This is the best-tasting, easiest-to-work-with cake for fondant cake recipes; it is 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 well—whatever 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, 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 ½ 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 180°C/350°F. 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: 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 this 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?
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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 ½ cups
- 2 teaspoons baking powder
For the chocolate version, add:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons buttermilk extra
Instructions
- Preheat the oven to 180°C/350°F. 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 ½ 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 ½ times. For a 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 Bailey’s.
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.
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.
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.
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.
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.
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.
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.
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.
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! 🙂
Adina says
Sorry, I don't have it on the blog. It was a blueberry filling.
zsofi says
Hi, is there a recipe for the cake in the picture- it looks delicious!
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.
Thao @ In Good Flavor says
This cake looks so delicious and beautiful inside and out! All these cakes are gorgeous! You are so skillful.
priya says
This is a much-needed recipe adina. I find it difficult to work with fondants. I am practising still.
Anca says
Your cakes look amazing! I love all of them. Well done!
Adina says
Mersi, Anca. 🙂