Suitcase Cake: Trendy Fondant Cake Recipe You Must Try

Name: Suitcase Cake: Trendy Fondant Cake Recipe You Must Try
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: • 2 cups all-purpose flour (260g); • 2/3 cup high-quality cocoa powder (75g); • 2 tsp baking powder; • 1 tsp baking soda; • 1/2 tsp salt; • 2 large eggs, room temperature; • 1.5 cups sugar (190g); • 1/2 cup vegetable oil (120ml); • 1 cup buttermilk (240ml), room temperature; • 1/2 cup sour cream (120g), room temperature; • 100g dark chocolate (80% cacao), melted and slightly cooled; • 2 tsp instant coffee powder (4g); • 1/2 cup boiling water (100ml); • 8 oz cream cheese, softened (300g); • 1/2 cup cold heavy cream (120ml); • 4 tbsp melted dark chocolate (60g); • 1/2 cup cocoa powder (50g); • 1 ½ cups powdered sugar (180g); • 2 packs of pink fondant; • 1 pack of white fondant; • A bit of lukewarm water to fix the decorations; • Edible sugar decorations of your choice

13 steps

Prep:1hCook:25min

Updated at: Thu, 05 Dec 2024 11:00:58 GMT

Nutrition balance score

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Instructions

Step 1

Preheat your oven to 180°C (350°F). Line two 8-inch round cake pans with parchment paper and butter them.

Step 2

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt, and whisk to combine.

Step 3

In a cup, mix the instant coffee with the boiling water and set aside to cool slightly.

Step 4

In a separate bowl, whisk the eggs and sugar until light and slightly frothy. Add the oil, buttermilk, sour cream, and melted dark chocolate, and whisk until smooth.

Step 5

Gradually add the dry ingredients to the wet mixture in three parts, stirring gently between each addition to avoid overmixing. Finally, pour in the warm coffee mixture and stir until just combined and smooth.

Step 6

Pour the mixture onto a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Step 7

Cool the cake in the baking sheet for about 20 minutes.

Step 8

For the frosting, whip the softened cream cheese, melted chocolate, and cocoa powder until smooth and well combined. Gradually add the powdered sugar, whipping to fully incorporate.

Step 9

At the end, pour the cold heavy cream directly into the mixture. Whip at a medium speed, increasing slightly if needed, until the frosting starts to thicken and becomes creamy. Stop whipping as soon as the cream thickens the frosting to the desired consistency. Avoid overwhipping, as this could make the frosting too stiff.

Step 10

By adding the cream this way, it will give the frosting a smooth and light texture, perfect for layering a cake.

Step 11

Once the cake has cooled, cut it into 3 or 4 equal rectangles (depending on the size you want for your cake). Place one layer of cake on a serving plate, I recommend soaking each sponge layer with warm milk before spreading the cream between them; this will make your cake softer and more moist. Spread with a layer of frosting, and repeat with remaining layers. Use the rest of the frosting to cover the top and sides of the cake.

Step 12

For the fondant decorations, simply follow the video tutorial I made on YouTube! I recommend refrigerating everything for a few hours before serving for the best texture.

Step 13

Voilà! Enjoy your creamy and decadent Suitcase Cake! Don’t forget to like, comment and subscribe to my channel!