Golden syrup chocolate cake

Golden syrup chocolate cake


30 people made this

About this recipe: A tried and trusted old fashioned recipe for golden syrup chocolate cake. No sugar is used, just golden syrup, making this cake incomparably moist and delicious! Not to mention easy to make. You can easily use this for a birthday cake.


Serves: 12 

  • 110g margarine
  • 525g golden syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 150ml milk
  • 250g plain flour
  • 60g unsweetened cocoa
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 110g butter
  • 4 tablespoons unsweetened cocoa
  • 6 tablespoons milk
  • 500g icing sugar
  • 1 teaspoon vanilla extract

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour 3 (20cm / 8 in) cake tins. Sift together the flour, 60g cocoa, bicarbonate of soda and salt. Set aside.
  2. In a large bowl, cream together the margarine and golden syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 150ml milk, mixing just until incorporated. Pour cake mixture evenly into prepared tins.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely. Ice between layers, on top and sides with icing.
  4. To make the icing: In a saucepan, combine 110g butter, 4 tablespoons cocoa and 6 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in icing sugar and continue beating until spreading consistency is achieved. Beat in vanilla.

Recently viewed

Reviews (2)


Easy to make and tasted so good! Very moist and chocolatey, house mates keep requesting it! Thanks! - 09 Dec 2011


It wasn't as moist as other syrup cake I've brought from the supermarket, but it was still very tasty. The icing was especially nice, but be aware you'll have to ice fast as it becomes solid very quickly! Two out of three cakes crumbled to pieces as they came out of the pan, so be sure to line the tins with paper! - 20 Aug 2013

Write a review

Click on stars to rate