Root Beer Float Cake

Root beer floats. Cake. Root beer float cake. Totally genius. And so delicious.

I adore root beer floats. Actually, floats of any kind. I have been known to throw a scoop of vanilla ice cream in a bowl and pour Diet Coke over it. There are many things I am not above doing all in the name of getting a sweet fix. Remember a few years ago when Wendy’s introduced their Frosty Floats? At the time I lived less than half a mile from a Wendy’s and made an embarrassing number of drive-thru runs that summer for those floats. It’s so much better to make a root beer float cake in the privacy of your own home and enjoy it without perceived judgement. Unless you’re judging yourself. For licking a wee bit too much of the “leftover” frosting out of the bowl. And giving yourself a stomachache. When you were supposed to be sticking to fruits, vegetables and grains. Oops. It’s not really my fault. The frosting cast some sort of addicting spell…

Given my love for root beer floats, you’d think I could remember the last time I actually had one, but I can’t. Which made finishing the bottle of leftover root beer so, so glorious. Ahh, sweet bubbly.

There is a whopping 2 cups of root beer used in the batter for this cake, and another ¼ cup is used in the frosting, so you definitely get the root beer flavor. Plus, the cake sort of soaks in the flavors the longer it sits. If you bake the cake, cool it and then wrap it well in plastic wrap and serve it the next day, the root beer flavor will have intensified.

After having made Guinness chocolate cupcakes and Guinness chocolate ice cream for St. Patrick’s Day, it should have dawned on me that if a deep velvety beer was a great pair with chocolate, then it stood to reason that root beer would be as well. It has the same type of complementary effect – it brings out the depth and richness of the chocolate, while imparting its own unique flavor. Quite simply, it’s awesome. And the frosting is so far out of this world insanely good, I have no other words. You just have to make it. You have to.

The other thing you have to do is serve this cake with vanilla ice cream. Aside from the obvious float connotation, the ice cream complements this cake perfectly. It is a very rich cake, and the cool smoothness of the ice cream helps to balance it out. Also, there is a reason there are two scoops of ice cream in the pictures (even though one would have made for a better picture). You simply need two scoops. One won’t cut it. Trust me.

I’m pretty sure that this is the perfect summer dessert. Going to a picnic or graduation party and need to bring something? (Perhaps even this weekend for Memorial Day?) This is your new secret weapon. Everyone will love you and want the recipe. And the kicker? You don’t need a mixer of any sort for this cake. A saucepan and three bowls for everything (including the frosting). This really is a magical cake. And it’s a bundt cake. Which is all sorts of retro chic right now. Which I happen to love.

P.S. The leftover root beer and vanilla ice cream? Homemade root beer floats, woo!

One year ago: Blackberry Pie Bars
Two years ago: Greek Celebration Bread – Christopsomos
Three years ago: Buttermilk Pancakes

Root Beer Float Cake

Yield: One 10-inch bundt cake

Prep Time: 30 minutes

Cook Time: 35 to 40 minutes

Total Time: 1 hour 10 minutes

Ingredients:

For the Root Beer Bundt Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
½ cup (4 ounces) unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs

For the Root Beer Fudge Frosting:
2 ounces dark chocolate, melted and cooled slightly
½ cup (4 ounces) unsalted butter, softened
1 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2½ cups powdered sugar

Directions:

1. Preheat oven to 325 degrees F*. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.

2. In a medium 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.

3. In a medium bowl, whisk the flour, baking soda and salt together.

4. 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, which is okay. Do not overbeat it, as it could cause the cake to be tough.

5. Pour the batter into the prepared pan and bake for 35 to 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.

6. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don't have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)

7. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.

*Note: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.

(Recipe adapted from Baked: New Frontiers in Baking)

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112 Responses to “Root Beer Float Cake”

  1. Julie on May 26, 2011 at 1:19 am

    You had me at root beer! But then you also threw in chocolate and vanilla ice cream and now I have no choice but to make this!

    Your pictures are fantastic!

    Reply

  2. Lauren at Keep It Sweet on May 26, 2011 at 6:52 am

    You must have read my mind because I was JUST thinking about making root beer cake! This looks dellcious!

