Golden Syrup Cornflake Cakes

Name: Golden Syrup Cornflake Cakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 60 g Unsalted butter ((½ stick)); 40 g Soft light brown sugar ((3 tablespoons)); 120 g Golden syrup ((4.2oz)); 120 g Cornflakes ((4 cups))

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These golden syrup Cornflake cakes are a super quick and delicious dessert that you'll want to make again and again. With just 4 simple ingredients and minimal mess, these couldn't be easier to make!

a plate full of golden syrup cornflake cakes

If you've been following my blog recently, you may have noticed that I'm fairly getting into my cereal treats! So far, I've made white chocolate Cornflake cakes, Rice Krispie marshmallow cakes and crispy Mars Bar traybake. Today, I thought I'd add another Cornflake treat to my collection: these delicious Golden Syrup Cornflake Cakes!

If you've never made them before, don't worry. This post contains all of the information you need to get perfect cakes on the first try.

What Are Golden Syrup Cornflake Cakes?

Golden syrup crispy cakes are an old-school treat that has been popular with kids and adults for decades. I first made them as a child in the 90s and they quickly became a go-to treat anytime I fancied baking.

They are pretty similar to chocolate Cornflake cakes but instead of the chocolate, you mix the cereal with a delicious mixture of golden syrup, brown sugar and butter. These also have to be baked, unlike many other types of crispy cereal cakes. These Cornflake cakes are a bit similar to Australian honey crackles/honey joys.

These cakes are perfect for bake sales and school fairs, birthday parties, and any other occasion that requires a sweet treat. And of course, it's always nice to just have some on hand as an afternoon pick-me-up!

Ingredients you'll need

To make these classic cakes, you’ll need just 4 ingredients:

Butter: Use unsalted butter in this recipe. You'll need 60g of it (or ½ a stick if you're using US measurements).
Brown sugar: Soft, light brown sugar will give the best flavour in these cakes.
Golden Syrup: This thick, amber-coloured syrup is a staple in many old-school desserts and this one is no different! It helps to hold the Cornflakes together and adds extra sweetness on top of the brown sugar. It can be swapped out for an equal amount of any other syrup such as maple, agave or honey but do note that the flavour may not be exactly the same.
Cornflakes: The star of the show! You'll need 120g of Cornflakes which is around 4 cups worth. You can also add a little extra if you prefer your cakes to be more crunchy than syrupy- just make sure they're all well-coated before baking.
Toppings: I didn't add any toppings to my cakes this time but if you want to, feel free to add cake sprinkles, crushed peanuts, chocolate chips, or any other toppings that you like.

a single cornflake golden syrup cake with the wrapper peeled off

Equipment and tools

Aside from the ingredients, you will also need the following tools...

Saucepan: For melting the butter, sugar, and golden syrup together in. Try to use a large one if you can, which will allow you to pour the Cornflakes straight in there and save on extra dishes.
Cupcake or muffin tin: I like to use a muffin tin because the deeper holes help the cakes to hold their shape the best. However, a regular cupcake tin or baking tray will do the trick just fine too.
Cupcake cases: 12 of them- paper or silicone.
Spoon: For mixing everything together and transferring the mixture into the cupcake cases. A tablespoon will work best.

How to Make Golden Syrup Cornflake Cakes

Step 1: Start by lining a muffin tin with 12 cupcake liners, then preheat your oven to 180°C. If you're using a fan oven, set the temperature to 160°C instead to prevent burning.

Step 2: To a saucepan, add 60g of unsalted butter, 40g of soft light brown sugar and 120g of golden syrup. (Those using imperial measurements can find them in the recipe card at the end of the page.)

Step 3: Place the saucepan over low heat on the stove and stir the mixture gently until the butter has completely melted.

Step 4: Remove the pan from the heat and pour in 120g of Cornflakes (or add to a separate bowl). Mix everything together until all of the cereal is well coated in the syrup mixture.

Step 5: Divide the mixture equally between your cupcake cakes and bake for 12 minutes. They will feel a little soft when you first take them out but will become firm and crispy as they cool.

Step 6: Transfer the cakes to a wire rack and leave them to cool completely before enjoying.

Top tips

When melting the wet mixture, keep the heat very low to prevent the sugar from crystallising. This will help keep your cakes looking smooth and glossy.
Use a deep muffin tin instead of a shallow cupcake tin for the best shape.
Use a little more Cornflakes if you prefer your cakes to be crunchier, and less if you want them to be gooey and sticky.

FAQ

How should I store the cakes?

They can be stored in an airtight container in the fridge for up to 5 days. You can also keep them at room temperature if you prefer but they'll start to go soggy a little quicker.

Can I freeze golden syrup Cornflake cakes?

Yes, you can freeze them for up to 1 month in airtight containers. When you're ready to eat them, let them sit out at room temperature for an hour or two until they're fully thawed. Do not refreeze.

Can I use honey instead of golden syrup?

Yes, honey, maple syrup or agave nectar can be used as substitutes but the cakes will be missing that classic caramel flavour that golden syrup gives.

Can I make this recipe vegan?

You sure can. You'll need to use dairy-free butter and make sure your Cornflakes are vegan-friendly as they often contain animal-derived vitamin D. (Go-Free makes Cornflakes that are suitable for vegans and those with gluten allergies.) Sugar and golden syrup are naturally vegan in the UK.

overhead shot of golden syrup cornflake cakes

More cereal treats:

I hope you like these golden syrup Cornflake cakes. If you make them at home, let me know how you get on by leaving a comment and rating below. Enjoy!