Golden Syrup Cake
Member recipe

Golden Syrup Cake

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(51 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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Keith Curry's picture
Keith Curry
26th Dec, 2019
I made this recipe with nettle syrup instead of golden. Absolutely excellent. A friend who is a professional was so impressed she wanted the recipe. I think I can understand Harrytheviking’s comments because I experimented again with ginger purée from crystalline ginger. Taste excellent but consistency not so good. I think I had not left the butter and sugar mix long enough to cool. Harry try it again
Sue Manvell's picture
Sue Manvell
10th Oct, 2019
Delicious, kids and i love it even better a few days after. Now on my favourite to cook at least once a month list
30th Sep, 2019
Made twice for a crowd, went down a storm. Served warm with cream/custard and eaten as cake. Disappeared quickly! Lovely recipe.
8th Sep, 2019
Whoever put this here needs to never step foot in a kitchen ever again, after 50 minutes in the oven at the instructed temperature, it was more like boiling hot gel that smelt of sugar. After 2hrs in the oven, its just a huge mess of uncooked dough. Thanks for wasting my time, my money and my sunday. Go back to cooking microwave dinners. Literally -50 stars if i could.
14th Jun, 2019
Those of you who had trouble with the cooking of this recipe may be using the wrong size baking tin perhaps? It's important to get that right, too small a tin and it may never cook (personal experience with a disastrous carrot cake!) Those of you who didn't achieve a light spongy consistency need to check the expiry date on your self raising flour. In my, miserable lemon cake experience, the "raising" bit of self raising disappears apon reaching it's expiry date. You can get round this by adding 1 tspn Baking powder and 1/2 tspn Baking soda per cup (or 150g) of plain flour. I dont buy SR flour, I just use the above added to plain flour (also works with GF flour). Works a treat as long as all expert dates are current. Good luck, may the baking fairy be always at your shoulder ;)
S L's picture
30th May, 2018
Tried this last night. There is no way I could get this to cook in 50 mins at 160 degrees, and I use an oven thermometer. My oven was at 160 for the full 50 mins and the cake was wobbly when I took it out. I put it back in and cooked it at 160 for an hour and a half, and it was lovely when I took it out. Even better today, much better than a shop bought cake. Great on its own but I bet its great with custard or ice cream. So if you try this, and I think its worth it, please just be careful with your times, and if like me you have to cook it longer, just check it every 5 minutes, I had mine in an extra 40 mins, so don't be alarmed if yours is in for the same amount of time. When I try this again I might raise the temp to 170 and lower the cooking time.
Nippy Sweetie
8th Mar, 2018
I followed this recipe to the letter. It did need a little longer in the oven. It came out a huge, leaden slab. Neither particularly moist, tasty or enjoyable. Even my kids wouldn't eat it. No one enjoyed it and it went in the bin. Tasted a bit floury and heavy to me. Not worth the calories. I have no idea why the recipe is so highly rated or why people enjoy it so much. A waste of ingredients.
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


Julie Wilson's picture
Julie Wilson
30th Jul, 2019
Can I ask it says to preheat gas oven at 3 do you cook on that gas mark for the 50 mins aswell or switch to a different gas mark once it's in to cook
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
6th Apr, 2019
Half the recipe and bake in a loaf tin. Other than that followed the recipe (same temp and bake time) and it is absolutely divine, already making again as I post this!!!
John Cox's picture
John Cox
7th Jan, 2018
I had to use treacle as well as golden syrup 1/2 & 1/2. Turned out to very nice with Carnation evaporated milk.
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!