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 FLOAT CAKE
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
ROOT BEER CAKE
Provided by Andrew Carmellini
Categories Cake Ginger Dessert Bake Birthday Chill Party Boil Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 10-inch cake; serves 8
Number Of Ingredients 28
Steps:
- TO MAKE THE CAKE
- Preheat the oven to 350°F.
- Grease the bottom and sides of a 10-inch cake pan well with some of the butter.
- Cut out a piece of parchment paper so it fits closely into the bottom of the cake pan. Line the bottom of the pan with the parchment, and then grease the parchment with more butter.
- Shake 1 tablespoon of the flour into the cake pan, and shake it around so it sticks to the butter. Tap out any excess flour that doesn't stick to the parchment or to the sides of the pan.
- Pour the root beer and molasses into a deep medium-sized pot, and bring the mixture to a boil over high heat. (You need those high sides because the baking soda will froth up very high, and you don't want it to spill over! So make sure there's some meaningful space between the liquid and the top of the pot.)
- Pull the pot off the heat and whisk in all the baking soda, so it froths up. Then put the pot right in the fridge to cool down a little.
- While the root beer mix is cooling down, whisk the brown sugar, vegetable oil, granulated sugar, ginger, and vanilla extract together in a mixing bowl. The mixture will be a little chunky at this point.
- Crack the egg into the bowl and whisk well. The egg is what makes everything come together smoothly: you should have a thick paste. Set this aside.
- In another mixing bowl, combine rest of the flour with the baking powder, star anise, and cardamom. Grate in the nutmeg and lemon zest, and add the salt and pepper. Whisk everything together so it's well combined.
- Take the root beer mixture out of the fridge. Pour a third of the flour mixture into a large mixing bowl; pour in one-third of the root beer mixture, then one-third of the sugar paste. Whisk everything together slowly (so it doesn't splash everywhere), and then add another one-third of the flour, another one-third of the root beer, and so forth, until everything is combined in the bowl. (The mix doesn't need to be completely and smoothly combined until the last of the wet and dry mixtures are in the bowl.) You should have a very wet, almost liquid batter.
- Pour the batter into the cake pan, put the pan on a cookie sheet (to catch drips and splashes), and put it on the middle oven rack.
- Bake the cake for 45 minutes without opening the oven at all (this cake will sink if you shake it up while it's baking). Check it: the cake should be high and dark brown, with a little bit of spring-back when you touch it (but not too much-it's a very moist cake). If it's not quite ready, rotate the pan and put it back in the oven for another 5 minutes before checking it again. The whole baking process shouldn't take longer than 55 minutes, even in a slow oven.
- WHILE THE CAKE IS BAKING, MAKE THE GLAZE
- Whisk the cream and sassafras together in a small pot, and bring it up to a boil over medium-high heat.
- As soon as it boils, pull the mixture off the heat, pour it into a glass or ceramic container (something that won't crack from the heat), and put it in the fridge. Let the mixture cool for about 30 minutes while the sassafras steeps into the cream, so you have a nice root beer flavor.
- In a mixing bowl, combine the powdered sugar, star anise, cardamon, and salt. Grate in the nutmeg and lemon zest, and whisk everything together.
- Strain the cooled cream through a fine-mesh strainer into a small mixing bowl (so the sassafras pieces don't end up in the glaze).
- Gently whisk 1/2 cup of the cream into the powdered sugar mixture, holding back the last 2 tablespoons to see if you need it. If the mixture is dry and not coming together as a glaze, add more cream. Whisk the mixture well, until you have a shiny, thick liquid.
- TO FINISH THE CAKE
- When the cake is ready, pull it out of the oven and let it rest for about 5 minutes.
- Flip the cake out of the pan onto a serving plate.
- Spread the glaze thickly on top of the warm cake with a spoon. The glaze will melt and drip down the sides as you slather it on.
- You can serve the cake as soon as it's cooled to room temperature-but like all spice cakes, it's even better the day after you make it. Store it covered at room temperature.
ROOT BEER FLOAT BUNDT CAKE RECIPE
This simple bundt cake is so moist, and brings a fun new twist to your favorite root beer flavor!
Provided by Steph Loaiza
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a 10" bundt pan.
- In a medium mixing bowl, combine yellow cake mix, root beer, vegetable oil, and eggs until smooth, and pour into bundt pan.
- Bake for about 35-40 minutes, until a toothpick inserted into the cake comes out clean.
