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 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.
I haven’t made it yet because a friend is sending some golden syrup home with my husband and I won’t get it until tomorrow. But, after reading the comments, I’m going to make two cakes – 1 to eat when I make it and another to wrap and season for a couple of days.