    Reply

  3. Kim (Feed Me, Seymour) on May 26, 2011 at 7:58 am

    So when can you come over and make this?! Holy crow… it looks amazing. Considering the root beer float is one my favorite treats, I’d say this is a winner. I only wish I had your baking skills!

    Reply

  4. Penny Wolf on May 26, 2011 at 8:09 am

    Ironically I just had to tend to a serious craving for a root beer float this past week! I am going to make this cake for the weekend. I just made FULL fat vanilla ice cream and have 3 bottles of root beer left. In other words your timing is perfect.

    http://leitesculinaria.com/43382/recipes-black-cow.html here is a great article on the difference between a black cow and a brown cow and a root beer float.

    Reply

  5. Amber @FromTheHeartsOf on May 26, 2011 at 8:14 am

    Can you believe it, I have never had a root beer float!? I know it’s a sacrilege. But if I make this cake does that count as my first root beer float? Who cares-I can’t wait to try this out!

    Reply

  6. Jil @ Big City, Lil Kitchen on May 26, 2011 at 8:14 am

    Oh – wow. This looks incredible!

    Reply

  7. Jen on May 26, 2011 at 8:57 am

    Okay, it’s Friday in our house today (four day weekends for the win!) so to celebrate, I am making this cake. Like right now. I have all the ingredients except for the ice cream (gasp) and my husband can stop on his way home from work for that. This looks AMAZING.

    Reply

  8. Jarrett on May 26, 2011 at 9:05 am

    This looks wickedly awesome! I can still remember the very first root beer float I had as a kid at my aunt and uncle’s in Iowa. It was, and remains, Nectar of the Gods. There is another ice cream-drink treat that has potential: Mated Milk. Again, when I was a kid, my grandma would bake me Malted Milk Cake. It was a packaged mix, from someone such as Duncan Heinz. Long unavailable, I’ve been thinking it could be great to recreate it and improve on it by adding crushed malted milk balls to the malted frosting in the filling and on the top. Feel free to play with the idea if you like. I am impressed with everything that you do and how our taste buds must be cousins. You aren’t from Iowa are you? :-)

    Reply

  9. Jess on May 26, 2011 at 9:06 am

    I made this cake for New Year’s Eve and it was to die for! I actually sprinkled some coarse sea salt onto the top of the cake and that made it even more amazing!

    Reply

  10. Emily Malloy @Cleanliness on May 26, 2011 at 9:16 am

    This is amaaaaazing.

    Reply

  11. Molly on May 26, 2011 at 9:22 am

    An excellent idea whose time has come. Yum!

    Reply

  12. Nee Nee on May 26, 2011 at 10:01 am

    YUM! I love Root Beer Floats – I will definitely try this one!

    Maybe even boil down the left over root beer to make a syrupy drizzle at the end? I’m sure it doesn’t need it, but maybe it would be fun! Hummm….

    Reply

  13. Erin on May 26, 2011 at 10:31 am

    I LOVE rootbeer. I actually collect all the different types that come in glass bottles, found in various grocery stores or shops around the country. I have 59 to date, displayed on shelves in my living room. In other words I really like root beer and while I’m at it I also think I should proclaim my love for ice cream as well. What I’m trying to say is I think I will love this cake :-)

    Reply

  14. Sommer J on May 26, 2011 at 10:43 am

    You have my heart right here. I absolutely love this!!

    Reply

  15. joan on May 26, 2011 at 10:52 am

    Hi, This is a cautionary tale: I made this cake a while back when the Baked cookbook first came out. The first time I made it, I left it in the bundt pan to cool completely, as the instructions indicate. I could not get it out of the pan! I ended up with a pile of crumbs (which were delicious, BTW). I couldn’t even patch it together. I think I might have used them to make a black-out cake. Maybe I didn’t do a good job @ lubricating my pan. I made it again, and removed the cake after cooling it for 10 minutes, and it slid out without a problem. It was definitely worth the effort!

    Reply

  16. Paula on May 26, 2011 at 10:59 am

    If I knew every word to describe delicious they would be included in this comment!

