I haven't ever done the simple syrup. The recipes I use are moist and haven't needed it so far.
I am starting to do scratch baking. I have made the Ultimate butter cake, and I found it to be too heavy and too dry for my liking. I like a lighter cake. I have heard of people covering their scratch cakes with simple syrup. I have a wedding cake order coming up that I'm making a white, chocolate a marble cake.
I have never had to use simple syrup with any of my cakes.
I always use it esp. with sponge cakes...
I either make my own OR use Torani Flavored syrups.
Unless your cake was "born" naturally moist, then simple syrup can't hurt.. it adds moisture and a lot of flavor. 
I actually use a spray bottle. IMHO the syrup is evenly applied this way.
Yes, just water, sugar and vanilla (or any other flavoring)...
Or Torani Italian Syrups.. they come in many flavors.. :)
For those of you who do scratch cakes, do you put a simple syrup on it every time? Do you flavor the syrup, or just leave it as is?
Yes, I use syrup every single time, even if the cake is moist, but not too moist.
It adds that little extra... 
I flavor the syrup with brandy and vanilla.
I had never heard of using syrups to moisten a cake before coming to this forum, and I don't know anyone that does. My cakes never need help in that department!
I thought that when you made a cake, you made the cake to have flavour, and not have it added later, unless it was a specific cake, like Christmas cake or a Black Forest Gateaux (although these involve alcohol, different matter entirely!)
Patticakes do you have a recipe for a really moist vanilla cake. I have tried about 10 so far and still find them too dry so I end up using box mixes as it has the moistness I love. Dry cakes are great for stacking and decorating but I hate having to eat them then down a glass of water lol
I had never heard of using syrups to moisten a cake before coming to this forum, and I don't know anyone that does. My cakes never need help in that department!
I thought that when you made a cake, you made the cake to have flavour, and not have it added later, unless it was a specific cake, like Christmas cake or a Black Forest Gateaux (although these involve alcohol, different matter entirely!)
The cake already has flavor in it. But, the syrup is added for extra moistness. Some people like it that way. So, its not really helping the cake. Is more like enhancing the flavor.
Bakers like Rose Levy Beranbaum, the chief chef for Martha Stewart, that I can't remember his name but saw him on a cake decorating show also does it, and also cake bakers at Disney World also do it.
Maybe you've seen but not realized that that's what they were using. 
Its not really new. Its been around for a while.
It is widely practiced in Puerto Rico where I come from. They syrup gives the cake an extra kick.
Quote by @%username% on %date%
%body%