Hairy Bikers Ginger Cake Recipe (Easy Sticky Traybake)

This Hairy Bikers ginger cake is a sticky, golden traybake with a warm ginger kick — made with golden syrup, ground ginger, and just one bowl. It takes 10 minutes to prep, 40 minutes to bake, and cuts into 12 generous slices.

This is one of the easiest bakes on the site. No creaming, no mixer — you just rub margarine into the dry mix, stir in the wet ingredients, and it’s in the oven. I make it whenever I want something sweet without the fuss.

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Why Does This Hairy Bikers Ginger Cake Work So Well?

Most ginger cake recipes rely on butter and a creaming method. The Hairy Bikers use margarine rubbed into flour instead — this keeps the crumb soft without needing to cream anything. The result is a cake you can mix by hand in under five minutes.

The hot water is the key. It melts the margarine, dissolves the sugar and golden syrup into a smooth batter, and activates the bicarbonate of soda. That’s what gives the cake its rise and open, fluffy texture — without any raising agent beyond the bicarb.

Golden syrup does double duty here. It adds sweetness without the sharpness of refined sugar and keeps the sponge moist for days after baking. A cake made with just sugar dries out by day two — this one actually gets stickier and better.

If you like simple one-bowl bakes, the Hairy Bikers lemon drizzle cake uses a similar method with equally little effort.

What Ginger Cake Variations Can You Try?

Sticky Jamaican ginger cake — add 2 tbsp black treacle alongside the golden syrup and swap half the ground ginger for 1 tsp allspice and ½ tsp cinnamon. This gives a darker, more complex flavour with a slight Caribbean warmth. Top with a lime glaze (icing sugar + lime juice) for the classic finish.

Orange and ginger cake — add the zest of one large orange to the dry mix and replace 60ml of the hot water with fresh orange juice. The citrus cuts through the sweetness and lifts the ginger.

Sticky toffee ginger cake — replace 100g of the sugar with soft dark brown sugar and add 2 tbsp black treacle. Pour a warm toffee sauce (butter, brown sugar, double cream) over the top while still warm. Rich, dense, and very indulgent.

Chocolate ginger cake — replace 30g of the self-raising flour with cocoa powder. The bitterness of the cocoa balances the sweetness of the golden syrup. Add a handful of crystallised ginger pieces to the batter for texture.

Gluten-free version — swap the self-raising flour for a gluten-free self-raising blend (Doves Farm works well). Keep everything else the same. The texture is slightly denser but the flavour is identical.

If you enjoy ginger baking, try the Hairy Bikers gingerbread recipe for something chewier, or Hairy Bikers parkin for a traditional oat-based ginger cake from Yorkshire.

Hairy Bikers Ginger Cake Ingredients

200g (7oz) self-raising flour
200g (7oz) sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
55g (2oz) margarine, plus extra for greasing
1 free-range egg, beaten
2 tbsp golden syrup
240ml (9fl oz) hot water

How To Make Hairy Bikers Ginger Cake

Preheat Oven and Prep Pan: Preheat your oven to 350°F (180°C / 160°C Fan / Gas 4). Grease a 28x18cm (11x7in) baking tin and line it with baking paper.
Combine Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, sugar, ground ginger, and bicarbonate of soda.
Rub in the Margarine: Add the margarine to the dry ingredients. Using your fingertips, rub the margarine into the flour mixture until it resembles fine breadcrumbs.
Add Wet Ingredients: Add the beaten egg, golden syrup, and hot water to the bowl. Mix well with a wooden spoon until you have a smooth, combined batter.
Bake the Cake: Pour the batter into the prepared tin and spread it evenly. Bake in the middle of the oven for 35–40 minutes. The cake is done when it’s golden-brown and the top is springy to the touch.
Cool and Serve: Leave the cake to cool completely in the tin before cutting it into squares to serve.

Recipe Tips

Don’t skip the hot water step — the hot water isn’t just for mixing. It activates the bicarbonate of soda, which is the only raising agent in this recipe. Use lukewarm water and the cake won’t rise properly.
Measure golden syrup with a hot spoon — dip your tablespoon in the hot water before scooping the syrup. It slides off cleanly instead of sticking to the spoon, so you get an accurate measure.
Use baking margarine, not spread — low-fat spreads contain water and will change the texture. Use a block margarine like Stork, or swap for unsalted butter if you prefer (the cake will be slightly less tender).
Don’t open the oven before 30 minutes — the cake relies on the bicarb for rise. Opening the door early lets the heat escape and can cause the centre to sink.
Let it cool completely in the tin — the cake is very soft when hot and will break if you try to turn it out too early. Leave it in the tin for at least 30 minutes, then lift out using the lining paper.

What Should You Serve with Ginger Cake?

Warm with custard — heat a slice in the microwave for 20 seconds and pour over ready-made custard. This turns it into more of a pudding than a cake, which is exactly right for a cold evening.

With clotted cream or whipped cream — the cream takes the edge off the ginger. Clotted cream gives a richer, thicker finish.

Butter, sliced thick — the simplest option. Slice the cake like bread, spread with salted butter, and serve with a strong cup of tea.

Vanilla ice cream — for a summer dessert, serve a warm slice with a scoop of good vanilla ice cream. The cold/warm contrast works brilliantly with the sticky sponge.

Alongside Hairy Bikers sticky toffee pudding — if you’re doing a dessert spread, these two sit well together. One’s light and gingery, the other’s dark and toffee-rich.

How To Store Ginger Cake

Room temperature — wrap in cling film or keep in an airtight tin for up to 5 days. Ginger cake improves after the first day as the golden syrup soaks further into the crumb, making it stickier and more flavourful.

Fridge — not recommended. Refrigeration dries out the sponge and firms up the golden syrup. If you must, wrap tightly in cling film and bring to room temperature before serving.

Freezer — wrap individual slices in cling film, then place in a freezer bag. Freeze for up to 3 months. Defrost at room temperature for 1-2 hours or microwave a frozen slice for 30-40 seconds.

Ginger Cake Nutrition Facts

Calories: ~150 kcal per slice
Protein: 2g
Fat: 4g
Carbohydrates: 27g
Sugar: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use butter instead of margarine?

Yes, you can substitute the margarine with an equal amount of unsalted butter if you prefer.

Can I use butter instead of margarine in this ginger cake?

Yes. Swap the margarine for the same weight of unsalted butter. The cake will be slightly less tender and a little richer in flavour, but it still works well.

How do you make this ginger cake sticky?

The golden syrup is what makes it sticky — it soaks into the crumb as the cake cools. For extra stickiness, brush the top with a tablespoon of warm golden syrup as soon as it comes out of the oven. Wrapping it in cling film while still slightly warm traps the moisture.

Can you make ginger cake with oil instead of margarine?

Yes. Replace the 55g margarine with 3 tablespoons of vegetable oil. The method is even simpler — no rubbing in needed, just mix everything together. Oil keeps the cake moist for longer, which is why many sticky ginger cake recipes use it.

Can you make ginger cake ahead of time?

Yes — ginger cake is one of the best bakes for making in advance. Bake it the day before you need it and store wrapped in cling film. The flavour develops overnight as the spices mellow and the golden syrup soaks deeper into the sponge.

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