Root Beer Float Cake
This root beer float cake recipe tastes just like a root beer float, but even better because it's a cake And it's the ultimate happy birthday cake. Chocolate cake, flavored with root beer extract, then painted in root beer syrup, making it super moist, with a light, fluffy and not too sweet shortening (Crisco) based icing. The cake is topped with marshmallow fluff to look like melted ice cream, with a cherry on top If you are looking for birthday cake recipes, this is your cake
This root beer float cake recipe tastes just like a root beer float, but even better because it's a cake And it's the ultimate happy birthday cake. Chocolate cake, flavored with root beer extract, then painted in root beer syrup, making it super moist, with a light, fluffy and not too sweet shortening (Crisco) based icing. The cake is topped with marshmallow fluff to look like melted ice cream, with a cherry on top If you are looking for birthday cake recipes, this is your cake
- 1/2 cup vegetable oil
- 2 cups sugar
- 3/4 tsp salt
- 1 cup milk
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 cup boiling water
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cup all purpose flour
- 3/4 cup white granulated sugar
- 1 1/2 tsp baking soda
- 1 maraschino cherry
- 2 tbs root beer extract
- 1 cup root beer soda
- 1 lb. powdered sugar (sifted)
- 2 1/2 cups shortening (* i use crisco)
- 3 tbsp meringue powder
- 1/2 cup (less 2 tbsp) boiling water
- 1-2 tsp brown gel colouring (i use wilton icing c
- 1 tbsp root beer extract
- 2-3 tbsp marshmallow fluff/marshmallow creme
- 1-3 tbsp chocolate sprinkles (add as many as you
- Carbohydrate 46.8527566112452 g
- Cholesterol 200.871875001293 mg
- Fat 49.1562563166572 g
- Fiber 2.09503739241938 g
- Protein 8.58012004699222 g
- Saturated Fat 24.402077554604 g
- Serving Size 1 1 people (285g)
- Sodium 14263.2325891932 mg
- Sugar 44.7577192188258 g
- Trans Fat 3.19186869323901 g
- Calories 647 calories
Step-by-step
- Preheat oven to 350. Butter and flour two 8 or 9 inch cake pans and set aside.
- In the bowl of your mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil and root beer extract. Beat on medium speed for 2 minutes. Slowly stir in boiling water and continue mixing for another minute or until combined.
- Pour batter evenly into 3- 8 inch prepared pans until 2/3 full. Batter will be runny.
- Bake cakes for about 30 minutes or until center of tops spring back when lightly touched. Let cakes cool for 10 minutes before removing from pans to finish cooling on wire racks.
- While cakes cool, boil root beer in a heavy sauce pan until reduced by half. It will form a syrupy liquid. Brush warm cakes with the reduced root beer and let finish cooling. Once cool, wrap in plastic and refrigerate for several hours or overnight. this is not critical, but you do get the best results if you do this
- Put shortening in bowl of mixer and gradually add powdered sugar. Beat about 5 minutes until mixture is very creamy and fluffy. Set this aside.
- In a very clean bowl mix dry ingredients. Add BOILING water and immediately mix on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add root beer extract.
- Combine both mixtures and beat together for another 8 minutes. When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. DO NOT REFRIGERATE.
- The frosting may be kept at room temperature for 3 months. Whip with a spoon each time you use it to restore fluffiness. * Makes enough to ice this 3 layer 8 inch cake
- Fill and ice the cake then run a comb along the outside (see sample method in video in notes)
- Add the marshmallow fluff, then a maraschino cherry in the centre and sprinkle with chocolate sprinkles.
My Root Beer Float Cake Adventure: A Sweet Success
Baking has always been my happy place, a creative outlet where I can experiment with flavors and techniques, and ultimately, create something delicious to share with loved ones. This Root Beer Float Cake wasn't just another recipe; it was a challenge, a playful nod to one of my favorite childhood treats, elevated to a whole new level of decadent deliciousness. The idea sparked during a particularly stressful week – you know, the kind where you're juggling work deadlines, family commitments, and the ever-present to-do list. I needed a project, something that would allow me to escape the chaos, even if only for a little while. And what better escape than the sweet, comforting aroma of baking chocolate cake?
The recipe itself was a delightful journey. From the initial mixing of ingredients – the rich cocoa powder, the subtle tang of root beer extract, the creamy texture of the shortening-based icing – each step felt like a small victory. The most exciting part, however, was the transformation of the simple cake into a whimsical root beer float creation. The deep, dark chocolate cake, infused with the unique flavor of root beer, formed the perfect base. Then came the root beer syrup “painting,” which not only added a beautiful visual appeal but also imparted an extra layer of moist, root beer-infused goodness. The marshmallow fluff topping, reminiscent of melting ice cream, provided a light, airy counterpoint to the rich cake, and the final touch – a bright red maraschino cherry – completed the picture-perfect dessert.
But this cake isn't just about the aesthetics; it's about the memories it evokes. Every bite transported me back to carefree summer days, enjoying root beer floats with friends and family. It's a dessert that sparks conversation, laughter, and a sense of shared joy. It's the kind of cake that deserves a place at any celebration, big or small. Whether it's a birthday, an anniversary, or simply a Tuesday night that needs a little extra sweetness, this Root Beer Float Cake is guaranteed to be a crowd-pleaser. And it is more than a dessert; it's a reminder to slow down, embrace the simple pleasures, and find joy in the process of creating something beautiful and delicious.
Beyond the Recipe: Lessons Learned and Future Explorations
Beyond the incredible taste, baking this cake taught me valuable lessons. The process of carefully reducing the root beer syrup, for example, emphasized the importance of patience and attention to detail. The careful layering and frosting of the cake highlighted the value of precision and technique. But perhaps the most significant takeaway was the realization that baking, like life, is a journey of experimentation and discovery. There's always room for improvisation, for trying new things, and for embracing the unexpected results.
This Root Beer Float Cake was a triumph, a testament to the power of simple ingredients transformed into something extraordinary. But it's also the start of something new. I'm already brainstorming variations – a salted caramel root beer float cake, perhaps, or a version with different kinds of frosting. The possibilities are endless, and I can't wait to see what delicious adventures await me in the kitchen.
So, if you're looking for a cake that's as unique and unforgettable as it is delicious, give this Root Beer Float Cake a try. It's a recipe that's sure to impress, whether you're a seasoned baker or a novice in the kitchen. And remember, the most important ingredient in any recipe is love – the love of baking, the love of sharing, and the love of creating something special for those you care about.
