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!

Bottle of Simple Syrup.

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.

Pouring sugar into water for Simple Syrup Recipe for Cakes and Cocktails.

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.

Pouring Simple Syrup into a Jar from the Pan.

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!

Pouring Simple Syrup Over Cake.

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.

Brushing Simple Syrup on Cake.

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.

Pouring Simple Syrup Over Cake.
5 from 22 votes

Simple Syrup

Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
 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.


  • 1 cup (250 g) water
  • 1 cup (200 g) granulated sugar


  • 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.

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The GREATEST trick for cake makers!
How to make sure your cake is moist and delicious EVERY single time!
How to make sure your cake is moist and delicious EVERY single time!

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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. Could you swap granulated sugar with granulated sweetener, as I’m diabetic & have been experimenting with sweetener instead of sugar in cakes

    1. I have used Swerve in place of granulated sugar in many recipes. I find there is less of the after flavor. Also use agave syrup in place of many sugars (granulated or liquid) as it breaks down slower in the body and once you find the right combo of liquid agave to granulated sugar the results are still very delicious without after taste of sweetness.

  2. Once cake has cooled. Do you put syrup on cake before refrigerator? Or after when you are going to decorate? Or when would you recommend placing syrup on cake?

  3. I pour it on top and let it settle in the pan to cool b/c the cake stays moist and travels better and still comes out of the pan. Usually a bundt pan. Have traveled many times without a single disaster.

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