18 Decadent Cake Fondant Recipes Perfect for Special Occasions

There’s something undeniably magical about a cake draped in smooth, velvety fondant—it turns any dessert into a showstopper. Whether you’re celebrating a birthday, anniversary, or just indulging your sweet tooth, these 18 decadent fondant cake recipes are guaranteed to impress. From classic vanilla to rich chocolate and playful designs, get ready to elevate your baking game and make every occasion extra special. Let’s dive in!

Chocolate Ganache Cake Fondant

This decadent chocolate ganache cake fondant is a dreamy cross between a molten lava cake and a rich truffle—perfect for impressing guests or treating yourself!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus extra for greasing
• 4 oz high-quality dark chocolate (70% cacao), chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 375°F. Generously grease four 6-oz ramekins with butter and dust with cocoa powder.
2. In a microwave-safe bowl, melt 1/2 cup butter and dark chocolate in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk eggs, egg yolks, 1/4 cup sugar, 1 tsp vanilla, and 1/4 tsp salt in a bowl until pale and thick, about 3 minutes. Fold in the chocolate mixture, then gently stir in 2 tbsp flour until just combined.
4. Divide batter among ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
5. Meanwhile, heat 1/2 cup heavy cream until steaming. Pour over any remaining melted chocolate (or 2 oz extra chopped chocolate) to make a glossy ganache.
6. Let cakes cool 1 minute, then invert onto plates. Drizzle with warm ganache and serve immediately.

The magic? A crackly exterior gives way to a molten chocolate core, while the ganache adds a silky finish. Tip: For extra flair, top with raspberries or a sprinkle of flaky sea salt.

Vanilla Bean Cake Fondant with Raspberry Glaze

This elegant yet approachable dessert combines a tender vanilla bean cake with a vibrant raspberry glaze—perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk, room temperature
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 1 cup fresh raspberries (plus extra for garnish)
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup whole milk, 1/4 cup melted butter, 1 egg, and vanilla bean seeds. Fold wet ingredients into dry until just combined.
4. Pour batter into the pan and bake for 25–28 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack.
5. For the glaze: Blend 1 cup raspberries and 1 tbsp lemon juice until smooth, then strain to remove seeds. Whisk in 1/2 cup powdered sugar until glossy. Drizzle over the cooled cake and top with extra berries.

The magic here? The vanilla bean flecks and tart raspberry glaze create a stunning contrast—both in flavor and presentation.

Tip: For extra richness, swap the milk for buttermilk and add a pinch of cinnamon to the dry ingredients.

Red Velvet Cake Fondant with Cream Cheese Frosting

This decadent red velvet fondant is like a little slice of celebration—rich cocoa flavor, velvety texture, and that iconic cream cheese tang.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup buttermilk, room temperature
• 1/4 cup vegetable oil
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment.
2. Whisk together 1 cup flour, 1 tbsp cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup sugar, buttermilk, oil, egg, 1 tsp vanilla, and 1 tbsp food coloring until smooth. Gradually fold in dry ingredients until just combined.
4. Pour batter into the pan and bake for 25–28 minutes, until a toothpick comes out clean. Cool completely.
5. For frosting, beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and 1/2 tsp vanilla until fluffy. Spread over cooled cake.

The magic here? The fondant’s dense, fudgy crumb contrasts perfectly with the cloud-like frosting—no fancy layers needed for big impact.

Tip: For extra drama, dust the top with a little cocoa powder or crumbled cake crumbs.

Lemon Drizzle Cake Fondant

This dreamy lemon drizzle cake fondant is like sunshine in dessert form—moist, zesty, and irresistibly gooey in the center.

Ingredients:

• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/4 cup powdered sugar (for drizzle)

Instructions:

1. Preheat oven to 350°F. Generously grease two 6-oz ramekins with butter.
2. In a bowl, cream together 1/2 cup butter and 1/2 cup granulated sugar until fluffy. Beat in eggs one at a time.
3. Fold in flour, 1/4 tsp salt, and lemon zest until just combined. Divide batter evenly between ramekins.
4. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
5. Meanwhile, whisk 2 tbsp lemon juice and 1/4 cup powdered sugar to make a thin glaze.
6. Let fondants cool 1 minute, then invert onto plates. Drizzle immediately with lemon glaze.

