Mary Berry Golden Syrup Cake Recipe

This sticky sponge Mary Berry Golden Syrup Cake is made with butter, self-raising flour, and rich golden syrup, and ready in 1 hour. The dark golden crust forms a slight chew that gives way to a ridiculously soft and moist crumb inside. I love how simple the batter comes together in one bowl.

Why This Classic Works

I used to think syrup cakes were overly complicated until I tried this simple creamed method. Warming the syrup slightly helps it blend smoothly into the batter without any stubborn sugar clumps.

The trick I learned the hard way is to completely line the tin with baking paper. The sticky exterior will glue itself to the pan if you try taking shortcuts with just a smear of butter.

Mary Berry Golden Syrup Cake Ingredients

• 100g unsalted butter, softened
• 100g caster sugar
• 225g golden syrup, plus extra for glazing
• 2 large eggs
• 225g self-raising flour
• 2 tablespoons milk

How To Make Mary Berry Golden Syrup Cake

1. Prep The Tin: Preheat the oven to 160°C Fan (180°C/350°F) and line a 2lb loaf tin with baking paper.
2. Mix The Wet Ingredients: In a large mixing bowl, beat the softened butter and caster sugar until pale and fluffy.
3. Add Syrup And Eggs: Measure in the golden syrup and beat gently, followed by the eggs one at a time to prevent curdling.
4. Fold The Dry Ingredients: Sift in the self-raising flour and fold gently with a spatula, adding the milk to loosen the batter.
5. Bake The Cake: Pour the batter into the lined tin and bake for 45 to 55 minutes until a skewer inserted comes out clean.
6. Glaze And Cool: Brush a tablespoon of warm golden syrup over the top while still hot, then leave to cool completely in the tin.

Recipe Tips

• Warm the spoon: Dipping your measuring spoon in hot water helps the golden syrup slide off easily without sticking.
• Check early: Ovens vary significantly, so cover the top with foil after 35 minutes if the crust is browning too quickly.
• Let it cool: Cutting the cake while warm will cause it to crumble, so wait until it reaches room temperature for neat slices.

What To Serve With Golden Syrup Cake

This sponge is incredibly sweet and rich on its own. Serve it with a generous pour of warm custard or a dollop of unsweetened clotted cream to balance the sticky sugar profile.

How To Store

Keep the cake in an airtight container at room temperature for up to 5 days, as the syrup keeps the crumb incredibly moist. You can also freeze slices wrapped tightly in cling film for up to 3 months.

FAQs

Can I use black treacle instead of golden syrup?

No, black treacle has a very strong, bitter flavour that will completely change the taste of this cake. Stick to light golden syrup for the classic buttery, sweet profile.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early during baking. It can also occur if the raising agents in your self-raising flour are expired.

Can I make this in a round cake tin?

Yes, you can bake it in an 8-inch round tin instead of a loaf pan. You will need to reduce the baking time to around 35 to 40 minutes.

Nutrition

• Calories: 320 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 55 mg
• Sodium: 180 mg
• Total Carbohydrate: 52 g
• Protein: 4 g

Try More Recipes:

• Mary Berry Loaf Cake Recipe
• Mary Berry Gingerbread Loaf Recipe
• Mary Berry Ginger Loaf Cake Recipe