What cake goes well with buttercream frosting?

Question

I am making a layered birthday cake for a friend and she prefers fruity cakes over chocolate cakes. I am also going to add a layer of fondant over the cake.

Help me find the best combination!

Answer 1

Bake a white cake. Poke holes in it all over with a fork. Pour jello (orange is best) on the cake while the jello is warm (before it starts to gelatinize). Put cake in the fridge and let the it set. This makes for a delicious cake and it's extremely easy!!! Yum!!

Answer 2

Almost any flavor of cake pares well with a light buttercream, but the loveliest is a white, or lighter flavored cake. My husband loves red devilsfood with a good buttercream as well.

Answer 3

Pineapple cake is really good with buttercream frosting.  You can make a pineapple cake and then mix a can of drained, crushed pineapple into the frosting to flavor it.  This makes a very nice, fruity combination.  My boss at the bakery where I worked used to make a pineapple cake with a pineapple frosting like that and cover it with toasted coconut and sell it as a "Pina Colada" cake.   It was excellent!

Answer 4

Carrot Cake!!

So good with butter cream but then again so is anything

Answer 5

Go with Lemon, and use clear lemon extract in your frosting to retain the nice bright white color.

Why are you going through the trouble of rolling out fondant only to cover it with butter cream?  I had this combination for my wedding cake, and it was odd.  The butter cream just slid off the slices of cake - quite odd.  I didn't do a tasting before hand - kind of hard when you are 3000 miles away - but I never would've thought of that combination, and never would suggest it.

Answer 6

Try adding a fruit filling in between the layers.

Vanilla Cake Recipe

Cake:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Icing:

Vanilla Buttercream, recipe follows

Preheat oven to 350 degrees F.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Cool completely on a wire rack before icing.

Vanilla Buttercream:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: 1 (9-inch) layer cake

Answer 7

Strawberry or Lemon would be very nice....

Answer 8

yellow cake brushed with a simple fruit syrup made from warming your favorite jelly  is always tasty

Answer 9

i think you can never go wrong with a white cake. they're simple, classic and delicious!