Best 16 Root Beer Cake Recipes

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If you're in the mood for a nostalgic dessert, look no further than root beer cake. This classic cake has been around for decades, and for good reason. It's moist, tender, and bursting with root beer flavor. Whether you're a fan of the classic root beer float or you just love the taste of root beer, you're sure to enjoy this cake. With its unique flavor and easy-to-make recipe, root beer cake is a perfect dessert for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ROOT BEER FLOAT CAKE



Root Beer Float Cake image

I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 5

1 package white cake mix (regular size)
1-3/4 cups cold root beer, divided
1/4 cup canola oil
2 large eggs
1 envelope whipped topping mix (Dream Whip)

Steps:

  • In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

ROOT BEER FLOAT CAKE I



Root Beer Float Cake I image

This cake has good old fashioned flavor. The kids will love it! For decoration you can sprinkle crushed root beer candies over the top. This cake is best served with vanilla ice cream.

Provided by Karin Christian

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
1 (12 fluid ounce) can or bottle root beer
¼ cup vegetable oil
3 eggs
½ cup confectioners' sugar
3 tablespoons root beer

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
  • Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
  • To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 36.6 g, Cholesterol 40.6 mg, Fat 9.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 261.6 mg, Sugar 23.6 g

OLD FASHIONED ROOT BEER FLOAT CAKE



Old Fashioned Root Beer Float Cake image

Notes about the recipe: This was one of the cakes entered in the Whirlpool Unique Cake Contest I judged last year, kind of like the Pillsbury Bake Off. It was made by Jacquelyn Smola from Piedmont, OK and it was so fun and festive looking I really wanted to share it with you for a birthday party idea and make it for Gio this year. My absolute favorite drink is a root beer float so it was hard to not give this the first place prize. But there were other judges who kept me from tipping the scale right to root beer. A chocolate cake with toffee topping won first instead and the $10,000 prize, which she donated to Heifer International. And I got a new Whirlpool kitchen out of the deal! I've also had root beer cookies, brought to me by a baking fan in Rochester, New York.

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 15

1 cup butter
2 cups granulated sugar
3 cups cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
7 1/2 cups confectioners' sugar
2 1/2 cups butter
3 to 5 tablespoons heavy cream
3 teaspoons vanilla extract
Equipment: 12 elbow straws and colored streamers

Steps:

  • Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
  • Meanwhile, sift together the cake flour, baking powder, and salt.
  • With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
  • Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
  • Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
  • To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
  • Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.

EASY ROOT BEER FLOAT CAKE



Easy Root Beer Float Cake image

When I came across this fun and festive recipe, I know I had to give it a try. I hope you try it, too!-Gail Toepfer, Iron Ridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1-1/4 cups root beer
2 eggs
1/4 cup canola oil
FROSTING:
1 envelope whipped topping mix (Dream Whip)
1/2 cup chilled root beer

Steps:

  • In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

ROOT BEER CAKE I



Root Beer Cake I image

A friend sent me this recipe from an old clipping he found in his collection of recipes.

Provided by Trish

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 15

Number Of Ingredients 13

½ cup butter, softened
1 cup white sugar
2 eggs
¾ teaspoon root beer extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup root beer
½ cup butter, softened
1 ½ cups confectioners' sugar
1 teaspoon root beer extract
1 pinch salt
3 tablespoons root beer

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 8x12 inch baking pan.
  • In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.
  • Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
  • Pour batter into the prepared pan and bake at 375 degrees F (175 degrees C) for 30 to 35 minutes. Let cool then frost with frosting.
  • TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner's, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 39.8 g, Cholesterol 57.3 mg, Fat 13.1 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 351.4 mg, Sugar 26.7 g

ROOT BEER CAKE II



Root Beer Cake II image

Root beer soda gives this cake its distinctive flavor.

Provided by Rhonda

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

¾ cup shortening
1 ½ cups white sugar
5 egg whites
1 ½ teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
10 fluid ounces root beer, room temperature
¼ cup applesauce
2 (1.5 ounce) envelopes instant dessert topping
8 fluid ounces root beer, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 25.3 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 163.8 mg, Sugar 17.2 g

OLD FASHIONED ROOT BEER FLOAT CAKE



Old Fashioned Root Beer Float Cake image

Gale Gand and Jacquelyn Smola did this one their show Sweet Dreams. I've modified it a bit to suit our tastes but it went over well at a recent birthday party. Do not substitute root beer flavoring for the extract as it doesn't have the same concentrated flavor. Also, when I made this in a 9x13 pan it baked up very high so take that into consideration when you decide which pan(s) to use.

