Root Beer Bundt Cake Recipes

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 CAKE

Steps:

• Whisk together your box of cake mix and root beer until mixture is smooth.
• Preheat oven to 350 degrees.
• Spray inside of bundt pan with non stick spray.
• Pour cake mixture inside your bundt pan, or can use 13x9 pan.
• Bake for approx. 35 minutes or until middle begins to spring back when gently touched in the center.
• Do NOT overbake, middle will not rise like traditional cakes and that is okay. Just touch gently in center to see if it springs back, then it is done.
• Allow to cool, then loosen sides from pan and gently flip over on to a cake plate.
• Slice and serve with a scoop of ice cream on top....whipped cream and a cherry are fun too.

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 BUNDT CAKE

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 FLOAT BUNDT CAKE RECIPE

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.

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 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.