Mary Berry Golden Syrup Cake Recipe
The Mary Berry Golden Syrup Cake Recipe is a true British classic. It is soft, moist and full of warm caramel flavor.
Ingredients
- 1/2 cup 120g unsalted butter
- 1/2 cup 170g golden syrup
- 1/2 cup 100g light brown sugar
- 2 large eggs
- 1 cup 125g all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional topping:
- 2 tablespoons warm golden syrup for brushing
Instructions
Prepare the Cake Pan
- Preheat your oven to 350°F or 180°C. Line the bottom of your cake pan with baking paper. Lightly grease the sides with butter. This step helps the cake release easily after baking. Always prepare the pan first so your batter does not sit too long before baking.
Melt Butter and Syrup
- Place butter, golden syrup and brown sugar in a small saucepan. Heat gently on low. Stir slowly until everything melts together smoothly. Do not let it boil. Once melted, remove from heat and allow it to cool slightly before adding eggs.
Add Eggs and Vanilla
- Pour the warm syrup mixture into a mixing bowl. Add eggs one at a time. Whisk well after each egg to combine properly. Add vanilla extract and mix again. The mixture should look smooth, glossy, and slightly thick.
Mix Dry Ingredients
- In another bowl, combine flour, baking powder and salt. Stir gently to mix evenly. This step ensures the cake rises evenly. Even mixing gives a soft and fluffy texture throughout the cake.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients into the wet mixture. Stir gently using a wooden spoon. Do not overmix the batter. Add milk and stir until smooth. The batter should look thick but pour easily into the pan.
Bake the Cake
- Pour the batter into your prepared cake pan. Smooth the top lightly with a spatula. Place in the preheated oven. Bake for about 40 minutes. Insert a toothpick in the center. If it comes out clean, the cake is ready.
Add Extra Syrup for Moisture
- While the cake is still warm, brush warm golden syrup on top. This step makes it extra moist and shiny. Let the cake cool in the pan for 10 minutes. Then transfer it carefully to a cooling rack.
Notes
- Use room temperature eggs for better mixing.
- Do not overbake. Check the cake at 35 minutes.
- Add a pinch of cinnamon for warm spice flavor.
- Add lemon zest for a fresh twist.
- Serve warm for best taste and texture.
- Use self-rising flour if baking powder is unavailable.
- Add chopped nuts for slight crunch.