I absolutely love golden syrup cake. It’s soft, fluffy, and I really enjoy that lovely caramel flavor. You have to try it, I promise you won’t regret it!
Golden Syrup Cake
I’m a big fan of golden syrup, and I like using it in my baking, such as in my Golden Syrup Cookies, which are super delicious too!
My syrup cake is super soft, delicious, and perfect for breakfast, tea-time snacks or even dessert with a cup of Oat Milk Hot Chocolate or Thyme Tea.
But what is Golden Syrup? It’s a popular British syrup that’s commonly used in desserts, and it’s super sticky! If you’re looking for a substitute, honey is the best option.
You'll Need
“See the recipe card for full information on ingredients and quantities.”
- Flour: I use all-purpose flour for a fluffy cake.
- Baking powder and Baking soda
- Golden Syrup: It is the key ingredient in this recipe that gives sweetness to this cake.
- Egg: I use only one large egg is needed in this recipe, make sure it is at room temperature.
- Milk: You can use full-fat or skimmed milk; however, I prefer using full-fat milk because it makes the cake richer.
- Butter: I like to use unsalted butter, but if you only have salted butter, you can use it.
- Lemon Zest: It gives the cake a fantastic citrus flavor. You can replace it with orange zest.
- Granulated sugar
- Coconut: I use two tablespoons of shredded coconut to sprinkle on top of the cake. It gives the cake amazing taste and beautiful look as well.
How to Make The Recipe
One: Preheat your oven to 170C / 340F. Grease an 18cm cake tin with butter or line with parchment paper.
Two: In a small saucepan, add butter, sugar, and golden syrup on low heat until the butter melts. Turn off the heat and let the golden syrup mixture cool down for 5-7 minutes then whisk in the egg and the milk.
Three: Next, add flour, baking soda, baking powder and lemon zest. Combine well using a whisk to make sure there are no lumps in the batter.
Four: Pour the batter into the cake tin and bake for 45-50 minutes or until fully baked.
Tip: If you entered a skewer in the centre of the cake and it comes out NOT clean, cover the top of the cake with a foil sheet and bake for 5 more minutes.
Five: In a small bowl, mix the remaining 2 tablespoons of golden syrup with 2 teaspoons of hot water and brush the cake while still warm with the mixture. Then sprinkle with shredded coconut, let it cool completely before taking it out of the tin.
Storing And Freezing
Store this cake in an airtight container in the refrigerator for 4-5 days.
This cake freezes very well, just wrap it in plastic wrap and put in a well-sealed container. It keeps well in the freezer for 1-2 months. Just let it thaw at room temperature before serving it.
More Easy Cake Recipes
- Coffee Loaf Cake
- Spiced cake with Black Currant
- Coffee Cake with coffee cream frosting
- Blueberry and Peach Dump Cake
- Lemon Poppyseed Cake
- Blueberry White Chocolate Cake
- Chocolate Sour Cream Bundt Cake with ganache
Golden Syrup Cake
Equipment
- Springform
- Measuring spoons
- Measuring cups
- Mixing bowl
- Saucepan
Ingredients
- 200 g Golden Syrup + 2 tablespoon to brush after cooling down
- 100 g Granulated Sugar
- 100 g Butter
- 200 g All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 150 ml Milk
- 1 large Egg, room temperature
- ½ teaspoon Lemon zest
- 2 tablespoon Shredded coconut
Instructions
- Preheat your oven to 170C / 340F. Grease an 18cm cake tin with butter or line with parchment paper.
- In a small saucepan, add butter, sugar, and golden syrup on low heat until the butter melts. Turn off the heat and let the golden syrup mixture cool down for 5-7 minutes then whisk in the egg and the milk.
- Next, add flour, baking soda, baking powder and lemon zest. Combine well using a whisk to make sure there are no lumps in the batter.
- Pour the batter into the cake tin and bake for 45-50 minutes or until fully baked.
- In a small bowl, mix the remaining 2 tablespoons of golden syrup with 2 teaspoons of hot water and brush the cake while still warm with the mixture. Then sprinkle with shredded coconut, let it cool completely before taking it out of the tin.
Evie says
This cake turned out really great.
Maya says
At first, I thought this cake recipe would be so sweet because of the golden syrup. But after I tried it, I can say it is not too sweet, and it is so delicious.
Lucy says
This cake smelled amazing, like candy. I love it, and the golden syrup gives it an extraordinary taste. My youngest son loved it so much!
Alison says
Amazing! This cake was so soft and fluffy, and all my family loved it.
I was wondering if I can add some pistachio to it? Also, can I swap caster sugar for dark brown sugar?
Radwa says
Yes, you can mix in 1/3 cup of chopped pistachio or spread it on the top of the batter before baking. Regarding the sugar, brown sugar will go well.
Ruby says
Golden syrup is wonderful in making desserts! This cake is great, Especially with a layer of nuts on the top!
Eman says
I am a huge fan of golden syrup. This golden syrup cake looks absolutely fabulous. I will definitely make it this weekend!
Sarah says
I love this cake with golden syrup! It is so simple and delicious! I made one for me and one for my sister, and she loved it so much.