Sugar Syrup for Cakes – Recipe + Flavours
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Learn everything you ever wanted to know about simple sugar syrup for cakes and cupcakes, including how to make and flavour the syrup, why and when you should use it on your cakes and how to use it.
If you’re a regular reader, you may recall that a while back I wrote a short post with 5 tips to help keep your cakes moist. It was never really intended to be an important post on the blog, it was more of a quick filler post between a couple of bigger tutorial posts I was working on. But it turned out to be really popular – people clearly want to know how to avoid a dry cake. And who can blame them? Despite my dislike of the “m” word, I, too, enjoy a nice moist cake.
After all, I like my humour dry and my cakes moist.
One of the tips I gave in that post was to use a simple syrup on your cake layers, and quite a few people asked me to elaborate on that. And as they say, “Go big or go home”. So here is what I’m not-so-humbly calling “The Ultimate Guide to Sugar Syrup for Cakes”.
Syrups of all kinds are used a lot on cakes in bakeries and patisseries, but many home bakers have never heard of them, or have heard of them but still don’t know how to actually make them or use them on a cake.
Using sugar syrup on cakes is far from a new or novel idea; pastry chefs have been doing it for years. Probably for as long as there have been pastry chefs. They do it both to help keep the cake moist and to add extra flavour. And those are all great reasons why cake syrup is also an excellent addition to any home baker’s repertoire.
They’re also very useful in cake decorating, both for keeping a cake moist while spending time decorating it (also super useful for keeping naked cakes from drying out!) but you can also use the syrup to adhere some cake decorations or to make fondant stick to ganache. I also use it to stick fondant onto sugar cookies.
I’m going to try to cover everything that you need to know about simple syrup for cakes in this post, but if there’s one thing in particular that you’re looking for, then here’s a handy table of contents for you so you can skip to where you need to go.
Cake Syrup Q&A
Let’s rip into it with a quick Q&A so you have all the info you need before we talk about the sugar syrup recipe and flavours.
How Do I Make Simple Syrup for Cakes?
I’ve got the recipe card for you with all the details below, but making the syrup is really as simple as the name: equal parts water and sugar are boiled together to dissolve the sugar, and once it’s cooled to room temperature you can brush it on each layer of your cake as you’re filling it.
Why Do I Need To Use Sugar Syrup On Cakes?
Need is a strong word, but there are several reasons why you may want to add syrup to your cakes. You may have slightly over-baked your cake and had it end up a bit dry. In this case, the syrup will replace the lost moisture.
Or you might be decorating a naked or semi-naked style cake, in which case the cake won’t be fully covered in icing, and there is the potential for moisture loss as the cake sits. For those kinds of cakes, it’s a good idea to put a bit of extra syrup around the edges, which is where they will dry out first.
If you’re decorating a cake a little bit further in advance than usual, then adding some syrup can help improve the keeping qualities of the cake. It won’t dry out, and the extra sugar can help inhibit bacterial growth.
I don’t personally use syrup on every cake that I do, but it’s always handy to have it up my sleeve if I need it.
How Much Syrup Should I Use On a Cake?
This depends on the size of your cake layers, but let’s say between one to three tablespoons per layer. You’re just trying to moisten the top of the cake layer, and the syrup will soak in, moistening the whole layer as the cake sits.
It can also depend on the kind of cake you’re working with. Lighter cakes like sponges and butter cakes (or devil’s food cake) will soak up more syrup than a denser cake, like a chocolate mud cake.
If your icing is sliding around on the syrup when you’re trying to spread it, then you probably need to either use less syrup or give it a few moments to soak in before adding your layer of icing. I find this happens a bit more often with denser cake recipes, as the syrup doesn’t soak in quite as quickly.
You can also try thinning your syrup down a bit with some water to help it soak in more easily.
Will Adding Sugar Syrup Make My Cake Too Sweet?
I won’t say that it doesn’t add any sweetness to the cake, it’s made from sugar, after all. But no, it won’t make your cake sickly. It’s a thin layer of syrup, and the actual amount of sugar that will be added to each layer is pretty small.
Does Syrup Make Cake Soggy?
Only if you add too much. If you’re concerned about this happening, then make sure you’re only adding a thin layer of syrup, and check your first cake layer to make sure the syrup is soaking in fully before you add your icing and continue to layer up your cake.
How Do I Put the Syrup on the Cake?
