This indulgent recipe for Sticky Toffee Ginger Cakes makes wonderfully light individual gingerbread flavored cakes that are covered with a sticky toffee glaze.
Don’t you just love moist Ginger Cake? I made my recipe using fresh ginger and a toffee glaze that can also be used as a caramel sauce. You won’t believe how easy it is to make! So whether you want gingerbread flavor cake at Christmas or just love ginger – this recipe is for you!
I’m always asking friends for baking requests. This recipe came about when a friend requested Jamaican Ginger Cake.
The problem I had with that was I’d never had Jamaican Ginger Cake before. It’s a little difficult to make a recipe for something you’ve never had before.
I did some research and came across many different versions. None of which contained fresh ginger. I thought a ginger cake should have a distinctive ginger flavor. So I came up with my own version of the cake.
Why This Recipe Works:
- These wonderful little cakes are a cross between a sticky toffee pudding and Jamaican ginger cake.
- Made with fresh ginger, they are packed full of flavor.
- The sweet, buttery toffee glaze makes the perfect accompaniment.
With their gingerbread flavor, these cakes make the perfect Christmas dessert, but they’re so good, you’ll be making them all year round!
Once out of the oven, I tasted them and thought although they were really good, they needed a frosting or glaze.
My husband said Jamaican Ginger Cake didn’t have frosting or glaze and none of the recipes I came across had it.
That’s when I knew I’d go off script and create something different. It was my friend who requested the cake who suggested Sticky toffee sauce. I thought it sounded perfect and ran with it.
I cooled the cakes five minutes before dipping them in the delicious glaze.
The end result was simply fantastic. The cakes are light, fluffy and really flavorful and the buttery, toffee glaze is to die for! Anyone who tried these sticky toffee ginger cakes absolutely loved them!
Even my son, who is really fussy loved them. I thought with the kick of fresh ginger he’d turn his nose up at them, but I couldn’t have been more wrong – they were a huge hit! He’s even asked me to make them again for Christmas!
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Let’s Make Sticky Toffee Ginger Cakes
Ingredients
For the cake:
- 2¼ cups all-purpose flour
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 oz butter 1½ sticks/¾ cups/12 tablespoons
- ½ cup molasses
- ½ cup golden syrup or golden corn syrup
- ½ cup brown sugar packed
- ½ cup milk
- 3 tablespoons fresh ginger finely grated
- 2 large eggs lightly beaten
- 1½ teaspoons vanilla extract
For the Sticky Toffee Glaze:
- 1½ sticks butter
- 1 cup light brown sugar packed
- 1½ cup milk
- 2 teaspoons vanilla extract
Instructions
For the cakes:
- Preheat oven to 350F
- Grease a 12 section rectangle cake pan or mini loaf pan
- Sift together the flour, ground ginger, ground cinnamon, nutmeg, baking powder, and salt into a large bowl. Set aside.
- In a small saucepan melt together the butter, molasses, golden syrup, and brown sugar until everything is melted (being careful not to bring to a boil). set aside to cool.
- Add the milk, ginger, and eggs to the flour mixture and mix until combined.
- Mix in the syrup mixture.
- Add equal amounts of the batter into the pan and bake for 20 minutes or until a cake tester comes out clean. Leave to cool while you prepare the glaze.
For the Sticky Toffee Glaze:
- Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
- Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
- Remove from heat and set aside to cool. The longer it cools, the thicker it becomes.
- Place some baking paper under a wire rack. Once the glaze is cool enough to touch but still warm, dip each cake into the glaze and place onto the cooling rack to set.
Lana says
I am looking forward to making this recipe for Christmas! Quick question, I need to make them a day in advance for dinner. Should I put the glaze on a day prior and let them soak? Or can I pre-make the glaze and then heat it up and glaze them? Thank you!
Erren Hart says
Hi there, I’m sorry for the late reply. I’m recovering from covid, and this is the first day at my computer since before Christmas! I hope it worked out for you, but for future reference, I would make the glaze in advance and then heat it up to glaze the cakes. Again, I’m sorry for the late reply!
Janice Olds says
Hi. If I want to use 1 loaf tin what would the timing be?🙂
Erren's Kitchen says
Hi Janice! Typically, a larger loaf will need to bake for about 45-60 minutes. Start checking for doneness at around 45 minutes. Insert a cake tester or a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it (but not wet batter), the loaf is done. Hope that helps!
Jenean says
I made the glaze and I think the measurements are wrong/far too much milk. Doesn’t look like the pictures, pictures look more like it if you added 1 1/2 tablespoons of milk. When I checked other recipes, also don’t seem to add so much liquid.
Erren Hart says
Hi Jenean, The glaze will look different with each brand of sugar, and it also lightens as it cools, but feel free to change it up as much as you like.
Mitch says
The recipe calls for vanilla in the batter. When is it added? Thank you! I made it, and it was delicious, but skipped the glaze to keep the calories down. Lol it was delicious!
Erren's Kitchen says
Hi Mitch, thanks for pointing this out, I will check the recipe! I’m so glad you enjoyed it 🙂
Sat says
I loved this recipe so much however I made the glaze twice and both times it split still tasted good as I sieved it any tips for the toffee glaze
Erren Hart says
Hi, Sat. You really have to mix it until there’s no more visible butter. I’m so sorry you had trouble but enjoyed it anyway!