Root Beer Float Mug Cakes 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 MUG CAKES FILLED WITH VANILLA ICE CREAM GANACHE



Root Beer Mug Cakes filled with Vanilla Ice Cream Ganache image

Root beer cakes wrapped in root beer flavored modeling chocolate and decorated to look like frosty root beer floats.

Provided by Beth

Categories     Dessert

Number Of Ingredients 10

1 white cake mix cake mix
root beer ((use this in place of the water called for on the package))
eggs and oil ((use amounts called for on the cake mix package))
2 tablespoons A&W Root Beer Dessert Topper
8 ounces white chocolate
2/3 cup vanilla ice cream
24 ounces white candy melts
3/4 cup A&W Root Beer Dessert Topper
4-6 ounces white modeling chocolate
1 8-ounce tub frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray 10 half-pint mason jars with non-stick baking spray.
  • Make the cake mix using the instructions on the package swapping out root beer for water and adding 2 tablespoons of root beer dessert topper.
  • Equally divide the batter among the 10 Mason jars.
  • Place the jars on a baking sheet and bake for about 20 minutes.
  • Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out.
  • Allow them to cool completely.
  • Heat the ice cream in the microwave just until it melts.
  • Measure out 1/3 cup of the melted ice cream (that's all you'll need).
  • Pour in the white candy melts.
  • Place the bowl back in the microwave and heat on high for 20 seconds.
  • Allow the bowl to sit in the microwave for about 4 minutes.
  • Remove it from the microwave and stir until melted and smooth.
  • Set aside until needed.
  • Cut the domed tops off of each cake so that they are all 3 inches tall.
  • Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake.
  • Fill each well with vanilla ice cream ganache.
  • Melt 24 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler.
  • If using the microwave, heat on high for 25 seconds, then stir.
  • Heat for 20 seconds, then stir vigorously.
  • Heat for 15 seconds then stir vigorously.
  • If needed, heat for 10-second increments, stirring after each until melted.
  • Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring and scraping the sides of the bowl often.
  • Pour in the A&W Root Beer Float Dessert Topper.
  • Stir until well incorporated.
  • The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
  • Wrap it in a zip-top bag or plastic wrap and allow it to sit at room temperature for at least 30 minutes.
  • When you are ready to use it, knead it until glossy and smooth.
  • Roll out the root beer modeling chocolate on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar or cornstarch) to about 3/8 inch thickness.
  • Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
  • Use a wooden dowel or straw to press indentations about 3/4 inch apart all across the brown strip.
  • Leave about a 1/2 border all along one edge. That will become the bottom of your root beer mug.
  • Flip the modeling chocolate rectangles over and spread on a thin layer of vanilla ganache, leaving 1/2 inch border all around.
  • Then wrap that, ganache side against the cake, around a cake, cutting off excess modeling chocolate so the two seams match up.
  • Rub some water along both ends and press the two seams together.
  • Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes.
  • Pinch off pieces of the white modeling chocolate, roll into logs and bend to form handles.
  • Allow the handles to dry for at least 15 minutes, then use some clear piping gel, water, or melted white chocolate to attach the handles to the mugs and set something underneath to prop them up until they dry.
  • Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.

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 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.

ROOT BEER FLOAT CAKES



Root Beer Float Cakes image

Make and share this Root Beer Float Cakes recipe from Food.com.

Provided by TeksGlutes

Categories     Dessert

Time 50m

Yield 24 Cupcakes

Number Of Ingredients 14

1 cup root beer Schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 teaspoons vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups confectioners' sugar
1/3 cup root beer
3 tablespoons root beer Schnapps (*)
3 tablespoons vegetable oil

Steps:

  • Preheat oven to 350ºF.
  • In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
  • In a separate bowl, cream together butter and sugar until light and fluffy.
  • Add eggs, mix until smooth.
  • Sift in flour, baking soda, baking powder and salt.
  • Mix with hand mixer on low, while slowly pouring in root beer mixture.
  • Mix until smooth and lump free.
  • Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
  • Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
  • While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
  • To assemble, start by letting cupcakes cool, still in the pan.
  • While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
  • Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
  • When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

ROOT BEER FLOAT CUPCAKES & FROSTING



Root Beer Float Cupcakes & Frosting image

Root Beer Float Cupcakes with Root Beer Buttercream Frosting take cupcakes to a whole new level. Easy to make and packed with flavor this recipe will have you and your guests grabbing seconds!