You’ve got a few options here, and you can do whichever you find easiest. I generally just use a pastry brush to brush the syrup onto each layer as I’m filling the cake. You could also use a spray bottle and spray each layer. I show you both of those options in the video. Some people also like to put their syrup into a squeeze bottle like the kind used in cookie decorating. Whichever you choose, the rest of the process is the same.
Step One: Split your cake/s into layers. Most of the cakes I make have four layers of cake and three layers of filling, but you can do however many layers you like.
Step Two: Use your pastry brush, spray or squeeze bottle to apply your syrup. If the cake is already moist, then a thin layer of syrup should be sufficient – you don’t want your cake drowning in moisture. If your cake is on the drier side, then add a bit more. You’re just aiming for the syrup to comfortably soak into the cake; don’t add so much that it pools on the surface and can’t soak in.
Step Three: Add a layer of your cake filling. Repeat until your cake is all layered up.
Check out the video to see how to apply the syrup with a brush or spray bottle, and it will also give you an idea of how much syrup to put on each layer.
Now that those questions are covered, let’s have a look at the recipe. This is the base cake syrup recipe. Scroll down for ways to flavour the basic simple syrup.
Sugar Syrup Recipe for Cakes
Ingredients
- 2 cups sugar
- 2 cups hot water
Instructions
Make the simple syrup:
- Combine sugar and water in a medium-sized saucepan. Place over medium-high heat, and stir until most of the sugar has dissolved.
- Bring to the boil, and allow to boil for 2-3 minutes, until all of the sugar has dissolved. If there are a lot of sugar crystals on the side of the pan, brush them off with a pastry brush dipped in water.
- Allow the syrup to cool before using.
How to use on a cake or cupcakes:
- Use a clean pastry brush or small spray bottle to apply the syrup to each of your cake layers as you fill your cake. Use just enough to lightly moisten the surface. It should easily absorb into the cake.
- When applying your syrup with a pastry brush, it's a good idea to pour a small amount of syrup into another container or cup and dip your brush into that to apply it – this way you won't get crumbs in the rest of your syrup.
Storing the syrup:
- Basic simple syrup can be stored for several months in an airtight container, jar or bottle in the refrigerator.Syrups that have fresh ingredients like fruit added to them won't keep as long, usually only a week or two.
Notes
Ways to Flavour Sugar Syrup for Cakes:
This is the bit where it starts to really get fun and creative. You can flavour the basic syrup in so many ways to complement your cake. The options are endless, but I thought I’d put together a bit of a list to give you some ideas. Most of the options start with the basic syrup recipe, but a few have extra tweaks.
Vanilla Syrup
Vanilla is the ultimate flavour base for any dessert, and syrup for cakes is no exception. It will complement almost any cake flavour.
You’ve got several options for getting vanilla flavour into your syrup. One option is to add vanilla extract to your cooled simple syrup. Another is to add vanilla paste. A teaspoon of either will do the trick. If you happen to have vanilla pods on hand, you could use them instead, just split open one pod and add it to the syrup once the sugar has dissolved. Let it boil for a minute, then remove the pot from the heat and leave the syrup to cool with the pod in it.
You can even store leftover syrup with the vanilla bean still in it, just pour the whole lot into a bottle or jar with a lid. The flavour will continue to infuse.
- Simple syrup + 1 tsp vanilla extract – add to the cooled syrup
Or - Simple syrup + 1 tsp vanilla bean paste – add to the cooled syrup
Or - Simple syrup + 1 vanilla pod – split the pod in half and add to syrup once the sugar is dissolved. Leave to infuse as the syrup cools. You can either leave the pod in the syrup when you store it or remove it. You can also strain out the seeds if desired.
Citrus Syrup
Ahh, citrus. Fresh and (maybe… hopefully…) tart, there is nothing like a lovely lemon cake, or a bit of lime to add a little zing to your day. You’ve got a couple of options here, you can add the grated zest to the syrup, or replace some of the water with freshly squeezed juice.
- Simple syrup + add 1 teaspoon (or more!) finely grated lemon, lime or orange zest to the syrup before boiling
Or - Simple syrup, but replace some, (or all, if you like it mouth-puckeringly tart) of the water with your choice of citrus juice
Coffee Syrup
If you need a bit of pep in your step… or your cake… coffee syrup could be just the thing.