Provided by Mysterygirl

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup butter
2 cups granulated sugar
3 cups cake flour
1 (3 1/2 ounce) package vanilla pudding mix
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
4 cups confectioners' sugar
1 cup butter, softened
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 teaspoon root beer extract

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
  • In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
  • Meanwhile, sift together the cake flour, baking powder, pudding and salt.
  • With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
  • Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
  • Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
  • Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
  • Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
  • Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.

ROOT BEER CAKE



Root Beer Cake image

Make and share this Root Beer Cake recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

1 package spice cake mix
3/4 cup root beer
4 eggs
1/3 cup cooking oil
1 small instant vanilla pudding
2 envelopes Dream Whip
1 cup root beer, ice cold
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 F.
  • Grease and flour two 9" round pans.
  • Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
  • Bake as directed on package.
  • Chill cake for ease in splitting layers.
  • Split each layer into 2 thin layers.
  • Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
  • Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
  • Serve immediately or store in refrigerator until ready to serve.

ROOT BEER CAKE



Root Beer Cake image

Provided by Andrew Carmellini

Categories     Cake     Ginger     Dessert     Bake     Birthday     Chill     Party     Boil     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 10-inch cake; serves 8

Number Of Ingredients 28

FOR THE CAKE
1 tablespoon unsalted butter, at room temperature, for the pan
1 1/2 cups plus 1 tablespoon all-purpose flour
One 12-ounce bottle (1 1/4 cups) root beer
1/2 cup molasses
1/2 teaspoon plus 1/8 teaspoon baking soda
3/4 cup dark brown sugar
1/4 cup plus 2 tablespoons vegetable oil
3 tablespoons plus 1 teaspoon granulated sugar
One 1-inch piece of fresh ginger, peeled and grated on a microplane or on the finest side of a box grater (1 teaspoon)
2 teaspoons vanilla extract
1 large egg
1 3/4 teaspoons baking powder
1 1/4 teaspoons ground star anise
1 1/2 teaspoons ground cardamom
1/2 whole nutmeg, grated (or 2 teaspoons ground nutmeg)
Finely grated zest of 2 lemons
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
FOR THE ROOT BEER GLAZE
3/4 cup heavy cream
1 tablespoon sassafras bark (or 1/2 teaspoon sassafras extract; see Note))
2 cups powdered sugar
Pinch of ground star anise
Pinch of ground cardamom
1/4 teaspoon kosher salt
1/4 whole nutmeg, grated (or about 1 teaspoon ground nutmeg)
Finely grated zest of 1/2 lemon

Steps:

  • TO MAKE THE CAKE
  • Preheat the oven to 350°F.
  • Grease the bottom and sides of a 10-inch cake pan well with some of the butter.
  • Cut out a piece of parchment paper so it fits closely into the bottom of the cake pan. Line the bottom of the pan with the parchment, and then grease the parchment with more butter.
  • Shake 1 tablespoon of the flour into the cake pan, and shake it around so it sticks to the butter. Tap out any excess flour that doesn't stick to the parchment or to the sides of the pan.
  • Pour the root beer and molasses into a deep medium-sized pot, and bring the mixture to a boil over high heat. (You need those high sides because the baking soda will froth up very high, and you don't want it to spill over! So make sure there's some meaningful space between the liquid and the top of the pot.)
  • Pull the pot off the heat and whisk in all the baking soda, so it froths up. Then put the pot right in the fridge to cool down a little.
  • While the root beer mix is cooling down, whisk the brown sugar, vegetable oil, granulated sugar, ginger, and vanilla extract together in a mixing bowl. The mixture will be a little chunky at this point.
  • Crack the egg into the bowl and whisk well. The egg is what makes everything come together smoothly: you should have a thick paste. Set this aside.
  • In another mixing bowl, combine rest of the flour with the baking powder, star anise, and cardamom. Grate in the nutmeg and lemon zest, and add the salt and pepper. Whisk everything together so it's well combined.
  • Take the root beer mixture out of the fridge. Pour a third of the flour mixture into a large mixing bowl; pour in one-third of the root beer mixture, then one-third of the sugar paste. Whisk everything together slowly (so it doesn't splash everywhere), and then add another one-third of the flour, another one-third of the root beer, and so forth, until everything is combined in the bowl. (The mix doesn't need to be completely and smoothly combined until the last of the wet and dry mixtures are in the bowl.) You should have a very wet, almost liquid batter.
  • Pour the batter into the cake pan, put the pan on a cookie sheet (to catch drips and splashes), and put it on the middle oven rack.
  • Bake the cake for 45 minutes without opening the oven at all (this cake will sink if you shake it up while it's baking). Check it: the cake should be high and dark brown, with a little bit of spring-back when you touch it (but not too much-it's a very moist cake). If it's not quite ready, rotate the pan and put it back in the oven for another 5 minutes before checking it again. The whole baking process shouldn't take longer than 55 minutes, even in a slow oven.
  • WHILE THE CAKE IS BAKING, MAKE THE GLAZE
  • Whisk the cream and sassafras together in a small pot, and bring it up to a boil over medium-high heat.
  • As soon as it boils, pull the mixture off the heat, pour it into a glass or ceramic container (something that won't crack from the heat), and put it in the fridge. Let the mixture cool for about 30 minutes while the sassafras steeps into the cream, so you have a nice root beer flavor.
  • In a mixing bowl, combine the powdered sugar, star anise, cardamon, and salt. Grate in the nutmeg and lemon zest, and whisk everything together.
  • Strain the cooled cream through a fine-mesh strainer into a small mixing bowl (so the sassafras pieces don't end up in the glaze).
  • Gently whisk 1/2 cup of the cream into the powdered sugar mixture, holding back the last 2 tablespoons to see if you need it. If the mixture is dry and not coming together as a glaze, add more cream. Whisk the mixture well, until you have a shiny, thick liquid.
  • TO FINISH THE CAKE
  • When the cake is ready, pull it out of the oven and let it rest for about 5 minutes.
  • Flip the cake out of the pan onto a serving plate.
  • Spread the glaze thickly on top of the warm cake with a spoon. The glaze will melt and drip down the sides as you slather it on.
  • You can serve the cake as soon as it's cooled to room temperature-but like all spice cakes, it's even better the day after you make it. Store it covered at room temperature.

