OLD FASHIONED ROOT BEER FLOAT CAKE
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
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 CAKE I
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
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
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
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 BUNDT CAKE
This is especially good with vanilla ice cream on the side. It came from a cookbook, but I can't remember which. Use root beer schnapps in the cake for a more pronounced flavor. Do not use diet root beer.
Provided by wife2abadge
Categories Dessert
Time 1h
Yield 1 10-in bundt cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
- In a small 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 the heat and let cool.
- In a large 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. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
- Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
- To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.
ROOT BEER BUNDT CAKE
Steps:
- Preheat oven to 325 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour. Set a small saucepan over medium heat and add the root beer, cocoa powder and butter. Heat until the butter is melted then add the sugars and whisk to incorporate and dissolve. Turn off the heat under the pan and set aside to cool. Whisk the flour, baking soda and salt together in a medium bowl. Beat the eggs in a small bowl with a fork then add them to the cooled cocoa mixture. Don't be worried if the batter is a bit lumpy, just don't overmix or the cake will be tough. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean. Transfer to a wire rack and cool completely then turn out. To make the frosting: Add all of the ingredients to the bowl of your food processor. Pulse until the frosting is shiny and smooth, scraping down the sides of the bowl once or twice. Frost the top of the cooled bundt cake using an offset spatula. Let the frosting set before serving.
ROOT BEER FLOAT CAKE
From Pillsbury Super Moist Cake Mix Recipes. This looks really good. It says for a fun soda fountain touch, insert half of a plastic straw into each piece of cake.
Provided by True Texas
Categories Dessert
Time 56m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350F (325 for dark or nonstick pan).
- Spray bottom only of 13 x 9-inch baking spray with flour. (For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
- In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds.
- Beat on medium speed 2 minutes, scraping bowl occasionally.
- Pour into prepared pan.
- Bake 28 to 36 minutes or until toothpick inserted in center come out clean.
- Cool completely, about 1 hour.
- Stir root beer concentrate into frosting.
- Spread over cake just before serving, sprinkle with crushed candies.
- Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.
Nutrition Facts : Calories 396.9, Fat 15.4, SaturatedFat 2.4, Sodium 371.6, Carbohydrate 62.2, Fiber 0.4, Sugar 50.3, Protein 2.8
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- Preheat the oven to 325ºF. Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
- Combine the root beer, cocoa powder, and butter in a saucepan over medium heat. Stir until the butter is melted. Add the granulated sugar and the brown sugar and whisk to dissolve. Remove from the heat and stir in the root beer extract.
- Whisk the eggs in a small bowl, then whisk the eggs into the cocoa mixture. Add the cocoa mixture to the large bowl with the flour mixture and fold together. Do not overmix – the batter will be a little bit lumpy.
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