Simple Syrup Recipe

filed under: Decorating on April 24, 2015

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!

The GREATEST trick for cake makers!

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.

How to make sure your cake is moist and delicious EVERY single time!

This was a 12-inch layer of cake so I used almost 1/4 cup! (or 4 tablespoons)

How to make sure your cake is moist and delicious EVERY single time!

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!

The GREATEST trick for cake makers!

5 from 8 votes
How to make sure your cake is moist and delicious EVERY single time!
Simple Syrup
Prep Time
1 min
Cook Time
2 mins
Total Time
3 mins

Simple syrup is a baker’s secret weapon.

Course: Dessert
Cuisine: American
Keyword: Simple Syrup Recipe
Servings: 2 SERVINGS
Author: Amanda Rettke
  • 1 cup (200g) granulated sugar
  • 1 cup water
  1. Pour sugar into a medium saucepan and then immediately add water.
  2. Bring to a boil and stir until all sugar has dissolved. (1-2 minutes)
  3. 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!


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  • Viola says:

    Will this work for banana bread

  • Nancy rueb says:

    How long will a decorated cake with simple syrup stay fresh?

  • Tammie says:

    You gave us a the basic ingredients but if I want to add an extract, when would I do it? I want to make an almond simple syrup. Do I add the exact in with the two other ingredients or do I add it after the pot is off the heat?? Please answer asap. I need this by tomorrow afternoon. Thanks…

  • Geeta says:

    Hi Amanda
    I makes eggless cake, I noticed that my cakes r little hard n less fluffy ☹️please give me the best way to making 1 pound eggless cake… Please

  • Cindy says:

    This post is incredibly helpful! Thank you so much for sharing the knowledge 🙂

  • Melissa Linton says:

    I was wondering how far in advance I could make the simple syrup for my cakes? What should I store it in?

  • Trisha Stilley says:

    Thanks for such good ideas

  • Barbara Beville says:

    I was thinking my Husband could use this for his Coffee.. You can always add flavor too!!
    Can that be done?

  • Helen Burcham says:

    Does the cake need to be cut to be able to use the simple syrup, or will it also work on an uncut (not leveled) cake?

    • Amanda Rettke says:

      You can use it on an uncut (not leveled) cake, just make sure the cake is warm and the syrup can soak in.

  • Siti says:

    Hi! Do I then need to add simple syrup again when I’m decorating the cake layers after thawing they out? Thank you.

    • Amanda Rettke says:

      You do not need to add it again. 🙂

  • Deborah Costello says:

    Do you put holes in the cake first?

  • Denise says:

    Awesome thank you for the tip. I will give it a try.
    By the way I made the pecan Sandies this week. They came out perfect. And last night I made the lemon blueberry cake I love the frosting! Thanks!!

  • Dorothy thieme says:

    I iced a yellow cake with homemade chocolate frosting the realized it was so dry can I salvage it ? It is so dry

    • Amanda Rettke says:

      You can scrape off the frosting and add simple syrup then chill, then refrost. Not sure if it will work but it is worth a try!

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