The magic? Cutting into these reveals a molten lemony core that pairs perfectly with the crisp edges. Serve warm for maximum swooning!

Tip: For extra flair, top with a sprinkle of edible lavender or a dollop of whipped cream.

Matcha Green Tea Cake Fondant

This Matcha Green Tea Cake Fondant is a dreamy, molten-centered dessert with earthy matcha flavor—perfect for impressing guests or treating yourself to something special.

• ½ cup (1 stick) unsalted butter, plus extra for greasing
• ½ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tbsp high-quality matcha powder
• ⅓ cup all-purpose flour
• Pinch of salt
• Powdered sugar, for dusting

1. Preheat oven to 375°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess.
2. Melt ½ cup butter in a small saucepan over low heat. Let cool slightly.
3. In a bowl, whisk together ½ cup granulated sugar, eggs, and egg yolks until pale and slightly thickened, about 2 minutes.
4. Sift in 1 tbsp matcha powder, ⅓ cup flour, and a pinch of salt. Gently fold until just combined.
5. Pour melted butter into the batter and stir until smooth. Divide evenly among ramekins.
6. Bake for 12–14 minutes until edges are set but centers are still jiggly. Cool for 1 minute, then invert onto plates.
7. Dust with powdered sugar and serve immediately.

The magic? Cutting into that warm, oozy green tea center—a matcha lover’s dream. Tip: For extra flair, serve with a scoop of vanilla ice cream to balance the earthy matcha.

Caramel Swirl Cake Fondant

This dreamy caramel swirl cake fondant is like a hug in dessert form—gooey, rich, and swirled with ribbons of buttery caramel.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup caramel sauce (store-bought or homemade), warmed slightly

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together melted butter, 3/4 cup sugar, eggs, 1 tsp vanilla, and 1/4 tsp salt until smooth. Gently fold in flour until just combined.
3. Pour batter into the prepared pan. Drizzle 1/2 cup caramel sauce over the top, then use a knife to swirl it into the batter.
4. Bake for 22–25 minutes until the edges are set but the center still jiggles slightly. Let cool 10 minutes before slicing.

The magic here? The caramel sinks slightly as it bakes, creating pockets of molten goodness in every bite.

Tip: For extra drama, serve warm with a drizzle of extra caramel and a scoop of vanilla ice cream.

Pistachio Rose Cake Fondant

This elegant yet easy pistachio rose cake fondant is a showstopper with its delicate floral aroma and nutty richness—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely ground pistachios
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp rose water
• 1/4 cup whole milk
• 1 tbsp dried edible rose petals (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 cup ground pistachios, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp rose water.
4. Alternately fold the dry ingredients and 1/4 cup milk into the butter mixture until just combined.
5. Pour batter into the pan and bake for 30–35 minutes until a toothpick comes out clean. Cool for 10 minutes before unmolding.
6. Sprinkle with 1 tbsp rose petals while warm. Serve slightly gooey for a fondant-like center!

The subtle crunch of pistachios against the floral sweetness makes every bite feel like a celebration. Tip: For extra richness, drizzle with warm white chocolate before garnishing.

Tiramisu-Inspired Cake Fondant

This decadent twist on tiramisu combines the rich, coffee-kissed flavors of the classic dessert with the gooey magic of a molten fondant—perfect for impressing dinner guests or treating yourself!

