Root Beer Float Cake Recipes

EASY ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.

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 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

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.

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.

OLD FASHIONED ROOT BEER FLOAT CAKE

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 WITH ROOT BEER WHITE FLUFF ICING

Steps:

• 1. Preheat oven to 350 degrees and gather ingredients.
• 2. Mix cake mix with 6 remaining ingredients.
• 3. Pour into a greased and floured Bundt cake pan.
• 4. Bake for 50 min.
• 5. Let cool.
• 6. FOR ICING: Bring water, white corn syrup, and sugar to a boil and cook until 235 or the sugar syrup threads. Begin to test the syrup at 225.
• 7. Take a spoonful of the syrup and dip the spoon in a bowl of cold water. Tip the spoon to see if it releases a thin thread of syrup. If it threads, it's ready to take off the heat. If it drips instead of threading it needs to boil a little more. You want the sugar syrup to spin a 6-8 inch thread.
• 8. As soon as the sugar syrup starts boiling, start beating egg whites on medium speed. When the syrup threads, remove it from the heat. Turn the mixer to high speed and pour a thin stream of the syrup into the beating egg whites.
• 9. Beat continually until frosting is stiff and glossy. Add vanilla and root beer concentrate.
• 10. Continue to beat until mixed well.
• 11. Spread on cooled cake.

CREAMY ROOT BEER FLOAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Pour remaining batter into pan. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter.
• Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn, and repeat cutting for swirled design.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In chilled small bowl, beat all spiced whipped cream ingredients except crushed candies on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.

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 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.