Golden Syrup Cake
Member recipe

Golden Syrup Cake

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(38 ratings)

Member recipe by


Serves 16

A rich, moist cake drenched with the wonderful flavour of golden syrup

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  • 225g Butter
  • 225g Sugar (light muscovado adds depth but caster is fine)
  • 450g Golden Syrup
  • 450g Self Raising Flour
  • 2 Large Eggs
  • 300 ml milk (whole or semi-skimmed)
  • 4 tbsp Golden Syrup
  • 30cm x 23cm x 4cm baking tin or foil tray bake


    1. Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
    2. Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
    3. Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
    4. Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
    5. This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

Comments, questions and tips

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28th Aug, 2017
Stunning syrup cake, great with a cuppa or with custard as a pudding. It's huge, but freezes well - we gave half to a friend and half was divided into slices with the bulk of them frozen. Easy recipe to halve too. Also good for mini loaf cakes, but massively reduce the cooking time. Suggest using enough greaseproof paper to leave two ends sticking out for easier removal, unless your tin has a loose bottom.
3rd Mar, 2017
This is such a tasty cake and it does get better with age! It does sometimes need a little longer in the oven than written. :)
15th Sep, 2016
Very good cake. Have halved to make a loaf or used the full to do a tray bake. I now add 2 teaspoons of ginger and use muscovado sugar which adds to the flavour
25th Aug, 2016
I created an account just to leave my comment that this is the best cake I have ever made. Amazing with vanilla ice cream...this is a family fave already!! I will be making again and again
5th Nov, 2015
I also half this recipe, it makes a perfect loaf cake, and such a delicious light cake, I always get compliments, one of the easiest recipes I use!
31st Oct, 2015
What did I do wrong? I was soooo excited about making this due to all the great reviews- but mine turned out terribly! The cake was so heavy it felt like a brick when I turned it out. The cake was a solid mass of almost raw dough like consistency. I cooked it for nearly an hour and a skewer came out clean so it was definitely cooked. Should it be like a sponge? I followed the recipe exactly - I only substituted the sugar for soft brown sugar as that was all I had. Could this have been my problem? I've had to bin the cake as like I said it's just like raw dough :(
8th Jul, 2015
If I half the mixture should I also half the cooking time?
8th Jul, 2015
If I half the mixture should I also half the cooking time?
6th Jul, 2015
Love this!
18th Jan, 2015
Made this today but halved the amounts as it sounded like a very big cake. Came out absolutely fab. Lovely and moist, lots of syrupy flavour. I used Demerara sugar to give it a bit more depth. Really pleased with the results and not expecting it to last long once the family taste it.


27th May, 2014
Is it really 450g of golden syrup? This seems like absolutely loads! I made it with only 150g (as that's all I had) and it was still delicious!
6th Nov, 2013
Many thanks :-)
29th Oct, 2013
Hi Silverliz - haven't actually tried freezing this cake but I think it's consistency would work really well and hold after freezing. Good luck :o) Rebecca
8th Oct, 2017
Great recipe. I amended by using 2/3 of the amounts and turned dairy and egg free. Used 2/3 banana and a sachet of baking powder and almond milk instead of milk and egg. Also used light brown sugar and a dash of vanilla. Baked for 50m and rose nicely and still moist.
21st Apr, 2017
Lovely moist cake - forgot to put the extra syrup on the top (ooops!) but still lovely. Here's a tip for avoiding lumpy stirring malarky: heat syrup, sugar, butter + allow to cool as per step one. Stir in eggs when cool, then milk. In your mixer (if using one) add dry ingredients. With the mixer on a slow to medium speed slowly add the wet mix: this will blend nice & smoothly as you add. Ta-da! No lumps!