Easy Root Beer Float Cake Recipes

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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

ROOT BEER FLOAT CAKE



Root Beer Float Cake image

Ice cream isn't needed to capture the flavor of family-favorite floats! Just add root beer to white cake mix!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups root beer
1/3 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
  • Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

Nutrition Facts : Calories 310, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g

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.

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

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.

ROOT BEER FLOAT MUG CAKES



Root Beer Float Mug Cakes image

I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.

Provided by Carla Hall

Categories     dessert

Time 1h30m

Yield 2 servings

Number Of Ingredients 21

4 cups unsalted, unroasted pecans, peanuts or walnuts
1 cup root beer
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon flaky salt
1/2 cup root beer
8 ounces granulated sugar
1/4 teaspoon fine salt
4 tablespoons unsalted butter
1 tablespoon plus 1 1/2 teaspoons cocoa powder
1/8 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground star anise
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/4 cup root beer
1/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
Vanilla ice cream, for serving

Steps:

  • For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
  • Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
  • Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
  • For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
  • For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
  • Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
  • To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.

ROOT BEER FLOAT BUNDT CAKE RECIPE



Root Beer Float Bundt Cake Recipe image

This simple bundt cake is so moist, and brings a fun new twist to your favorite root beer flavor!

Provided by Steph Loaiza

Categories     Dessert

Time 45m

Number Of Ingredients 8

1 15.25 ounce yellow cake mix
1 cup rootbeer
⅓ cup vegetable oil
3 eggs
2 cups powdered sugar
⅓ cup butter
1½ Tablespoons milk
½ teaspoon rootbeer extract

Steps:

  • Preheat oven to 350 degrees. Grease a 10" bundt pan.
  • In a medium mixing bowl, combine yellow cake mix, root beer, vegetable oil, and eggs until smooth, and pour into bundt pan.
  • Bake for about 35-40 minutes, until a toothpick inserted into the cake comes out clean.
  • Remove cake from oven and let it cool for about 20 minutes, and then flip it over onto a wire cooling rack and tap it out of the bundt cake pan. Let it cool completely before frosting.
  • Pour all ingredients into a medium mixing bowl and beat together until smooth. You can add more powdered sugar for a thicker texture, or more milk if you'd like your frosting a little thinner.

Nutrition Facts : Calories 277 kcal, Carbohydrate 32 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 243 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

PAULA DEEN'S ROOT BEER FLOAT CAKE



Paula Deen's Root Beer Float Cake image

Make and share this Paula Deen's Root Beer Float Cake recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 55m

Yield 1 bundt cake, 14 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) yellow cake mix with pudding
1 (5 1/8 ounce) box vanilla instant pudding mix
1 1/4 cups root beer
1/2 cup vegetable oil
4 large eggs
2 cups confectioners' sugar
3 tablespoons root beer

Steps:

  • Preheat oven to 350°F
  • Grease and flour a 10-inch fluted cake pan.
  • In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
  • Beat at medium speed with an electric mixer until smooth.
  • Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
  • Let cool in pan for 10 minutes.
  • Remove from pan and let cool completely on a wire rack.
  • Spoon glaze over cooled cake.

Nutrition Facts : Calories 363.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 60.4, Sodium 428.7, Carbohydrate 59.2, Fiber 0.3, Sugar 45.7, Protein 3.3

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.

CREAMY ROOT BEER FLOAT CAKE



Creamy Root Beer Float Cake image

Enjoy a dreamy root beer float that's a sweet cake creation.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and egg whites called for on cake mix box
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Pour remaining batter into pan. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter.
  • Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn, and repeat cutting for swirled design.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In chilled small bowl, beat all spiced whipped cream ingredients except crushed candies on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 16 g, TransFat 0 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

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From meatloafandmelodrama.com


