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Best Base for Fondant Cakes

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

fondant cake 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.
fondant cake recipe

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 1/2.
  • To make a smaller one of about 18 cm/ 7 inches, halve the quantities.
fondant cake recipe

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.
fondant cake recipe
  • 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.
fondant cake recipe

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.
fondant cake recipe

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.
fondant cake recipe

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.

how to fill a fondant cake

Cake fillings ideas:

Chocolate Cream Filling

Orange Cream Filling

Strawberry Cheesecake Filling

Cappuccino Filling

fondant cake recipe

Decorating the cake with fondant:

Before covering the cake with fondant, you have to cover it completely with buttercream.

fondant cake recipe

slice of cake with blueberry filling

Best Base for Fondant Cakes

Yield: 12-14
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Best tasting, easiest to work with cake for fondant cake recipes. My most used recipe for the base of a cake decorated with fondant.

Ingredients

  • 4 eggs
  • 200 g/ 1 cup/ 7 oz sugar
  • 200 g/ 7 oz/ scant 1 cup buttermilk (See note)
  • 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

  1. Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit.
  2. 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.
  3. Break the eggs into a large bowl, add the sugar and beat with a handheld mixer until light and frothy.
  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.
  5. Mix together 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.
  6. Sieve the flour mixture over the wet ingredients, stirring until combined.
  7. Pour the batter into the prepared springform and bake for about 35 to 40 minutes.
  8. Remove the cake from the oven and leave it in the form for about 15 minutes.
  9. Take out of the form, place on a wire rack, and leave to cool completely.

Notes

You can use creamy yogurt OR egg liquor OR Bailey’s instead of buttermilk.

Nutrition Information:
Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 54mgSodium: 118mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 4g

Nutrition information isn’t always accurate.


 
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Amber Beck

Friday 16th of April 2021

Does it have to be a round springform? I wanted to use a traditional square or small rectangle pan.

Adina

Friday 16th of April 2021

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.

liz

Wednesday 31st of March 2021

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

Friday 2nd of April 2021

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

Monday 29th of March 2021

Hi, what do you mean by "liquid" for adding cocoa powder? Does that mean buttermilk or milk or water or egg

Adina Beck

Monday 29th of March 2021

@Rr, hi. A little more from the liquid you used before, for instance buttermilk.

Tiffany

Sunday 17th of January 2021

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

Monday 18th of January 2021

Hi Tiffany. You can definitely add more extract to taste.

Abril Gonzalez-Gutierrez

Wednesday 6th of January 2021

Hi there Could I use this recipe for a smaller form? Say 6 inch?

Adina

Wednesday 6th of January 2021

Hi Abril. For 6 Inch I would halve the recipe.

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