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Introduction:
If you’re looking for a fun, moist, and delightfully fizzy cake, the Fanta Sheet Cake is the perfect choice. This vibrant dessert uses the citrusy zing of Fanta soda to add moisture and a subtle orange flavor that makes it stand out from your typical chocolate or vanilla cakes. Whether you're baking for a family gathering, a birthday, or just a weekend treat, this sheet cake is easy to whip up and guaranteed to impress. Plus, its large size makes it ideal for feeding a crowd!
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup butter (1.5 sticks), melted
1 cup Fanta orange soda (room temperature)
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
For the frosting:
1/2 cup butter (1 stick), softened
1/4 cup unsweetened cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking sheet or line it with parchment paper.
Mix Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, baking soda, sugar, and salt. Set aside.
Combine Wet Ingredients:
In another bowl, whisk the melted butter, Fanta, buttermilk, eggs, and vanilla extract until smooth.
Blend Wet and Dry:
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Bake:
Pour the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the cake cool completely in the pan on a wire rack before frosting.
Prepare Frosting:
In a medium bowl, beat the softened butter and cocoa powder together until smooth. Slowly add milk and powdered sugar, beating until fluffy. Stir in vanilla extract.
Frost the Cake:
Spread the frosting evenly over the cooled cake.
Serving and Storage Tips:
Serve slices at room temperature for the best texture and flavor.
Store leftovers covered tightly at room temperature for up to 3 days, or refrigerate for up to a week.
If refrigerated, let the cake come to room temperature before serving for optimal softness.
This cake also freezes well — wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Variations:
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