ROOT BEER FLOAT CAKE I
This cake has good old fashioned flavor. The kids will love it! For decoration you can sprinkle crushed root beer candies over the top. This cake is best served with vanilla ice cream.
Provided by Karin Christian
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 36.6 g, Cholesterol 40.6 mg, Fat 9.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 261.6 mg, Sugar 23.6 g
ROOT BEER FLOATS
Provided by Bobby Flay | Bio & Top Recipes
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.
OLD FASHIONED ROOT BEER FLOAT CAKE
Gale Gand and Jacquelyn Smola did this one their show Sweet Dreams. I've modified it a bit to suit our tastes but it went over well at a recent birthday party. Do not substitute root beer flavoring for the extract as it doesn't have the same concentrated flavor. Also, when I made this in a 9x13 pan it baked up very high so take that into consideration when you decide which pan(s) to use.
Provided by Mysterygirl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
- In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
- Meanwhile, sift together the cake flour, baking powder, pudding and salt.
- With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
- Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
- Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
- Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
- Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
THE BEST ROOT BEER FLOAT RECIPE
To make an old-fashioned creamy root beef float that is creamy from the word "go," melt a couple of tablespoons of ice cream per float and pour that in the bottom of your glass first. You're welcome. Now go make one immediately.
Provided by Jennifer Field
Categories Beverages
Time 5m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 568 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 119 milligrams sodium, Sugar 60 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROOT BEER FLOAT CAKE
From Pillsbury Super Moist Cake Mix Recipes. This looks really good. It says for a fun soda fountain touch, insert half of a plastic straw into each piece of cake.
Provided by True Texas
Categories Dessert
Time 56m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350F (325 for dark or nonstick pan).
- Spray bottom only of 13 x 9-inch baking spray with flour. (For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
- In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds.
- Beat on medium speed 2 minutes, scraping bowl occasionally.
- Pour into prepared pan.
- Bake 28 to 36 minutes or until toothpick inserted in center come out clean.
- Cool completely, about 1 hour.
- Stir root beer concentrate into frosting.
- Spread over cake just before serving, sprinkle with crushed candies.
- Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.
Nutrition Facts : Calories 396.9, Fat 15.4, SaturatedFat 2.4, Sodium 371.6, Carbohydrate 62.2, Fiber 0.4, Sugar 50.3, Protein 2.8
ROOT BEER FLOAT
Provided by Ree Drummond : Food Network
Categories beverage
Time 35m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Run a glass mug under cold water and immediately chill in the freezer until it forms a frost.
- Scoop 2 large scoops of ice cream into the chilled mug. Top with cold root beer. Put a straw and a spoon in the mug and serve immediately.
OLD-FASHIONED ROOT BEER SLUSHY
This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!
Provided by Chef John
Categories Slushies
Time 3h10m
Yield 2
Number Of Ingredients 4
Steps:
- Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
- Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
- Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
- Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.7 g, Cholesterol 30.6 mg, Fat 8.3 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 64.9 mg, Sugar 46.1 g
PAULA DEEN'S ROOT BEER FLOAT CAKE
Make and share this Paula Deen's Root Beer Float Cake recipe from Food.com.
Provided by The Daycare Lady
Categories Dessert
Time 55m
Yield 1 bundt cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Grease and flour a 10-inch fluted cake pan.
- In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
- Beat at medium speed with an electric mixer until smooth.
- Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
- Let cool in pan for 10 minutes.
- Remove from pan and let cool completely on a wire rack.
- Spoon glaze over cooled cake.
Nutrition Facts : Calories 363.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 60.4, Sodium 428.7, Carbohydrate 59.2, Fiber 0.3, Sugar 45.7, Protein 3.3
ROOT BEER FLOAT MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
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.
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