Best Base for Fondant Cakes
Best tasting, easiest to work with cake for fondant cake recipes. My go-to recipe for the base of a cake decorated with fondant. It is moist, tender yet sturdy, and delicious!
Servings 12 -14
- 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
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.
- 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.
Serving: 1slice | Calories: 276kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 54mg | Sodium: 118mg | Fiber: 1g | Sugar: 15g