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?
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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
How much extract would you put in the simple syrup
how to use this for cupcakes?