How to Make Simple Syrup for Cake?

Simple syrup is one of the most useful ingredients for any baker to have on hand. This sweet syrup made from just sugar and water can add moisture, flavor, and sweetness to all kinds of baked goods like cakes, cupcakes, and more. Read on to learn everything you need to know about how to make simple syrup for cake, from the basic ingredients and process to tips for infusing flavors and properly storing your syrup.

What is Simple Syrup?

Simple syrup is a mixture of granulated sugar and water that has been heated together until the sugar fully dissolves. The resulting syrup has a smooth, viscous texture and a sweet flavor.

The main components needed to make simple syrup are:

Granulated sugar
Water
Heat source

That’s it! With just these basic ingredients, you can produce a versatile syrup that has many applications in baking, cocktails, and more.

One of the primary uses of simple syrup in baking is adding moisture and sweetness to cakes. When brushed or drizzled onto cake layers, the syrup is readily absorbed, helping to keep cakes moist and flavorful. The syrup also acts as a binding agent when assembling layer cakes.

Why Use Simple Syrup in Cakes?

Using simple syrup for cake provides several advantages:

Adds moisture – The syrup helps keep your cakes deliciously moist, especially if they are prone to drying out. Simple syrup can revive an overbaked or dry cake.
Enhances flavor – The syrup allows you to add customizable flavors like vanilla, spices, citrus zest, extracts, etc. This amplifies the flavor of your cakes.
Prevents crumbling – Brushing simple syrup helps bind layered or crumbly cakes together for a cohesive texture.
Easy to make – With only two ingredients, simple syrup is one of the easiest DIY components to prepare at home.
Long shelf life – Properly stored simple syrup can last for weeks in the refrigerator or up to a year in the freezer.

How to Make Simple Syrup

Making simple syrup is a very straightforward process. Here is a step-by-step guide:

Ingredients

1 cup sugar
1 cup water

Tip: A 2:1 ratio of sugar to water makes a thicker, richer simple syrup. You can customize the ratios to your preferred sweetness and viscosity.

Directions

Add the sugar and water to a small saucepan. For a 1:1 simple syrup, use equal parts sugar and water.
Heat the mixture over medium heat, stirring occasionally, until the sugar fully dissolves.
Once dissolved, increase heat and bring the mixture to a gentle boil.
Let the mixture boil for 1-2 minutes, then remove from heat.
Allow the simple syrup to cool slightly before using or transferring to an airtight container for storage.

And that’s it – you now have a versatile simple syrup that can be used to flavor and moisten cakes as well as other baked goods like muffins, cookies, and more.

How to Use Simple Syrup in Cake

When your simple syrup is ready, there are a couple easy methods for incorporating it into cake:

Drizzle – After baking cake layers, use a spoon to drizzle the simple syrup evenly over the top. Allow it to soak in completely before assembling the cake.

Brush – Use a pastry brush to gently brush the simple syrup over the cake layers, covering the entire surface. Let the syrup absorb before stacking the layers.

Poke holes – Use a skewer or toothpick to poke holes all over the cooled cake. Slowly pour the simple syrup over top and let it soak into the holes.

Inside layers – Add a spoonful of simple syrup directly onto cake layers before stacking and frosting the complete cake.

Flavor frosting – For extra flavor, stir a few tablespoons of the simple syrup into your buttercream or cream cheese frosting.

Glaze – Thin the simple syrup with a bit of water or juice to make a sweet glaze to drizzle over pound cakes, bundt cakes, and coffee cakes.

Simple Syrup Ratio Tips

The two basic components of simple syrup are sugar and water. However, you can adjust the ratios to yield different results:

1:1 ratio – This standard simple syrup contains equal parts sugar and water. The resulting syrup has a good balance of sweetness and viscosity. Best for drizzling and soaking.
2:1 ratio – Using twice as much sugar yields a richer, thicker syrup. This stands up better for brushing and yields a more pronounced sweetness.
3:1 or 4:1 ratios – Highly concentrated syrups like these are very thick and extremely sweet. Best reserved for special applications or decor.

