Syrup Cake Recipe

Name: Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup vegetable oil; 1 cup sugar; 3/4 cup cane syrup, plus more (optional) for drizzling; 3/4 cup buttermilk; 2 large eggs; 2 cups all-purpose flour; 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground ginger; 2 teaspoons baking soda; 1/4 teaspoon kosher salt; Powdered sugar, for garnish

Servings: persons

3/4 cup vegetable oil
1 cup sugar
3/4 cup cane syrup, plus more (optional) for drizzling
3/4 cup buttermilk
2 large eggs
2 cups all-purpose flour
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
2 teaspoons baking soda
1/4 teaspoon kosher salt
Powdered sugar, for garnish

1
Preheat the oven to 350F.
2
Grease an 8 by 8-inch pan with butter or cooking spray.
3
In a large bowl, whisk together the oil, sugar, 3/4 cup syrup, buttermilk, and eggs.
4
In another bowl, mix the flour, nutmeg, ginger, baking soda, and salt in another bowl.
5
Stir the dry ingredients into the oil and sugar mixture.
6
Bake until a toothpick inserted into the middle comes out clean, about 30 minutes.
7
Sprinkle with powdered sugar and serve it straight out of the pan you baked it in.
8
Provide extra syrup for guests to drizzle over the cake, if desired.
9
The cake can be made up to 24 hours in advance and kept at room temperature or it can be wrapped and frozen for up to 3 weeks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup vegetable oil, 1 cup sugar, 3/4 cup cane syrup, plus more (optional) for drizzling, 3/4 cup buttermilk, and more.

Yes, Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Syrup Cake

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