Best 10 Root Beer Float Cake Recipes

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The root beer float cake is a classic American dessert that combines the flavors of root beer and ice cream in a delectable cake form. With its moist and fluffy cake layers, creamy root beer-infused frosting, and the delightful surprise of root beer ice cream in the center, this cake is a guaranteed crowd-pleaser for root beer enthusiasts and cake lovers alike. Whether you are hosting a birthday party, a summer gathering, or simply looking for a special treat to enjoy with your family, the root beer float cake is sure to be a hit.

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.

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 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.

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:

  • Use a high-quality root beer for the best flavor. A&W Root Beer is a classic choice, but you can use any brand you like.
  • Make sure the root beer is very cold before using it. This will help to create a smooth and creamy float.
  • Use a high-quality vanilla ice cream. A rich and creamy ice cream will make the cake even more delicious.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Use a piping bag or a spatula to spread the frosting on the cake. This will help to create a smooth and even layer of frosting.
  • Top the cake with root beer floats. You can use store-bought floats or make your own. To make your own, simply combine root beer and vanilla ice cream in a glass.

Conclusion:

The root beer float cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover root beer and ice cream, and it is sure to be a hit with family and friends.

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