ROOT BEER FLOAT CAKE II



Root Beer Float Cake II image

A quick and easy cake that resembles a root beer float. Cake mix, root beer and powdered whipped topping mix are used.

Provided by Tammy

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 ¼ cups root beer
¼ cup vegetable oil
2 eggs
1 (1.3 ounce) envelope whipped topping mix
½ cup root beer

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 40.3 g, Cholesterol 31 mg, Fat 10 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 299.2 mg, Sugar 28.7 g

ROOT BEER FLOAT CAKE WITH ROOT BEER WHITE FLUFF ICING



Root Beer Float Cake with Root Beer White Fluff Icing image

The frosting of this root beer cake is the star of the show. It's fluffy like the foam on a mug of root beer and has the same amazing flavor. It almost fizzes in your mouth. The cake is moist, delicious, and pairs well with the frosting. Have fun with decorating... drizzle with chocolate, top with cherries and serve slices with a...

Provided by Denise Regan

Categories     Cakes

Time 1h20m

Number Of Ingredients 15

CAKE
1 box white cake mix
3 eggs
1/2 c sour cream
1 c root beer
1 tsp root beer concentrate
1/2 tsp vanilla
1/2 c oil
ICING
3 Tbsp water
3 Tbsp white corn syrup
2/3 c sugar
2 egg whites
3/4 tsp root beer concentrate
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350 degrees and gather ingredients.
  • 2. Mix cake mix with 6 remaining ingredients.
  • 3. Pour into a greased and floured Bundt cake pan.
  • 4. Bake for 50 min.
  • 5. Let cool.
  • 6. FOR ICING: Bring water, white corn syrup, and sugar to a boil and cook until 235 or the sugar syrup threads. Begin to test the syrup at 225.
  • 7. Take a spoonful of the syrup and dip the spoon in a bowl of cold water. Tip the spoon to see if it releases a thin thread of syrup. If it threads, it's ready to take off the heat. If it drips instead of threading it needs to boil a little more. You want the sugar syrup to spin a 6-8 inch thread.
  • 8. As soon as the sugar syrup starts boiling, start beating egg whites on medium speed. When the syrup threads, remove it from the heat. Turn the mixer to high speed and pour a thin stream of the syrup into the beating egg whites.
  • 9. Beat continually until frosting is stiff and glossy. Add vanilla and root beer concentrate.
  • 10. Continue to beat until mixed well.
  • 11. Spread on cooled cake.