- Simple syrup + add 1 teaspoon (or more, to taste) of instant coffee powder to the slightly cooled syrup and stir to dissolve.
Or - Simple syrup, but replace some of the water with espresso. The amount will depend on how strong you want the flavour.
Peppermint Syrup
It’s hard to go past the fresh flavour of peppermint with the rich smooth flavour of chocolate. You can make a simple peppermint flavoured syrup to use on your next chocolate cake by adding a few drops of peppermint flavouring oil or extract to your simple syrup. You’ll have to taste it and check it is minty enough as peppermint oils and extract tend to vary in strength. You want it minty, not toothpaste-y.
- Simple syrup, let cool then add peppermint extract or oil, to taste.
Liqueur or Spirits
To give your cakes a kick, try spiking your syrup with a little alcohol. I’m a huge fan of Amaretto liqueur with chocolate cake and Frangelico (hazelnut liqueur) is fab with chocolate as well. Or try Cointreau syrup with a citrus-flavoured cake, or Kahlua syrup with a coffee cake.
- Simple syrup + 2 – 3 tablespoons of your spirit or liqueur of choice (add more if you’re feeling wild.) If you add it to the syrup before you boil it, some of the alcohol will evaporate as the syrup boils. If you want to keep the alcohol, then add it to the syrup once it has cooled.
Honey Syrup
Fancy some honey in your syrup, sweetie?
- Make the basic simple syrup, but reduce both water and sugar to 1.5 cups each and add 1 cup of honey.
Chocolate Syrup
This one is handy if you’ve baked a chocolate cake that hasn’t turned out quite as chocolate-y as you would have liked. This chocolate syrup, coupled with a nice rich ganache or chocolate buttercream, and you’ll have the chocolate overload cake of your dreams.
- Simple syrup + 1 – 2 teaspoons of good quality cocoa powder. Make the syrup and allow it to cool slightly, then stir a few teaspoons of the syrup into the sifted cocoa to make a smooth paste. Add the paste to the rest of the syrup, and stir. Add a dash of vanilla if you like.
Ginger Syrup
Ginger can be an acquired taste, but this ginger syrup will go fabulously with any spice-flavoured cake or even a rich, dark chocolate cake for all those dark choc + ginger lovers out there.
- Simple syrup + 1 teaspoon of finely grated fresh ginger. Add the ginger to the syrup before boiling. Leave to infuse as it cools, then you can strain out the ginger if desired (leave it in for an extra ginger kick)
Or - Simple syrup + 1/2 teaspoon of ground ginger. Make the syrup, then remove from the heat and stir a spoonful or two of the syrup into the ground ginger to make a smooth paste, then stir the paste back into the rest of the syrup. You may need to adjust the amount of ground ginger, as they can vary in potency (some’ll knock your socks off!)
Caramel Syrup
If I had my way, my body weight would be about 85% caramel. If you feel the same, try this caramel syrup on your next cake. It adds a nice rich flavour to almost any cake flavour.
- Place the sugar (2 cups) into a heavy-based saucepan. Add 1/4 cup of water. Bring to the boil, stirring to make sure the sugar has dissolved. Brush down the sides of the pan with a pastry brush dipped in water. Boil without stirring, until it turns a rich amber colour (check out my caramel sauce recipe for more info on the stages to look for when making caramel). Once it is ready, remove it from the heat and add 1 cup of warm water. Be careful as it will probably spit and splatter. If the sugar crystalises a little bit then return the pan to the heat and stir until it dissolves. Thin the syrup with more water if necessary. Leave to cool before using.
Butterscotch Syrup
Caramel’s extra buttery cousin. You know, that cousin you’ve always liked more than the other cousins. Because butter.
- Simple syrup, replace half of the regular sugar with brown sugar. Boil until the sugar is completely dissolved then remove from the heat and add 1-2 tablespoons (15-30 grams) of butter, 1 teaspoon of vanilla extract and 1-2 tablespoons of whipping cream. Whisk until the butter melts everything is well combined.
Fruit Flavoured Syrups
Yeah this is a pretty broad one because there are a million* different fruits in the world but you can adjust and adapt this in any way that you like, these are just some ideas for fruit-flavoured cake syrups
- Simple syrup, replace some or all of the water with fresh (or good quality bottled) fruit juice.