    Reply

  17. Jen of My Tiny Oven on May 26, 2011 at 11:08 am

    I remember my dad making us rootbeer floats as kids! I love them.
    What a great idea!!

    Reply

  18. Jessica on May 26, 2011 at 11:08 am

    You are a mind reader! I just had a baby on Tuesday (yes, I’m surfing from the hospital), and I know my 2 year-old son/kitchen helper is going to need some extra momma loving in the next few days adjusting to his little sister, so I think we’ll have to whip this up for the holiday weekend.

    Reply

  19. Fran on May 26, 2011 at 11:18 am

    YUM! Last year I made a Dr Pepper cake that was very much like this.
    I think Root Beer would be even better. Thank you :)

    Reply

  20. jen @ the baked life on May 26, 2011 at 11:18 am

    I’m completely addicted to blue sky’s creamy root beer right now and am currently craving this cake.

    Reply

  21. Barbara | Creative Culinary on May 26, 2011 at 11:20 am

    Root beer floats rank with one of my favorite guilty (and memories from childhood) pleasures. What a great idea and I’m only embarrassed that I’m now wondering if I have any root beer in the garage cause I know I have vanilla ice cream in the fridge.

    I have the Baked cookbook but hard to believe I have not even opened it. I went on a shopping spree and have a pile of them to work through…now I’m excited to dig into it next!

    Reply

  22. Jarrett on May 26, 2011 at 11:28 am

    Off topic here, and I hope it’s OK chatting as well as commenting. Since you have been exploring different flavors to combine with chocolate, I wanted to tell you that my local co-op, in there bulk foods section, has chocolate covered candied ginger … about the size of a small malted milk ball. The combo is fantastic, with the mellow sweetness of the chocolate offset by the sweet burn of the ginger. I have long planned to do some cookies with them chopped up and added. Either a chocolate cookie, or a ginger cookie … oh heck, I bet you’d do a chocolate cookie with some powdered ginger in it and the chopped candies. Thanks for letting me blather. It’s just another one of those “chocolate improves almost anything” ideas.

    Reply

  23. Aimee on May 26, 2011 at 11:48 am

    Yum. Totally bookmarking this cake! I heart root beer. I recently made Orange Crush cupcakes. But this? This looks perfect. Thanks for sharing!!
    -Aimee

    Reply

  24. Danielle on May 26, 2011 at 12:10 pm

    Ooooh Girl! You’re bad, but soooo good! I will be making this for our Memorial Day BBQ! I can’t wait!

    Reply

  25. Omega on May 26, 2011 at 12:14 pm

    Why no diet RB? What happens if you use diet?

    Reply

    • Michelle on May 26th, 2011 at 8:14 pm

      Hi Omega, Although the recipe didn’t state the reason for no diet, I imagine there are two reasons: #1 regular will have a much more concentrated flavor which will come through in the cake; and #2 the artificial sweeteners in the diet may throw off (chemical reaction-wise) the rest of the ingredients.

      Reply

  26. shawna on May 26, 2011 at 12:25 pm

    Ok i’m so in love with this cake…. i love love love root beer! I can’t wait to make this cake – thanks for posting this and all the wonderful yummy recipes… i love your site!

    Reply

  27. Paula on May 26, 2011 at 12:32 pm

    We just bought two KEGS of root beer at costco yesterday. :) we *love* root beer. And therefore, I’m 99% sure that we will love this cake. :) I’ll let you know when I make it. :)

    Reply

  28. Katrina on May 26, 2011 at 12:51 pm

    Rootbeer floats are a definite fav of mine. This cake sounds so tasty. Awesome!

    Reply

  29. BabetteBakes on May 26, 2011 at 12:53 pm

    I’ve had the Root Beer Bundt on my To Be Baked list for ages, this post is just the reminder I need to move it to the front of the pile!

    I too, am a float lover since childhood. Here are my favorite combinations: Vernor’s gingerale with vanilla ice cream, and root beer (I like Sprecher’s) with coffee ice cream. The latter one may sound strange, but it’s delicious!

    Reply

  30. Debbie on May 26, 2011 at 1:37 pm

    I had to go to a training class last week at an office that’s right across the street from an A&W. Guess what I stopped for on the way back to my office. Mmmhmmm. Root beer float.

