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.
Morag says
This may be a silly question but in ounces what is 1 1/2 Sticks of butter
Erren Hart says
Hi, depending on where you are in the world, 1½ sticks is equal to 6 ounces, 170g, ¾ cups, or 12 tablespoons.
Kim says
The cake is so moist and full of flavor! The recipe for the toffee glaze didn’t thicken much so I might do something different to make it more of a syrup consistency. Do you wrap them individually to freeze?
Erren Hart says
Hi Kim, I’m so glad you enjoyed it! The glaze thickens as it cools. You can place them all in a freezer bag or wrap them individually if you’re worried about them sticking together. I’d wrap with without the glaze though.
Hemlyn says
Tried this yesterday and it was SO GOOD. The house smelt like Christmas and my husband was salivating while it was baking. Turned out perfectly. I made them in muffin tins and it turned out perfectly.
This recipe is a keeper
Erren's Kitchen says
Thank you Hemlyn, I love to hear this 🙂
Djogrolyo says
Can I bake these in a 9×5 or 8×4 loaf pan? Or a 8X8 or 9X9 Square? I don’t have the pans you mentioned. Thanks.
Erren's Kitchen says
Hi, I’m sure you can, however, I’ve never made them like this so I wouldn’t be able to advise on the cooking time. Sorry I can’t be of any more help 🙂
JJ says
Great recipe, thank you for sharing.
Erren's Kitchen says
My pleasure JJ
Elaine says
Please explain what is meant by sticks of butter, what is this in weight.?
Erren's Kitchen says
Hi Elaine, just under the recipe there is the option to convert to metric measurements. I hope this helps 🙂
Alison Wright says
Can I use stem ginger insteadof fresh ginger
Kayleigh says
Hiya,
This is the perfect recipe for Christmas!! I was wonder could I used a muffin tin instead of mini loaf tin?Apologise if this is a silly question, I am a novice baker!
Erren's Kitchen says
Hi Kayleigh, honestly that is not a silly question! I would say yes you can, however, keep an eye on the cooking time, check 5 minutes before original time! Enjoy
Jade says
I made these last night and wow. I had more for breakfast haha so good thanks for the recipe! Will be a hit at Christmas!
Nuria says
Hi, I made this earlier and didn’t work at all, it did not rise and it was a very heavy cake. Also the glaze was very very buttery. What can I do? The taste was great of the cake though
Erren's Kitchen says
Hiya Nuria I’m so sorry to hear it didn’t work out for you unfortunately unless I cook it with you, I cannot tell what went wrong!