cake for fondant recipe

Written BySheba G Updated On
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The Best cake for fondant recipe

I’ve been making this cake for fondant recipe for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I love that it’s a versatile recipe that can be used for any occasion, whether it’s a special birthday or just a regular Tuesday. The cake is moist and flavorful, with a subtle sweetness that’s not too overpowering.

When you top it with fondant, it adds an extra layer of texture and visual appeal. My kids love helping me decorate the cake with colorful fondant designs, and it’s become a fun family activity.

Plus, the cake is relatively healthy compared to other dessert recipes, making it a great option for those looking for a guilt-free treat. I’ve also found that this recipe freezes well, so you can make it ahead of time and store it in the freezer for up to 3 months.

This makes it perfect for busy households or large gatherings where you need to make multiple cakes. I’ve experimented with different flavors and variations over the years, but this classic recipe remains my go-to favorite.

Classic Vanilla Cake for Fondant

4.7 from 1649 votes

This dense and moist vanilla cake is specifically designed to hold the weight of fondant without crumbling. It has a tight crumb and a flat top, making it ideal for stacking and covering.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease two 8-inch round cake pans and line the bottoms with parchment paper.
3In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4Set the dry mixture aside.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture.
8Mix on low speed just until combined after each addition, scraping down the bowl as needed.
9Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
10Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cakes are golden brown.
11Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
12Once fully cooled, level the tops with a serrated knife if needed before frosting and covering with fondant.

🔧Equipment

Two 8-inch round cake pans
Electric mixer
Mixing bowls
Measuring cups and spoons
Parchment paper
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 320mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 6g

📝Notes

For best results, ensure all ingredients are at room temperature. This cake can be made a day ahead and stored tightly wrapped at room temperature. It is sturdy enough for tiered cakes.

Watch Video Of How Classic Vanilla Cake for Fondant Works

This cake for fondant recipe is always a great idea for any occasion, whether you’re hosting a party or just want a delicious dessert for your family.

The best part is that it’s incredibly easy to make and requires minimal ingredients.

Plus, the cake freezes well, so you can make it ahead of time and store it in the freezer for up to 3 months.

❓ Frequently Asked Questions About Vanilla Cake for Fondant

Q: What type of flour should I use for this cake?

A: For this cake, I recommend using all-purpose flour as it provides the best balance of structure and flavor. You can also experiment with whole wheat flour for a nuttier taste, but keep in mind that it may affect the texture slightly.

Q: Can I use a different type of sweetener in this recipe?

A: Yes, you can substitute granulated sugar with brown sugar or honey for a richer flavor profile. However, keep in mind that honey has a stronger flavor and may alter the overall taste of the cake.

Q: How do I store leftover cake?

A: If you’re not serving the cake immediately, you can store it at room temperature in an airtight container for up to 3 days. Make sure to keep it away from direct sunlight and heat sources.

Q: Can I freeze the cake before decorating?

A: Yes, you can freeze the cake after baking but before decorating. Simply thaw it at room temperature when you’re ready to decorate and serve.

Q: What type of fondant should I use for this recipe?

A: For this recipe, I recommend using fondant specifically designed for decorating cakes. It’s usually available at craft stores or online. Avoid using modeling chocolate or other types of candy melts as they may not adhere well to the cake.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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