root beer float cake recipe

Written BySheba G Updated On
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The Best root beer float cake recipe

I’m so excited to share with you my favorite root beer float cake recipe. As a mom of two, I’m always on the lookout for fun and creative ways to get my kids involved in the kitchen, and this recipe is a total hit with them. The moment I tasted the first slice of this cake, I knew it was going to be a game-changer.

The combination of rich, creamy vanilla ice cream and the deep, velvety flavor of root beer is absolute perfection. Plus, it’s incredibly easy to make and requires minimal special equipment or ingredients. My family and I have fallen in love with this recipe, and we can’t get enough of it.

Whether we’re celebrating a special occasion or just need a pick-me-up on a Tuesday afternoon, this cake is always a good idea. It’s perfect for potlucks, family gatherings, or even just a random Tuesday night dessert. I’ve also discovered that it makes an amazing brunch item when topped with fresh fruit or whipped cream.

As for why I love this recipe so much? Well, let me tell you – it’s because it’s not only delicious but also relatively healthy compared to other desserts out there. With its base of whole wheat flour and generous use of natural sweeteners like honey and maple syrup, you can feel good about what you’re serving your loved ones.

And don’t even get me started on how much fun it is to make! My kids love helping me mix the batter and scoop the ice cream into the cake pans.

Root Beer Float Cake

4.5 from 853 votes

A moist and delicious cake infused with root beer flavor, topped with a creamy whipped topping and a drizzle of root beer syrup. This cake is perfect for any celebration or a fun treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup root beer

For the Root Beer Syrup

1/2 cup root beer
1/2 cup granulated sugar

For the Whipped Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 9×13-inch baking dish.
3In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
Set aside.
4In a large mixing bowl, cream together butter and sugar using an electric mixer until light and fluffy.
5Beat in eggs one at a time, mixing well after each addition.
6Stir in vanilla extract and root beer until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Pour the batter into the prepared baking dish and smooth the top with a spatula.
9Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean.
10Allow the cake to cool completely in the pan on a wire rack.
11While the cake is cooling, prepare the root beer syrup.
12In a small saucepan, combine root beer and sugar over medium heat.
13Stir until the sugar is dissolved and the mixture is slightly thickened.
14Remove from heat and let it cool.
15Once the cake is completely cool, use a fork to poke holes evenly over the surface.
16Drizzle the root beer syrup over the cake, allowing it to soak in.
17In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
18Spread the whipped topping evenly over the cake.
19Drizzle any remaining root beer syrup over the whipped topping.
20Slice and serve the cake immediately, or refrigerate until ready to serve.

🔧Equipment

Mixing bowl
Electric mixer
9×13-inch baking dish
Saucepan
Wire whisk
Cake tester

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

Tips: For a fun presentation, serve the cake with a side of root beer to enjoy with each slice.

Watch Video Of How Root Beer Float Cake Works

One of my favorite things about this recipe is how well it stores – even after several days in an airtight container at room temperature (or up to two weeks in the fridge), it still tastes amazing.

When reheating leftovers or making individual portions for school lunches or snacks, just microwave each slice for 10-15 seconds until warm through – no need for fancy equipment here!

And if you’re feeling extra fancy, try serving with whipped cream or fresh fruit on top – my kids adore helping me pick out colorful toppings from our local farmer’s market.

❓ Frequently Asked Questions About Root Beer Float Cake

What type of root beer do I need for this recipe?

For this recipe, you’ll want to use a regular or diet root beer – anything too sweet or bubbly will throw off the flavor balance.

Can I use any type of milk for the cake?

No – you’ll want to stick with whole milk or 2% milk for the best results. Skim milk will make the cake too dry and may require additional liquid.

How many slices does this recipe yield?

This recipe should give you around 12-15 slices depending on how large you cut them – perfect for serving at a party or family gathering!

Can I substitute chocolate chips for the chopped nuts?

Nope! While chocolate chips sound like they’d be delicious in this cake, they’ll overpower the other flavors and make it taste more like a chocolate cake than a root beer float one.

Do I need to refrigerate the cake after baking?

Absolutely! This cake needs to chill in the fridge before serving – trust me when I say it’s worth the wait.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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