ROOT BEER BUNDT CAKE



ROOT BEER BUNDT CAKE image

Categories     Chocolate     Dessert

Number Of Ingredients 18

(This is the full recipe, but I halved it (as usual), which worked perfectly in my 6-cup pan. Also, the baking time for my mini was pretty close to the time listed in the recipe (not typical, usually it's shorter), so I suspect you may need to add a few minutes if you make a full size bundt.)
Cake
2 cups root beer (not diet)
1 cup unsweetened cocoa powder (I used Hershey's Special Dark)
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Frosting
2 oz semisweet or bittersweet chocolate, melted and cooled slightly
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon salt
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 325 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour. Set a small saucepan over medium heat and add the root beer, cocoa powder and butter. Heat until the butter is melted then add the sugars and whisk to incorporate and dissolve. Turn off the heat under the pan and set aside to cool. Whisk the flour, baking soda and salt together in a medium bowl. Beat the eggs in a small bowl with a fork then add them to the cooled cocoa mixture. Don't be worried if the batter is a bit lumpy, just don't overmix or the cake will be tough. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean. Transfer to a wire rack and cool completely then turn out. To make the frosting: Add all of the ingredients to the bowl of your food processor. Pulse until the frosting is shiny and smooth, scraping down the sides of the bowl once or twice. Frost the top of the cooled bundt cake using an offset spatula. Let the frosting set before serving.

ROOT BEER BUNDT CAKE



Root Beer Bundt Cake image

This is especially good with vanilla ice cream on the side. It came from a cookbook, but I can't remember which. Use root beer schnapps in the cake for a more pronounced flavor. Do not use diet root beer.

Provided by wife2abadge

Categories     Dessert

Time 1h

Yield 1 10-in bundt cake, 16 serving(s)

Number Of Ingredients 15

2 cups root beer
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup dark brown sugar, firmly packed
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 ounces dark chocolate, melted and cooled slightly (60% cacao)
1/2 cup unsalted butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
  • In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
  • In a large bowl, whisk the flour, baking soda, and salt together.
  • In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
  • Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
  • To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.

EASY ROOT BEER FLOAT CAKE



Easy Root Beer FLoat Cake image

Easiest recipe for Root Beer Float cake ever! My family loves this cake.

Provided by Tamara Martin

Categories     Cakes

Number Of Ingredients 9

1 box yellow cake mix
1 can(s) root beer (12 oz)
1 Tbsp vanilla extract
1/4 c vegetable oil
3 large eggs
GLAZE:
1/2 c confectioners' sugar
3 Tbsp root beer
2-3 drops of vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine all ingrdients for cake, beating until smooth. Pour into greased Bundt pan. Bake 35-40 minutes or unitl an inserted toothpick comes out clean. Cool in pan about 10 minutes. Invert pan to remove and cool completely.
  • 3. Combine ingredients for glaze. Pierce top of cake with a skewer about every 2 inches and drizzle over the cake.
  • 4. Serve with French Vanilla ice cream.

ROOT BEER FLOAT CAKE



Root Beer Float Cake image

A Yummy Cake!

Provided by Eve Peterson

Categories     Cakes

Number Of Ingredients 7

1 box white cake mix
1 1/4 c root beer
1/3 c veggie oil
3 eggs
1 tsp root beer concentrate or 1 t. root beer flavored syrup
1 can(s) rich and creamy vanilla frosting
1/3 c crushed root beer flavored hard candies(about 10)

Steps:

  • 1. Heat oven to 350. Spray bottom only of a 13x9 pan. In large bowl, beat cake mix, root beer, oil and egg whites with mixer on low sped 30 sec. then on med. speed 2 min., scraping bowl. Pour into pan. Bake 32 to 36 min. Cool Completely in pan about 1 hour. Stir in root beer concentrate or syrup into frosting, spread over cake. Just before serving sprinkle with crushed candies on top. Store loosely. NOTE: Candies will melt 1 to 3 hours after sprinkled on cake.

ROOT BEER FLOAT CAKE



ROOT BEER FLOAT CAKE image

Categories     Cake     Dessert     Bake     Quick & Easy     Low/No Sugar

Yield 1 10" bundt cake

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (12 fluid ounce) can or bottle root beer
1/4 cup vegetable oil
3 eggs
Glaze:
1/2 cup confectioners' sugar
3 tablespoons root beer

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

Tips:

  • For a richer flavor, use dark chocolate chips instead of semisweet.
  • To make the cake even more moist, add 1/2 cup of sour cream to the batter.
  • If you don't have any root beer extract, you can use 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
  • Be sure to let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • For a professional touch, pipe the frosting onto the cake using a pastry bag fitted with a star tip.

Conclusion:

Root beer cake is a classic American dessert that is perfect for any occasion. With its moist texture, rich flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give root beer cake a try. You won't be disappointed.

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