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.
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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?