Simple syrup is a baker’s secret weapon. I use it on cakes, cupcakes, cookies (on the rare occasion) and even in my cocktails! The recipe for simple syrup is easy and can be modified in a million ways. I also have a Chocolate Simple Syrup that works best on chocolate cake and red velvet cake!
How to Make Simple Syrup
The equation stays the same no matter how much you make. I have made a large batch and used 3 cups sugar and 3 cups water. It is a basic 1:1 ratio.
I like to store my simple syrup in a plastic bottle that has easy pouring and can close. If you do not have a bottle you can spoon it over the cake or even brush it over the cake with a pastry brush.
I use about 1-4 tablespoons per layer, depending on the size of the layer.
This was a 12-inch layer of cake so I used almost 1/4 cup! (or 4 tablespoons)
After I pour the simple syrup over the cake 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 cake in a sealable plastic bag or air-tight container. (I have seen it written that you can store up to 3 months.)
Now for the “why” of 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 helps to add sweet flavor which is always good!
Questions about Simple Syrup
Will it make my cake too sweet?
No. It will enhance the sweetness in your cake but not alter the flavor.
Can I use simple syrup with fillings and frostings?
Yes, definitely. You should use simple syrup on your cake layers and then fill/decorate as you normally would.
Can I make it different flavors?
Absolutely! Simple syrups can be quite diverse. Mix in spices, extracts, fruit—and you have instant flavored sweetener!
Simple syrup is a baker’s secret weapon.
- 1 cup (200g) granulated sugar
- 1 cup water
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Pour sugar into a medium saucepan and then immediately add water.
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Bring to a boil and stir until all sugar has dissolved. (1-2 minutes)
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Allow cooling then place in an airtight container. Store in the refrigerator for up to 2 weeks.
Simple syrups are a baker’s best tool for ensuring moist, delicious, and flavorful cake!
I share other PROFESSIONAL BAKER’S TIPS here… like Frosting Tips & Tricks, best way to Store Tips, How to Use Russian Decorating Tips, and many more!
Can I freeze layers with simple syrup and vodka?
Yes!
I am baking & decorating a 12×18 cake. I normally freeze it but this time I can’t as I don’t have room in my freezer. How long before decorating would I need to put the syrup on the cake? I don’t want it to be soggy.
Hi, Karen! I work with iambaker and am happy to help with questions. Just make sure the simple syrup is totally soaked into the cake before decorating. I hope this helps, and have a great day!
Can you use this simple syrup on a gluten free vegan cake and not have it fall apart?
Thank u so much!! Always looking for new recipes.
Love your work!
Thx so much for the info. I’ve wondered about this using simple syrup since I saw it in a cooking show. How much would I use on a Bundt cake?
Hi! I hope to get an answer I’m making a cake a day ahead. Would it be okay to apply the syrup on cake and wrap cake in plastic wrap? Would it be good the next day?
Yes. If you freeze the cakes or chill them after adding simple syrup they will still be great the next day.
using simple syrup has taken my cake to a whole new level.
Thank you so much.
Great! Will be fantastic for my son’s wedding cake 😍
Would you put the simple syrup on the cake after cooling? Also, if you have to level the cake by cutting it, would you put the syrup on after cutting it as well?
Yes, you can add it to a cooled and leveled cake. 🙂
How much simple syrup do I put on my pound cake
Can I use simple syrup for fruit cake?
Do you put this simple syrup on cake layers when cool or still warm?
this is very detailed and helpful to me as a beginner …you explained it very well. thanks to you, I can Make one for my cakes ❤😊
Hi! I’m a first time baker and I found this entry very helpful most especially when it comes to adding simple syrup. I’ll be making my first tiered cake for a debutant this month and it would be 3-tiered cake. I found your tips very insightful and all the other blogs.
I just made this recipe in advance. I put in fridge. On the day I make my cake can I apply simple syrup on cake directly from fridge or do I have to bring back to room temperature?
Hi, Melinda! I work with iambaker and am happy to help with questions. Bring the simple syrup back to room temperature. Have a great day!