Best tasting, easiest to work with cake for fondant cake recipes. My most used recipe for the base of a cake decorated with fondant.
Cake for fondant recipe
This is my standard, most used, best recipe for the base of a cake decorated with fondant icing.
I tried a lot of them when I started working with fondant and there was always something not quite to my liking: the cakes were either too dry or too sweet, they would crumble too much, they would not be sturdy enough and so on.
That until I discovered this particular cake for fondant decorating. It is so easy and quick to make, absolutely no trouble, it tastes great and will leave you with enough patience and energy to deal with the really complicated part of the process: the actual fondant decorating of the cake.
Best cake to use under fondant
The taste of this fondant suitable cake is very good but pretty neutral, meaning that you can fill it with just about anything you like, without worrying that the flavors won't go well together.
Can I change the flavor?
- Yes, you can, the main ingredients remain the same, but you can easily use different products to change the flavor.
- The basic ingredients for this base are eggs, sugar, oil, and flour.
- What you will also need is yogurt or buttermilk. As you already see, using yogurt or buttermilk is a matter of choice, I might go for buttermilk most of the times, but I have baked this recipe plenty of times with yogurt as well. Whatever I happen to have in the fridge.
- You can also replace the yogurt or buttermilk with egg liquor, something like Advocaat. This is a very popular version in Germany, egg liquor cakes are always welcomed.
- And if egg liquor is not your thing, Bailey's can be used instead.
Can I turn this into a chocolate cake?
- Yes, you can!
- If you prefer a chocolate cake for a change, you can add 2 tablespoons unsweetened cocoa powder and 2 tablespoons more liquid to the batter.
- The result will be a light chocolate cake, not a super strong chocolate cake like this chocolate gateau, but a mild and suitable for any filling chocolate cake.
- These versions are really worth trying too, you will love the result.
How to make?
What size of pan do I need?
- The standard size in Germany is 26 cm/ 10 inches diameter. However, when decorating cakes with fondant, you will often need different sized cakes.
- To make a cake of 30 cm/ 12 inches increase the quantities of the ingredients to 1 ½.
- To make a smaller one of about 18 cm/ 7 inches, halve the quantities.
Fondant cake recipe step by step:
- Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit. It is important that your oven is hot when the batter is ready.
- Butter your springform (26 cm/ 10 inches diameter) and sprinkle it with some plain flour. Shake the form well to coat it with the flour, then pat the form over the sink to remove the excess flour.
- Break the eggs into a large bowl, add the sugar and beat with a handheld mixer until light and frothy.
- Add half of the yogurt/buttermilk/liquor, mix well, then add half of the oil. Mix again and repeat with the rest of the yogurt and oil.
- Mix together the flour and baking soda. If you wish to make a chocolate cake, add the cocoa powder now, and don't forget to add the 2 extra tablespoons of liquid to the wet ingredients.
- Sieve the flour mixture over the wet ingredients, stirring until just combined. Pour the batter into the prepared springform and bake for about 35 to 40 minutes, depending on the size.
- Remove from the oven and let stand for about 15 minutes.
- Take out of the form, place on a wire rack, and leave to cool completely.
- When completely cooled, cut and fill.
Can I bake it in advance? Can I freeze it?
- Definitely, I always do, at least one day in advance. This way you will not have too much stress on the decorating day, the cake will have enough time to cool completely and it will be easier (fewer crumbs) to slice a cake that was baked one day in advance.
- So, bake one or two days in advance, let cool completely and wrap it well in aluminum foil or cling film to prevent it from drying out. Keep at room temperature.
- You can also freeze the cooled and well-wrapped cake.
What to do with leftovers?
- Leftovers can be frozen, use them for cake pops or desserts similar to this Apricot Dessert or other trifles.
Fillings
What kind of filling?
- Many people think that only buttercream is suitable for fondant cakes. And because most people I know are not keen on buttercream (especially the pure icing sugar-butter buttercream), they prefer not to eat any fondant cakes.
- However, buttercream is not the only filling that you can use for fondant cakes. It is the most appropriate filling when making a tiered cake, which needs more stability, but if you are making a single-tiered or a small two-tiered cake, you can use whatever fillings you like.
- You just have to remember that any other kind of filling (other than pure buttercream and ganache) should not be allowed to touch the fondant. All other fillings are too wet for the fondant and will ruin it. But if you separate the filling from the fondant, everything will be perfect.
How to separate the filling from the fondant?
