Old Fashioned Root Beer Float Cake Recipes

ROOT BEER FLOAT CAKE

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.

ROOT BEER FLOAT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 10-inch bundt pan with butter or oil and lightly coat with flour.
• In a medium bowl, whisk together the cake mix, 12 ounces of root beer, oil, and eggs until the mixture is smooth and well-combined.
• Pour the batter into the greased bundt pan. Bake for 35 to 40 minutes. To check for doneness, insert a toothpick into the center of the cake - if it comes out clean, it's done baking.
• Flip the pan onto a wire rack and let the cake cool completely while in the pan.
• Using a knife or skewer, poke holes into the cake, with a 2-inch space in between.
• Remove the cake from the pan. Loosen the sides with a knife or flat spatula if needed.
• Drizzle 3 tablespoons of root beer over the poked cake.
• If making a root beer glaze, stir together powdered sugar and 3 tablespoons of root beer until smooth. Spread glaze over the cake.
• Slice, serve, and enjoy!

ROOT BEER FLOAT CAKE I

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.

ROOT BEER FLOATS

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

ROOT BEER FLOAT PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
• Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
• For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
• Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
• Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

ROOT BEER FLOAT CAKE

Steps:

• In a mixing bowl, combine dry cake mix, 1 1/4 cup root beer, oil and eggs.
• Beat on low speed for 2 minutes or stir by hand for 3 minutes.
• Pour into a greased 13 x 9 x 2 inch baking pan.
• Bake at 350 degrees for 30- 35 minutes or until toothpick inserted near center comes out clean.
• Cool completely on wire rack.
• In another mixing bowl, combine the whipped topping and remaining root beer.
• Beat until soft peaks form.
• Frost cake.
• Store in refrigerator.

OLD FASHIONED ROOT BEER FLOAT CAKE

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.

ROOT BEER FLOAT

Steps:

• Run a glass mug under cold water and immediately chill in the freezer until it forms a frost.
• Scoop 2 large scoops of ice cream into the chilled mug. Top with cold root beer. Put a straw and a spoon in the mug and serve immediately.

ROOT BEER BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
• Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
• Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
• Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
• Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

ROOT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease (with some vegetable oil) and flour a 9-by-13-inch cake pan.
• In a medium saucepan, bring the parsnips and milk to a simmer over medium heat. Cook until tender, about 5 minutes. Remove from the heat, cover the pan and let stand until cool.
• Drain the cooled parsnips, discard the milk and transfer them to a blender. Add 2 of the eggs and blend until very smooth. Transfer to a large bowl. Add the carrots, granulated sugar, salt, star anise, ginger, almond extract, white pepper, 3/4 cup vegetable oil and the remaining 2 eggs to the blender and blend on high speed until very smooth. Pour the carrot mixture into the pureed parsnips and stir well until combined.
• Sift together the 2 cups flour and baking powder into a bowl. Add the dry ingredients to the wet and, using a large rubber spatula, fold together until well incorporated. Pour the batter into the prepared pan and bake, rotating the pan halfway through, until golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Let cool completely on a cooling rack before removing the cake from the pan.
• For the icing: Cream the cream cheese and butter together well. Add the confectioners' sugar and salt and mix well, making sure there are very few lumps. Combine the carrot juice with the vanilla, bitter almond and anise extracts and mix in a little at a time. Stir in the grated carrot last. Put back in the fridge to firm up. Frost the cake with the icing.

ROOT BEER FLOAT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

ROOT BEER FLOAT CAKE

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.

ROOT BEER FLOAT MUG CAKES

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.