Go Back
–+ servings
Cake Made with Syrup
This “Cake Made with Syrup” recipe is a vintage classic that blends the sweetness of Karo Red Label Syrup with the warmth of grated orange rind and vanilla for a perfectly moist and flavorful cake. It uses a balanced combination of flour, baking powder, butter or shortening, and milk, producing a tender crumb ideal for celebrations or cozy family desserts. The light citrus undertones add brightness, while the syrup ensures richness without overpowering sweetness. A versatile recipe, it pairs beautifully with simple glazes, whipped cream, or fresh fruit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 265 kcal

Ingredients
  

  • 2 ¼ cups cake flour (Swans Down )
  • 2 ¼ tsp baking powder (Calumet )
  • ¼ tsp salt
  • ½ cup butter ( or shortening)
  • 2 tsp orange rind (grated )
  • 1 cup Karo Syrup (Red Label )
  • 2 eggs (unbeaten)
  • ½ cup milk
  • 1 ½ tsp vanilla extract

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.

Step 2: Mix Dry Ingredients

  • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter & Syrup

  • In a large mixing bowl, cream together butter (or shortening) and Karo syrup until smooth and creamy.

Step 4: Add Eggs & Flavoring

  • Add unbeaten eggs one at a time, mixing well after each. Stir in grated orange rind and vanilla.

Step 5: Combine Wet & Dry Ingredients

  • Alternately add the dry mixture and milk to the batter, starting and ending with the dry mixture. Mix until smooth.

Step 6: Bake

  • Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool & Serve

  • Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips

  • Add spices such as cinnamon or nutmeg for a warm flavor.
  • Substitute half the syrup with molasses for a deeper, richer taste.
  • Frost with orange buttercream to complement the grated orange rind.
  • Bake as cupcakes; reduce baking time to 18 to 22 minutes.
  • Add ½ cup chopped nuts (walnuts or pecans) for texture.
  • Use butter for richer flavor; shortening will give a lighter crumb.
  • Replace milk with buttermilk for extra tenderness.
  • Dust with powdered sugar instead of frosting for a simple finish.
  • Fold in raisins for a vintage-style fruit variation.

Nutrition

Calories: 265kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 40mgSodium: 140mgPotassium: 90mgFiber: 0.5gSugar: 25gVitamin A: 180IUVitamin C: 1mgCalcium: 50mgIron: 1.2mg
Keyword classic dessert, heritage recipe, homemade cake, old-fashioned cake, orange zest, syrup cake, vintage
Tried this recipe?Let us know how it was!