In general, the 1:1 simple syrup ratio is ideal for most cake moistening and flavoring needs. But feel free to experiment to find your perfect consistency and sweetness!

Flavoring Your Simple Syrup

One of the great things about simple syrup is that it can be easily customized with different flavors. Here are some ways to infuse your simple syrup with flavor:

Herbs – Try basil, rosemary, lavender, mint, or thyme.
Spices – Cinnamon, cardamom, ginger, nutmeg, cloves, and vanilla beans.
Citrus zests – Lemon, lime, orange, or grapefruit zest.
Other fruits – Berries, mango, passionfruit, pineapple, or stone fruits.
Liqueurs – Amaretto, rum, brandy, bourbon, coffee, or orange liqueur.

To infuse flavors, simply add your desired herbs, spices, zests, or other ingredients to the sugar-water mixture as it heats. Let them steep while simmering so the flavors can fully infuse. Strain out solids before using or storing.

If adding liqueurs, stir them in after the simple syrup is made so the alcohol doesn’t cook off.

Vanilla, cinnamon, lemon, and almond are some of the most popular simple syrup flavors for cakes. Get creative and make unique flavored syrups to match your cake recipes!

Storing Simple Syrup

Properly stored, simple syrup can last for several weeks to a year, allowing you to conveniently make batches ahead of time. Here are some storage tips:

Let cool completely before transferring to an airtight glass jar or bottle. Avoid plastic containers.
Refrigerate for up to 1 month. The 1:1 syrup may crystallize after a month.
For longer storage, keep in the freezer for up to 1 year. Leave room for expansion.
Label your jar with the flavor and date. Use within your desired timeframe.
2:1 syrup lasts longer (2-3 months refrigerated, over 1 year frozen). The higher sugar concentration acts as a preservative.
Check for mold before using old syrup. Discard if any mold is present.

Follow these guidelines to safely store your homemade simple syrup and have it ready to use whenever you need it!

Simple Syrup Troubleshooting

Making simple syrup is very easy. But here are some common issues and how to avoid them:

Crystallization – This happens when too much sugar is dissolved in the water, causing some to recrystallize during storage. Use a 1:1 ratio and refrigerate up to 1 month.
Mold – To prevent mold growth over time, store syrup in sterilized containers and refrigerate or freeze. Discard if any mold develops.
Burning – Use medium heat and stir often to prevent the syrup from scorching on the bottom of the pot.
Cloudiness – If your syrup is not clear, strain it through cheesecloth or a fine-mesh sieve after cooking.
Too thin/runny – Use less water or cook the mixture longer to reduce and thicken the syrup.
Too thick – Add a splash more water and gently rewarm the syrup to thin it as needed.

Simple Syrup Tips and Tricks

Use an accurate liquid measuring cup to easily measure equal parts sugar and water.
If the sugar doesn’t fully dissolve over heat, add a splash more water.
For an extra-smooth syrup, stir in 1 teaspoon of corn syrup with the sugar.
To make ahead, let the syrup cool completely before transferring to an airtight container for storage.
For longer shelf life, store the syrup in the refrigerator or freezer instead of the pantry.
When brushing syrup over cake layers, work quickly so the layers don’t become saturated.
Sweeten whipped cream or buttercream with a spoonful of flavored syrup for delicious frostings.
Substitute honey, agave, or maple syrup for all or half of the sugar to make a differently flavored syrup.

Simple Syrup for Cakes Recap

Simple syrup is an essential ingredient for moist, flavorful cakes. With just sugar and water, you can quickly make a sweet syrup that will enhance the flavor and texture of cakes. Use a 1:1 ratio of sugar to water and flavor it with vanilla, spices, herbs, zests, liqueurs, etc. Drizzle, brush, or poke the cake layers with syrup to add moisture and flavor. Refrigerate or freeze the leftover syrup so it’s ready to use when you need it next. Whip up a batch of simple syrup soon and see the magic it works in your cakes!