Easy Root Beer Float Cake With Rich And Creamy Frosting

Incredible Recipe Easy Root Beer Float Cake With Rich And Creamy Frosting

Take a trip down memory lane with this incredibly easy and delicious root beer float cake! And, the creamy frosting is to die for!

This root beer cake recipe is easy and as quick to make as any other cake. You can also make a ton of adjustments to suit your needs! And, make some cupcakes and simply reduce the baking time to about 15 minutes!

What Is A Root Beer Float Cake?
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A root beer float cake is as straightforward as it sounds a cake made with root beer! Although there is a bunch of different recipes to try online, they all have one thing in common and that is root beer!

Root beer is basically a traditional drink made with the root bark of a sassafras tree. The strongest noticeable flavor coming through is actually wintergreen and vanilla.

The root beer is usually incorporated into the batter. This batter actually consists of regular sponge cake ingredients like butter, eggs, sugar, flour, leavening agents, and flavorings.

However, you can also incorporate the root beer into the frosting, which then adds an even more delicious root beer flavor!

Now, you might be wondering, why make a root beer float cake? Well, in our opinion, because we can and it is an extremely fun cake to make! Just like a traditional root beer float, this cake has an uber fluffy and rich frosting that resembles the “float” part.

This root beer float cake can easily be made at home with basic cake ingredients and of course, root beer! So, get your ovens preheated and ingredients prepped! It’s time to bake a root beer float cake!

root beer cake recipe easy

What You Will Need To Make A Root Beer Cake Recipe Easy

Ingredients for the root beer float cake

  • 2 1/2 cups root beer
  • 3/4 cup brown sugar
  • 2 1/2 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp finely ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground star anise
  • 1/4 tsp baking soda
  • 2/3 cup oil
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 2 tsp root beer extract

Ingredients for the syrup

  • 1/2 cup root beer
  • 2 tbsp brown sugar
  • 1 1/2 tbsp root beer extract

Ingredients for the root beer cake frosting

  • 1 cup vanilla ice cream, melted
  • 1/4 cup cake flour
  • 8 ounces butter
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 tsp root beer extract

Equipment

  • 3 8×2 inch round cake pans
  • Non-stick cooking spray
  • Non-stick parchment paper
  • Small saucepan
  • Electric hand or stand mixer
  • Mixing bowls
  • Rubber or silicone spatula
  • Chefs knife
  • Palette knife

Step By Step Instructions For This Root Beer Float Cake

Step 1: Prepare the cake pans

Preheat the oven to 350°F (180°C). Coat the three cake pans with non-stick spray. After coating the pans, line the pans with non-stick parchment paper to help further prevent the batter from sticking.

Step 2: Make the batter for the cake

In a small saucepan, boil 1 1/2 cups root beer with 1/2 cup of brown sugar over medium heat. Keep cooking the mixture and allow it to reduce until the syrup is equivalent to 1/4 cup fluid. Allow the syrup to cool completely.

For the cake batter, sift the flour, baking powder, salt, ground spices, and baking soda together. Set the dry ingredients aside.

Next, in a large mixing bowl, whisk together the cooled reduced root beer mixture, the remaining root beer, another 1/2 cup of brown sugar. Once the ingredients are mixed, add the oil and sour cream. Then, add one egg at a time, mixing the batter well after every egg has been added. Finally, whisk in the molasses, vanilla, and root beer extract.

Add the flour to the wet mixture and combine until the ingredients are just fully incorporated together. Do not over mix the batter.

Step 3: Bake the cake

Divide the batter into three cake pans. Bake the cakes in your preheated pan for 25-35 minutes, or until a cake tester comes out clean.

Allow the cakes to cool for 10 minutes before removing them from the pans. Cool the cakes for 10 minutes before adding the syrup.

Step 4: Make the syrup for the cake

While the cakes are baking and cooling, make the syrup.

In a small saucepan, combine the root beer and sugar. Boil the mixture over medium heat until the liquid reduces. Add the root beer extract and mix well.

Once the cakes have cooled and been removed from the pans, brush them with the warm syrup and allow them to cool completely before frosting.