- Remove cake from oven and let it cool for about 20 minutes, and then flip it over onto a wire cooling rack and tap it out of the bundt cake pan. Let it cool completely before frosting.
- Pour all ingredients into a medium mixing bowl and beat together until smooth. You can add more powdered sugar for a thicker texture, or more milk if you'd like your frosting a little thinner.
Nutrition Facts : Calories 277 kcal, Carbohydrate 32 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 243 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
ROOT CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease (with some vegetable oil) and flour a 9-by-13-inch cake pan.
- In a medium saucepan, bring the parsnips and milk to a simmer over medium heat. Cook until tender, about 5 minutes. Remove from the heat, cover the pan and let stand until cool.
- Drain the cooled parsnips, discard the milk and transfer them to a blender. Add 2 of the eggs and blend until very smooth. Transfer to a large bowl. Add the carrots, granulated sugar, salt, star anise, ginger, almond extract, white pepper, 3/4 cup vegetable oil and the remaining 2 eggs to the blender and blend on high speed until very smooth. Pour the carrot mixture into the pureed parsnips and stir well until combined.
- Sift together the 2 cups flour and baking powder into a bowl. Add the dry ingredients to the wet and, using a large rubber spatula, fold together until well incorporated. Pour the batter into the prepared pan and bake, rotating the pan halfway through, until golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Let cool completely on a cooling rack before removing the cake from the pan.
- For the icing: Cream the cream cheese and butter together well. Add the confectioners' sugar and salt and mix well, making sure there are very few lumps. Combine the carrot juice with the vanilla, bitter almond and anise extracts and mix in a little at a time. Stir in the grated carrot last. Put back in the fridge to firm up. Frost the cake with the icing.
ROOT BEER FLOAT CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 10-inch bundt pan with butter or oil and lightly coat with flour.
- In a medium bowl, whisk together the cake mix, 12 ounces of root beer, oil, and eggs until the mixture is smooth and well-combined.
- Pour the batter into the greased bundt pan. Bake for 35 to 40 minutes. To check for doneness, insert a toothpick into the center of the cake - if it comes out clean, it's done baking.
- Flip the pan onto a wire rack and let the cake cool completely while in the pan.
- Using a knife or skewer, poke holes into the cake, with a 2-inch space in between.
- Remove the cake from the pan. Loosen the sides with a knife or flat spatula if needed.
- Drizzle 3 tablespoons of root beer over the poked cake.
- If making a root beer glaze, stir together powdered sugar and 3 tablespoons of root beer until smooth. Spread glaze over the cake.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 239 cal
ROOT BEER CAKE
Make and share this Root Beer Cake recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Grease and flour two 9" round pans.
- Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
- Bake as directed on package.
- Chill cake for ease in splitting layers.
- Split each layer into 2 thin layers.
- Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
- Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
- Serve immediately or store in refrigerator until ready to serve.
ROOT BEER BUNDT CAKE
This is especially good with vanilla ice cream on the side. It came from a cookbook, but I can't remember which. Use root beer schnapps in the cake for a more pronounced flavor. Do not use diet root beer.
Provided by wife2abadge
Categories Dessert
Time 1h
Yield 1 10-in bundt cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
- In a small 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.
- In a large bowl, whisk the flour, baking soda, and salt together.
- 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 -- do not overbeat, as it could cause the cake to be tough.
- Pour the batter into the prepared pan and bake for 35-40 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.
- To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
ROOT BEER CAKE
Root beer cake is a quick dessert you can throw together in no time at all! Just grab your favorite brand of soda, boxed cake mix and top with ice cream!
Provided by The Typical Mom
Categories Dessert
Time 40m
Number Of Ingredients 2
Steps:
- Whisk together your box of cake mix and root beer until mixture is smooth.
- Preheat oven to 350 degrees.
- Spray inside of bundt pan with non stick spray.
- Pour cake mixture inside your bundt pan, or can use 13x9 pan.
- Bake for approx. 35 minutes or until middle begins to spring back when gently touched in the center.
- Do NOT overbake, middle will not rise like traditional cakes and that is okay. Just touch gently in center to see if it springs back, then it is done.
- Allow to cool, then loosen sides from pan and gently flip over on to a cake plate.
- Slice and serve with a scoop of ice cream on top....whipped cream and a cherry are fun too.