The simplest method is to make a batch of pure buttercream and pipe it around the edge of the cake. Pour the filling inside the buttercream inclosure and voila: no ruined fondant! This method is particularly suitable for cakes where the filling layer is not very high.
Another method, more suited for higher filling layers, is to separate the filling from the fondant with cake strips, which you have baked on a baking tray. I use this same recipe to make that flat baking tray cake. Here you will find detailed instructions on how to fill a fondant covered cake.
See in the picture below how the fondant is separated from the filling through another cake layer.
Cake fillings ideas:
Chocolate Cream Filling
Orange Cream Filling
Strawberry Cheesecake Filling
Cappuccino Filling
Decorating the cake with fondant:
Before covering the cake with fondant, you have to cover it completely with buttercream.
Best Base for Fondant Cakes
Ingredients
- 4 eggs
- 200 g/ 1 cup/ 7 oz sugar
- 200 g/ 7 oz/ scant 1 cup buttermilk Note 2
- 200 ml/ 6.7 fl.oz/ scant 1 cup vegetable oil neutral tasting like canola
- 300 g/ 10.6 oz/ 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- For the chocolate version add:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons more liquid
Instructions
- Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit.
- Butter your springform ( about 24-26 cm/ 9.5-10 inches springform) and sprinkle it with some flour. Shake the form well to coat it with the flour, then shake out the excess flour.
- Break the eggs into a large bowl, add the sugar and beat with a handheld mixer until light and frothy.
- Add half of the yogurt/buttermilk/liquor, mix well, then add half of the oil. Mix again and repeat with the rest of the yogurt and oil.
- Mix the flour and the baking powder. If you wish to make a chocolate cake, add the cocoa powder now, and don't forget to add the 2 extra tablespoons of liquid to the wet ingredients.
- Sieve the flour mixture over the wet ingredients, stirring until combined.
- Pour the batter into the prepared springform and bake for about 35 to 40 minutes.
- Remove the cake from the oven and leave it in the form for about 15 minutes.
- Take out of the form, place on a wire rack, and leave to cool completely.
Notes
- I recommend using a digital kitchen scale, it guarantees the best results.
- You can use creamy yogurt OR egg liquor OR Bailey’s instead of buttermilk.
Anca says
Your cakes look amazing! I love all of them. Well done!
Adina says
Mersi, Anca. 🙂
priya says
This is a much-needed recipe adina. I find it difficult to work with fondants. I am practising still.
Thao @ In Good Flavor says
This cake looks so delicious and beautiful inside and out! All these cakes are gorgeous! You are so skillful.
Ana says
Wait, ingredients say baking powder, instructions say baking soda, which is it?
Adina says
Baking powder, so sorry about that, it's annoying when such mistakes happen.
zsofi says
Hi, is there a recipe for the cake in the picture- it looks delicious!
Adina says
Sorry, I don't have it on the blog. It was a blueberry filling.
Sara says
Hi, I made this cake and it will be my first fondant cake, so hopefully it will turn out good. I do want to ask you about keeping the sponge with the icing in the fridge to set overnight - should the cake be covered with aluminium or plastic foil or not?
Adina says
It is not mandatory if your refrigerator doesn't smell funny (strong cheese or something). Good luck with the cake! 🙂
Lori says
Hi, does anyone know what pan size is used for this recipe? That would be helpful thank you 🙂
Adina says
Hi Lori. Between 24-26 cm/ 9.5-10 inches springform.
Eutsler Suzanne says
Do you have to use a layer of something between the cake and fondant? Does the cake need to be frozen to decorate with fondant?
Adina says
Buttercream. No need to freeze, just chill well in the fridge before covering with fondant.
Jordana says
This was a really informative post, to the point and easy to follow! Thank you!
Adina says
Welcome, Jordana, I'm glad I could help.
Alix says
Hello. I am a beginner at cake decorating with fondant and was struggling to find a good recipe for the base. I am from Italy and we usually do not use oil in cakes, but rather butter, so I was curious to ask if you think I could substitute oil with butter and if you think this will affect the recipe! Or maybe butter would make the cake too soft? What do you think? Anyway I am new here and already love this blog! Many manyyy interesting recipes!
