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 ICE CREAM CAKE
This Root Beer Float Ice Cream Cake consists of vanilla ice cream that is sandwiched in between two layers of root beer cake and frozen for a fun twist on a summer classic.
Provided by Deborah Harroun
Categories Dessert
Time 8h
Number Of Ingredients 13
Steps:
- Line a 9-inch cake pan with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pan. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours.
- In a saucepan, combine the root beer, cocoa powder and butter. Cook over medium heat until the butter is melted. Stir in the sugars and cook until dissolved. Remove from the heat and allow to cool. Stir in the root beer extract.
- Preheat oven to 325°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper.
- In a large bowl, whisk together the flour, baking soda and salt.
- In another large bowl, slightly beat the eggs, then whisk in the root beer mixture. Gently fold in the flour mixture just until combined, being careful not to overbeat.
- Pour the mixture evenly into the prepared pans. Bake until a tester inserted in the center comes out clean, about 30-32 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and remove the parchment paper. Allow to cool completely.
- Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks.
- To assemble the cake, place one cake layer on a serving dish. Remove the ice cream layer from the freezer and remove the plastic wrap. Place the ice cream on top of the cake layer. Trim, if needed. Place the second cake layer on top of the ice cream. Frost the cake with the sweetened whipped cream. Garnish with grated chocolate, if desired.
- Freeze until ready to serve.
ROOT BEER FLOAT ICE CREAM CAKE RECIPE
Root Beer Float Ice Cream Cake is just like a cold and frosty mug of root beer and ice cream, only in cake form!!
Provided by Lil' Luna
Categories Dessert
Time 2h40m
Number Of Ingredients 16
Steps:
- Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
- Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
- Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
- In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
- Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
- Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
- To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.
Nutrition Facts : Calories 698 kcal, Carbohydrate 81 g, Protein 8 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 163 mg, Sodium 458 mg, Fiber 3 g, Sugar 57 g, ServingSize 1 serving
ROOT BEER FLOAT ICE CREAM
This ice cream has the great taste of a root beer float without the soda. It's a great summertime dessert. Root beer concentrate can be found in the spice section of the market.
Provided by Grace Gutberlet
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Whip eggs until foamy, then slowly pour in sugar while continuing to whip eggs until ribbony. Fold in cream, milk, vanilla extract, root beer extract until evenly mixed.
- Freeze in ice cream maker according to manufacturer's directions, about 30 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 21.9 g, Cholesterol 131.1 mg, Fat 24.2 g, Protein 3.8 g, SaturatedFat 14.7 g, Sodium 52.4 mg, Sugar 20.3 g
ROOT BEER FLOAT CAKE
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
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 ICE CREAM CAKE RECIPE
Moist chocolate cake flavored with root beer is the base for this ice cream cake. Sandwiched between each layer of cake is vanilla bean ice cream.
Provided by Bérénice Olivier
Categories Cakes
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
- Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
- Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
- In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
- Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
- Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
- To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.
Nutrition Facts : Carbohydrate 69.63g, Cholesterol 147.87mg, Fat 36.40g, Fiber 3.54g, Protein 7.34g, SaturatedFat 22.39g, ServingSize 12.00, Sodium 521.47mg, Sugar 0.00, UnsaturatedFat 10.26g
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