Love and Olive Oil

Bake Me a Cake.

Cue sugar craving.

I want to bake a cake. I NEED to bake a cake. A full on, 3 layer, fondant covered masterpiece.

I have some fondant leftover from my cupcake topper experiments and I want to use it up before it goes south. I’ve never done a fondant covered cake before, so why not now?

So, I’m asking you, dear readers, to share. What is your favorite layer cake recipe? Post it (or a link) here. I’ll pick the one that sounds the most delectable and put it to the test over the long weekend. And I’m sure Taylor will more than oblige to help me eat it. All of it. :)

Ready, GO!

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  1. I would love to have the recipe for the White Chocolate Cake with Raspberry Filling and White Chocolate Frosting Mrs. Grasso mentioned. I’m not a huge fan of chocolate cake, but I absolutely LOVE white cake.

  2. Mmm, I think my favourite cake at the moment is a banana cake, which I add chocolate chips to. I usually bake the layers separately, but I torted one this weekend and it worked:

  3. I love to cook but, can’t bake to save my life. I can’t pass along any advice or great cake recipes but I am so looking forward to seeing what you do with the leftover fondant.

  4. Red velvet cake is always my favorite – I bake it in 3 layers but then cut each layer in half to make 6 layers of red velvety goodness! My second favorite us a white chocolate cake with raspberry filling and white chocolate frosting – just the right amount of sweetness and perfect for chocolate lovers and non-chocolate lovers alike (yes, there are some people who don’t like chocolate and two of them are in my family!)

  5. I will send you the Bettie Landis Chocolate Birthday Cake recipe. She loved decorating cakes, and they were always appropriate themes. I’ll also send you the photo of Wayne with his cake sometime in the mid-50’s.
    Hugs, S

  6. I suck at doing fondant on cake, but something I LOVE doing that is too freaking easy and wows people- fondant bows. I’m sure this is like explaining tying a shoe to a rocket scientist- but you cut even strips of fondant, and make sure they’re not too floppy- cooling them helps. THen fold the ends together to make looks, and you use a little water and pressure to attach them- I use a paintbrush usually. Then put the loop ends together, keep going until you have a bow like you see on a pretty package!

  7. I like the way you think. We should be friends and the cake should be chocolate. My wedding cake was layered with German chocolate frosting AND chocolate moose, it remainds the best cake I have ever had, however I don’t have a reciepe. Good Luck!

  8. I like to bake lemon cake with lemon frosting, add extra fresh lemon to both, and add blueberries. I add lots of berries to the top of the batter, and the berries settle into the cake while baking. I also cover the top of the frosted cake with blueberries added individually. Very zingy to eat, looks beautiful. Another is orange frosting over dark chocolate cake. Yummy!

  9. I tried half a dozen chocolate cake recipes out for a bride, and this was our favorite:

    I’ve only tried the cake part of the recipe, not the other components.

  10. Here is my favorite chocolate cake recipe:

    I make it for everyone’s birthdays and it is fail-proof, moist and chocolatey.

  11. So, there is a recipe, not in layers, but you can use a little bit o creativity… It’s for Amond Addicteds:
    (This is the best brasilian blog about food, credits do Flavia Pantoja)

    It’s in portuguese, but I’ll try to translate it for you:

    1 tablespoon unsalted butter, very soft
    Generous 1/3 cup sliced almonds
    2 tablespoons sugar

    4 ounces whole almonds
    1 cup plus 2 tablespoons granulated sugar
    1/4 teaspoon salt
    1/2 teaspoon pure almond extract (optional)
    3 large eggs
    8 tablespoons unsalted butter, room temperature
    1/3 cup all-purpose flour
    1/4 teaspoon baking powder

    Preheat the oven to 350 degrees. Generously butter a 9 inch cake pan with 1 tablespoon of very soft unsalted butter(yes, all that butter). After the pan is buttered, sprinkle the sliced almonds in a single, even layer over the bottom of the pan and work some of the slices up the sides of the pan as well. Sprinkle two tablespoons of sugar over the butter and almonds and set the prepared pan aside.

    To make the cake batter, throw the almonds, sugar, salt and almond extract into a blender or food processor and blend until the nuts are finely ground. Add the eggs and butter, blending throughly. Add the flour and baking powder and blend just until everything is incorporated. Scrape the batter into the prepared pan. Bake until the cake is a deep golden brown and a tester comes out clean, about 32-35 minutes. Cool cake completely in the pan on a wire rack. Dust with powdered sugar if desired.

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