Or - Simple syrup, replace some or all of the water with prepared fruit-flavoured tea/ herbal tea
Or - Simple syrup, add a handful of fresh or frozen berries to the syrup after the sugar has dissolved. Simmer for five minutes. Allow to cool, then blend in a blender or with a stick mixer until smooth. Strain through a fine sieve.
Keep in mind that syrups with fresh or frozen fruit added to them generally don’t keep for as long, I would say a week or two in the fridge, max.
*possibly a slight exaggeration for effect, I have not actually counted the number of fruits in the world.
Chai Syrup
There are few flavours as warming as a little chai spice on a cold day. Or a hot day, because chai is delicious anytime. You can make it with or without actual tea in it, depending on what you’re using it for. Remember you can adjust the types and amounts of spices to suit your own tastes.
- Simple syrup, once the sugar has dissolved add:
1 cinnamon stick, broken in half
4 whole cardamom pods, lightly crushed
5 whole dried cloves
1/4 teaspoon freshly grated nutmeg
2cm piece fresh ginger, peeled and sliced
1 star anise
1 whole vanilla bean, split lengthwise, or 1 teaspoon vanilla extract, or one teaspoon vanilla bean paste
2 black tea bags
Simmer the syrup gently for five minutes then remove from heat. Leave for 15 minutes, then remove the tea bags and leave the syrup (with all the spices) until cool. Strain.
If the thought of chai syrup on a cake has you craving a cup of chai, my friend Elien has a homemade chai latte syrup recipe that’ll be sure to keep your heart warm.
Extracts
Another broad subject, but one worth discussing as there are so many different flavoured extracts available these days. Everything from fruit flavours to bubblegum and cotton candy, you can pretty much find an extract or oil to match any cake. I personally like the LorAnn range of flavourings but there are many different brands available.
- Simple syrup, leave to cool and then add extract to taste.
Since flavouring extracts and oils vary in strength, you’ll need to add them to taste. The LorAnn flavours are super concentrated, so add them a drop or two at a time.
So there you have it, (hopefully) everything you ever wanted to know about sugar syrup for cakes (and maybe even some stuff you didn’t know you wanted to know).
xx Natalie
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You are the best…
Thank you so much for sharing all the details. You are really amazing.
Can I use this method with cupcakes? I am needing to bake them early for an event. Thank you in advance for your advice!!!
Hi Nancy, you absolutely can. I often do this when I need to make cupcakes the day before they’ll be eaten. Just wait til the cupcakes have cooled before you brush the syrup over them, then let it soak in before you put your frosting on 🙂
Thank you!!! It worked beautifully!!!!! You saved the day for me. Thank you for so generously sharing your knowledge!
Yay! I’m glad it worked for you. And you’re most welcome ?
How long can the syrup be stored for please?
Hi Emma, the basic simple syrup can be stored for several months in a jar or bottle in the refrigerator. Syrups that have fresh ingredients like fruit added to them won’t keep as long, usually only a week or two.
Hey, thank you so much for your tips! Question: I’m making a wedding cake for a friend’s reception-before-the-reception, so my plan is to make the cake and freeze it, then decorate the day before (because there are not 30 hours in each day 🙁 ) – should I sugar-syrup before freezing, or once it’s out and before I decorate?
Thanks in advance!!
Hi Nicola, I would syrup it after you defrost the cakes. Although I know some people like to start decorating their cakes when they’re still partly frozen as the filling firms up faster, so if you want to do that then you’d need to syrup it before you freeze 🙂
Do I need to put the syrup filled cake in the fridge? Can I keep at room temp for a day or two ?
Hi there, you can store your cake the same way you would usually. If you don’t normally need to refrigerate it then it won’t need to be refrigerated with the syrup 🙂
Hi Natalie,
I’m thinking of using your simple syrup recipe to add sweetness to a chocolate cake that I accidentally didn’t add enough sugar to. I used half the amount absentmindedly forgetting that 1 cup of sugar is 200 g, not 100 g. I even wrote it down so I wouldn’t forget -.- The cake itself seems pretty moist since it wasn’t overbaked.
Would adding simple syrup make it too moist or mushy? Or should I just rely on the Swiss meringue buttercream frosting to balance the sweetness? The cake doesn’t taste bitter, but it does remind me a bit of dark chocolate.
Thank you!
Sara
Hi Sara, I’m sorry for the delayed reply, and I hope I’m not too late. No, the syrup shouldn’t make your cake mushy. Cakes can absorb a surprising amount of syrup before they get too saturated. But if you’re worried, you could make a slightly thicker syrup (use a bit less water to make the syrup) so you’ll get more sweetness and less moisture.
