Ever wish your morning coffee could taste like dessert?
Well, now it can!
This Cake Batter Coffee Syrup is a total game-changer. It’s sweet, creamy, and has that nostalgic, buttery vanilla flavor we all love about cake batter.
Drizzle it into your coffee, pour it over pancakes, or even mix it into milk for a treat the whole family will love.
Plus, it’s super easy to whip up in just 10 minutes—no fancy skills required.
Let’s make mornings a little sweeter, shall we?
What You’ll Need
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract
- 1 tablespoon sweetened condensed milk
- Pinch of salt
Pro Tips
- Don’t skip the butter extract! It’s the secret ingredient that gives this syrup its cake batter magic.
- Adjust sweetness. If you like your coffee less sweet, start with half the syrup and add more to taste.
- Whisk as it cools. This helps the syrup stay smooth and creamy.
- Double the batch. Trust me, it’ll go fast!
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Glass jar or bottle for storage
Substitutions & Variations
- No butter extract? Use an extra teaspoon of vanilla, but the flavor will be more vanilla-y than cake-like.
- Dairy-free? Skip the sweetened condensed milk or use coconut cream for a similar texture.
- Want it thicker? Let it simmer an extra 1-2 minutes for a thicker consistency.
Make Ahead Tips
This syrup stores beautifully! Make it ahead and keep it in the fridge for up to 2 weeks.
How to Make Cake Batter Coffee Syrup
1. Combine ingredients in a saucepan.
In a small saucepan, combine sugar, water, vanilla extract, butter extract, sweetened condensed milk, and salt. Whisk until smooth.
2. Bring to a simmer.
Heat the mixture over medium heat, whisking constantly, until the sugar dissolves and the syrup starts to gently simmer.
3. Cook until slightly thickened.
Let it simmer for 2-3 minutes, stirring occasionally, until the syrup thickens slightly.
4. Cool and store.
Remove the saucepan from heat and let the syrup cool for 10 minutes. Pour it into a glass jar or bottle, and refrigerate.
Tips for Leftovers & Storage
Store your syrup in an airtight jar or bottle in the fridge for up to 2 weeks. Shake it before using, as some separation is normal.
Conclusion
And that’s it—homemade Cake Batter Coffee Syrup in no time!
Your mornings just got a whole lot more fun (and tasty).
Whether you’re pouring it into coffee or drizzling it over breakfast, this syrup will be your new favorite treat.
Try it out and let me know how you used it! Did you tweak it?
Love it?
Leave a comment—I can’t wait to hear from you!