    I’m excited to try this recipe. I made a root beer cake from a Paula Deen recipe a few years ago and it was so gross that I brought it in to the office to let everyone else eat it. And nobody would.

    Reply

  31. Dana@TheSundaySweet on May 26, 2011 at 3:20 pm

    I love rootbeer floats and would never have thought of putting the idea into a cake! Amazing!!

    Reply

  32. Erin on May 26, 2011 at 3:32 pm

    Ok WOW!!! I want to live at your house, you always have the best food!

    Reply

  33. Lori Lange on May 26, 2011 at 4:01 pm

    What a fun idea! I made some root beer pulled pork recently. That was good stuff too. And I was addicted to root beer when I was pregnant. Must make this cake!

    Reply

  34. Jan on May 26, 2011 at 4:03 pm

    I haven’t had a root beer float in years! I think there was a rootbeer cake in the original Baked book, wasn’t there? I really appreciate your tip about letting the cake rest, wrapped up overnight to intensify the root beer flavor! Thanks for sharing :)

    Reply

  35. Lynne @ 365 Days of Baking on May 26, 2011 at 4:07 pm

    Michelle,
    no way – this is just waaayyy to good to be true! My family would FLIP if I made this. I think I should surprise them.
    Can I borrow the recipe and link it back to you?
    I am absolutely drooling and I can taste it now…

    Reply

    • Michelle on May 26th, 2011 at 8:15 pm

      Hi Lynne, Absolutely! Enjoy the cake!

      Reply

  36. Kelli H (Made in Sonoma) on May 26, 2011 at 6:27 pm

    I need to send this to someone in my family and have them make it for my birthday for me! Sounds amazing!

    Reply

  37. jaclyn on May 26, 2011 at 8:11 pm

    love this! i think i might have to make an emergency trip to the store for some root beer now!

    virgil’s is such a great brand of soda. have you tried their black cherry cream soda? to die for!

    Reply

    • Michelle on May 26th, 2011 at 8:16 pm

      Oooh I have not, but they have a whole display of Virgil’s in the healthy/organic section of my grocery store, so I will have to start sampling!

      Reply

  38. Maris (In Good Taste) on May 26, 2011 at 8:30 pm

    Not only does the cake look amazing but you chose my favorite ice cream!

    Reply

  39. Amanda on May 26, 2011 at 9:16 pm

    I was going to make this in a couple weeks for a coworkers birthday, glad to know you put the “delicious” stamp of approval on it! So far everything I’ve made from Baked has earned that stamp from me :)

    Reply

  40. BigFatBaker on May 26, 2011 at 10:16 pm

    This sounds amazing. And I love Virgil’s root beer!

    Reply

  41. Happy When Not Hungry on May 26, 2011 at 10:56 pm

    Wow this looks beautiful and so moist and delicious! Great recipe!

    Reply

  42. Adrienne on May 26, 2011 at 11:13 pm

    Mmmmm…this cake looks amazing. I think I’m going to try and make it’s sister, a red cow cake :D Check out the site to see when its posted!

    Reply

  43. Marissa on May 26, 2011 at 11:45 pm

    I have made this before- or a very similar recipe- and it is SO yummy! Most people don’t even realize there is root beer in it until I tell them. Its just so moist and delicious! My version is here: http://www.noraisinsonmyparade.com/2010/11/root-beer-chocolate-bundt-cake.html

    Thanks for sharing!
    -marissa

    Reply

  44. Mariah on May 27, 2011 at 12:13 am

    I love this idea! I just got my first bundt pan, and I feel as though this would be an appropriate christening! Thanks for sharing it.

    Reply

  45. Sue L. on May 27, 2011 at 1:09 am

    Oh, this looks fantastic. I’m toying with the idea of baking this in the “mini” Bundt cake pans. We shall see. I enjoy reading your posts. Thanks!

    Reply

  46. Mike@The Culinary Lens on May 27, 2011 at 5:46 am

    Somebody on another blog had made root beer cupcakes and I suggested adding mini scoops of ice cream to make root beer float cup cakes. I had not seen this, I must have been channeling you :-) This looks delicious

    Reply

  47. Jennifer @ Oh Sweet Day! on May 27, 2011 at 6:20 am

    This sounds SO good and perfect for a summer party!

