Ginger Cake
A warm, spiced cake with a soft crumb and a hint of ginger
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 48g carbs · 28g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flournot compared | £0.80 | – |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Semi skimmed milkuse 150ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Gingeruse 20g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Milk chocolateuse 50g | £1.19100g · £1.19 per 100g | £2.00180g · £1.11 per 100g |
| Basket total (full packs) | £6.99 | £8.25 |
| Cost of what this recipe uses | £2.97 | £3.11 |
| Per serving | £0.25 | £0.26 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Plain flour, Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 20cm square baking tin with baking paper. 5 minutes
- Peel and finely chop the ginger. Set aside. 2 minutes
- Break the milk chocolate into small pieces and set aside. 1 minute
- In a large bowl, sift the flour and set aside. 1 minute
- In a separate bowl, cream the butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. 5 minutes
- Gradually add the sifted flour to the butter mixture, mixing until just combined. Stir in the chopped ginger and milk chocolate pieces. 3 minutes
- Pour the semi-skimmed milk into the mixture and stir until smooth. The batter should be thick and slightly sticky. 2 minutes
- Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean and the cake is golden at the edges. 35-40 minutes
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with icing sugar if desired. 15 minutes
- Slice the cake into 12 equal pieces and serve. 2 minutes
Tips
- To make this recipe cheaper, you can use dark chocolate instead of milk chocolate and reduce the amount of butter by 50g.
- Store the cake in an airtight tin at room temperature for up to 3 days or freeze for up to 1 month.
- To freeze the cake, wrap it tightly in cling film and then in foil. Once frozen, store in a freezer bag for up to 1 month. To defrost, leave the cake in the fridge overnight and then reheat in a 180C (160C fan, gas 4) oven for 10-15 minutes or until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Turkey Burgers with Sweet Potato Fries, Apple Cake. - Caster sugar · about 800g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Sticky Teriyaki Chicken Thighs, Apple Cake. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Pad Thai with Chicken, Kedgeree. - Semi skimmed milk · about 850ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Ginger · about 80g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs, Gingerbread Men. - Milk chocolate · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Banana muffins, Apple Cake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).