Fanta Cake Recipe

I absolutely love this recipe because it combines the nostalgic, fizzy sweetness of Fanta with the classic comfort of a homemade cake, making every bite a delightful trip down memory lane. Plus, the simplicity of the ingredients and the straightforward instructions mean I can impress my friends with a deliciously unique cake without any stress!

I adore the amusing spin that Fanta puts on baking, and my Fanta Cake recipe is a flawless illustration. This colorful cake mingles the sweetness of granulated sugar, the richness of eggs and vegetable oil, and the citrusy zing of orange soda.

With an infusion of vanilla extract, baking powder, and a whisper of salt, this cake is a fantastical bake.

Ingredients

• Eggs: Rich in protein, they provide structure and moisture to the cake.
• Granulated Sugar: Sweetens the cake, giving it a tender crumb.
• Vegetable Oil: Keeps the cake moist while adding a subtle richness.
• Fanta (Orange Soda): Adds a fizzy, citrus flavor and lightens the batter.
• Baking Powder: Leavening agent that helps the cake rise and become fluffy.
• Orange Zest: Enhances the citrus aroma with natural oils and flavors.

Ingredient Quantities

• 4 large eggs
• 200 g granulated sugar
• 1 tsp vanilla extract
• 200 ml vegetable oil
• 250 ml Fanta (orange soda)
• 400 g all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• Optional: Zest of 1 orange for added flavor

Instructions

1. Set your oven to 350°F (175°C) to begin heating up. Use oil or butter to grease a baking pan that measures 9 by 13 inches or a bundt cake pan. Follow that with sprinkling flour over the oiled surface. You do not want cake batter sticking to the sides of the pan.

2. In a big mixing bowl, beat together the eggs and granulated sugar using an electric mixer until they are pale and creamy.

3. Incorporate the vanilla extract and stir until thoroughly combined.

4. Pour the vegetable oil in slowly, mixing all the while, until it is completely combined with the other ingredients.

5. Gradually incorporate the Fanta (orange soda) into the mixture, slowly and gently combining to not disturb the carbonation.

6. In another bowl, sift the flour, baking powder, and salt together.

7. Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just combined. You want to be very careful not to mix too well.

8. When using, incorporate the zest of one orange into the batter for a flavor boost.

9. Evenly spread the batter in the prepared baking pan.

10. Preheat the oven to 350°F (176°C). Grease and flour two 9-inch round cake pans, or use a pan lining spray. Pour the batter equally into the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before removing from the pans and serving.

Equipment Needed

1. Oven
2. 9×13 inch baking pan or bundt cake pan
3. Two 9-inch round cake pans (optional)
4. Mixing bowls (at least two, one large)
5. Electric mixer
6. Measuring cups and spoons
7. Sifter
8. Whisk or spatula
9. Zester (optional, for orange zest)
10. Toothpick (for testing cake doneness)

FAQ

• Q: Can I use any other type of soda instead of Fanta?Yes, you can opt for alternative orange sodas; however, Fanta imparts a particularly delightful flavor.
• Q: Can I substitute the vegetable oil for butter?In equal amounts, you can use melted butter in place of vegetable oil, but it may not yield the same cake texture.
• Q: Is it necessary to add orange zest?A: It’s not a must. You are free to skip it. But it contributes a delightful citrusy fragrance. It makes the orange flavor pop.
• Q: How should I store the Fanta cake?A: Keep it in a room-temperature airtight container for up to 3 days, or in the refrigerator for up to a week.
• Q: Can this recipe be made into cupcakes?A: Yes, you can. Just change the baking time to 15-20 minutes. When you pull it out of the oven, make sure that a toothpick inserted into the middle comes out clean.
• Q: Is it possible to make this cake gluten-free?A: Certainly, a gluten-free flour mixture can be substituted for the all-purpose flour.

Substitutions and Variations

– Rather than using granulated sugar, you might use 200 g of caster sugar or 220 g of coconut sugar. Instead of using brown sugar, you could use an equal amount of coconut sugar.
– Use 1 tsp of almond extract or 2 tsp of vanilla paste in place of vanilla extract for an alternative flavor.
– Substitute 200 ml of melted butter or 200 ml of canola oil for vegetable oil.
– Substitute 250 ml of another citrus-flavored soda for Fanta.
– You can use lemon-lime soda instead.
– Substitute 400 g of cake flour for all-purpose flour when you want a lighter texture.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs are at room temperature before starting. This helps them mix more evenly with the sugar, creating a smoother batter and better rise in the cake.

2. Mixing Technique When incorporating the flour mixture into the wet ingredients, use a spatula or wooden spoon instead of an electric mixer to prevent overmixing. Overmixing can develop gluten in the flour, resulting in a denser cake.

3. Bubbles in the Soda Try not to lose the carbonation in the Fanta when adding it to the batter. Pour slowly and stir gently to preserve the bubbles, which help give the cake a lighter texture.

4. Zesting Tips If adding the optional orange zest, use a microplane to ensure the zest is fine and evenly distributed throughout the batter. The zest adds a fresh burst of flavor that complements the orange soda.

5. Cake Pan Preparation Make sure to grease and flour the cake pans thoroughly to prevent sticking. Consider using parchment paper liners for added insurance, particularly if using a bundt pan, to ensure the cake releases smoothly.