Root Beer Float Cake With Rich And Creamy Frosting
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
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
- 1 cup vanilla ice cream, melted
- 1/4 cup cake flour
- 8 oz butter
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 tsp root beer extract
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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