Fanta Cake

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Fanta Cake is a delightfully moist German sheet cake that's an absolute hit for family get-togethers, kids' birthday parties, or a cozy afternoon coffee break!

Vorbereitung15

Zubereitung20

Gericht: Dessert

Küche: German

Keyword: Cake, Kinderfreundlich

Niveau: Very easy

Servings:

Calories: 316kcal

Author: Christoph

Equipment

Thermomix
Rühraufsatz (Schmetterling)
Teigschaber
Backblech inkl. Backpapier
Schüssel

Zutaten

For the cake batter:

4 Eggs room temperature
200 g Sugar (approx. 7 oz)
1 packet Vanilla sugar
350 g All-purpose flour (approx. 12.5 oz)
1 packet Baking powder
1 pinch Salt
150 g Fanta (approx. 5.5 oz)
150 g Sunflower oil (approx. 5.5 oz)

For the cream topping:

500 ml Heavy whipping cream cold (approx. 17 fl oz)
50 g Sugar (approx. 2 oz)
2 packet Whipped cream stabilizer
600 g Schmand or full-fat sour cream / crème fraîche (approx. 21 oz)
3 Dosen Canned mandarin oranges

To finish:

Cinnamon or cinnamon sugar

Zubereitung

Prep:

3 Dosen Canned mandarin oranges
Place the canned mandarin oranges in a strainer to drain thoroughly.

Instructions:

First, preheat your oven to 160°C (320°F) convection (or 180°C (350°F) conventional) and line a rimmed baking sheet with parchment paper.
4 Eggs, 200 g Sugar, 1 packet Vanilla sugar
For the batter, add the eggs, sugar, and vanilla sugar to the mixing bowl and beat for 4 min / Speed 4 until creamy.
350 g All-purpose flour, 1 packet Baking powder, 1 pinch Salt
Add the flour, baking powder, and salt, then mix for 20 sec / Speed 3.

Pro-tip: I like to sift the flour beforehand so the batter turns out super smooth and lump-free!

150 g Fanta, 150 g Sunflower oil
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!
500 ml Heavy whipping cream
To make the topping, start by whipping the cold heavy cream.
500 ml Heavy whipping cream, 50 g Sugar, 2 packet Whipped cream stabilizer
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!
600 g Schmand, 3 Dosen Canned mandarin oranges
Add the Schmand (or sour cream) to a mixing bowl, gently fold in the whipped cream, and stir in the drained mandarin oranges.
Cinnamon or cinnamon sugar
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

For a fun summery twist on this classic cake, feel free to swap out the mandarin oranges for fresh sliced strawberries.

You can also use a different fizzy soda instead of Fanta, like Sprite or sparkling apple juice. The flavor will change a bit, but the cake will stay amazingly soft and fluffy!

Stored covered in the fridge, this cake will stay fresh and delicious for about 3 days.