    Reply

  48. Shannon on May 27, 2011 at 7:56 am

    Uh oh, after reading this I might have changed my mind about what I’m making for dessert this weekend. This looks incredible!

    Reply

  49. Peggy on May 27, 2011 at 7:58 am

    Root beer floats are one of my all time faves! To make them into a cake?? Genius, of course! Can’t wait to try this one out!

    Reply

  50. Mackenzie@The Caramel Cookie on May 27, 2011 at 8:00 am

    I’ve been wanting to bake a bundt cake and this looks like the perfect summer cake!

    Reply

  51. Connie the Cookie Monster on May 27, 2011 at 1:23 pm

    mmm my sister loves root beer! i should make this for her! thanks for sharing!

    Reply

  52. RavieNomNoms on May 27, 2011 at 2:54 pm

    Oh my! What a great idea!!! I am just loving this. I haven’t had a root beer float in forever!

    Reply

  53. Lauren on May 27, 2011 at 3:25 pm

    Oh dear this could be dangerous! :P what a great idea to make Root Beer cake… yumm

    Reply

  54. raja ali on May 27, 2011 at 7:16 pm

    first off thank yu for sharing this, but i was wondering would anything need to be altered to make this into cupcakes?

    Reply

    • Michelle on May 27th, 2011 at 10:13 pm

      You are welcome! If you make them into cupcakes, you will want to cut the baking time in half. They should take 15-20 minutes but I would start checking them around 12 minutes just to be safe.

      Reply

  55. Katie on May 27, 2011 at 7:24 pm

    This looks so moist and delicious! I really like your photos too. :)

    Reply

  56. Jen on May 28, 2011 at 4:26 am

    As promised…I made this last night. Loved it. The root beer flavor is definitely more distinct the next day; last night, it tasted more like a chocolate cake than anything (not a bad thing.) Today I could definitely taste the root beer. I did have to bake mine a little longer than the recipe stated, it was around 55-60 minutes. I started testing it around 40 and it definitely was not set, my toothpicks were coming out caked in batter (pun intended!) But whatever, it still tasted great.

    Reply

  57. Elena (running in heels after child) on May 28, 2011 at 12:20 pm

    I can’t help but tell you this story. My husband and I went out one night for dinner and when in came time for dessert we they had a chocolate root beer cake on the menu. It sounded good and different, we ordered it, I imagined it looking like your cake does.

    Well in came out in a glass, chocolate cake, with ice on top, then a little cup of root beer on the side. Cute…right? Well it was cute, until the server pored the root beer into the glass. Soggy, mushy chocolate cake…not so good.

    Yours looks good. Much, much better.

    best,

    elena

    Reply

    • andrea on October 27th, 2011 at 12:02 pm

      ewwwwwwwwwwwwwwwwwww

      Reply

  58. megan {a dash of megnut} on May 28, 2011 at 12:59 pm

    i looooveee root beer floats. almost as much as i love diet coke floats. so im thinking i will definitely need to be making this cake!

    Reply

  59. Jennifer K on May 28, 2011 at 4:05 pm

    Just made this cake (gluten free version). now, can I wait until party to eat it?

    Reply

    • Heather on June 8th, 2011 at 7:39 am

      I am going to try a GF version tomorrow. Is there any advice you would offer? I was going to use the flour blend from Silvana Nardone’s book Cooking for Isaiah.

      Reply

  60. Sandra on May 29, 2011 at 5:31 pm

    This is going to be a huge hit at my house!

    Reply

  61. melissa on May 29, 2011 at 5:34 pm

    hi, i am making this as i type– but don’t have dark chocolate. can i use milk choc chips or semi sweet chips for the frosting instead?

    Reply

    • Michelle on May 31st, 2011 at 10:39 pm

      Hi Melissa, I’m sorry I didn’t get to this while you were baking, as I was away for the weekend and not checking email, but yes, you could substitute semisweet chocolate. I’m not sure I would do milk chocolate, though, because it could be too sweet.