Between a bit of syrup and the buttercream, it should be enough to balance the sweetness (or lack of) in the cake 🙂
Thank you so much Natalie! You’re not late at all – the layers are in the freezer to frost in a couple days 🙂
Do you have a suggested ratio to make the syrup thicker? Would 1 cup of sugar to 1/2 cup water do the trick or would that be too thick?
Yep, 1 cup of sugar to half a cup of water should do the trick, but you can tweak it if you need to once it’s made. If it looks too thick you can thin it down with a bit more water, or if it looks to thin you can either add a bit more sugar or just boil it for a few more minutes to reduce it 🙂
Hi! Thank you so much for the post–excellent information!
Quick question: can you make one batch of syrup but divide it up & flavor it differently? If so, how would that affect the measurements for the flavor extracts? If I was wanting two different flavors, just divide the simple syrup in half & then only use half the required amount for flavor additions?
Hi Kari. Yes you can absolutely do that. I often just keep a bottle of plain syrup in the fridge and then flavour it as I need it, for the flavours that just have a liquid/extract added.
If you’re dividing it by a certain amount then divide the flavourings accordingly, or with the ones where it’s a liquid flavouring/extract being added, you can pretty much just add it to taste, to whatever amount of syrup you have. Start with a little less than what you think you’ll need, give it a taste and add more if necessary. Hope that helps ?
Hi i making chocolate fudge cake, i have baked chocolate but mistakenly added baking soda instead of baking powder and the cake is bitter. Would the lemon sugar syrpe help reduce the bitterness? Can you please reply A.S.A.P as this cake is for my nephew’s birthday. Thanks many.
Hi there, I’m sorry but I’m not sure that sugar syrup would hide the taste of too much baking soda ?
Thank You for all the information, & questions & answers. You answered everything.
Hi dear. It would be really helpful if you can guide me about using sugar syrup on cakes under fondant. Do you think it will make the cake too soft, as to not be able to hold its shape n form under fondant?
Hi Divya, you can definitely use sugar syrup on a cake that will be covered in fondant, as you shouldn’t be adding enough syrup to make the cake soggy and/or soft. It should just be enough syrup to soak easily into the cake, and the cake will still hold its shape 🙂
Can I use Monin flavored syrup, like amaretto or french vanilla, in place of simple syrup or maybe add it to the simple syrup. Trying my hand at making petite fours.
Thanks so much!
Hi Gena, yes you could use flavoured syrups for this. Depending on how strong the flavours are I’d suggest either just thinning down the syrup a little bit with boiled water, or if they’re quite strong then add a small amount of the flavoured syrup to some plain simple syrup 🙂
I noticed a very domed chocolate cake above next to the Simple Syrup bottle in the photo. I’ve been baking for more than 50 years and teach baking classes at a local culinary college. One thing I encourage my students to do is never bake a cake higher than 300 degrees. This allows the sides of a cake to bake higher before being set, and also makes for a flat cake. Just thought I’d pass along my little suggestion, and don’t mean it as a criticism, just as a constructive comment. Happy Baking!
Hi Bunny,
As an experienced baker, do you have a great white cake recipe you would be willing to share that would be suitable for a wedding cake? So many I’ve seen don’t bake out white. I’m doing a little baking on the side and need a good white cake. I also enjoy learning new baking tips and techniques. I’d love to be able to bounce questions off someone with your experience. You can email me directly if you would be willing to help me. Promise I won’t inundate you with questions 🙂 [email protected]
If this syrup is made thicker as you have suggested in comments can this syrup be coloured and be pour on like a icing glaze if made think? Also if i want it thin and runny for the purpose of adding flavour to cakes can i add a pinchnof salt so it cuts the sweetness but still doing the job at hand which is to flavour.
This is so interesting.
I just discovered this guide and it rocks! My poor sponge cake needed a little extra pizzazz and I wanted something a tad more flavorful than simple syrup. I think the butterscotch syrup will do the trick! Thanks for writing such a complete guide!
Hello Natalie. Thank you so much for sharing your guide to Simple Syrup and for making it available for us to print. I’ve been using basic Simple Syrup for some time now but never thought of flavoring it. DUH! You have such an extensive list of flavorings that can be added along with other helpful information I wondered if you could make something we could print with all of that information as well? I love your site and now I’m following you on fb. I work out of my home and my fb cake page is:
https://www.facebook.com/pg/Do-You-Love-Cake-528219683972672/posts/?ref=page_internal. I’d be so honored if you have to time to look over my work.
