Chocolate Simple syrup is easy enough to do but can make a giant impact on your chocolate baked goods! (Not to mention a cocktail!) 😜

A few years ago I started using Simple Syrup on my cakes. I absolutely love what it does to my homemade baked goods!

What is Simple Syrup?

Simply put it keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also adds a slight sweetness which is always good!

How Do You Store Simple Syrup?

I like to store my simple syrup in a plastic bottle that has easy pouring and can close/seal. If you do not have a bottle you can store it in an airtight container and brush it over the cake with a pastry brush. It lasts about 2 weeks in a refrigerator.

How to Make Chocolate Simple Syrup

The simple syrup recipe is beyond easy, and the chocolate simple syrup recipe is simply a couple more ingredients! Just 4 ingredients and about 10 minutes (including cooling time!) are all you need. Feel free to use dark cocoa or dutch process cocoa in this recipe.

How to Use Simple Syrup

When your cake is out of the oven, cooled to room temperature, and leveled if needed, pour chocolate simple syrup over the cake. The amounts vary, but I generally pour over the entire top of the cake and allow it to soak in.

After I pour the simple syrup over the cake (and it soaks in) I will wrap it in plastic wrap then store in the refrigerator for up to 2 weeks.

If I am freezing cake I will soak layer with simple syrup, wrap in plastic wrap, then place the wrapped cake in a sealable plastic bag or air-tight container. (I have stored cakes this way for up to 3 months.)

Chocolate Simple Syrup
5 from 5 votes

Chocolate Simple Syrup

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Chocolate Simple syrup is easy enough to do but can make a giant impact on your chocolate baked goods! 


  • 2 tablespoons unsweetened cocoa
  • cups granulated sugar
  • 1 cup water
  • ½ teaspoon vanilla


  • Place a medium saucepan over medium heat.
  • Add all ingredients to the pan and stir continuously with a whisk allowing the simple syrup to come to a boil, about 3-4 minutes.
  • Remove from heat and let syrup cool to room temperature.
  • Pour over cakes as needed.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Faye! I work with iambaker and am happy to help with questions. It refers to cups. I have updated the recipe. I hope this helps, and have a wonderful day!

  1. I just stumbled across your blog and I am addicted!!! Thank you so much for sharing “real” ideas, tips, tricks and recipes.. and thank you for making it easy to follow!!

  2. What a delicious simple syrup. Used it for my chocolate cake filled with cookies and cream filling. What a difference from regular simple syrup.

  3. Oh wow! First time trying simple syrup in cake. I used your chocolate recipe. The cake is so much better!! I’m sold!!

  4. Curious what is the Red device you’re using to drizzle simple syrup? Looks like mini garden watered..

  5. Great syrup used on chocolate cakes it takes them to another level – l also add dark chocolate pieces which melt and make a fantastic chocolate sauce!

  6. Hi.
    If you freeze the cake and pour the syrup over it before freezing it, do you put more on before decorating it once thawed? Also do you still put an icing in the middle and decorate as usual?

  7. This worked great except it would have been easier if I had done it prior to freezing. I added after it came out (slightly thawed) and it was awesome!
    Now for my question: what about those items you just baked and plan on icing in a short time. Do you add this to help with maintaining moisture?

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