Provided by Janelle

Time 36m

Number Of Ingredients 15

1 (16 - 18 ounce) box white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups root beer
2 Tablespoons vegetable oil
1 teaspoon McCormick Root Beer extract
1 cup (8 ounces) sour cream
2 eggs
1/2 cup heavy whipping cream
1 Tablespoon powdered sugar
1 cup butter
3 cups powdered sugar
1 teaspoon root beer extract
2 Tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325*F
  • Prepare cupcake pans with paper liners.
  • In a bowl mix cake mix, flour, sugar and salt.
  • Slowly add root beer and blend.
  • Add vegetable oil and root beer extract and blend well.
  • Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
  • Scoop batter into cupcake liners, filling them 3/4 full.
  • Bake for 16 - 18 minutes or until a toothpick comes out clean.
  • Let cool for 5 minutes in the pan and then move to a cooling rack.
  • Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
  • Place whipped cream into a piping bag with a metal tip.
  • Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
  • Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
  • To make frosting, beat butter until silky smooth.
  • Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
  • Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
  • If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
  • Pipe onto cupcakes and top with a root beer barrel candy.

Nutrition Facts : Calories 278 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 208 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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From foodnewsnews.com


ROOT BEER FLOAT CAKE - EASY DESSERT RECIPES
2021-06-30 Instructions. Preheat the oven to 350 F. Line two 9” round cake pans with parchment paper and spray them with baking spray. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, whisk together the sugar, heavy cream, root beer, vegetable oil, eggs and root beer flavor.
From easydessertrecipes.com


ROOT BEER FLOAT CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
For the Root Beer Bundt Cake: 2 cups root beer (do not use diet root beer) 1 cup dark unsweetened cocoa powder ½ cup (4 ounces) unsalted butter, cut into 1-inch pieces 1¼ cups granulated sugar ½ cup dark brown sugar 2 cups all-purpose flour 1¼ teaspoons baking soda 1 teaspoon salt 2 eggs For the Root Beer Fudge Frosting:
From keeprecipes.com


2 INGREDIENT ROOT BEER CAKE - THE TYPICAL MOM
2021-03-20 Prepare. Whisk together your box of cake mix and root beer soda until mixture is smooth. Use a hand or stand mixer for this. Preheat oven to 350 degrees. Spray inside of bundt pan with non stick spray. Pour prepared cake mixture inside your bundt pan, or you could use a 13×9″ pan. Bake.
From temeculablogs.com


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Top Asked Questions

How to make root beer float cake?
Root Beer Float Cakes are a festive way to celebrate summer, or any season! Preheat the oven to 350 degrees F. Place 12 glass half-pint jars on a rimmed baking sheet. Mix the flour, baking powder, salt, cocoa and brown sugar together in a large bowl. Whisk in all the liquid ingredients until smooth.
How do you make a cake mix with root beer soda?
Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan with cooking spray and set aside. Combine the cake mix, 1 ¼ cup of cold root beer soda, canola oil and eggs in a large bowl. Beat on low speed for 30 seconds, then increase speed to medium for an additional 2 minutes. Batter should be light and fluffy.
What are the best mugs for root beer floats?
These classic 16-ounce German beer mugs are great for enjoying a tall root beer float—or any cool drink, to be honest. We recommend colorful reusable straws, which are both environmentally-friendly and kid-safe. To feel like you’re enjoying a root beer float at a soda fountain, pick up these gorgeous long-handled ice cream spoons.
How do you make root beer muffins?
Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full.

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