Adina says
Hi Alix. Thank you for your comment. I totally recommend using oil for this recipe, it makes the cake moist, stable and the crumb is just great. It really is the only recipe I use under fondant, unless the clients specifically ask for something else. Just make sure it is a neutral oil, like canola, definitely not olive oil or something with flavor. Butter could be substituted, but I could not tell how much you would need for this recipe as I have only baked this with oil. You cannot make the substitution to a 1:1 ratio. I also think the cake would be drier if baked with butter. Have a nice day.
Alix says
Thank you for your answer! I have another question, buttermilk is difficult to find here, do you think kefir would be a good substitute? Thanks again ?
Adina says
Hi. I never used kefir, but I sometimes use creamy yogurt. You can easily make buttermilk as well. Mix 1 cup milk with 1 tablespoon lemon juice and let stand for about 5 minutes until it curdles slightly. Happy baking.
Palrapat Hajkova says
Hello, thank you for the recipe. I really want to try your recipe for my son's birthday cake. But I have 3*8inch cake tin. How can I reduce the recipe please?
Adina says
Hi Palrapat. I think 3/4 of the recipe should be fine.
Abril Gonzalez-Gutierrez says
Hi there
Could I use this recipe for a smaller form? Say 6 inch?
Adina says
Hi Abril. For 6 Inch I would halve the recipe.
Tiffany says
This cake held up so well! I felt like it needed more flavor. Will adding vanilla or almond extract to it change anything with the cake?
Adina says
Hi Tiffany. You can definitely add more extract to taste.
Rr says
Hi, what do you mean by "liquid" for adding cocoa powder? Does that mean buttermilk or milk or water or egg
Adina Beck says
@Rr, hi. A little more from the liquid you used before, for instance buttermilk.
liz says
forgot to mention adding salt, cake is bland and very dense but at least has moisture. I cooked it at 35 minutes bc my oven gets really hot. The cake rised in middle so after research I realized using cake strips would have avoided that... not bad cake but needs more info. Oh I also added chocolate and you can't taste it . It just gave a darker color.
Adina says
Hi Liz. The cake is not bland, just a simple cake with no extreme flavoring, a canvas for fillings and toppings, its main purpose its being perfect for cutting, carving, filling, and covering with fondant. And yes, the cocoa is not enough to make it taste very much of chocolate, just to make it darker, in case you need a dark cake under your fondant. I've never had problems with the cake rising in the middle, that happens when the baking temperature is too high, and you mentioned that your oven gets really hot. In this case, baking strips are indeed a good idea.
Amber Beck says
Does it have to be a round springform? I wanted to use a traditional square or small rectangle pan.
Adina says
Hi Amber. Theoretically, you can use whatever you like as long as it's not too big or too small. Or you have to adjust the quantities. If it's a baking pan, then you will have a thin layer and the baking time will be shorter.
Savannah Walker says
@Adina, I came to the comments to ask a similar question, I’m planning to layer a few rectangular sheets but since the recipe calls for a springform, I got nervous thinking I might struggle to get the cake out of the pan?? Is this a thing or should it drop out just like any other cake? Thank you so much for sharing!
Adina Beck says
@Savannah Walker, I don't know how deep the baking sheet is, if it's shallow, there should be no problem. Prepare the baking form well, buttered and floured or lined with parchment paper.
Amanda Ciappara says
I have tried the recipe yesterday. We all loved it. Well done and thanks for all the tips
Adina says
Thank you for the feedback, Amanda. I am glad you liked the recipe.
Sarah says
Hello Adina, please will this recipe be okay for a 12” baking pan? or I need to double it?
Adina says
Hi Sarah. I would probably scale it to 1 1/2 . If you leave the recipe as it is, it would be too flat. But if you double it, it might be too much.
Sarah says
@Adina, thank you very much. That was helpful
Julie Keller says
Will this recipe work for 2 x 8 or 9 inch rounds?
Adina says
Hi Julie. It will be fine for a 9-inch springform, check with a toothpick to see if the cake is baked through, if the batter layer is thicker it might take a bit longer to bake. For an 8-inch one, you might want to scale down the ingredients slightly.
Gloria says
Thank you so much am going to make this cake and ice with fondant this week and will send the result all going well?
Adina says
Looking forward to hearing from you. Happy baking! 🙂
Hannah says
I tried this recipe, looks & smells really fabulous. I haven't tasted yet but I'm hoping to decorate it with buttercream. A firm, gorgeous cake comes out of this recipe so it's definitely worth trying. Perfect for fondant & buttercream decorating.
Adina says
Thank you for the feedback, Hannah. I am happy you liked it.