Fanta Cake
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!
Servings: 24
Calories: 316kcal
Equipment
- Thermomix
- Rühraufsatz (Schmetterling)
- Teigschaber
- Backblech inkl. Backpapier
- Schüssel
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!
Pro-tip: I like to sift the flour beforehand so the batter turns out super smooth and lump-free!
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.
