This is the best-tasting, easiest-to-work-withย cake for fondant cakeย recipes; it isย 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.
When I started working with fondant, I tried many of them, 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 was until I discovered this particular cake for fondant decorating. It is so easy and quick to make, with 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 will clash.
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. You will also need yogurt or buttermilk. As you already see, using yogurt or buttermilk is a matter of choice. I might go for buttermilk most of the time, but I have baked this recipe plenty of times with yogurt as wellโwhatever I happen to have in the fridge.
You can also replace the yogurt or buttermilk with egg liquor, like Advocaat. This is a very popular version in Germany; egg liquor cakes are always welcomed. 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,ย 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 a cake for fondant cakes?
What size of pan do I need?
The standard cake size is 26 cm (10 inches), but for decorating with fondant, you might need different sizes.
- Larger cake: Increase the ingredients by 1 ยฝ times for a 30 cm (12 inches) cake.
- Smaller cake: Halve the recipe for an 18 cm (7 inches) cake.
Fondant cake recipe step-by-step
- Step #1: Preheat the oven to 180ยฐC/350ยฐF. It is important that your oven is hot when the batter is ready.
- Step #2: Butter the 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 it over the sink to remove the excess flour.
- Step #3: Break the eggs into a large bowl, add the sugar, and beat with a handheld mixer until light and frothy.
- Step #4: 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.
- Step #5: Mix 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.
- Step #6: 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.
- Step #7: Remove from the oven and let stand for about 15 minutes.
- Step #8:ย Remove it from the form, place it on a wire rack, and let it to cool completely.
- Step #9: When completely cooled, cut and fill the cake.
Can I bake the cake base in advance or freeze it?
I definitely 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 it cool completely, and wrap it well in aluminum foil or cling film to prevent drying. Keep at room temperature.
You can also freeze the cooled and well-wrapped cake.
What to do with leftovers?
Leftovers can be frozen and used for cake pops or desserts similar to thisย Apricot dessert or other trifles.
Fillings
What kind of filling should I use for a fondant cake?
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 enclosure, 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 Gateau - cream and chocolate filling.
- Carrot Almond Cake - orange and cream filling.
- Strawberry Yogurt Cheesecake - strawberry and yogurt filling.
- Cappuccino Cake - cappuccino filling.
Decorating the cake with fondant
Before covering the cake with fondant (the link opens in a new tab), you must cover it completely with buttercream.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Best Base for Fondant Cakes
Equipment
- springform 24-26 cm/ 9.5-10 inches, Notes 1, 2
- Electric mixer or stand mixer
Ingredients
- 4 eggs
- 200 g sugar 1 cup/ 7 oz
- 200 ml buttermilk scant 1 cup, Note 2
- 200 ml vegetable oil scant 1 cup, neutral tasting like canola
- 300 g all-purpose flour 2 ยฝ cups
- 2 teaspoons baking powder
For the chocolate version, add:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons buttermilk extra
Instructions
- Preheat the oven to 180ยฐC/350ยฐF. Butter the springform and sprinkle it with a little flour. Shake the form well to coat it with the flour, then shake out the excess flour.
- Beat eggs and sugar in a large bowl until light and frothy.4 eggs + 200 g sugar/ 1 cup
- Add half of the buttermilk and oil, mix well, then add half of the oil. Mix again and repeat with the remaining buttermilk and oil.200 ml buttermilk/ scant 1 cup + 200 ml vegetable oil/ scant 1 cup
- Mix flour and baking powder. If you're making a chocolate cake, add 2 tablespoons of cocoa powder and 2 extra tablespoons of buttermilk now. Sift the flour mixture over the wet ingredients and stir until smooth.300 g all-purpose flour/ 2 ยฝ cups + 2 teaspoons baking powder
- Bake cake: Pour the batter into the prepared springform and bake for about 35 to 40 minutes.
- Cool cake: Remove the cake from the oven and leave it in the form for about 15 minutes. Take it out of the form, and let it cool completely on a wire rack.
Notes
- Size: The standard cake size is 26 cm (10 inches). For a larger cake (30 cm/ 12 inches), increase the ingredients by 1 ยฝ times. For aย smaller cake (18 cm/ 7 inches), halve the recipe.
- Measurements: I always recommend using a digital kitchen scale (the Amazon link opens in a new tab); it guarantees the best results.
- Replace buttermilk with creamy yogurt, egg liquor, or Baileyโs.
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.
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! ๐
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.
Sarah says
Hello Adina, please will this recipe be okay for a 12โ 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
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.
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, Iโm 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.
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.
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.