💡 Recipe at a Glance
- •The Cake: A super moist sheet cake made with a fluffy orange soda batter, topped with a creamy sour cream frosting, juicy mandarin oranges, and a dusting of cinnamon.
- •Time Needed: Quick prep work, a short bake time, and a necessary cooling step before spreading on that delicious creamy layer.
- •Method: The batter and whipped cream come together in your Thermomix®, while the sour cream topping is stirred up quickly in a separate bowl.
Today I’m sharing a classic German Fanta Cake recipe that is absolutely perfect for cozy afternoon coffee breaks, potlucks, or family celebrations!
You are going to fall in love with how effortless this is to make and how wonderfully bright and fruity it tastes.
With my easy, step-by-step instructions, I’ll walk you through just how simple it is to whip up this crowd-pleasing Thermomix® Fanta Cake right in your own kitchen!
Why You’ll Love This Fanta Cake:
- A delicious crowd-pleasing dessert that’s perfect for family get-togethers, potlucks, and weekend coffee chats.
- Super easy to whip up, amazingly moist, and packed with bright, fruity flavor.
- The ultimate combo of fluffy cake, rich sour cream topping, and juicy mandarin oranges.
- A light, refreshing treat for warm summer days that brings instant smiles to the table.
- A total go-to recipe for beginner bakers because it’s completely quick and foolproof.
- A bright, gorgeous showstopper on any dessert table.
- A fun, genius way to add a fresh, bubbly twist to classic sheet cakes!
My Top Tips for the Best Fanta Cake
Use room-temperature eggs for the batter to help it whip up super light, airy, and full of volume.
Make sure to let the cake base cool completely before spreading on the creamy topping—otherwise, the cream will melt right off!
For perfectly stiff whipped cream, make sure both your heavy cream and your mixing bowl are ice-cold before beating.
Feel free to play around with different fruits! Fresh strawberries or raspberries make an amazing seasonal twist.
Use a good-quality, full-fat sour cream (or crème fraîche) for the richest, dreamiest, most flavorful topping layer.
Dust the cake generously with cinnamon or cinnamon sugar right before serving for an extra pop of flavor.
Store your Fanta cake in the fridge to keep it super fresh and maintain that perfect texture.
Make sure to fully preheat your oven so your cake bakes up evenly every single time.
Garnish with fresh fruit or a few sprigs of mint to give it a gorgeous, irresistible look.
Can You Make This Cake Ahead of Time and Store It?
This cake stores wonderfully in the fridge and stays fresh and delicious for about 3 days.
You can also freeze it if you want to save it for later!
Delicious Variations to Try
Swap the mandarin oranges for fresh strawberries to whip up a fruity strawberry sour cream cake.
Use lemon-lime soda instead of Fanta for a bright, refreshing lemon cake.
Play around with warm spices like cardamom or ginger to give the cake a cozy, flavorful kick.
Replace a portion of the flour with ground nuts like almonds or hazelnuts to add a lovely nutty texture.
Fold a handful of chocolate chips into the batter for a fun, chocolatey twist on the classic Fanta cake.
Frequently Asked Questions
What Ingredients Do You Need for Fanta Cake?
For the Cake Batter:
- 4 eggs, room temperature
- 200 g granulated sugar
- 1 packet vanilla sugar
- 350 g all-purpose flour
- 1 packet baking powder
- 1 pinch salt
- 150 g Fanta (orange soda)
- 150 g sunflower oil (or vegetable oil)
For the Cream Topping:
- 500 ml heavy cream, cold
- 50 g granulated sugar
- 2 packets whipped cream stabilizer
- 600 g sour cream
- 3 cans mandarin oranges
To Finish:
- Cinnamon or cinnamon sugar
Note: You’ll find the exact measurements and full step-by-step instructions in the recipe card below.
How to Make Fanta Cake
Prep Work:
Pour the canned mandarin oranges into a colander or mesh strainer and let them drain thoroughly.
Step-by-Step Instructions:
Preheat your oven to 350°F / 180°C (or 320°F / 160°C if using convection) and line a rimmed baking sheet with parchment paper.
For the cake batter, add the eggs, sugar, and vanilla sugar to the mixing bowl and mix for 4 min / Speed 4 until light and fluffy.
Add the flour, baking powder, and salt, then mix for 20 sec / Speed 3 until just combined.
Blogger Tip: I usually like to sift the flour first so it’s super fine and completely lump-free!
Finally, add the Fanta (or orange soda) and vegetable oil, mixing for 15 sec / Speed 3 to bring together a smooth batter.
Pour the batter onto your prepared baking sheet and spread it into an even layer.
Bake in the lower third of your oven for 20 to 25 minutes. While the cake bakes, wash and thoroughly dry your mixing bowl.
Let the cake cool completely for about 30 minutes before spreading the sour cream topping over it. Don’t skip this step—if the cake is still warm, the topping will melt right off!
To make the sour cream frosting, start by whipping the heavy cream.
Insert the butterfly whisk attachment into your mixing bowl.
Add the cold heavy cream, sugar, and whipped cream stabilizer to the bowl. Whip at Speed 3.5 until stiff peaks form—this usually takes about 3 minutes. Keep in mind that timing can vary depending on how cold your cream and bowl are!
