Creamy 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.

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 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 ICE CREAM CAKE RECIPE

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.

THE BEST ROOT BEER FLOAT RECIPE

Steps:

• Pour 2 Tablespoons of melted vanilla ice cream in the bottom of your glasses.
• Top off with about 1/4 of the bottle of root beer.
• Add one scoop of ice cream to each glass and then slowly fill with root beer until the foam reaches the top rim of the glass.
• Plop in another scoop of ice cream. Spoon or pipe on a generous swirl of whipped cream, and then perch a drained maraschino cherry on top.
• Enjoy, and keep your bottle of root beer right next to you, because as you sip, you'll want to keep adding root beer. It's like a bottomless float!

BAKE A CAKE: ROOT BEER FLOAT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, root beer, water, oil, extract, and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
• Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes, or until toothpick inserted comes out clean.
• Cool completely on a wire rack.

ROOT BEER FLOAT CAKE

Steps:

• Preheat the oven to 350°F. Line a 9-inch by 13-inch baking sheet/pan with parchment paper and spray with cooking spray.
• In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil and vanilla extract and stir until well combined.
• In a microwave-safe bowl, combine the chocolate chips and milk and melt in 30-second increments, stirring occasionally until the chocolate is melted and smooth.
• Stir 2 teaspoons of root beer extract into the melted chocolate and mix until smooth.
• Divide the cake batter into halves. Stir the melted chocolate into half of the cake batter and mix until smooth.
• Pour both cake batter into your pan, swirling the cake mix together with a knife.
• Bake at 350°F for 20-25 minutes. To test the cake for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool completely.
• Once cooled, run a knife around the outside edges of the cake. Place a piece of parchment paper on your countertop and quickly flip the pan over, tapping the bottom of the pan to help release the cake from the pan. Once released, use the parchment paper to help flip the cake back over so it is right-side up. Use a large serrated knife and divide the cake in half.
• Take a flat cookie sheet and slide it between the layers to separate them. Set the top of the cake aside. Gently place the bottom of the cake back in the pan.
• Remove the cream cheese from the wrapper and microwave for 20 seconds. Beat the softened cream cheese for 1-2 minutes to remove the lumps.
• Slowly add the powdered sugar, one cup at a time followed by the cocoa powder, scraping down the bowl as needed. The cream cheese will start to thicken. Add the vanilla extract and mix until it's well combined.
• Gently spread the cream cheese over the bottom layer of the cake. Then slowly place the top layer of cake back into the pan, gently pressing into the cream cheese.
• Refrigerate the cake until you're ready to add the whipped topping.
• Chill the mixing bowl and whisk into the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and root beer extract and continue beating on high speed until peaks start to form.
• Spread the whipped cream over the top of the cake.
• This cake must be refrigerated. Serve with drizzled hot fudge sauce and a cherry on top.

ROOT BEER MUG CAKES FILLED WITH VANILLA ICE CREAM GANACHE

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 ICE CREAM CAKE

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 CAKES

Steps:

• 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.
• Use a scoop to evenly distribute the batter into the 12 jars. Pour in the center, so the batter doesn't run down the sides. Carefully place the baking sheet in the oven and bake the cakes for 20-25 minutes, until a toothpick inserted into the center of a cake comes out clean. Remove from the oven and cool to room temperature. Once cool, screw the lids on the jars to store.
• To serve, place one heaping scoop of vanilla ice cream on the top of each cake. Pour a scant amount of root beer over the ice cream so it fizzes up. Serve with a spoon!

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.

ROOT BEER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan.
• Mix the flour, baking powder and salt and set aside.
• Blend butter and eggs.
• Add sugar and vanilla.
• Fold in flour mixture with root beer. Do not overbeat.
• Pour into prepared pan.
• Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.
• Frost when cool.
• To make frosting:.
• Mix ingredients until smooth. If too thick, add more root beer. If too thin, add more powdered sugar until you get a consistency that is easy to spread.

ROOT BEER FLOAT ICE CREAM CAKE RECIPE

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.

ROOT BEER FLOAT CUPCAKES

Steps:

• Pre-heat oven to 350 degrees and line a cupcake pan with paper liners.
• Cream butter and sugar in the bowl of a stand mixer or in a bowl with a hand mixer, until light and fluffy.
• In a separate medium-sized bowl, whisk flour, baking powder, and salt together.
• Slowly mix the dry ingredients into the butter and sugar mixture, alternating with milk and root beer. Add root beer extract and mix until just blended. The batter will be thick.
• In a separate large bowl, whisk egg whites with a hand mixer until stiff peaks form.
• Gently fold whipped egg whites into the batter until fully combined.
• Divide batter evenly among paper liners in prepared pan, filling each about 3/4 of the way full.
• Bake for about 16-18 minutes, until a toothpick comes out clean. After cooling in the pan for a few minutes, move cupcakes to wire rack to cool completely.
• Fill a pastry bag with whipped cream frosting and pipe frosting around cupcake. If you don't have any pastry bags, you can use a ziplock bag with the corner cut off for easy piping.
• Drizzle root beer syrup over cupcakes and top with maraschino cherries.

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.