Go Back
A vanilla cake cooling in a light metal pan beside a slice with a soft, even crumb

Simple Syrup for Moistening Cake

A basic 1:1 simple syrup made with sugar and water. Brush it lightly over cut cake layers to make a slightly dry or dense cake feel softer.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Cooling 30 minutes
Total Time 37 minutes
Servings: 0.75 cup
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g granulated sugar ½ cup
  • 120 ml water ½ cup
  • ½ tsp vanilla extract optional, about 2 g

Equipment

  • Small saucepan
  • Heatproof spoon or spatula
  • Kitchen scale or measuring cups
  • Clean glass jar with lid
  • Pastry brush

Method
 

  1. Put the sugar and water in a small saucepan over medium heat.
  2. Stir gently until the sugar has fully dissolved and the liquid looks clear. Let it come to a gentle simmer, then take it off the heat. There is no need to boil it for long.
  3. Stir in the vanilla, if using. Let the syrup cool to room temperature, about 30 minutes.
  4. Brush a thin layer over the cut or top surfaces of the cooled cake. Start with a little, wait a minute for it to soak in, and add more only if the cake still feels dry.
  5. Pour any leftover syrup into a clean jar, cover, and refrigerate.

Notes

Grams and cups: 100 g granulated sugar = ½ cup; 120 ml water = ½ cup; ½ tsp vanilla is about 2 g.
Yield: about 220 g, roughly ¾ cup of syrup, which is enough to brush two 8 or 9-inch (20 or 23 cm) cake layers lightly.
Too thick: stir in a little warm water, 1 teaspoon at a time. Too thin or watery: simmer for 1 to 2 more minutes, or use slightly less water next time. Brush lightly either way, because too much syrup can make the cake soggy.
Storage (general guidance): keep the syrup in a clean, covered jar in the refrigerator and use it within about 2 weeks. Throw it out if it looks cloudy or shows any mold.