is well-risen and springs back when gently pressed in the centre.
6. Cool and Ice: Leave the cake to cool completely in the tin. For the icing, mix the icing sugar with enough lemon juice to create a smooth, spreadable consistency. Spread over the cooled cake and scatter with chopped stem ginger if using.

Recipe Tips

• Don’t boil the syrup: When melting the butter and sugars, keep the heat low. If the mixture boils, the sugar crystallises, and you’ll end up with a crunchy, hard crust rather than a sticky top.
• Weighing sticky ingredients: To measure treacle and syrup easily, grease your spoon or weighing scale bowl with a little oil first; the sticky liquid will slide right off.
• Check your dates: Since this recipe relies on bicarbonate of soda for lift, make sure yours isn’t expired, or the dense batter won’t rise properly.
• Let it mature: If you can resist eating it immediately, wrap the cooled, un-iced cake in foil and leave it for 24 hours; the ginger flavour deepens significantly.

What To Serve With Gingerbread Traybake

If you are serving this as a classic afternoon tea treat, a cup of strong builder’s tea is the only accompaniment you need. For a warm dessert, skip the lemon icing and serve a slice with hot vanilla custard or a dollop of clotted cream. The richness of the cream balances the spicy heat of the ginger beautifully.

How To Store

Store the cake in an airtight tin at room temperature; it will keep moist and sticky for up to 5 days. You can also freeze the un-iced sponge for up to 2 months. Thaw it completely at room temperature before adding the icing.

FAQs

Why did my gingerbread sink in the middle?
This usually happens if the oven door was opened too early or if the batter was over-mixed. Try to keep the oven door closed for at least the first 25 minutes of baking.

Can I use plain flour instead?
Yes, but you will need to add baking powder. Use 225g plain flour with 2 level teaspoons of baking powder alongside the bicarbonate of soda listed in the recipe.

Why is my icing too runny?
Lemon juice is potent; add it teaspoon by teaspoon. If it gets too runny, just sift in a bit more icing sugar until it holds its shape on the back of a spoon.

Can I use fresh ginger?
Fresh grated ginger adds a different, sharper heat than ground ginger. You can substitute 1 tsp of ground ginger for 1 tbsp of freshly grated ginger, but the texture of the crumb may change slightly.

Nutrition

• Calories: 285 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 48g
• Protein: 3g

Try More Recipes:

• Mary Berry Cut and Come Again Cake Recipe
• Mary Berry Walnut Cake Recipe
• Mary Berry Baked Cheesecake Recipe