Nostalgic Orange Soda Cake with Sugar Icing

Light, airy and wonderfully homey, this cake has a bright citrus aroma — the very taste of childhood. Orange soda gives the batter lift and tenderness, while a simple sugar icing with shimmering sprinkles turns the dessert into something truly celebratory.

Ingredients

For the cake

• 6 eggs
• 10.6 oz | 300 g flour
• 6.8 fl oz | 200 ml orange soda (for example, ‘Fanta’)
• 6.8 fl oz | 200 ml sunflower oil
• 5.6 oz | 160 g sugar
• 3.5 oz | 100 g cornstarch
• 0.3 oz | 8 g baking powder
• 1 packet vanilla sugar

For the icing

• 8.8 oz | 250 g powdered sugar
• 3/4 tbsp | 3/4 tbsp orange soda or lemon juice

To finish

• Colorful sprinkles

Instructions

1. Preheat the oven to 356°F | 180°C (top and bottom heat). Line a 20×30 cm baking pan or a round 24–26 cm pan with parchment and lightly grease with oil.
2. In a large bowl, beat the eggs with the sugar and vanilla sugar until pale and fluffy, 3–4 minutes.
3. Slowly drizzle in the sunflower oil, continuing to beat at medium speed.
4. Add the orange soda and gently mix with a whisk.
5. Sift together the flour, cornstarch and baking powder. Add the dry mixture in 2–3 additions, folding gently until the batter is smooth and lump-free.
6. Pour the batter into the prepared pan and level the surface.
7. Bake for 20–25 minutes at 356°F | 180°C, until golden on top and a skewer comes out dry.
8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely.
9. For the icing: sift the powdered sugar, add 3/4 tbsp orange soda or lemon juice, and stir until thick but pourable. Add liquid drop by drop if needed.
10. Spread the icing over the cooled cake, sprinkle with decorative sprinkles and leave for 20–30 minutes to set. Slice and serve.

Tips and Variations

• Drink: use any orange soda. For a less sweet result, choose a low-sugar lemonade or replace part of the soda with orange juice.
• Cornstarch: gives the cake a delicate, slightly crumbly texture. If you do not have it, replace it with the same amount of flour — the cake will be a little denser.
• Pan: a 20×30 cm pan gives a lower cake that is easy to slice; a round 24–26 cm pan makes a slightly taller center.
• Aroma: for a brighter citrus profile, add the zest of 1 orange to the batter.
• Icing: lemon juice gives a fresher sweet-tart finish; orange soda makes the flavor gentler and the color more even.

Nutrition

Serving	1 slice (of 12)
Calories	≈ 455 kcal
Protein	≈ 5 g
Fat	≈ 22 g
Carbohydrates	≈ 58 g
Sugar	≈ 35 g

FAQ

Can I replace the orange soda with juice?

Yes. Replace part or all of the soda with orange juice. The texture will be slightly denser, and the flavor will be more natural and less sweet.

Which pan is best for baking?

A rectangular 20×30 cm pan or a round 24–26 cm pan works well. In a smaller pan, the cake will be taller and may need an extra 3–5 minutes of baking.

How should I store the iced cake?

Store at room temperature, covered, for up to 2 days or in the refrigerator for up to 4 days. Bring to room temperature before serving.