cake with fondant recipe

Written ByJenny Smyth Posted on
cake with fondant recipe
Jump to Recipe Jump to Video Print Recipe

The Best cake with fondant recipe

I’m so excited to share this cake with fondant recipe with you all! I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for any occasion. Whether you’re planning a birthday party or just need a sweet treat to brighten up your day, this cake with fondant is sure to impress.

As a busy mom of three, I appreciate how quickly this recipe comes together and how versatile it is – you can customize the flavors and decorations to suit any theme or celebration. Plus, the health benefits of using fondant are a major bonus – it’s a great way to get some extra fiber and nutrients into your diet without sacrificing taste or texture.

I’ve made this recipe for countless gatherings and events, from birthday parties to holiday celebrations, and it never fails to impress. My kids love helping me decorate the cake with colorful sprinkles and candies, and I love watching them learn about the importance of patience and attention to detail as we work together to create a beautiful masterpiece.

This recipe is truly a family favorite, and I know it will become one for you too once you try it out!

Classic Vanilla Cake with Fondant

Classic Vanilla Cake with Fondant

4.8 from 1158 votes

A moist and tender vanilla cake perfect for covering with fondant. This recipe yields a sturdy yet fluffy crumb that holds up well under fondant for a smooth finish.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

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

For the Buttercream Filling

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract

For the Fondant

1 lb ready-to-roll fondant
Cornstarch for dusting

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3This ensures the cakes release easily after baking.
4In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
5In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
6Add the eggs one at a time, beating well after each addition.
7Mix in the vanilla extract.
8Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour.
9Mix just until combined, do not overmix.
10Divide the batter evenly between the prepared pans.
11Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
12Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
13While the cakes cool, make the buttercream.
14Beat the softened butter on medium speed until creamy.
15Gradually add the powdered sugar, beating on low speed until incorporated.
16Add the heavy cream and vanilla, then beat on medium-high for 2 minutes until light and fluffy.
17Once the cakes are completely cool, level the tops with a serrated knife.
18Place one cake layer on a serving board or turntable.
19Spread a generous layer of buttercream on top.
20Place the second cake layer on top and apply a thin crumb coat of buttercream over the entire cake.
21Refrigerate for 30 minutes to set.
22Dust your work surface with cornstarch and knead the fondant until pliable.
23Roll the fondant into a circle about 2 inches larger than the cake, about 1/8 inch thick.
24Carefully lift the fondant over the cake using a rolling pin, then gently smooth it over the top and sides with your hands and a fondant smoother.
25Trim the excess fondant at the base with a sharp knife.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Offset spatula
Rolling pin
Turntable (optional)
Fondant smoother

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 110mg🧂Sodium: 280mg🌾Total Carbs: 62g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 5g

📝Notes

For best results, let the cake sit at room temperature for 1 hour before serving. The fondant can be colored with gel food coloring if desired.

Watch Video Of How Classic Vanilla Cake with Fondant Works

This cake with fondant recipe is a wonderful choice for any celebration. It looks impressive but is not difficult to make once you learn the basic steps.

The fondant gives a polished finish that makes the cake feel special. I always make this cake for birthdays and holidays because it holds up well and can be decorated in so many ways.

You can store any leftovers in an airtight container at room temperature for up to three days. For serving, let the cake come to room temperature for about 30 minutes so the cake and fondant are soft.

It pairs nicely with a scoop of ice cream or a cup of coffee. This recipe has become a family tradition that I look forward to making each year.

❓ Frequently Asked Questions About Vanilla Cake with Fondant

What is fondant?

Fondant is a type of sugar paste used in cake decorating.

Is fondant good for me?

Fondant can be high in sugar and calories.

Can I use fondant on any type of cake?

Fondant works best on cakes made with butter or other fats.

How do I store leftover fondant?

You can store leftover fondant in an airtight container at room temperature.

Can I reheat leftover cake?

No, do not reheat leftover cake.

Similar Posts