Golden Syrup Cake
I can still clearly remember my first encounter with Golden Syrup. I’d seen the infamous tin in Granny’s baking cupboard, but it wasn’t until we first tried baking what would become my favourite cookie recipe that I really tasted this gold elixir. It’s a staple in British baking and most definitely the star ingredient of…
I can still clearly remember my first encounter with Golden Syrup. I’d seen the infamous tin in Granny’s baking cupboard, but it wasn’t until we first tried baking what would become my favourite cookie recipe that I really tasted this gold elixir. It’s a staple in British baking and most definitely the star ingredient of this Golden Syrup Cake.
There really isn’t anything quite like Golden Syrup and it pains me to think it’s not readily available all over the world. But if there’s one international ingredient you pay excessive shipping cost, let it be this! And let your first recipe be this indescribable Golden Syrup Cake.
Exceptionally moist, tooth-achingly sweet and the familiar comforting taste of Golden Syrup – what more could you ask for in a cake? Oh that’s right, easy to make too!
It’s not often that baking improves with time – aside from the likes of Christmas Cake and Black Bun – but this Golden Syrup Cake is best made a little in advance of when you plan to eat it. Don’t get me wrong, it’s delicious straight from the oven but it’s even better after a few days, allowing the flavours to deepen and the glaze of golden syrup to sink in.
Whether you decide to make this to slice up amongst friends or as a dessert with a scoop of ice cream or a generous helping of custard, I promise you’ll be asked for seconds and to share the recipe.
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
More Golden Syrup Recipes:
• Classic British Flapjack
• Gingerbread Men
• Brandy Snaps
• Cornflake Tarts
EQUIPMENT
INGREDIENTS
- 100 g Butter or Margarine
- 50 g Caster Sugar
- 50 g Light Soft Brown Sugar
- 200 g Golden Syrup
- 200 g Self-raising Flour
- 1 Free-range Egg
- 150 ml Milk
- 2 tbsp Golden Syrup
INSTRUCTIONS
- Pre-heat your oven to 160°c (140°c for a fan-assisted oven) and grease & line a 900g (2lb) loaf tin with grease-proof paper.
- Place the butter, syrup and sugars into a medium pan and heat gently until the ingredients are just melted together, stirring occasionally. Once melted together, set aside and allow to cool for at least 10 minutes.
- In a small bowl/jug, beat the milk and egg together. Set aside.
- In a large bowl, sift the flour. Add the egg/milk mixture and the cooled syrup mixture and beat until combined and you have a lump free batter.
- Pour the mixture into your pre-lined loaf tin.
- Bake in your pre-heated oven for around 1 hour until golden on top and a skewer inserted comes out clean.
- Leave to cool for 10 minutes before poking the cake all over with a skewer and spreading 2 tablespoons of golden syrup over the top.
- Allow to cool completely before serving. For best results, leave the cake in the greaseproof lining & add a piece of extra greaseproof paper
to the top, before wrapping in tin foil for a few days before serving. This will give a deeper flavour to the cake.
to the top, before wrapping in tin foil for a few days before serving. This will give a deeper flavour to the cake.IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Originally published in June 2017. Updated in April 2025.
Thank you to Naomi Seiler for creating the updated photos.
Hi Amy,
I’ve been baking this cake for about a year now, but had to adapt for my wife, who suffers from IBS. Just swapped the flour for gluten free, and used lactose free milk. Turns out WONDERFUL every time, huge favourite, THANK YOU!
Hi Michael. Thanks for sharing! I’ve been planning to try this recipe with a more Free-from approach this is good to know!
I just made this cake, it looks so yummy! I’ll try my best to store it for a couple of days like suggestedI can’t promise it will last though. Such an easy recipe to follow. It smells gorgeous, so hopefully it will taste delicious. Many thanks
I used unrefined cane sugar instead of what was suggested and the outcome is crazy! It looks feels and tastes just like the store bought lyles golden syrup cake. Such a good recipe, I would say to just underbake it very very slightly and then let cool completely do it’s extra moist.
Oven must have been too hot. Didn’t rise at all. Was like a brick of stodge. Rechecked recipe and no raiding agent so only conclusion is it was oven was too hot
If you added the syrup/sugar mix to the other ingredients when it was too hot the rising agents would just react too quickly and you’d have non left to make the cake rise. Flat cakes are nice too though, just treat them more like a pudding and reheat in the microwave and pour on custard, winner!
I made this at the weekend & managed to leave it wrapped for 3 days before serving with custard! Yum! Just as nice on its own and have had to freeze the last few slides to stop myself eating it all! Lovely recipe, thank you so much.