Hey there! If you’ve ever wished your morning coffee could taste like birthday cake, this recipe is for you.
This Cake Batter Coffee Syrup is sweet, buttery, and has that rich vanilla flavor we all love in a slice of cake—but in a pourable, dreamy syrup you can mix into lattes, cold brews, or even drizzle over pancakes. It takes just 10 minutes to make and totally levels up your drink game.
Why I Love This Recipe
I came up with this one when I wanted something fun and sweet to pour into my iced coffee—something like cake, but faster. It reminds me of baking birthday cakes with my kids and licking the spoon afterward.
- Tastes just like vanilla cake batter!
- Super quick to make.
- No weird ingredients—just stuff you probably already have.
- Kids love it in warm milk or over pancakes.
- Stores well in the fridge for a week.
🛒 What You’ll Need
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp butter (unsalted)
- 2 tsp vanilla extract
- ¼ tsp almond extract (optional, but makes it taste like boxed cake!)
- 2 tbsp dry powdered milk or coffee creamer
- Pinch of salt
👩🍳 Pro Tips
- Don’t skip the almond extract—it makes it taste exactly like birthday cake.
- Stir continuously so the sugar doesn’t stick or burn.
- Let it cool before bottling to avoid condensation.
- Add sprinkles for fun if you’re using it on pancakes or ice cream!
- Keep a mini whisk handy to mix before using if it settles.
🔧 Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Mason jar or bottle for storage
- Small funnel (optional, but helpful!)
🔁 Substitutions & Variations
- No almond extract? Use all vanilla. Still tasty!
- No powdered milk? Try powdered coffee creamer—it adds creaminess.
- Want a thicker syrup? Simmer a few extra minutes.
- Make it dairy-free? Use vegan butter and coconut milk powder.
⏱️ Make Ahead Tips
This syrup can be made ahead and stored in the fridge for up to 1 week. Just shake or stir before using—it might separate a bit!
👩🍳 How to Make Cake Batter Coffee Syrup
Step 1: Combine sugar and water
In a small saucepan, pour in 1 cup of water and 1 cup of granulated sugar.
Step 2: Heat and stir
Turn the heat to medium and whisk gently until the sugar dissolves.
Step 3: Add butter
Drop in 2 tablespoons of unsalted butter. Stir until melted and combined.
Step 4: Add extracts
Remove from heat. Stir in 2 tsp vanilla extract and ¼ tsp almond extract.
Step 5: Add powdered milk & salt
Whisk in 2 tbsp dry powdered milk and a pinch of salt until smooth.
Step 6: Let cool and bottle
Let the syrup cool, then pour into a jar or bottle.
🧊 Leftovers & Storage
- Store in the fridge for up to 1 week in a sealed jar.
- Shake or stir before using—some settling is normal.
- You can reheat slightly if it thickens too much.
🍩 What to Serve With
- Hot or iced coffee
- Pancakes or waffles
- Drizzled over vanilla ice cream
- Stirred into warm milk for the kids
- Mixed into milkshakes or smoothies
❓ FAQ
Can I make this without powdered milk?
Yep! Just use coffee creamer powder or skip it entirely—it’ll still taste good, just a little less creamy.
Does it need to be refrigerated?
Yes, once cooled and bottled, keep it in the fridge to stay fresh.
Is it super sweet?
It’s sweet like syrup should be, but not overpowering—just like cake batter!
🎉 Wrap-Up
This Cake Batter Coffee Syrup is a little bit magical. It turns everyday coffee into something worth celebrating—like a party in a mug. Give it a try and let me know how you used it! Leave a comment with your favorite drink combo or any questions you’ve got—I’d love to hear from you!
Happy sipping! 🎂☕