Your tips are very useful. Could you please tell me if I can do a cake and cupcakes 2 days before and event. If so, how would I store them ?
Thanks you
Hi Shelley. A cake will be fine made a couple of days before an event. I prefer to make cupcakes only one day in advance as I like them super fresh, but if you brush them with syrup after they cool down then they should be ok for an extra day. It can depend on the recipe though. Cupcakes should be stored in a cupcake box or an airtight container, and cakes can be stored in an airtight container until they’re decorated, and then put back in the container or stored in a cake box. They can both be kept at room temperature unless you use a frosting that requires refrigeration. Hope that helps 🙂
Hi Natalie, firstly thank you so much for this super helpful page, I refer to it often! Not sure if you can help this time but I have just made your White Chocolate Mud cake recipe which is delicious and iced it with SMBC from the suggested Sweetapolita site, It looked beautiful and tasted amazing but the problem I have is once the cake is cut into the SMBC starts to fall off. Its like the layer of icing after the crumb coat layer peels away from the crumb coat! Do you have any ideas on why this might happen and how to remedy it? Help!
Hi Liz. That’s a bummer! My best guess is that the top coat just isn’t attaching to the crumb coat properly. I would suggest leaving your crumb coat a little less smooth – just make sure the crumbs are sealed in but don’t worry about smoothing it out too much. Then when you put your top coat on, go around the cake with a thinner layer of buttercream and use your spatula to really smooth it back and forth against the crumb coat, then go back around with another layer to get it to the thickness you want. Also, don’t chill your cake for toooo long after applying the crumb coat, as if it gets super cold then it can form condensation on it as it warms up while you’re applying the top coat of buttercream, and that moisture could stop the fat in the buttercream from sticking to the crumb coat.
I have had a similar issue with ganache before, and giving it that extra smoosh around (technical term ?) with the spatula seemed to help it. Also, it might help to make sure your cake isn’t too cold when you go to serve it – buttercream is pretty firm when it’s cold so it’s more likely to crack, which means it could kind of be cracking away from the cake if it’s too cold. Does that make sense? Hopefully at least some of it does, and something there might help! ?
Thank you so much for getting back to me! In hindsight I think I have left the cake with the crumbcoat iced in the fridge too long before appyling the top coat which is why it didnt adhere to it, annoying! I will take all your tips and apply to next cake and hopefully they stick! Can’t thank you enough for quick reply 🙂
Oh you’re most welcome, I’m glad we may have got it sussed! I buttercreamed a cake today and I was thinking about how long I chill it for after the crumb coat, it’s pretty much only 5-10 minutes or until it’s just set. I gently poke a (clean! ?) finger in it and if it doesn’t leave much of a mark then I crack on with the next coat. I hope it works out much better for you next time! 🙂 x
Hi! I have seen this method a lot but never tried on a cake until today. I might be missing something but when I went to frost my cake, it wouldn’t stick and just slid right off due to the sugar syrup. Any tips?
Thanks!!
Hi Sarah, that’s such a pain, right?! It can happen sometimes when the cake takes a while to soak up the syrup. Sometimes thinning the syrup down with some water can help it absorb faster, otherwise, you can just brush on the syrup and leave it for a minute to let it soak in before adding the frosting. I find this happens more with dense cakes like mud cakes than with lighter ones, but it can happen with any cake. I also find it happens if I use a more dense-bristled pastry brush as it adds more syrup than my other brushes do, so it naturally takes longer to soak in.
Hopefully, something in there will help you for next time 🤞 I’ll amend the post and add these tips in case anyone else is having the same problem 💜
What a great article. Everything I could possibly want to know about simple syrup in one place . I love that.🤗
Such a great article, thank you!
Do you have a suggested simple syrup flavour to go with a carrot cake (with pineapple also) that is a little lacking in flavour? It’s beautifully moist but the spice aromas aren’t really coming through. Would you say a cinnamon, or nutmeg, allspice, caramel, or something else – for a simple syrup flavour?
Thanks so much!
Hey Laura, I think you could pretty much add any of those to the syrup and they would make a difference. I like my carrot cake quite spicy so I’d probably add do the cinnamon and nutmeg at least, try just adding a pinch of each to the syrup and give it a taste, and add more if needed.