Nutrition Facts : ServingSize 2 oz, Calories 112 kcal, Carbohydrate 3 g, Sodium 4 mg, Sugar 3 g
ROOT BEER BUNDT CAKE
Provided by Food Network Kitchen
Time 2h
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
- Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
- Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
- Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
- Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.
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ROOT BEER BUNDT CAKE - TASTE AND TELL
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Reviews 71Category DessertServings 12Total Time 2 hrs
- Preheat the oven to 325ºF. Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
- Combine the root beer, cocoa powder, and butter in a saucepan over medium heat. Stir until the butter is melted. Add the granulated sugar and the brown sugar and whisk to dissolve. Remove from the heat and stir in the root beer extract.
- Whisk the eggs in a small bowl, then whisk the eggs into the cocoa mixture. Add the cocoa mixture to the large bowl with the flour mixture and fold together. Do not overmix – the batter will be a little bit lumpy.
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5/5 (4)Published 2021-03-16Category Desserts, Recipe Roundup
- Chocolate Peanut Butter Bundt Cake. I had to start off with a bang, and boy, does this recipe deliver! Not only does it have chocolate pudding in the batter to guarantee an ultra-moist sponge, but it has a layer of peanut butter filling right in the cake!
- Lemon Sour Cream Cake. The thing about lemon cake is that it’s not overly sweet. Yes, it’s cake, so it is sweet, but the tartness of the lemon perfectly balances it out.
- Key Lime Bundt Cake. I’m much more a fan of lime than lemon, and Key lime pie is one of my all-time favorite desserts. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Banana Bundt Cake with Brown Sugar Glaze. I have a real weak spot for bananas, and making banana bread/cake is something I have to try to limit. I’ll eat it for breakfast, lunch, afternoon tea, dinner, and dessert!
- Root Beer Float Cake. Did you grow up on root beer floats? The fantastic blend of sparkling root beer and creamy vanilla ice cream is something we all craved with our burgers and fries.
- White Chocolate Raspberry Bundt Cake. White chocolate is creamy, sweet, and the perfect pairing for bright, tart raspberries. The two balance each other out in both flavor and appearance, and I love this combination in everything from cookies to blondies.
- Pumpkin Bundt Cake. I’m one of those bakers who uses pumpkin year-round. I buy, cook, mash, and freeze it through the fall and pull it out whenever I get that craving.
- Crack Cake (Easy Recipe) If you’re wondering how this cake got its name, just take a look at the ingredient list. It has brown sugar for a deeper flavor, vanilla pudding for a creamy, moist finish, and cinnamon for a little warmth.
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4.2/5 (4)Estimated Reading Time 6 minsCategory Dessert-CakeTotal Time 1 hr 5 mins
- In a large bowl, use a hand mixer to blend together the cake mix, eggs, oil, bacon grease, root beer and root beer extract on medium speed for 2 minutes.
ROOT BEER BUNDT CAKE - A HALLOWEEN CAKE RECIPE!
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- Cream together butter and sugar with hand mixer for 5 minutes. Add eggs and vanilla extract, continue to mix. Add in flour, continue to mix. Finally add A&W Root Beer and stir with spoon to make sure it's combined. Pour into 10" bundt cake pan that's been sprayed with nonstick spray. Bake for 70 minutes, or until toothpick comes out clean. Allow to cool for 15 minutes before removing from pan.
- Mix powdered sugar and milk together in bowl with a spoon. Separate in half into two small bowls. For one of the bowls, leave as is. For the other, add a drop of black food dye and stir.
- Once cake is cool and removed from pan, pour white glaze on top. Allow to cool for 5 minutes. Repeat with black glaze. Add festive sprinkles on top.
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- In a small sauce pan, combine 2 cups root beer, 1 cup cocoa powder and 1/2 cup butter over medium heat.
SWEET SUMMER MEMORIES WITH A&W® ROOT BEER BUNDT CAKE ...
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4.3/5 (14)Total Time 1 hr 45 minsServings 1Calories 228 per serving
- Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9" x 13" pan, or two 9" round cake pans., To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices.
- In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally.
- Remove from the heat, cool for 5 minutes, then mix into the flour mixture., In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture.
- Fold in the grated ginger., Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9" x 13" cake, or 33 to 35 minutes for 9" layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean., Remove the cake from the oven.
ROOT BEER FLOAT BUNDT CAKE WITH VANILLA ICE CREAM GLAZE
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