OLD FASHIONED ROOT BEER FLOAT CAKE
Notes about the recipe: This was one of the cakes entered in the Whirlpool Unique Cake Contest I judged last year, kind of like the Pillsbury Bake Off. It was made by Jacquelyn Smola from Piedmont, OK and it was so fun and festive looking I really wanted to share it with you for a birthday party idea and make it for Gio this year. My absolute favorite drink is a root beer float so it was hard to not give this the first place prize. But there were other judges who kept me from tipping the scale right to root beer. A chocolate cake with toffee topping won first instead and the $10,000 prize, which she donated to Heifer International. And I got a new Whirlpool kitchen out of the deal! I've also had root beer cookies, brought to me by a baking fan in Rochester, New York.
Provided by Food Network
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
- 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, 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 pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- Make the 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.
- To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
- Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.
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 FLOAT CAKES
Make and share this Root Beer Float Cakes recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 24 Cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs, mix until smooth.
- Sift in flour, baking soda, baking powder and salt.
- Mix with hand mixer on low, while slowly pouring in root beer mixture.
- Mix until smooth and lump free.
- Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
- Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
- While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
- To assemble, start by letting cupcakes cool, still in the pan.
- While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
- Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
- When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
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.
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.
ROOT BEER FLOAT CAKE
Make and share this Root Beer Float Cake recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine dry cake mix, 1 1/4 cup root beer, oil and eggs.
- Beat on low speed for 2 minutes or stir by hand for 3 minutes.
- Pour into a greased 13 x 9 x 2 inch baking pan.
- Bake at 350 degrees for 30- 35 minutes or until toothpick inserted near center comes out clean.
- Cool completely on wire rack.
- In another mixing bowl, combine the whipped topping and remaining root beer.
- Beat until soft peaks form.
- Frost cake.
- Store in refrigerator.
Nutrition Facts : Calories 253.2, Fat 10.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 306.3, Carbohydrate 37.9, Fiber 0.4, Sugar 27.7, Protein 3
ROOT BEER FLOAT CAKE
Ice cream isn't needed to capture the flavor of family-favorite floats! Just add root beer to white cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
- Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g
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.
ROOT BEER CAKE II
Root beer soda gives this cake its distinctive flavor.
Provided by Rhonda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 25.3 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 163.8 mg, Sugar 17.2 g
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.
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
EASY ROOT BEER FLOAT CAKE
When I came across this fun and festive recipe, I know I had to give it a try. I hope you try it, too!-Gail Toepfer, Iron Ridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
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
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