Sticky Jamaican Ginger Cake is a timeless treat that brings warmth and spice to any day. I remember my first bite of this cake on a chilly afternoon—it was like a comforting hug, with its rich molasses sweetness and that sharp, lovely ginger kick. This cake’s sticky, moist texture sets it apart, making every mouthful a delight. You’re about to learn a recipe that’s reliable and straightforward, perfect for all cooking levels. It solves common baking woes like dryness or bland spice, thanks to the balance of ingredients and careful technique. Trust me, once you try this, it’s a game-changer for your baking repertoire!
Key Takeaways:
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: Just over 1 hour
- Servings/Yield: 9 generous slices
- Difficulty Level: Moderate
- Dietary Tags: Vegetarian-friendly (contains eggs & butter)
- Category Tags: Classic Cake, Caribbean Twist
📋 1. Recipe Key Info
Here’s what you need to know before getting started with this Sticky Jamaican Ginger Cake—a real kitchen winner that’s deliciously moist and packed with warm spices. The prep time is pretty straightforward, about 15 minutes. That includes warming up the molasses and butter mixture, which really brings out the rich, sticky goodness. Then, the cake bakes for 45 to 50 minutes at a gentle 160°C (325°F) until a skewer comes out clean. Altogether, you’re looking at just over an hour from start to finish.
This recipe serves around 9 generous slices, perfect for sharing or enjoying a slice (or two) yourself. It’s a moderate level of difficulty—nothing too fancy if you’ve done a bit of baking before but still approachable for keen beginners ready to expand their skills.
Diet-wise, this cake is vegetarian-friendly, thanks to no animal-based additives other than eggs and butter. It’s a fantastic pick for dessert or tea time and falls under classic cake categories with a Caribbean twist. Trust me, this ginger cake’s sticky texture and spicy kick will be a game-changer in your baking repertoire!
🧾 2. Ingredient List
Here’s everything you’ll need to make this delicious Sticky Jamaican Ginger Cake, with precise measurements to make your baking smooth and stress-free.
- 250 ml (1 cup) molasses
- 220 g (1 cup) packed brown sugar — packed means pressing the sugar down firmly so you get the right sweetness
- 115 g (1/2 cup) unsalted butter
- 240 ml (1 cup) hot water
- 250 g (2 cups) all-purpose flour, sifted for a lighter cake
- 1 tsp baking soda
- 1 tsp ground ginger — this gives that signature kick
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
Some quick tips on the ingredients: if you’re avoiding dairy, you can swap the unsalted butter for a plant-based alternative like vegan spread or coconut oil, which works well here. For a gluten-free version, try using a gluten-free self-raising flour blend, but note the texture might be slightly different. Ground ginger is really the star, so don’t skimp on it — fresh, aromatic ginger powder takes this cake to the next level.
Everything’s straightforward, but each ingredient plays an important role—molasses and brown sugar bring deep, rich sweetness and moisture, while the warming spices provide that unmistakable Jamaican flavour.
With your ingredients ready and measured, you’re all set to move on confidently and bake something truly special. Trust me, the results are worth it!
👩🍳 3. Step-by-Step Instructions with Pro Tips
Making your Sticky Jamaican Ginger Cake is easier than you might think, and with a few handy tips, you’ll get it just right every time. Here’s a clear, step-by-step guide to walk you through it — think of it as having your own kitchen buddy beside you.
- Preheat your oven to 325°F (160°C).
This gentler heat is perfect to keep the cake moist and sticky without drying it out. While the oven warms up, you’re getting a head start! - Grease and flour a 9-inch square baking pan.
Trust me on this one — a well-greased pan means your cake will slide out like a dream. Use unsalted butter or oil, then dust lightly with flour, tapping out the excess. - In a saucepan, combine molasses, brown sugar, butter, and hot water. Bring to a boil and then remove from heat.
This step melts the sugar and butter beautifully, infusing the mixture with deep flavours. Be sure to stir gently until everything’s smooth. The boiling helps dissolve the sugar fully, which takes the texture to the next level. - Sift together flour, baking soda, ground ginger, cinnamon, cloves, and salt in a mixing bowl.
Sifting isn’t just a fancy step — it evenly disperses the spices and baking soda so your cake rises perfectly and tastes balanced. - Add the hot molasses mixture to the dry ingredients and mix well.
Mix gently but thoroughly. Overmixing can make your cake tough, so aim for a smooth and slightly thick batter instead of a runny one. - Beat in the eggs until the batter is smooth.
Adding eggs last helps bind everything together and gives the cake its lovely structure. Beat well to get that silky texture. - Pour the batter into your prepared pan.
Use a spatula to scrape every bit in — no one wants to waste that sticky goodness! - Bake for 45-50 minutes, checking doneness by inserting a skewer into the centre.