Ingredients:

• ½ cup unsalted butter, plus extra for greasing
• ⅓ cup granulated sugar, plus 2 tbsp for dusting
• 2 large eggs
• 2 large egg yolks
• ½ cup all-purpose flour
• ¼ cup strong brewed espresso, cooled
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar and cocoa powder for dusting (optional)

Instructions:

1. Preheat oven to 375°F. Generously grease four 6-oz ramekins with butter, then dust with the 2 tbsp granulated sugar, tapping out excess.
2. In a microwave-safe bowl, melt ½ cup butter in 15-second intervals until smooth. Whisk in ⅓ cup sugar, eggs, egg yolks, and 1 tsp vanilla until pale and slightly thickened.
3. Sift in ½ cup flour, 2 tbsp cocoa powder, and a pinch of salt; fold gently until just combined. Stir in ¼ cup cooled espresso.
4. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
5. Let cool 1 minute, then invert onto plates. Dust with powdered sugar and cocoa powder if desired.

The fondant’s velvety center oozes like a custard, while the espresso and cocoa add depth—no one will guess it comes together in under 30 minutes!

Tip: For extra tiramisu vibes, serve with a dollop of mascarpone whipped cream (just fold ¼ cup mascarpone into softly whipped heavy cream).

Espresso Chocolate Cake Fondant

This rich, gooey espresso chocolate cake fondant is like a hug in dessert form—intensely chocolatey with a caffeinated kick that’ll make your taste buds sing.

Ingredients:

• 1/2 cup unsalted butter, plus extra for greasing
• 4 oz dark chocolate (70% cacao), chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tbsp instant espresso powder
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• Cocoa powder, for dusting

Instructions:

1. Preheat oven to 375°F. Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. In a microwave-safe bowl, melt 1/2 cup butter and dark chocolate in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk eggs, egg yolks, 1/4 cup sugar, 1 tbsp espresso powder, and 1/4 tsp salt in a bowl until pale and slightly thickened, about 2 minutes.
4. Fold the chocolate mixture into the egg mixture until combined, then gently fold in 1/4 cup flour until just incorporated.
5. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
6. Let cool 1 minute, then invert onto plates. Serve immediately.

The magic here? That molten center paired with the deep espresso flavor—it’s elegant enough for a dinner party but simple enough for a weeknight treat.

Tip: For extra drama, dust with powdered sugar or add a scoop of vanilla ice cream while still warm.

Coconut Lime Cake Fondant

This tropical-inspired dessert is a dreamy cross between a moist cake and a gooey fondant, with bright lime zest and creamy coconut stealing the show.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut milk (full-fat)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tbsp lime zest (about 2 limes)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease four 6-oz ramekins and dust lightly with flour.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp salt, and 1/4 cup shredded coconut in a bowl.
3. In another bowl, mix 1/4 cup coconut milk, melted 1/4 cup butter, 2 eggs, 1 tbsp lime zest, and 1 tsp vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined (small lumps are okay). Divide batter evenly among ramekins.
5. Bake for 18–20 minutes until edges pull away but centers stay slightly jiggly. Cool 2 minutes, then invert onto plates.

The magic? A crackly coconut crust gives way to a luscious lime-kissed center—serve warm for maximum ooze.

Tip: For extra flair, drizzle with coconut cream and sprinkle toasted coconut on top.

Orange Blossom Cake Fondant

This delicate, floral-scented cake is like a hug in dessert form—soft, fragrant, and just sweet enough to feel indulgent.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup whole milk
• 2 tbsp orange blossom water
• 1 tbsp finely grated orange zest
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl. Set aside.
3. In a separate bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
4. Stir in 1/4 cup milk, 2 tbsp orange blossom water, and 1 tbsp orange zest until combined.
5. Fold dry ingredients into the wet mixture until just incorporated. Pour batter into the prepared pan.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Dust lightly with powdered sugar before serving.

The magic here is in the orange blossom water—it gives the cake a subtle floral aroma that feels elegant without overpowering. Serve slightly warm for the coziest experience.

Tip: For extra moisture, brush the cooled cake with a tablespoon of warmed honey mixed with a splash of orange blossom water.

Black Forest Cake Fondant

Black Forest Cake Fondant

This decadent twist on a classic Black Forest Cake combines rich chocolate fondant with tart cherries for a showstopping dessert that’s surprisingly simple to make.