      Reply

  62. Chelsea on May 30, 2011 at 9:37 pm

    This looks like it would be so much fun to make…and eat! Love your pictures!

    Reply

  63. Jenny @ Savour the Senses on May 31, 2011 at 4:28 pm

    Sounds delicious! I will take one right now please! =)

    Reply

  64. Tiffany on June 1, 2011 at 2:48 pm

    root beer AND cocoa powder? I like your style! :D

    Reply

  65. Tashia on June 2, 2011 at 11:53 am

    I turned these into cupcakes (and a tiny cake with the left over batter) last night and they’re amazing!

    The frosting I think is one of the best parts. The guys in my office were very very happy to see me with my little cupcake carrier this morning and a half gallon of vanilla ice cream.

    Thanks BEB! <3

    Reply

  66. christina on June 10, 2011 at 3:02 pm

    i am new to baking and was wanting to make this in a regular 8 inch pan. wondering if it would be enough for 2 layers and how long do you think i should bake it for?
    Thanks!!

    Reply

    • Michelle on June 12th, 2011 at 8:28 pm

      Hi Christina, This will be enough batter for two 8″ cake layers. I would start checking for doneness 5 to 10 minutes sooner than is indicated in the recipe for the bundt cake.

      Reply

      • christina on June 13th, 2011 at 2:26 pm

        awesome. thanks i can’t wait to make this cake!!!

        Reply

        • christina on June 18th, 2011 at 8:48 pm

          should i keep the temp at 325 or up to 350?

          thanks

          Reply

          • Michelle on June 19th, 2011 at 12:33 pm

            I would keep the temperature at 325.

            Reply

  67. connie on June 17, 2011 at 7:03 pm

    I am making this tonight for my granddaughter’s 12th birthday party tomorrow…she is a rootbeer addict (me, not so much). However, if it makes her happy for her special day, you will be the first to know!!! Thanks for the great idea, and keep up the good work!

    Reply

  68. christina on June 20, 2011 at 1:46 pm

    I made this cake in 2 8 inch rounds for Father’s Day and let me tell you it was AWESOME!!! It was a fudgey moist rich cake that was not overly sweet (which i thought it would be). You have to have vanilla ice cream with it. We all thought it brought out the root beer flavor. I will absolutely be making this cake again.

    Reply

    • christina @ ovenadventures on October 27th, 2011 at 1:23 pm

      i’ve now made this as a cake and cupcakes. I seriously can’t get enough this cake is fabulous!!!!!! If you are on the fence just do it. use rootbeer from a glass bottle and leave the cake sit a day. adults seem to go crazier over it than kids just fyi ;)

      Reply

  69. Ember on July 4, 2011 at 10:02 pm

    I loved this cake!!! It was so moist and good….however, I don’t know if it’s the type of rootbeer I used (a&w) or what but I couldn’t taste the rootbeer. Any suggestions?

    Reply

    • Michelle on July 6th, 2011 at 12:59 pm

      The flavor of the root beer really intensifies the next day. I used Virgil’s root beer, so I’m not sure if that could play into it or not?

      Reply

  70. mis-cakes on July 11, 2011 at 8:18 pm

    I just made this in cupcake form and they were AWEOSME!!! such a crowd pleaser. http://ovenadventures.blogspot.com/2011/07/root-beer-float-cupcake-and-my.html

    Reply

  71. Amanda on July 31, 2011 at 9:44 pm

    It didn’t taste like rootbeer, but OMG, it was delicious!!!!

    Reply

  72. Trina on August 9, 2011 at 4:17 pm

    Hi there!!!
    This looks great! I was looking for something different/man friendly to make my brother for his birthday! I think this will be perfect!

    I do have one question though… I like to decorate with fondant. I figured I could do the 2 – 8 inch pan cakes, ice them and decorate them… but I have learned the hard way that you need to use the right icing to have the fondant settle, stick and not slide off the cake.

    I was thinking of doing a vanilla buttercream to draw on the vanilla ice cream idea… or do you think it would be better to use rootbeer extract instead of vanilla to make rootbeer buttercream? Obviously, I haven’t tasted the cake yet so input into what would work best is greatly apprecicated!

