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.
Does the cake need to be cut to be able to use the simple syrup, or will it also work on an uncut (not leveled) cake?
You can use it on an uncut (not leveled) cake, just make sure the cake is warm and the syrup can soak in.
Hi! Do I then need to add simple syrup again when I’m decorating the cake layers after thawing they out? Thank you.
You do not need to add it again. 🙂
Do you put holes in the cake first?
Awesome thank you for the tip. I will give it a try.
By the way I made the pecan Sandies this week. They came out perfect. And last night I made the lemon blueberry cake I love the frosting! Thanks!!
Denise
I iced a yellow cake with homemade chocolate frosting the realized it was so dry can I salvage it ? It is so dry
You can scrape off the frosting and add simple syrup then chill, then refrost. Not sure if it will work but it is worth a try!
You have to add some lemon or orange juice into your sugar syrup, otherwise it’s juste tasteless water with sugar… No use at all. I always use warm water, sugar and lemon juice. Besides, the amount of sugar in this recipe is outrageous for 1 cup of water…
Lemon juice gives that great taste and hint of: omg, so good, I can taste something else not only SUGAR, lol. But since all American cakes taste simply like sugar, the recipe is for that purpose.
And btw, make sure to add instant coffee into your sugar syrup (and a bit of rum/brandy) if you use it for chocolate cake, or any other toffee, caramel cake..
Thank you for sharing your tips and insights, but you don’t “have” to add citrus to simple syrup. It is literally supposed to be a “simple” syrup and works effectively as thus. This is a classic recipe, handed down from the previous generation and there is nothing wrong with it in the slightest. I am not opposed to trying new things and updating when possible, but as it stands, this is a great recipe that works perfectly as is.
Hi Amanda what’s the ratio for the chocolate syrup?
Is it necessary to store the syrup in refrigerator for 2 weeks before using?
No, you can use it as soon as it cools to room temperature.
This is one of the best tips that I have read. I started making cakes because of you and this extremely helpful tip. It has made such a HUGE difference. Thank you so much from one baker to another. You have my gratitude.
Hi Amanda. I made a walnut and cinnamon cake. The cake worked out really well, but a lot of the syrup fell to the bottom of the cake, so while the bottom third of the cake was lovely, moist and sweet, the upper part was not as sweet and it was dryer. It was lovely nonetheless. I had 1 1/2 cups of water with the same amount of sugar. I boiled it for a few minutes and let it cool to room temperature. I then added the cold syrup to the hot cake. I hope you can help because I have made this cake a few times and the syrup drops each time. Thank you ..Vicki
Hi Vicki- This simple syrup is to use used after the cake has been baked. I’m a little confused by your comment.