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Becky Hardin
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Turn a flavorful beverage into a delicious dessert with this Root Beer Float Cake. It has a whipped topping with maraschino cherries to give it that perfect sundae-style taste.
Table of Contents
Root Beer Layer Cake Recipe
Make something different with this Root Beer Float Cake. It’s a sweet dessert with a light and fluffy topping. Each time you take a bite of this cake, it’ll remind you of those root beer floats that you used to drink when you were younger.
Even if you’ve never had a float, you’ll still enjoy the unique taste of this cake.
Why You’ll Love this Root beer Float Layer Cake Recipe:
- Unique flavor. It has a unique taste that is different from the typical chocolate or vanilla cake.
- Easy frosting. The cake has the perfect fluffy homemade frosting that tastes great with it.
- Crowd friendly. You can bring it with you to all kinds of special events, including birthday parties.
How to Make this fun Root Beer Float Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Set your oven to 350°F and add parchment paper and cooking spray to two round cake pans.
- Add flour, salt, and baking powder in one bowl.
- Add your root beer, sugar, heavy cream, eggs, vegetable oil, and root beer flavor in a separate bowl.
- Add the flour mixture to the wet ingredients and whisk them together.
- Add an equal amount of cake batter to each pan, put it in the oven, and let it bake for up to 30 minutes.
- While your cakes are in the oven, prepare the glaze by adding root beer into a saucepan and heating it on medium-low heat. Allow it to simmer.
- Remove your cakes from the oven and set them on wire racks to cool for a few minutes before you pour the glaze on top.
- Prepare your frosting and begin spreading it over your cakes when they’re cooled.
- Top your cake with maraschino cherries for a finishing touch.
Can I make rootbeer float cake with boxed cake mix?
Although it’s possible to use a boxed cake mix, you don’t need it. The ingredients in this recipe are easy to find, and it’s not hard to put them together to make a delicious homemade cake. If you want the Root Beer Float Cake to taste its best, make it from scratch.
What is root beer flavor?
It is sometimes called root beer extract. You can find it in the baking aisle of the grocery store with all of the other extracts. Root beer’s complex flavor comes from sassafras roots. Modern-day rootbeer is often a combination of sassafras, wintergreen, vanilla, and warm spices.
Can I use pre-made whipped cream to top root beer float cake?
If you don’t want to make the whipped cream from scratch, you can buy whipped cream at the store. It’s often in the freezer section or the dairy section of the grocery store.
Recipe Tips and Tricks
- If you want this cake to have fewer calories, you can use diet root beer instead of traditional root beer.
- You can use an ice cream scoop to add whipped cream to the center of the cake.
- When storing the cake, keep it covered and put it in the fridge. It stays fresh for up to 5 days.
If you love root beer floats, this is the cake for you. The Root Beer Float Cake has such a unique, sweet, and delicious taste. It’s the perfect dessert to make for all kinds of family functions.
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If you make this recipe be sure to leave us a comment or rating. Enjoy!
4.71 from 17 votes
Root Beer Float Layer Cake Recipe
Turn a flavorful beverage into a delicious dessert with this Root Beer Float Cake. It has a whipped topping with maraschino cherries to give it that perfect sundae-style taste.
Prep: 20 minutes minutes
Cook: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 10 people
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Ingredients
For the Cake
- 3 cups all-purpose flour 360 grams
- 1 tablespoon baking powder 12 grams
- 1½ teaspoons kosher salt 5 grams
- 1½ cups granulated sugar 300 grams
- 1 cup heavy cream 227 grams
- ½ cup root beer 114 grams
- ⅓ cup vegetable oil 67 grams
- 2 large eggs 100 grams
- 1½ teaspoons root beer flavor 6 grams (2 drams LorAnn flavor)
For the Glaze
- 3 cups root beer 681 grams
For the Frosting
- 1½ cups unsalted butter 339 grams room temperature (3 sticks)
- 5½ cups powdered sugar 622 grams
- ¼ cup heavy cream 57 grams
- 1½ teaspoons root beer flavor 6 grams (2 drams LorAnn flavor)
- ½ teaspoon kosher salt
For the Whipped Cream
- 1½ cups heavy cream 341 grams
- ⅔ cup powdered sugar 75 grams
- 1 teaspoon pure vanilla extract 4 grams
- Maraschino cherries for topping
Equipment
Kitchen Scale (optional)
Instructions
Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray them with baking spray. Set aside.
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. Add in the flour mixture and whisk just until it is incorporated.
3 cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons kosher salt, 1½ cups granulated sugar, 1 cup heavy cream, ½ cup root beer, ⅓ cup vegetable oil, 2 large eggs, 1½ teaspoons root beer flavor
Divide the cake batter between the two pans and place into the oven to bake for 28-30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
While the cakes are baking, make the root beer glaze by placing the root beer into a medium saucepan over medium low heat. Let simmer for about 10-15 minutes or until it has reduced to ⅔ cup.
3 cups root beer
Once the cakes are baked, remove them from the oven. Let sit on a cooling rack for about 6 minutes before pouring the glaze over the surface of both of the layers.
