Easy Syrup Cake

24 servings Prep: 10 m Cook: 40 m Total: 50 m Beginner
4.0/5 (2)
Sugar cane begins with a 12 inch long slip cut from a stalk of cane. Then a Cajun turns the sugar cane into a by-product called syrup cake. Sugar cane takes 24 months from initial planting to harvest; this cake takes a lot less time than that to bake. This easy version uses cane syrup, eggs, and flour for a moist, sweetly spiced treat.

Ingredients

24 servings
  • 1 cup sugar
  • 1 cup cane syrup
  • 1 tsp baking powder
  • 2 eggs
  • 2 cups flour
  • 1/2 cup cooking oil
  • 1/2 tsp vanilla
  • 1 cup boiling water

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x13 inch baking pan.
  2. In a medium mixing bowl, mix eggs, sugar, cane syrup, vanilla, baking powder, cooking oil and boiling water until well combined.
  3. Add flour to the mixture and stir until just combined. The batter will be very thin - this is normal.
  4. Pour batter into the greased 9x13 pan and bake at 350°F for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  5. Let cool in the pan, then cut into 24 squares. Store in a sealed container.

Common Problems and Solutions

Q: Why is my syrup cake dry?

A: The batter should be very thin before baking - don't add extra flour thinking it's too runny. The thin batter creates the characteristic moist texture as it bakes.

Q: Can I use pancake syrup instead of cane syrup?

A: No, cane syrup (like Steen's) has a unique molasses-like flavor that's essential to this recipe. Pancake syrup is too sweet and lacks the depth of flavor.

Tips and Techniques

Don’t worry when the batter seems too thin - this is correct and results in the cake’s signature moist texture. Make sure to use real cane syrup (look for Steen’s brand) for authentic flavor.

Ingredient Substitutions

  • cane syrup: sorghum syrup or dark molasses
  • cooking oil: melted butter or vegetable oil

Equipment Needed

  • 9x13 inch baking pan
  • medium mixing bowl
  • whisk or electric mixer

Historical Context

Cane syrup production has been part of Louisiana’s agricultural heritage since the 1700s. Syrup cake became a beloved way to use this sweet byproduct, turning a simple pantry staple into a treasured dessert.