CHOCOLATE ROOT BEER FLOAT CAKE - LIVING WELL MOM
2012-09-20 Chocolate Root Beer Float Cake. Cake Ingredients: 1 box chocolate cake mix 1 1/2 teaspoons vanilla root beer (substitute for the water the box calls for) Root Beer Float Frosting: 1/3 cup butter, softened 3 cups powdered sugar 3 tablespoons root beer 1 tablespoon vanilla. How to Make Root Beer Float Cake: Preheat your oven to 350-degrees ...
From livingwellmom.com


ROOT BEER FLOAT CAKE - SETH MCGINN'S CANCOOKER
In a large bowl, with an electric mixer, beat the cake mix, 1-1/4 cups root beer, oil and eggs on low speed for 2 minutes. Grease two of the mini loaf pans and fill half full with the cake batter. In any size CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place cakes on rack and on medium heat bring to ...
From cancooker.com


15 DELICIOUS ROOT BEER BUNDT CAKE RECIPES - THE RUSTY SPOON
7 7. Chocolate Root Beer Cake – Family Spice. 8 8. A&W Root Beer Bundt Cake with a Root Beer Glaze Recipe | Yummly. 9 9. Root Beer Bundt Cakes – The Washington Post. 10 10. Root Beer Poke Cake With Root Beer Glaze – Hugs and Cookies XOXO. 11 11.
From therustyspoon.com


ROOT BEER CAKE - MOSTLY HOMEMADE MOM
2018-05-02 In a large mixing bowl, beat together butter, sugar, and eggs. Add in root beer, flour, baking powder and salt. Beat until well combined. Pour into a greased 8 x 8 square baking dish. Bake at 375 for 32 - 35 minutes or until a knife inserted in …
From mostlyhomemademom.com


ROOT BEER FLOAT CAKE I - CREATE THE MOST AMAZING DISHES
Free Recipe For Easy Homemade Biscuits Easy Biscuit Recipes From Scratch Healthy Filling Breakfast Easy
From recipeshappy.com


ROOT BEER FLOAT PIE - CATHERINE'S PLATES
Making root beer pudding mixture. In a large bowl beat together pudding, milk, and root beer until a thick pudding consistency is achieved. Fold in 1/2 (4oz) of the prepared whipped topping or thawed cool whip. Spread mixture into bottom of prepared pie crust. Spread remaining (4oz) of the prepared whipped topping or thawed cool whip over the ...
From catherinesplates.com


ROOT BEER FLOAT CAKE - BEYOND FROSTING
2016-11-07 Instructions. For the cake: Preheat the oven to 350°F. Line a 9-inch by 13-inch baking sheet/pan with parchment paper and spray with cooking spray. In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil and vanilla extract and stir until well combined.
From beyondfrosting.com


ROOT BEER FLOAT CAKE RECIPE
Get one of our Root beer float cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Root Beer Float Cake Tasteofhome.com I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that grea... 15 Min; 12-15 servings; Bookmark. 60% Old Fashioned Root Beer Float Cake Foodnetwork.com Get this all …
From crecipe.com


ROOT BEER FLOAT SHEET CAKE - SIMPLY STACIE
Preheat oven to 350F. Spray 11×17 sheet cake pan with non-stick cooking spray. In a large bowl, whisk flour, sugar, unsweetened cocoa powder, baking soda and salt. In a small bowl, stir together vegetable oil, root beer, buttermilk and vanilla. Pour wet ingredients in …
From simplystacie.net


OLD-FASHIONED ROOT BEER FLOAT CAKE WITH CREAMY ROOT BEER FLOAT …
2013-08-09 3/4 cup root beer. 1/3 cup milk. 1/4 tsp. vanilla. 2 tsp. root beer concentrate, (*Walmart carries it) 1 (8 oz.) tub Regular Cool Whip, thawed in fridge . For Cake: 1 box Duncan Hines Signature French Vanilla cake mix. 1 1/4 cups root beer. 1/4 cup canola or vegetable oil. 2 extra large eggs, room temp. 1 tsp. vanilla. 1/2 tsp. root beer ...
From wildflourskitchen.com


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