While the cakes are cooling, make the frosting by placing all of the ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Let beat on low for about 1 minute, until the powdered sugar has started to incorporate, to prevent from flinging the powdered sugar out of the bowl. Increase speed to high and let beat for another 5-6 minutes or until a smooth frosting has formed. Place ½ cup of frosting into a piping bag fitted with a star tip.
1½ cups unsalted butter, 5½ cups powdered sugar, ¼ cup heavy cream, 1½ teaspoons root beer flavor, ½ teaspoon kosher salt
To make the whipped cream, place all of the ingredients except for the cherries into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 8 minutes or until a fluffy whipped cream has formed.
⅔ cup powdered sugar, 1 teaspoon pure vanilla extract, 1½ cups heavy cream
Once the cakes are cooled, remove one layer and place it onto a plate or cake stand. Spread about ⅓ cup of frosting over the surface of the cake. Place the second layer on top and frost the top and sides of the cake with remaining frosting. Using an offset spatula, spread the frosting over the top then the sides. Smooth the sides and allow a “wall” to form at the top edge of the cake. Once the sides are smooth, pull the frosting wall in a circular motion towards the center of the top of the cake until the top is smoothed.
One option for decorating this cake is to pipe swirls onto the top of the cake in a circle formation. Then pipe the frosting around the bottom edge of the side of the cake. You can leave the cake as is and serve. A different option for decorating this cake is to leave the swirls off of the top and to use an ice cream scoop to place scoops of whipped cream onto the center of the cake. Top with maraschino cherries and even decorative straws to add to the look of a root beer float.
Maraschino cherries
Once decorated, slice and serve!
Notes
- If you want this cake to have fewer calories, you can use diet root beer instead of traditional root beer.
- You can use an ice cream scoop to add whipped cream to the center of the cake.
- When storing the cake, keep it covered and put it in the fridge.
Storage:Store root beer float cake tightly covered in the refrigerator for up to 4 days.
Nutrition Facts
Root Beer Float Layer Cake Recipe
Amount Per Serving (1 slice)
Calories 1123Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 34g213%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Cholesterol 180mg60%
Sodium 640mg28%
Potassium 127mg4%
Carbohydrates 144g48%
Fiber 1g4%
Sugar 114g127%
Protein 7g14%
Vitamin A 1862IU37%
Vitamin C 1mg1%
Calcium 139mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin – Easy Dessert Recipes
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Meet Becky Hardin
Becky Hardin founded The Cookie Rookie in 2012 and Easy Dessert Recipes in 2021. She has been creating trusted, easy, and delicious recipes ever since. We love creating recipes that make putting desserts and sweets on the table faster and tastier for busy families. Becky has been featured in The Kitchn, People Magazine, Home and Family, The Today Show, and more.
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As an enthusiast with a profound understanding of baking and desserts, I'd like to delve into the intricacies of the Root Beer Float Cake recipe shared above. The author, Becky Hardin, demonstrates a comprehensive knowledge of baking techniques and flavor combinations to create a unique and delightful dessert. Here's a breakdown of the concepts used in the article:
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Root Beer Flavor:
- The article mentions the use of root beer flavor in the cake recipe. Root beer flavor, sometimes referred to as root beer extract, is a concentrated form of the unique taste found in root beer. It is commonly available in the baking aisle of grocery stores alongside other extracts. The complex flavor of root beer typically comes from a combination of sassafras, wintergreen, vanilla, and warm spices.
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Cake Ingredients and Preparation:
- The cake utilizes common baking ingredients such as all-purpose flour, baking powder, salt, sugar, heavy cream, eggs, vegetable oil, and root beer flavor. The method involves mixing the dry ingredients separately, combining the wet ingredients, and then blending them together. This results in a flavorful and unique cake batter.
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Root Beer Glaze:
- A distinctive aspect of this recipe is the root beer glaze. The glaze is prepared by simmering root beer in a saucepan until it reduces to a specific volume. This concentrated root beer reduction is then poured over the baked cakes, adding an extra layer of flavor and moisture.
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Frosting:
- The frosting is a key element in this recipe, contributing to the overall texture and taste. It consists of unsalted butter, powdered sugar, heavy cream, root beer flavor, and a pinch of salt. The frosting is whipped to a smooth consistency and applied generously over the cooled cakes.
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Whipped Cream Topping:
- The recipe suggests making a homemade whipped cream topping using heavy cream, powdered sugar, and vanilla extract. An alternative is mentioned, allowing for the use of pre-made whipped cream from the store, offering convenience to the baker.
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Decorating and Presentation:
- The final steps involve assembling and decorating the cake. After frosting the cake, there are two suggested decorative options: piping swirls onto the top in a circular formation or using an ice cream scoop to create a root beer float appearance. Maraschino cherries are recommended as a finishing touch.
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Recipe Tips and Tricks:
- The article provides additional tips and tricks for customization and optimization. For instance, using diet root beer for fewer calories, using an ice cream scoop for whipped cream application, and storing the cake in the refrigerator to maintain freshness for up to 5 days.
In conclusion, Becky Hardin's Root Beer Float Cake recipe showcases a deep understanding of baking techniques, flavor profiles, and creative presentation, making it a delightful and unique dessert option for various occasions.