Keep a close eye on it starting around the 2-minute mark so you don’t accidentally over-whip it into butter!
Add the sour cream to a bowl, fold in the whipped cream, and gently mix in the drained mandarin oranges.
Spread the cream topping evenly over the cooled cake and sprinkle with cinnamon or cinnamon sugar.
Keep chilled in the fridge until you’re ready to serve.
Enjoy!
Note: You can find the exact ingredient amounts and step-by-step instructions further down in the recipe card.
The listed prep times are an average estimate.
Happy baking!
If you loved this easy recipe for Fanta Cake, you might also like my delicious Paradise Pudding Cake or these sweet Nut Rolls 🙂
Best, Christoph
PS: Never want to miss a recipe? Come follow me on Pinterest or Instagram ! ❣
Did you make this recipe?
If you enjoyed it, please leave me a comment and rate the recipe 5 stars! 🙂
Fanta Cake
Click stars to rate now
Zutaten
For the cake batter:
- 4 Eggs room temperature
- 200 g Sugar
- 1 packet Vanilla sugar
- 350 g All-purpose flour
- 1 packet Baking powder
- 1 pinch Salt
- 150 g Fanta
- 150 g Sunflower oil
For the cream topping:
- 500 ml Heavy whipping cream cold
- 50 g Sugar
- 2 packet Whipped cream stabilizer
- 600 g Schmand or full-fat sour cream / crème fraîche
- 3 Dosen Canned mandarin oranges
To finish:
- Cinnamon or cinnamon sugar
Zubereitung
Prep:
- Place the canned mandarin oranges in a strainer to drain thoroughly.
Instructions:
- First, preheat your oven to 160 °C convection (or 180 °C conventional) and line a rimmed baking sheet with parchment paper.
- For the batter, add the eggs, sugar, and vanilla sugar to the mixing bowl and beat for 4 min / Speed 4 until creamy.
- Add the flour, baking powder, and salt, then mix for 20 sec / Speed 3.
- Finally, add the Fanta and oil, mixing for 15 sec / Speed 3 until you have a smooth batter.
- Pour the batter onto your prepared baking sheet and spread it out into an even layer.
- Bake on the lower rack for 20–25 minutes. Meanwhile, rinse and thoroughly dry the mixing bowl.
- Let the cake cool completely for about 30 minutes before adding the cream topping. Don’t skip this step—if the cake is still warm, the cream will melt right off!
- To make the topping, start by whipping the cold heavy cream.
- Insert the whisk attachment into the mixing bowl. Add the cold cream, sugar, and whipped cream stabilizer, then whip on Speed 3.5 until stiff peaks form. This takes about 3 minutes, but keep an eye on it—the exact time depends on how cold your cream and bowl are. Watch closely starting at minute 2 so you don’t accidentally turn your cream into butter!
- Add the Schmand (or sour cream) to a mixing bowl, gently fold in the whipped cream, and stir in the drained mandarin oranges.
- Spread the cream mixture smoothly over the cooled cake, then dust with cinnamon or cinnamon sugar. Chill in the fridge until ready to serve.
- Enjoy!
Notes
Fanta Cake
Click stars to rate now
Zutaten
For the cake batter:
- 4 Eggs room temperature
- 200 g Sugar
- 1 packet Vanilla sugar
- 350 g All-purpose flour
- 1 packet Baking powder
- 1 pinch Salt
- 150 g Fanta
- 150 g Sunflower oil
For the cream topping:
- 500 ml Heavy whipping cream cold
- 50 g Sugar
- 2 packet Whipped cream stabilizer
- 600 g Schmand or full-fat sour cream / crème fraîche
- 3 Dosen Canned mandarin oranges
To finish:
- Cinnamon or cinnamon sugar
Zubereitung
Prep:
- Place the canned mandarin oranges in a strainer to drain thoroughly.
Instructions:
- First, preheat your oven to 160 °C convection (or 180 °C conventional) and line a rimmed baking sheet with parchment paper.
- For the batter, add the eggs, sugar, and vanilla sugar to the mixing bowl and beat for 4 min / Speed 4 until creamy.
- Add the flour, baking powder, and salt, then mix for 20 sec / Speed 3.
- Finally, add the Fanta and oil, mixing for 15 sec / Speed 3 until you have a smooth batter.
- Pour the batter onto your prepared baking sheet and spread it out into an even layer.
- Bake on the lower rack for 20–25 minutes. Meanwhile, rinse and thoroughly dry the mixing bowl.
- Let the cake cool completely for about 30 minutes before adding the cream topping. Don't skip this step—if the cake is still warm, the cream will melt right off!
- To make the topping, start by whipping the cold heavy cream.
- Insert the whisk attachment into the mixing bowl. Add the cold cream, sugar, and whipped cream stabilizer, then whip on Speed 3.5 until stiff peaks form. This takes about 3 minutes, but keep an eye on it—the exact time depends on how cold your cream and bowl are. Watch closely starting at minute 2 so you don't accidentally turn your cream into butter!
- Add the Schmand (or sour cream) to a mixing bowl, gently fold in the whipped cream, and stir in the drained mandarin oranges.
- Spread the cream mixture smoothly over the cooled cake, then dust with cinnamon or cinnamon sugar. Chill in the fridge until ready to serve.
- Enjoy!