I also quite like lemon zest in carrot cake as I find it lifts the flavour a bit, so you could try adding a bit of that to the syrup while it boils, if you happen to have a lemon on hand.
Hope that helps!
I was thinking of making a spice cake with apple cider syrup but I’m afraid that since it is already sweetened, it might be too sweet if I add more sugar. Any ideas on how I could do this? I found recipes online for boiled cider, which I think is essentially a thick syrup, but it takes 5 or 6 hours to boil down and I’m not sure if the thicker consistency would work for this application. What are your thoughts?
Hi Paula, I don’t actually find that the syrup adds a huge amount of extra sweetness to the cake unless I get too heavy-handed with it. So I would suggest just making the syrup using cider in place of water, and just giving each layer a light brush of syrup. You could also reduce the sugar by a tablespoon or two if you wanted to offset the sugar in the cider a bit 🙂
If I am using a layered jam cake filling, should I still add the simple syrup?
If I am using a layered jam filling, should I still add the simple syrup?
Hi Crystal, yes you can still add simple syrup to a cake if you’re using jam as a filling. The amount would probably depend on how thick your jam is – if it’s a thinner jam then I would add a bit less syrup as some of the moisture from the jam will absorb into the cake, so you won’t need as much syrup to moisten the cake. Hope that helps 🙂
Hi there,
Love a good syrup! This year my Christmas cakes are slightly dry – despite a generous tot or three of brandy. Would there be any value in making a ‘spirit’ syrup’ to pour over/into my cakes.
Thanks
Hi Flick! I think the syrup may have a hard time soaking into a fruit cake just because the cakes are so dense, but I would suggest boiling some water, adding a splash of brandy and pouring that over the cake. The boiling water should help it soak down into the cake. If you put the cakes back in the tin, then anything that doesn’t soak into the top should soak through on the sides. You can also stab some holes in the cakes with a thin skewer, which will help the liquid penetrate even more.
If you did particularly want to try using a syrup, I would water it down a bit more so it isn’t as thick, and definitely try the skewer-holes to help it soak in more. Hope that helps! 🙂
Thank you so much for all of the tips and recipes. I have always been interested in trying them, but have been intimidated as I didn’t know where to start, so thank you again! Have you or would you ever use a syrup on a cake that will also have a fruit filling? I know you mentioned that cakes can absorb more than you may think, but I just wonder about it becoming mushy with the syrup AND fruit filling. Thank you!
Hi Erica! I would be pretty sparing with the syrup if you’re putting it on a cake that’s going to have a fruit filling. Just a light brush of syrup on each layer, and let it soak in before adding the filling. Although if it’s quite a juicy filling then I would probably just skip the syrup (I’m all about skipping extra effort if it’s not needed! 😂)
If you’re using an icing like buttercream or ganache as well as the fruit filling, then you can spread some of that onto the cake layers before adding the fruit filling, it will help stop too much of the filling soaking into the cake.
I hope that helps, and don’t be intimidated! Just jump in and give something a try. The best place to start is wherever you are now (I know, so cheesy! 😂)
Hi, I am planning on baking a cake a day before Christmas, and I want to add simple syrup. How would I do that? I’m worried if I apply it the day before, the cake will become soggy the next day. Also I’m planning on adding frosting to the cake, so how long should I wait before putting the frosting on after I add the simple syrup on the cake? Can I do it all the day before, or would it get to soggy then?
Hi Colleen, it won’t be soggy if you just do a light brush of syrup. Have a look at the video in this post, it shows how much syrup I usually add to my cake layers. It should soak into the cake quite quickly, I just wait until it’s mostly soaked in before I add the frosting. Hope that helps 🙂
Hi dear. I want to level my cake layers and wrap them in Saran and putting them in an airtight box. These layers will be travelling with me on a plane. Once I reach my destination, I will freeze them. The place I’m going to has very high humidity. Do you think I should put on simple syrup before freezing the layers or when they are thawed out and I’m decorating the cake? Thank you!
Hi Siti. My apologies for the delayed reply, I had some time off over Christmas. I would brush the cake layers with syrup once you have defrosted the cake layers and are filling and decorating the cake. That way if they dry out at all while they’re travelling or once they’re defrosting, the syrup will help replace that lost moisture. Best of luck, I hope your cake goes well! 🙂
Hi
I’m hoping to try the checkered effect on the cakes i have (2 x sponge and 2 x choc sponge) Would you suggest syrup-ing before i cut the sections out and swapped or after i have done this?