When the skewer comes out mostly clean — with just a few moist crumbs — your cake is perfectly cooked. Remember, this cake is meant to be moist, so don’t worry if it’s a bit sticky on the skewer. - Allow the cake to cool completely in the pan before serving.
Cooling helps it set nicely, making it easier to slice without falling apart. This also helps those bold ginger flavours to deepen.
Follow these steps and pro tips, and you’ll have a wonderfully sticky, richly spiced Jamaican ginger cake that’s bound to impress. Enjoy every bite!
🍴 4. Recipe Variations & Serving Suggestions
Now, here’s the fun part—putting your own spin on the Sticky Jamaican Ginger Cake to make it truly yours. If you want to turn up the spice factor, try adding a pinch of nutmeg or even a dash of allspice. These warm spices blend beautifully with the ginger and cloves without overpowering the cake’s rich, molasses-backed depth.
For a fruity twist, consider folding in some chopped crystallised ginger or dark raisins right after mixing the batter. This adds a burst of texture and a little natural sweetness that takes it to the next level. Another great option is to swap half a cup of the all-purpose flour for whole wheat flour for a nuttier taste and a bit more density.
When it comes to serving, trust me on this one—this cake shines when paired with something creamy. A dollop of thick Greek yoghurt or a scoop of vanilla ice cream contrasts perfectly with its sticky, spicy richness. If you’re after a more indulgent touch, warm a little salted caramel sauce to drizzle over each slice.
Leftovers? No worries—they keep really well. Wrap the cake tightly in cling film or store it in an airtight container at room temperature for up to three days. For longer storage, pop it in the fridge where it’ll last about a week. When you’re ready to enjoy again, gently reheat slices in the microwave for about 20 seconds or warm in a low oven to bring back that freshly-baked feeling without drying it out.
This cake is a little game-changer for cosy gatherings, afternoon teas, or whenever you fancy a comforting treat with a kick. Give these variations and serving ideas a go—you’ll be surprised how versatile and delightful this classic Jamaican dessert can be!
🧪 Why This Recipe Works
This Sticky Jamaican Ginger Cake nails its deliciously sticky, moist texture because of a few clever tricks — and trust me, they really take it to the next level. First up, molasses and brown sugar aren’t just sweeteners here; they’re the secret stars that give the cake its deep, rich flavour and that lovely, sticky finish. Molasses is a thick syrup full of natural sugars and minerals that lock in moisture while adding a slightly smoky, robust taste. Brown sugar adds warmth and softness, working hand-in-hand with the molasses.
Now, the magic really happens when you boil molasses, brown sugar, butter, and hot water together. This step melts everything into a smooth, syrupy mix that binds the cake and keeps it wonderfully moist. The heat also helps to bloom the spices — that means releasing their full aroma and flavour — so those ground ginger, cinnamon, and cloves don’t just sit in the batter, they come alive.
The baking soda in this recipe is key as well. It reacts with the acidic molasses, helping the cake rise just enough without drying it out. Plus, beating in the eggs last ensures the batter is smooth and well emulsified, giving the cake a soft, tender crumb. All in all, these techniques combine perfectly to deliver a sticky, flavour-packed cake that’s as comforting as it is unforgettable.
❓ 6. Frequently Asked Questions (FAQ)
Wondering if you can make the Sticky Jamaican Ginger Cake ahead? Absolutely! This cake keeps beautifully for up to three days at room temperature, covered tightly with foil or cling film. It actually tastes even better the next day, as those ginger flavours have time to deepen — a real game-changer.
Can you freeze it? Yes, you can. Wrap the cooled cake well in baking parchment and foil, then pop it in the freezer for up to two months. Thaw overnight in the fridge before enjoying.
Running low on molasses? Dark treacle works as a solid substitute, keeping that rich, sticky texture we love.
Worried about it being too dry? That sticky moistness is key. If it feels dry, it might have overbaked or the oven temperature ran a bit high. Keep an eye on the skewer test.
Need a dairy-free swap? Use plant-based butter instead of unsalted butter — it won’t compromise that lovely richness.
Trust me on this one: a good stir and patience go a long way to perfecting this cake. Enjoy!
🎯 Conclusion
This Sticky Jamaican Ginger Cake is truly a game-changer for anyone who loves rich, warmly spiced treats. The perfect balance of molasses and ginger gives it that signature sticky, moist texture that just melts in your mouth. Trust me on this one—following these simple steps, even if you’ve never baked before, results in a cake that feels like a hug in every bite. While it’s cooling, you can already imagine that deep, comforting aroma filling your kitchen. Give it a go; this recipe isn’t just reliable, it’s a must-try that’ll take your baking to the next level.
