Simple Syrup is a homemade recipe for the popular sweetener that can be used in cocktails, coffee, tea, and added to baked goods and desserts. I also have a Chocolate Simple Syrup that works best on chocolate cake and red velvet cake!
Simple Syrup Recipe
This Simple Syrup Recipe is a baker’s secret weapon that can be used on cakes, cupcakes, cookies (on rare occasions), and even in my cocktails! The recipe for simple syrup is easy and can be modified in many ways. And, all you need is water and sugar to make this sweetener.
How to Store Simple Syrup
I like to store my simple syrup in a plastic bottle that has easy pouring and can close. However, you can also store it in an airtight container, in the refrigerator, for up to 3 weeks.
Can I Double or Triple the Simple Syrup Recipe?
Yes! The equation stays the same no matter how much simple syrup you make. I made a large batch and used 3 cups of sugar and 3 cups of water. It is a basic 1:1 ratio.
Why Should I Add Simple Syrup to Cakes?
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!
Will it Make My Cake Too Sweet?
No. It will enhance the sweetness in your cake but not alter the flavor.
Will Simple Syrup Make My Cake Soggy?
No, but remember, less is more in this case. It’s easy to add additional syrup if needed.
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 this Simple Syrup Recipe in Different Flavors?
Absolutely! Simple syrups can be quite diverse. Mix in spices, extracts, and fruit for an instant flavored sweetener! In fact, I do have a Banana Simple Syrup to get you started on trying flavored simple syrups.
Simple Syrup
Ingredients
- 1 cup (250 g) water
- 1 cup (200 g) granulated sugar
Instructions
- To a medium saucepan, add water and sugar.
- Bring to a boil and stir until all sugar has dissolved (1-2 minutes).
- Allow the syrup to cool. Then, place it in an airtight container.
- Store in the refrigerator for up to 3 weeks.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I have a suggestion with the same result! Or maybe richer …. Use the syrup from a can of fruit ????
Oh wow! Interesting!
Thanks for the post. I have been curious about simple syrup as well. How much would you use for an 8inch round? If I am going to layer the cake right away, how long would I wait before putting the buttercream or cake filling on the cake? Is there a way to know if you’ve added too much? Thanks for the post.
1-2 tablespoons for an 8-inch round. You can add buttercream right after the simple syrup. 🙂
if you’re just squirting it on how do you measure?
Wouldn’t this make the cakes extra sweet ?
Nope! Just enhances natural flavor. But of course, sweetness levels are specific to the individual.
Can this syrup bt used in all types of cakes
In most, yes. 🙂
If i put syrup do i need to less my sugar in my cake recipe
Nope!
Hi Amanda,
This is very interesting! And would you recommend to use the simple syrup even with a frosting such as buttercream for exemple? or it is not necesary?
Thanks!
Yes! You can use this with buttercream and fillings. 🙂
Good morning Amanda and Family I have celiac disease have you done any gluten free cakes or cupcakes love your blog l would love to try making
Thank you Donna From Buffalo Ny
I have numerous syrups made to be added to coffee. Would they be suitable to use?
To add the moisture & sweetness, without the extra calories, couldn’t you make the same “syrup” using Splenda?
I like to use the flavored Monin syrups (depending what cake flavor is) diluted with a little water and brushed on. Works really well.