When the weather finally gets warmer, we look forward to relaxing afternoons and evenings outside, time well spent with friends and family, and cookouts that promise a wide swath of treats. Despite the heat, we still believe that cakes make for the perfect summer treat. Perhaps none more so than our darling Fanta cake with strawberries, which brings ultimate summer vibes.
How to Bake Our Fanta Cake with Strawberries
Our Fanta cake owes its name to the fact that it is actually baked with a dash of the famous soda, giving the dough a vibrant orange note. Today we’re deciding to pair bright with bright and fresh with fresh, by topping this cake with strawberries. After all, they are in season now and particularly aromatic. But let’s start from the beginning.
To make a Fanta cake, you start by making an uncomplicated and airy batter. Let it bake and then cool as you make the frosting. To add a sort of whipped cream layer to your cake, this recipe asks that you mix heavy cream with a bit of vanilla extract and cornstarch. The result is almost like a baked ice cream float!
Now for the topping: Wash and hull the strawberries cut them into small pieces. Mix about a third of them into the frosting and then ice the cake. Finally, top with the remaining strawberries to have a beautiful and bright finish.
Though of course, a topping of grated dark chocolate ‘sprinkles’ are certainly welcome! We find it creates an exciting contrast to the sweet berries and the cream, both visually and flavorfully. Let the cake refrigerate for at least an hour before cooling. After that, you can finally treat yourself (and others) to a slice. Enjoy!
Our Fanta cake with strawberries is so delicious that it’s guaranteed to be on the table often this summer. It’s best even to reserve a spot in the refrigerator for it.
If you’re a cake fanatic, then we have a few sweet baking ideas for you. How about our chocolate lemon sheet cake, blueberry meringue sheet cake or our elegant almond cake with lemon mascarpone cream?
Fanta Cake with Strawberries
Equipment
- 1 (13×18 in.) baking sheet
Ingredients
For the cake:
- 4 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- ¾ cup canola oil
- ⅔ cup Fanta
- 3 cups all-purpose flour
- 2 tsp baking powder
For the frosting:
- 2½ cups heavy cream
- 1 tbsp powdered gelatin
- 2 tsp vanilla extract
For the topping:
- 1 lb fresh strawberries
- 1 bar (3.5 oz.) dark chocolate
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper.
- In a large bowl, beat the eggs with sugar and vanilla extract until frothy.
- Add the oil and Fanta. Stir briefly.
- Combine the flour and baking powder together, then fold it into the egg-Fanta mixture.
- Spread the batter evenly on the prepared baking sheet and bake on the middle rack for about 20-25 minutes, or until golden brown. Let the cake cool completely.
- Meanwhile, wash and hull the strawberries and cut them into pieces.
- In a small saucepan, dissolve the powdered gelatin in 2 tablespons of cold water. Let it bloom for 5 minutes. Gently warm until liquid.
- In a large bowl, beat the heavy cream. Gently fold in the gelatin and vanilla extract until stiff peaks form. Remove about ⅓ of the mixture and combine it with ⅓ of the strawberries. Spread this mixture evenly over the cooled cake base.
- Carefully spread the remaining cream over the strawberry layer. Top with the remaining strawberries. Roughly chop the chocolate and sprinkle it on top.
- Refrigerate the cake for at least an hour before serving.