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 syrups are a baker’s best tool for ensuring moist, delicious, and flavorful cake!
Simple syrup is a baker’s secret weapon.
- 1 cup (200g) granulated sugar
- 1 cup water
- Pour sugar into a medium saucepan and then immediately add water.
- Bring to a boil and stir until all sugar has dissolved. (1-2 minutes)
Allow cooling then place in an airtight container. Store in the refrigerator for up to 2 weeks.
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!
Thank you so much for sharing this recipe…my daughter is getting ready to bake bundt cakes to sell to raise money for sheaves for Christ and this will definitely help her cakes to stay moist.
Could I use simple syrup in frosting a cake with heavy cream cream cheese could I put that with it too
When I use simple syrup in my cake it is getting hard.
you dont want to boil it too long, just til the sugr is dissolved
Thank you for sharing God bless
I’m 66, my Mother used this a lot. Fast, easy to make & delish! She used it on homemade 2 layer cake. Banana slices over each layer, then pour syrup over each & repeated over top layer!
Is simple syrup used if you are storing the cake layers to use at a later time or is this used while putting the cake together to serve the same day?
I’m 87and do not do the baking I did 2years ago but I continually read your recipes. 3 years ago I lost all my recipies of 60 years but now I read your new ones
Reading this made me sad… I’m sorry you lost your recipes of 60 years. 🙁
I have never heard of this before I don’t understand it either. Is this for only when you are storing your cakes. i love tips like this, and love how everyone uses them. Great for those of us who never heard ofit Thanks
Are the cakes cold when you put the syrup on please
Amanda. You are too good to be true. Just love your website and keep Following you for all my baking needs 👌👍👏👏👏👏👏👏
You are the Baker bomb. Every recipe looks delish, gets me in the mood to cook. Your decorated cakes are beautiful. You are so talented
I usually make my cakes in an 9×13 pan. Will this method work of that size cake?
If it’s cake, yes. Size of pan simply has no bearing on the matter.
Can’t get any easier! Thank you!
I wanted to mix coffee and alcohol to a chocolate cake (it’s the italian in me) Should I use this as part of the liquid ratio, or do you suggest I add water to the mix?
Lucan you give me examples and measurement of making simple syrup in different flavors?
I am 31 and I have been baking since I was big enough to stand on a kitchen chair in my gandmom’s kitchen. I see this used a lot but I have never found this necessary. I can only see myself using this if I have a cake that was terrible over baked and therefor very dry. Even for big projects my cakes do not dry out.
I have cake layers that I have already stored in the freezer and am only now just thinking maybe a want to attempt a simple syrup for the first time. Can I put in simple syrup after I have thawed the layers tomorrow? or does it need to be added before freezing? Thanks!
You can add after the cake has thawed. 🙂
I have been thinking about using,it but we can’t have sugar. Do you know if it would work with splenda?
I have tried this and it works just fine
Starting using this method when I had a recipe for
Baba au Rum. After cake is baked it called for 1/4 cup rum added to 1/3 cup sugar dissolved in saucepan and poured over cake. I have used this in many cakes substituting the liquor for water or different types of liquor.
Do I pour it on cupcakes while their completely cool or still warm ?
Has anybody used “Sugar in the Raw” for the syrup? I love the slight “molasses” taste it has.
Thanks so much for the recipe