Ingredients:

• 1/2 cup unsalted butter, plus extra for greasing
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup canned tart cherries, drained and patted dry
• 1/4 cup dark chocolate chips
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 375°F. Generously grease four 6-oz ramekins with butter.
2. In a bowl, melt 1/2 cup butter and 1/2 cup granulated sugar together until smooth. Whisk in eggs one at a time.
3. Sift in 1/2 cup flour, 1/4 cup cocoa powder, and 1/4 tsp salt, folding gently until just combined.
4. Divide batter among ramekins. Press 2 tbsp tart cherries and 1 tbsp chocolate chips into the center of each.
5. Bake for 12–14 minutes until edges are set but centers are slightly jiggly. Cool for 1 minute, then invert onto plates.
6. Dust with powdered sugar and serve warm. The molten chocolate and burst of cherries make every bite irresistible!

Tip: For extra flair, top with a dollop of whipped cream and a fresh cherry.

Strawberry Shortcake Fondant

This dreamy dessert combines the best of strawberry shortcake and molten fondant for a gooey, berry-filled surprise in every bite.

Ingredients:

• 1 cup fresh strawberries, hulled and diced
• 1 tbsp granulated sugar
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• Powdered sugar (for dusting)

Instructions:

1. Prep berries: Toss diced strawberries with 1 tbsp sugar in a bowl; set aside to macerate for 10 minutes.
2. Prep ramekins: Grease four 6-oz ramekins with butter and dust with flour. Preheat oven to 375°F.
3. Make batter: Whisk melted butter and 2/3 cup sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract. Gently fold in flour and salt until just combined.
4. Layer & bake: Divide half the batter among ramekins. Spoon macerated strawberries over each, then top with remaining batter. Bake for 18–20 minutes until edges are set but centers still jiggle slightly.
5. Serve warm: Let cool 2 minutes, then invert onto plates. Dust with powdered sugar.

The magic? Cutting into the fondant reveals a river of jammy strawberries—like a hidden love note from summer. Tip: For extra drama, serve with a scoop of vanilla ice cream that melts into the warm center.

Banana Caramel Cake Fondant

This decadent banana caramel cake fondant is like a warm hug in dessert form—gooey caramel meets moist banana cake for a showstopping treat.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large ripe bananas, mashed
• 1 large egg
• 1 tsp vanilla extract
• ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and ¾ cup brown sugar until fluffy. Add mashed bananas, 1 egg, and 1 tsp vanilla extract; mix until smooth.
4. Fold dry ingredients into the wet mixture until just combined. Pour half the batter into the pan, then drizzle ½ cup caramel sauce evenly over it. Top with remaining batter.
5. Bake for 30–35 minutes until the edges pull away from the pan but the center stays slightly soft. Cool for 10 minutes, then invert onto a plate.

The magic here? Cutting into the cake releases a river of caramel—perfect for impressing guests or treating yourself.

Tip: Serve warm with vanilla ice cream to lean into the gooey goodness!

Peanut Butter Chocolate Cake Fondant

This decadent dessert combines rich chocolate and creamy peanut butter for a molten-center cake that’s pure indulgence.

Ingredients:

• ½ cup creamy peanut butter
• 4 oz semi-sweet chocolate, chopped
• ½ cup unsalted butter, plus 1 tbsp for greasing
• 2 large eggs
• 2 large egg yolks
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt
• Cocoa powder (for dusting ramekins)

Instructions:

1. Preheat oven to 375°F. Grease four 6-oz ramekins with 1 tbsp butter, then dust with cocoa powder.
2. In a microwave-safe bowl, melt ½ cup butter and chocolate in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk eggs, egg yolks, ½ cup sugar, and 1 tsp vanilla in a bowl until pale and thick, about 3 minutes. Fold in the chocolate mixture.
4. Sift ¼ cup flour and a pinch of salt into the batter; fold gently. Divide half the batter among ramekins.
5. Drop 2 tbsp peanut butter into each ramekin, then top with remaining batter. Bake for 12–14 minutes until edges are set but centers jiggle slightly.

