Name: Mary Berry Golden Syrup Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 225g (1 cup) butter; 225g (1 cup) golden syrup; 100g (1/2 cup) light muscovado sugar; 300g (2 1/2 cups) self-raising flour; 1 tsp baking soda; 2 large eggs; 150ml (2/3 cup) milk

Why You’ll Love Mary Berry Golden Syrup Cake Recipe

This recipe delivers a wonderfully moist cake with deep caramel notes from golden syrup. It’s unpretentious, comforting, and surprisingly easy to make. Golden syrup gives the cake a rich sweetness that makes it an all‑time favourite for afternoon tea, dessert, or sharing with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

100 g butter or margarine
50 g caster sugar
50 g soft brown sugar
200 g golden syrup
200 g self‑raising flour
1 free‑range egg
150 ml milk
2 tbsp golden syrup (for finishing)

Directions

Preheat your oven to 160°C (140°C fan). Grease and line a 2‑lb loaf tin.
Gently melt the butter, golden syrup, caster sugar, and brown sugar together in a medium saucepan over low heat, stirring until smooth. Remove from heat and cool for about 10 minutes.
In a bowl, whisk together the egg and milk.
Sift the self‑raising flour into a large bowl. Add the cooled syrup mixture and the egg/milk mixture, stirring until the batter is smooth and free of lumps.
Pour the batter into the prepared loaf tin and level the top with a spatula.
Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.
Allow the cake to cool in the tin for about 10 minutes, then prick the top with a skewer and drizzle over the remaining 2 tbsp of golden syrup.
Let the cake cool completely in the tin. For best flavour, wrap it in greaseproof paper and foil and allow it to rest for a day or two.

Servings and timing

Servings: Makes one 2‑lb loaf (about 8 generous slices)
Prep time: ~15 minutes
Bake time: 50–60 minutes
Rest time (recommended): 1–2 days for best texture

Variations

With nuts: Fold in 50 g chopped walnuts or pecans for added crunch.
Spiced version: Add 1 tsp cinnamon and ¼ tsp ground ginger for a warming twist.
Mini loaves: Bake in smaller tins for individual gift‑sized cakes, reducing baking time accordingly.
With dried fruit: Stir in 75 g sultanas or raisins for extra sweetness and texture.

Storage/Reheating

Store the cake wrapped in greaseproof paper and foil at room temperature for up to 4–5 days. It develops richer flavour after resting. For longer storage, slice and individually wrap, then freeze up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, warm a slice in the microwave for about 20 seconds or in a 150°C oven for 10 minutes wrapped in foil.

FAQs

What is golden syrup cake?

Golden syrup cake is a traditional British loaf cake sweetened with golden syrup, giving it a rich, caramel‑like flavour and moist texture.

Can I use a different syrup instead of golden syrup?

Substitutes like honey or maple syrup won’t provide the same thick, caramelised flavour that golden syrup does, so it’s best to use golden syrup for authenticity.

Can I make this cake gluten‑free?

Yes. Swap the self‑raising flour for a gluten‑free self‑raising blend and add a small amount of xanthan gum if needed.

What tin size should I use?

A 2‑lb loaf tin is ideal for this recipe. If using a different size, adjust the baking time accordingly.

How do I know when the cake is done?

Insert a skewer into the centre — it should come out clean or with just a few moist crumbs attached.

Can I add spices to the cake?

Yes. A pinch of cinnamon or mixed spice complements the golden syrup flavour nicely.

Why did my cake sink in the middle?

Opening the oven door too early or overmixing the batter can cause sinking.

How long will this cake keep?

Properly wrapped, it will stay moist for up to 4–5 days at room temperature.

Is this cake better fresh or rested?

It’s good fresh but develops deeper flavour and stickiness after resting a day or two.

What should I serve with this cake?

Serve warm or at room temperature with tea, custard, or vanilla ice cream for extra indulgence.

Conclusion

Mary Berry’s Golden Syrup Cake is a timeless British favourite — simple to make yet rich in flavour. Its moist crumb and sticky sweet finish make it a versatile treat for any occasion. Whether enjoyed with afternoon tea or as a comforting dessert, this cake is sure to become a go‑to recipe in your baking repertoire.