Step 4: Make the frosting

In a small saucepan, combine the melted ice cream and flour. Cook the ice cream mixture over low heat while stirring constantly until it has thickened. Allow the ice cream to cool.

Next, cream the butter, sugar, and salt together with an electric or hand mixer. The mixture should be light and fluffy. Scrape down the sides while mixing. Add the ice cream mixture, vanilla, and root beer extract.

Continue beating the mixture until it is light and fluffy.

Step 5: Assemble the cake

To assemble the cake, spread frosting on each cake layer and stack them. Add a ton of frosting on top of the final layer.

You can make this cake rustic or pipe some beautiful details on it.

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Root Beer Extract Or Regular Root Beer?

This root beer float cake can be made with either root beer extract or regular root beer. Root beer extract is naturally more flavorful and a much better option to get a strong root beer flavor. If you were only using root beer extract, you would need to substitute the regular root beer in this recipe with milk or water.

However, we prefer using both for an extra prominent flavor!

Learn more about How To Make Frosting Without Milk

Final Thoughts

root beer float cake

If you enjoyed this recipe on root beer float cake, make sure to browse similar articles on our page! We are sure to keep you entertained and in the baking zone! And, let us know how your root beer float cake turned out in the comments down below!

Read more about What To Do With Extra Frosting

FAQs

How long to bake root beer float cake?

A root beer float cake will bake for virtually the same amount of time any other cake does. It is made form a regular sponge cake mixture, and the liquid is substituted with root beer for the flavor. So, you can expect this cake to bake between 25-35 minutes, depending on the size of your cake layers and oven.

Root Beer Float Cake With Rich And Creamy Frosting

Ingredients
  

For the root beer float cake

For the syrup

  • 1/2 cup root beer
  • 2 tbsp brown sugar
  • 1 1/2 tbsp root beer extract

For the root beer cake frosting

Instructions

  • Preheat the oven to 350°F (180°C). Coat the three cake pans with non-stick spray. After coating the pans, line the pans with non-stick parchment paper to help further prevent the batter from sticking.
  • In a small saucepan, boil 1 1/2 cups root beer with 1/2 cup of brown sugar over medium heat. Keep cooking the mixture and allow it to reduce until the syrup is equivalent to 1/4 cup fluid. Allow the syrup to cool completely.
    For the cake batter, sift the flour, baking powder, salt, ground spices, and baking soda together. Set the dry ingredients aside.
    Next, in a large mixing bowl, whisk together the cooled reduced root beer mixture, the remaining root beer, another 1/2 cup of brown sugar. Once the ingredients are mixed, add the oil and sour cream. Then, add one egg at a time, mixing the batter well after every egg has been added. Finally, whisk in the molasses, vanilla, and root beer extract.
    Add the flour to the wet mixture and combine until the ingredients are just fully incorporated together. Do not over mix the batter.
  • Divide the batter into three cake pans. Bake the cakes in your preheated pan for 25-35 minutes, or until a cake tester comes out clean.
    Allow the cakes to cool for 10 minutes before removing them from the pans. Cool the cakes for 10 minutes before adding the syrup.
  • While the cakes are baking and cooling, make the syrup.
    In a small saucepan, combine the root beer and sugar. Boil the mixture over medium heat until the liquid reduces. Add the root beer extract and mix well.
    Once the cakes have cooled and been removed from the pans, brush them with the warm syrup and allow them to cool completely before frosting.
  • In a small saucepan, combine the melted ice cream and flour. Cook the ice cream mixture over low heat while stirring constantly until it has thickened. Allow the ice cream to cool.
    Next, cream the butter, sugar, and salt together with an electric or hand mixer. The mixture should be light and fluffy. Scrape down the sides while mixing. Add the ice cream mixture, vanilla, and root beer extract.
    Continue beating the mixture until it is light and fluffy.
  • To assemble the cake, spread frosting on each cake layer and stack them. Add a ton of frosting on top of the final layer.
    You can make this cake rustic or pipe some beautiful details on it.
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