Relive a childhood favorite with this Root Beer Cake. Enjoy a side of vanilla ice cream, and you’ll be thinking it’s an actual Root Beer Float.
A cake that has a root beer taste to it is never going to disappoint. Just ask the family who devoured it in minutes!
Root beer, root beer, root beer! Who DOESN’T like root beer floats? I have never met him…or her, and I can’t believe that a person who doesn’t like them even exists. If you don’t like them, maybe you’ll like this root beer cake instead. AND, to all those chocolate fans, you won’t be forgotten. It’s subtle, but you can taste the chocolate.
I was perusing my list of blogs one day and came across this recipe for Root Beer Float Cake on the Brown Eyed Baker. I left a comment telling Michelle how much our family LOVES root beer floats and that I just had to try this. I bought the root beer a few days ago and hid it, but noticed someone had gotten into the stash and the bottles were slowly disappearing. I don’t usually buy soda, so I knew I needed to make this ASAP before it ALL disappeared.
Thank you, Michelle, for sharing this!
SAVE THIS ROOT BEER FLOAT CAKE TO YOUR FAVORITE PINTEREST BOARD!
Four out of five family members went to the Arizona Diamondbacks baseball game tonight. They were playing the Florida Marlins. It was fun, and of course, the weather here in sunny AZ was beautiful today, so they opened the retractable roof of the dome. It was 92º outside and I was sitting there watching the game with… goosebumps! We must have been sitting under an air conditioning vent because I was quite CHILLY!
Here are some tips and tricks for making the root beer cake a dessert to remember!
- The batter will be slightly lumpy. This is okay. Do not over beat it, as it could cause the cake to be tough.
- (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)*Note: If you are using a dark, nonstick pan, heat the oven to 300º F. (I used one) (Recipe adapted from Baked: New Frontiers in Baking)
- When making the frosting, my food processor is a small one, and my hand mixer is being temperamental, so I just used my stand mixer with the paddle attachment and the frosting came out fine.
Eventually, I did warm up – just in time for my husband to decide it was time to go “Let’s go, so we can beat the crowd.” He does that a lot, I’m noticing. He wants to eat before the big crowds get to whatever restaurant we’re going to, leave before the big crowds leave wherever we are… Good grief, we’re only in our early – mid-forties for cryin’ out loud! What the heck is he going to be like when we’re in our 60’s?
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I know when I get that uncontrollable sweet tooth, I look at all the blogs to find out what awesome desserts or recipes that work for me. Foodbabe has these iced cranberry scones I crave on a weekly basis. And with the icing on top, you know I’ll be enjoying every bite of it!
Whoever called it monkey bread was genius! Plus, not many of these recipes are top notch. However, simplyrecipes is one that you can’t live without. Her caramel apple monkey bread makes me speechless the more times I have it.
Are we going to be at Denny’s eating right at 4 o’clock in the afternoon, just so we don’t have to deal with anybody??!! Oy vey! I absolutely love growing old with this man, but seriously? Is this just the beginning of what I have to look forward to when we’re in our old age? We’ll be sitting home in our rockers because he doesn’t want to deal with the crowds!
- 2 Cups root beer
- 1 cup unsweetened cocoa powder
- 1/2 cup (4 ounces) unsalted butter
- 1 1/4 cups granulated sugar
- 1/2 cup dark brown sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 2 eggs
- 1 10-inch bundt cake
- 2 ounces dark chocolate (melted and slightly cooled)
- 1/2 cup (4 ounces) unsalted butter (softened)
- 1 teaspoon salt
- 1/4 cup root beer
- 2/3 cup unsweetened cocoa powder
- 2 1/2 cups powdered sugar
Preheat oven to 325 degrees.
Spray inside of the 10-inch bundt cake with non-stick cooking spray.
In a medium 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 heat and cool. In a medium 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.
Pour the batter into the 10-inch pan, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean.
Transfer pan to wire rack and let cool.
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny.
Use the spatula to spread the fudge frosting over the cake in a thick layer. Let frosting set before serving.
If a root beer cake isn’t your thing, try my illustrious easy crepe recipe. Then, put a filling in them or eat them plain. Either way, they’re darn good.