    Reply

    • Michelle on August 9th, 2011 at 7:36 pm

      Hi Trina, I would use root beer extract in the frosting to bring out the flavor. The root beer flavor in the cake is more subtle (but will become more distinct if the cake rests overnight), while it is more pronounced in the frosting. Happy birthday to your brother!

      Reply

  73. dying of thirst on September 13, 2011 at 12:39 pm

    where can one procure root beer extract?

    Reply

    • Michelle on September 13th, 2011 at 8:05 pm

      You can find root beer extract or root beer concentrate in the baking aisle where the vanilla extract and other flavorings are.

      Reply

  74. tomato on September 20, 2011 at 11:47 pm

    The picture of the cake is to die-for. I think I saw stars. Hello heaven! (Heaven has chocolate, right? They better do.) I’m definitely making this cake for my birthday!

    I have a few quick questions though. What kind of cocoa did you use in the cake and what kind of chocolate did you use for the frosting? Also, I never seen Virgil’s Root Beer before–could it be found in Whole Foods Market?

    Reply

    • Michelle on September 22nd, 2011 at 10:25 pm

      I used Callebaut dutch-processed cocoa for the cake and Ghiradelli chocolate in the frosting. I don’t have a Whole Foods near me so I don’t know if they carry Virgil’s root beer, but I did find it in the natural/organic foods section of my grocery store, so they might have it.

      Reply

      • tomato on October 13th, 2011 at 12:21 am

        Thank you!

        Reply

  75. dying of thirst on September 22, 2011 at 12:57 am

    Walmart has root beer extract. Only place I could find it.

    Reply

  76. Sheila on November 24, 2011 at 4:04 pm

    I just made this and loved it!! Thanks for the awesome recipe.

    Reply

  77. andrea on November 28, 2011 at 8:21 am

    i made this and although it was DELICIOUS, it tasted like chocolate cake. i didn’t taste the rootbeer. any suggestions/tips?

    Reply

    • Michelle on November 28th, 2011 at 11:52 am

      Hi Andrea, I found that the root beer flavor was more pronounced the next day, so maybe make it a day ahead, then store it airtight and serve the next day if you felt the root beer flavor was lacking. Also, make sure you don’t use diet root beer!

      Reply

  78. andrea on November 28, 2011 at 12:04 pm

    i did that! i made it two days before eating! the only difference i can think of is that i added vanilla extract. also, the rootbeer was cold…i wonder if that made a difference?

    Reply

    • Michelle on November 28th, 2011 at 7:03 pm

      Hmm maybe that had an effect. If you want to punch up the root beer flavor in the future, you could always use a few drops of root beer extract (found in the baking aisle near the vanilla and others).

      Reply

  79. jill on October 22, 2012 at 4:25 pm

    i made this cake and though it tasted like a great chocolate cake, i was not impressed with the rootbeer part. in the cake part i could only taste a hint of rootbeer and i used A&W and let the cake sit. the frosting was great but i couldnt taste rootbeer in it at all. so this was mostly just a great chocolate cake with great chocolate frosting and i didnt even use the full amounts of chocolate that it called for. i guess i was just expecting more of a rootbeer flavor. sad.

    Reply

  80. Sue on December 8, 2012 at 1:28 pm

    Hi Brown Eyed Baker. I tried this cake a couple of days back and the cake came out very hard after cooling.It took longer way longer to bake than the time you mentioned( 35-40mins). I was wondering what went wrong? How long would i need to beat eggs for ?I would love to make this cake exactly like yours.Looks amazing…

    Reply

    • Michelle on December 9th, 2012 at 10:48 am

      Hi Sue, You don’t need to beat the eggs long at all, just hand whisk them until they are broken up and blended. I’m wondering if you used a different size pan by any chance?

      Reply

      • Sue on December 10th, 2012 at 12:02 pm

        Ohhh noooo. i didn’t have the 10inch bundt cake pan so i used a 9 inch round cake pan instead.. Was that the problem? Shucks.. Alright i will try it again with the exact pan and tell you the outcome. Thank you Michelle

        Reply

  81. Kristine on January 8, 2013 at 11:55 am

    Looks absolutely yummy! Few questions though:

    As a scandinavian girl, rootbeer is not very common in my local supermarkets – can I use an alternative beer? (Dark, etc.)

