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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Hi Amanda
Sorry for not being clear. I made a traditional Greek walnut and cinnamon cake which requires you to add syrup to it after it has been baked. I baked the cake and it worked out perfectly. I made the syrup (1 1/2 cups water and 1 1/2 cups sugar and boiled it for 5 minutes and let it cool). As soon as the cake came out of the oven, I gradually spooned the syrup all over the cake and let it sit. When I ate it, I noticed a lot of the syrup fell to the bottom, so the bottom part of the cake was lovely and moist and sweet, but the top 2/3 of the cake was not. Usually the Greeks drench this cake with syrup, but I deliberately added much less sugar as I didn’t want it so sweet. How do I do it so the syrup is evenly distributed throughout the cake? Thanks amanda.
Hi there! I love your site and have used your recipes for years. I have a question regarding this post: there are so many websites and informative posts which warn against using simple syrup prior to freezing, and stating that doing so will cause freezer burn, soggy layers, and ultimately ruin the cake. Have you ever had any of these issues? Do you find that the cake thaws normally? I love freezing my cakes before decorating them because it makes them firm and eliminates the need for a crumb coat, but I also love using simple syrup and I’m afraid to do both at the same time! Thank you 😊❤️❤️
Hi Lauren! I have not run into issues with adding simple syrup prior to freezing, but I am usually freezing overnight. (1-2nights) There wouldn’t be time to develop freezer burn. Soggy layers are usually because of using too much simple syrup. Hope that helps!
I am making a lemon cake and want to keep it moist, how can I do that while keeping it lemony?
Simple syrup will sweeten it, not change the flavor. You could always add a bit of lemon extract to the cooled simple syrup. 🙂
This is the secret weapon I have been looking for. There was a woman in my small town who had the BEST pound cakes and she added something that made them super moist and even soaked a linen cloth in it and wrapped her cakes with this. I could never figure it out. But I bet this is the secret. She would never tell anyone how she did it.
I always tried to keep my cakes moist but now I know how this tip is realy helpful and also how long you can store it for thanks
Great tip. Thank u. Would love to get other receips and tips.
Can I freeze layers with simple syrup and vodka?
Yes!
I am baking & decorating a 12×18 cake. I normally freeze it but this time I can’t as I don’t have room in my freezer. How long before decorating would I need to put the syrup on the cake? I don’t want it to be soggy.
Hi, Karen! I work with iambaker and am happy to help with questions. Just make sure the simple syrup is totally soaked into the cake before decorating. I hope this helps, and have a great day!
Can you use this simple syrup on a gluten free vegan cake and not have it fall apart?
Thank u so much!! Always looking for new recipes.