Many thanks
Lauren
Hey Laruen, I would syrup it after swapping the sections. The syrup will make them a bit softer while it soaks in so they’ll be easier to work with before the syrup goes on 🙂
Quick question on the chocolate flavored syrup. I made a red velvet cake that tastes good but is lacking in the chocolate flavor department. The recipe only called for two tablespoons of cocoa, hence my problem.
Will the chocolate-flavored syrup clash with how a red velvet cake should taste?
Thank you.
Hi Mellora, I’ve actually never made a red velvet cake before, so I’m not sure how much the chocolate syrup would change the taste of the cake. It would probably stain the top of the cake layers where you brush the syrup on, though, so that would be something else to keep in mind. If you’re frosting it with a light coloured icing (like cream cheese frosting) then there will probably be a line of brown between the cake and frosting.
While I haven’t made one before, from what I know of red velvet cakes they’re not supposed to have a huge chocolate flavour (since there isn’t much cocoa in them), so if you’re after fuller chocolate flavour you may be better off with a proper chocolate cake. Or you could fill the cake with chocolate buttercream or ganache.
Sorry I can’t be of more help!
Hi,
Just wondered if you could help with the measurements, I am in the uk and we don’t tend to use cups, could you tell me how much sugar and water id need to make the simple syrup please?
Warm wishes and thanks
Kelly
Hi Kelly, you just need to use equal parts sugar and water and they don’t need to be exact (that’s the only reason this particular recipe is in cups, I’m in NZ and usually do weight measurements only 😉). You can do 500g sugar and 500g water for this amount, or scale it up or down if you wish 🙂
Hello, could i check if it makes my cake too sweet? i notmally make cakes at the right sweetness and im afraid adding syrup will cause the caket turn more sweet
Hi Xuan, no I don’t find that it makes the cake too sweet, as long as you don’t use too much. When you’re just using a light brush of syrup you shouldn’t notice any difference in sweetness 🙂
THE BEST ARTICLE I EVER SEEN ABOUT THIS TOPIC, THANKS! 🙂
Very helpful! I’ll be making my first tiered cake and this one helps me understand why simple syrup is very important.
Everything I need to know about simple syrup👍 Great article. One question, could I use simple syrup on brownies?? I’m mailing them to my nephew. I want them to stay soft and fresh tasting as long as possible. I’ll bake them in individual aluminum pans then wrap in Saran Wrap maybe brush simple syrup on the bottoms?? Any advice would be appreciated.
Hi Anita! I haven’t used syrup on brownies before, but I do use it on chocolate mud cakes, which are a similar texture to some brownies, so I can’t see why it wouldn’t work on them. I would just use a small amount of syrup though, and make sure it soaks in before wrapping them up. I’d also recommend popping them into a resealable plastic bag or airtight container to send, to make sure the moisture doesn’t escape.
Hope that helps, and good luck! 💜
Hi, I’d like to know the best option if I’m going to freeze the cakes to ice in the future, can I add the sugar syrup to the cake when it’s still hot from the oven, when it’s completely cold or when it comes out of the freezer to be iced? Also just a general question regarding sugar syrup going onto a cake while the cake is still hot please (regardless of freezing it) ?
Thank you
Hi Liz. If you’re freezing the cakes, it’s best to add the sugar syrup to the cakes once they have come out of the freezer and defrosted. If you prefer to decorate your cakes while they’re still frozen, you could maybe brush the cakes with syrup and let it soak in before wrapping and freezing them, but I just find it easier to add the syrup to room temperature cakes right before I ice them (I only ever decorated room-temp cakes, not cold or frozen. It also means the syrup can make up for any moisture that’s lost during defrosting.
I don’t put syrup onto a hot cake (unless it’s a particular kind of cake recipe where a hot syrup is called for, like a lemon syrup cake.) Putting syrup onto a hot cake tends to change the texture slightly, it makes them a bit more dense and moist, which isn’t a bad thing of course, but it’s generally too moist for a cake that is going to be layered with icing and decorated.
I hope that helps, let me know if you have any other questions 💜
Very well done! You gave us so much more than a recipe! Thank you! I can’t wait to try this!