The magic? Cutting into these reveals a molten peanut butter core wrapped in fudgy chocolate cake—worth every calorie!

Tip: Serve immediately with vanilla ice cream to contrast the warm, gooey center.

Spiced Chai Cake Fondant

This Spiced Chai Cake Fondant is a cozy twist on the classic molten dessert, with warm chai spices melting into every gooey bite—perfect for impressing guests or treating yourself.

• ½ cup unsalted butter, plus extra for greasing
• ⅓ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• ½ cup all-purpose flour
• ¼ tsp ground cinnamon
• ¼ tsp ground cardamom
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves
• Pinch of black pepper
• ½ tsp vanilla extract
• 4 oz dark chocolate, chopped
• Powdered sugar (for dusting)

1. Preheat oven to 375°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess.
2. Melt ½ cup butter and dark chocolate together in a double boiler, stirring until smooth. Let cool slightly.
3. Whisk ⅓ cup sugar, eggs, egg yolks, and ½ tsp vanilla in a bowl until pale and thick, about 3 minutes.
4. Fold the chocolate mixture into the egg mixture, then sift in ½ cup flour, ¼ tsp cinnamon, ¼ tsp cardamom, ⅛ tsp ginger, ⅛ tsp cloves, and black pepper. Gently mix until just combined.
5. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers are still jiggly.
6. Let cool 1 minute, then invert onto plates. Dust with powdered sugar and serve immediately.

The magic? Cutting into the cake releases a spiced chocolate lava that tastes like liquid chai—comfort in every spoonful.

Tip: For extra flair, serve with a scoop of vanilla ice cream to balance the warm spices.

Blueberry Lemon Cake Fondant

This dreamy dessert combines tart lemon and juicy blueberries in a tender, molten-centered cake that’s as impressive as it is simple to make.

Ingredients:

• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup fresh blueberries (plus extra for garnish)
• Powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Generously butter four 6-oz ramekins and dust with flour.
2. Whisk together melted butter and 1 cup granulated sugar until smooth. Beat in eggs one at a time, then stir in 1/3 cup lemon juice and 1 tbsp lemon zest.
3. Gently fold in flour and 1/4 tsp salt until just combined, then fold in 1/2 cup blueberries.
4. Divide batter evenly among ramekins. Bake for 18–20 minutes until edges are set but centers are slightly jiggly.
5. Let cool 2 minutes, then invert onto plates. Dust with powdered sugar and garnish with extra blueberries.

The magic? Cutting into the cake reveals a bright, gooey lemon-blueberry center that pairs perfectly with the tender crumb.

Tip: For extra zing, drizzle with a quick lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice) before serving.

White Chocolate Raspberry Cake Fondant

This decadent dessert combines rich white chocolate with tart raspberries for a showstopping cake that’s surprisingly simple to make.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips, melted
• 1/2 cup fresh raspberries (plus extra for garnish)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, and a pinch of salt in a bowl.
3. In another bowl, mix 1/4 cup melted butter, 2 eggs, and 1 tsp vanilla extract until smooth. Gradually fold in the dry ingredients.
4. Gently stir in 1/2 cup melted white chocolate chips and 1/2 cup fresh raspberries (the batter will be thick).
5. Pour into the prepared pan and bake for 30–35 minutes until the edges pull away from the pan and a toothpick comes out clean.
6. Cool for 10 minutes, then invert onto a plate. Serve warm with extra raspberries on top.

The magic here? The raspberries burst into jammy pockets while baking, contrasting beautifully with the creamy white chocolate.

Tip: For extra indulgence, drizzle with melted white chocolate right before serving.

Conclusion

With these 18 decadent cake fondant recipes, your special occasions are sure to be unforgettable! Whether you’re a beginner or a seasoned baker, there’s something here to delight every sweet tooth. Give them a try, and don’t forget to share your favorite in the comments—we’d love to hear from you! Pin this roundup for later and spread the fondant love. Happy baking!