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!
Other Great Holiday Recipes
? Did you make this recipe? Please give it a star rating below!
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
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.
Alison wright says
Absolutely lovely these,made them numerous times
Erren's Kitchen says
Hiya Alison, Thank you so much for the positive feedback!
Megan says
Hello! I am very excited about this recipe. I plan to make it for a baking competition at my work. I was wondering what kind of molasses did you use (blackstrap, unsulfered or sulfured)? And I need to prepare this ahead of time, what would you recommend is the best way to accomplish this? Obviously I would bake the cakes early but is the syrup something I should make before and transport or should I try to make the syrup there? Thank you for the recipe! I can’t wait to win with this amazing recipe!
Erren says
Hi Megan, most molasses is Unsulphured these days, but sulfured or Unsulphured molasses will work just fine (blackstip may be a bit too strong). As far as the glaze, it needs to be warm as it thickens as it cools and will be difficult to work with. I would make the glaze before using (although it will need some time to cool before using for safety reasons). Best of luck! Let me know how it goes! 🙂
Carolynn O'Connell says
Wondering how sticky the glaze is or if it dries, I’d like to wrap them with it pulling apart.
Erren's Kitchen says
Hi Carolynn, Unfortunately, it stays sticky!
Carolyn says
Is it possible to use honey in place of golden syrup? I’ll add these to our Christmas treats we give out every year 😁
Erren says
I’d say maybe maple syrup. It might be too much honey.
Cindy Gordon says
These are SO cute! I can’t wait to surprise my family with this for Christmas eve!
Erren says
So glad you like them! ?
Annie says
These are amazing!! Love that they are properly soaked in glaze, the glaze is good enough to drink!!
Erren says
Thanks, Annie! That’s one rav review!
Platter Talk says
Love the glaze on these mini ginger loafs. Very cute.
Lisa | Garlic & Zest says
These are over-the-top! So many heavenly spices and that sticky sauce just makes them amazing!
Erren says
Thanks so much, Lisa!
Tina Jui | The Worktop says
I love a good sticky toffee! Adding it with ginger cake is so delicious. Perfect for the holidays!
Julie says
This looks delicious and I’m going to try to make it but I would like to know if the cakes can be made ahead and frozen and if they can be frozen iced
Erren says
Hi, the cakes can be frozen but not with the glaze on. The glaze would have to be added before serving.