Ginger & white chocolate cake served on a cake stand

Ginger & white chocolate cake

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(5 ratings)

Prep: 20 mins Cook: 45 mins plus cooling


Serves 10-12

Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it's a real crowd pleaser

Nutrition and extra info

  • Freezable

Nutrition: Per serving (12)

  • kcal533
  • fat22g
  • saturates13g
  • carbs77g
  • sugars54g
  • fibre1g
  • protein6g
  • salt1g
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  • 220g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 365g self-raising flour
  • 200g muscovado sugar
  • 50g black treacle
  • 150g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 2 large eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup
  • 1 tsp fine sea salt
  • 3 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • small handful of crystallised ginger pieces, chopped, to decorate



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the white chocolate icing

  • 30ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 160g icing sugar, sieved
  • 150g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  1. Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.

  2. Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.  

  3. To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.

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Comments, questions and tips

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Clara Brooke's picture
Clara Brooke
28th Jun, 2020
Possibly the nicest cake ever! The sponge was moist and and flavourful, the icing was delicious and not too sweet because of the ginger syrup. Would 100% recommend every time - do not just sub the white choc drizzle for icing sugar and water glaze; it is possibly the best icing ever! Someone had three helpings of the sponge and raved about it. Make this as soon as you can!
27th May, 2020
A very easy cake to make and the result was delicious. I felt there was way too much icing, but I put it all on and there were no complaints. A nice moist cake, great for a showing off!
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