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Root Beer Float Cake

This root beer cake recipe has good old-fashioned flavor. The kids will love it. You can sprinkle crushed root beer candies over the top. This cake is best served with vanilla ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Course lunch/dinner, Snack
Cuisine American
Servings 14 people
Calories 2766.8 kcal

Equipment

  • 1 10-inch Bundt Pan Ensures even baking and the classic ring shape of the cake.
  • 1 Large Mixing Bowl For efficiently combining the cake batter ingredients.
  • 1 Wire Rack Essential for proper air circulation during cooling and for allowing the glaze to set evenly.
  • 1 Whisk For achieving a smooth cake batter and a lump-free glaze.
  • 1 Skewer or Thin Dowel Used to create channels for the glaze to absorb deep into the cake.

Ingredients
  

Main

  • all-purpose flour for dusting
  • 1 15.25 ounce package yellow cake mix
  • 1 12 fluid ounce can or bottle root beer
  • 3 large eggs
  • ¼ cup vegetable oil
  • ½ cup confectioners' sugar
  • 3 tablespoons root beer

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Make cake: Stir together cake mix, root beer, eggs, and oil in a large bowl until smooth. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  • Make glaze: Whisk together confectioners' sugar and root beer in a small bowl until smooth.
  • Use a skewer to poke holes in cooled cake at 2 inch intervals. Pour glaze evenly over cake.

Notes

To elevate the flavor, consider reducing 1/4 cup of root beer to 2 tablespoons for a more concentrated glaze, enhancing the characteristic root beer notes. Ensure all cold ingredients like eggs and root beer are at room temperature before mixing; this promotes a smoother batter and a finer crumb structure. When preparing the Bundt pan, generously grease with shortening and dust with flour, or use a high-quality baking spray with flour, to guarantee a clean release. Avoid overmixing the cake batter to prevent a tough texture. After baking, allow ample cooling time on a wire rack for the cake to firm up before glazing. For presentation, a dollop of vanilla bean whipped cream and a sprinkle of crushed root beer candies will beautifully complete the 'float' experience.