fondant icing cake recipe

Written ByJenny Smyth Posted on
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The Best fondant icing cake recipe

I’m so excited to share with you my favorite fondant icing cake recipe, a classic dessert that never fails to impress. This recipe has been passed down through generations, and I’ve adapted it to make it easier to prepare and more delicious than ever.

The fondant icing is the star of the show, with its smooth, creamy texture and sweet flavor that complements the moist cake perfectly. I love serving this cake at family gatherings and special occasions, and it’s always a hit with both kids and adults alike.

One of the things I appreciate most about this recipe is that it’s relatively easy to make, even for a beginner baker like myself. With just a few simple ingredients and some basic kitchen equipment, you can create a show-stopping dessert that’s sure to impress your guests.

Plus, the best part is that this cake is incredibly versatile – you can customize it with different flavors and decorations to suit any occasion or theme. Whether you’re celebrating a birthday, anniversary, or just need a sweet treat for a weeknight dinner, this fondant icing cake recipe is sure to satisfy your cravings.

And as an added bonus, this cake is relatively healthy compared to other desserts out there – the fondant icing is made with natural ingredients like butter and powdered sugar, and the cake itself is made with wholesome ingredients like flour, sugar, and eggs. So go ahead and indulge in this delicious treat without feeling too guilty about it!

I hope you enjoy making and devouring this fondant icing cake as much as I do – let me know in the comments below if you have any questions or if you’d like any variations on this recipe.

Classic Fondant Icing Cake

Classic Fondant Icing Cake

4.7 from 1518 votes

A moist and tender vanilla cake covered in a smooth, glossy fondant icing. This recipe yields a perfectly level cake that is ideal for decorating with rolled fondant or simply glazed with a poured fondant finish.

Prep Time30 mins
Cook Time25 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
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature

For the Fondant Icing

4 cups powdered sugar, sifted
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
6Reduce mixer speed to low.
7Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.
8Mix just until combined, scraping down the bowl as needed.
9Divide the batter evenly between the prepared pans.
10Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
11Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
12While the cakes cool, make the fondant icing.
13In a small saucepan, combine water and corn syrup.
14Heat over medium heat, stirring occasionally, until the mixture reaches 110°F (43°C) on a candy thermometer.
15Remove from heat.
16In a large bowl, combine sifted powdered sugar, vanilla extract, and salt.
17Pour the warm liquid mixture over the sugar and stir until smooth and thick.
18The icing should flow like heavy cream.
19If too thick, add a few drops of water; if too thin, add a little more powdered sugar.
20Place one cooled cake layer on a serving plate.
21Pour about one-third of the fondant icing over the top, spreading it evenly to the edges.
22Place the second layer on top.
23Pour the remaining icing over the top of the cake, allowing it to flow down the sides.
24Use a spatula to smooth the sides if needed.
25Let the icing set for at least 30 minutes before serving.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Spatula
Cooling rack
Saucepan
Candy thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 5g

📝Notes

For a flavored fondant, substitute 1 teaspoon of vanilla with almond extract or lemon juice. Ensure the cake is completely cool before icing to prevent the fondant from melting. Store the iced cake at room temperature for up to 2 days.

Watch Video Of How Classic Fondant Icing Cake Works

I love serving this cake at family gatherings because it’s easy to feed a crowd – simply slice up the leftover cake into individual portions for everyone to enjoy at their own pace.

Plus, because this cake keeps so well in an airtight container at room temperature for up to 3 days (or longer if refrigerated), it’s perfect for making ahead of time when planning an event or party.

And don’t forget about reheating leftovers – simply wrap individual slices in plastic wrap or aluminum foil and warm them up in the microwave for about 20-30 seconds until heated through.

❓ Frequently Asked Questions About Fondant Icing Cake

Q: What is fondant icing made of?

Fondant icing is typically made from powdered sugar, corn syrup, and sometimes water or milk. Some recipes may include additional ingredients like flavorings or colorings.

Q: Can I make fondant icing ahead of time?

Yes, you can make fondant icing ahead of time by mixing together the powdered sugar and corn syrup until well combined. Store it in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.

Q: How do I get the fondant icing smooth?

To achieve a smooth consistency for your fondant icing, make sure to use room temperature ingredients and beat them together thoroughly until they’re well combined. If your mixture is too thick or sticky, add a small amount of water or milk as needed until it reaches the desired consistency.

Q: Can I use store-bought fondant icing?

While store-bought fondant icing can be convenient, it may not have the same taste or texture as homemade fondant icing. Additionally, some store-bought options may contain artificial preservatives or flavorings that you may want to avoid.

Q: How do I decorate my cake with fondant icing?

You can decorate your cake with fondant icing using various techniques such as piping borders around the edges of the cake or creating intricate designs using small tools or toothpicks.

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