    I love frosting, but I’m not a fan of butter-based frostings. Do you have an alternative frosting that could be good?

    Can this cake be frozen? If yes, is this also the case if it has frosting on top?

    Thank you in advance :)

    Reply

    • Michelle on January 9th, 2013 at 11:02 am

      Hi Kristine, Root beer is actually not a “beer”, but rather a soft drink. So you could substitute it with your favorite type of dark-colored soft drink. All of the chocolate frostings that I’ve made have butter in them, so I’m afraid I can’t help you with a substitute. Yes, you can freeze this cake, even with the frosting.

      Reply

      • Kristine on January 9th, 2013 at 11:07 am

        Hi Michelle!
        Thank you for the reply :) Very helpfull.
        I can only think of Coca Cola as a soft drink. But would that work? Should I in that case look for a cherry or vanilla coke?

        Reply

        • Michelle on January 9th, 2013 at 7:17 pm

          Hi Kristine, You don’t need cherry or vanilla, unless you’re specifically wanting to incorporate those flavors. Regular Coca Cola will work just fine.

          Reply

  82. christina c on February 2, 2013 at 2:01 pm

    ok, first when i seen this cake i was super inspired to make it as well because i have made such cakes as the coke a cola and love!! my grandmas fav is rootbeer so what better on her 82 bday than to have a root beer cake… after making and tasting this cake i can for sure say 2 things about it..
    1. goodness greif do not give this cake to an 82 year old it has so much caffeine in it with almost 2 whole cups of dark chocolate… geeze she would have high blood pressure for 4 days after eatging this and
    2. it has a slight very small hit of root beer… not at all what i had hoped it would taste like so i wouldn’t say it was very much different than the coke a cola recipes out there and the frosting for them is much better for the cake, more of a glaze and not butter cream…

    just my thoughts on it… its by no means a horrible cake but not what i had hoped for sure..

    respectfully ,
    chrisitna

    Reply

  83. Lillian @ My Recipe Journey on February 20, 2013 at 12:12 pm

    I’ll have to try this! I have lots of leftover root beer soda tha I need to use up! Great post!

    Reply

  84. Bern on March 27, 2013 at 9:01 pm

    The frosting was way too salty, I think a teaspoon is too much salt, next time I will use less, maybe 1/2 teaspoon

    Reply

  85. Laura on May 2, 2013 at 12:09 am

    I needed a way to use up some root beer that had been sitting in the fridge for weeks, and I chose this recipe. Good call, if I do say so myself! I’m loving the dark chocolate-y richness of it. I followed commenter Nee Nee’s advice and reduced the extra root beer into a dense syrup; the cake doesn’t need it but it’s excellent poured over the ice cream! The frosting is really spectacular. I would like to use it again for other cakes, but not necessarily with root beer. I’m thinking perhaps brewed coffee might work as a substitute if frosting a non-root beer cake?

    Reply

  86. Joni on May 8, 2013 at 12:45 pm

    This cake was delicious!!! It tasted like an amazing lava cake… however, none of the rootbeer flavor came through, so its more like a rich chocolate cake.

    Reply

  87. Andi on April 4, 2014 at 5:37 pm

    I used this recipe to make Rootbeer float cupcakes. They were a HUGE hit! Today, the cupcakes and a link to your page were featured on my work blog. http://countrylife.lehmans.com/behind-the-scenes-at-lehmans-a-sweet-16/

    Reply

  88. Kim Kiernan on August 22, 2014 at 11:41 pm

    Firstly, I love your blog and I’ve made a ton of your recipes. I’ve never had a bad one yet. Today I made this cake. I was careful not to mix it too much like pancake batter there were small lumps in it. I assumed they’d disappear in baking like they do with pancakes. I was shocked to find small bits of hard white flour throughout the whole cake. I’m so disappointed! I would definitely NOT make this recipe again, unless I blended the flour lumps out before I baked it.

    Reply

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