Go Back

Fanta Sheet Cake with Peach Cream

A vibrant and refreshing Fanta Sheet Cake topped with creamy peach goodness, perfect for celebrations and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 eggs 4 eggs
  • 200 g 200 g sugar
  • 1 packet 1 packet vanilla sugar
  • 120 ml 120 ml oil
  • 200 ml 200 ml Fanta
  • 300 g 300 g flour
  • 1 packet 1 packet baking powder
For the Peach Cream
  • 500 ml 500 ml heavy cream
  • 2 packets 2 packets cream stabilizer
  • 250 g 250 g mascarpone or cream cheese
  • 80 g 80 g powdered sugar
  • 1 tsp 1 tsp vanilla extract
  • 250 g 250 g peaches, diced
  • Peach halves or peach slices for decoration

Method
 

Preparation
  1. Preheat the oven to 180 °C and prepare a baking tray with butter.
  2. In a mixing bowl, beat the eggs, sugar, and vanilla sugar until creamy. Gradually mix in the oil and Fanta.
  3. Sift flour and baking powder together and fold into the mixture until smooth.
  4. Pour the batter into the baking dish and bake for 20–25 minutes until golden. Let cool completely.
Making the Peach Cream
  1. For the peach cream, whip heavy cream with cream stabilizer until peaks form.
  2. In another bowl, blend mascarpone, powdered sugar, and vanilla extract. Gently fold the whipped cream and peach cubes into the mascarpone mixture.
  3. Once the cake is cool, spread the peach cream on top and decorate with peach slices.
  4. Chill in the refrigerator for at least two hours before serving.

Notes

Store leftover cake in the refrigerator for up to three days. For extra flavor, consider adding a splash of peach schnapps to the cream mixture. Ensure the cake is completely cool before adding the peach cream to prevent it from melting. If peaches are out of season, canned peaches will work just fine.