Root Beer Float Cake
Updated on July 6, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Love root beer floats? Try this unique twist with a Root Beer Float Cake. It’s a fun and delicious way to enjoy your favorite soda treat!
I had some leftover Root Beer from when I made my Copycat A&W BBQ Sauce and I didn’t want it to go to waste (it was getting a little too flat for me to drink) so I used it up by making this Root Beer Float Cake.
It may sound a little involved but it really is no different than making a regular cake using cake mix. Just with some root beer instead of water!
If you spend any time on the Internet looking at recipes you’ve probably seen mention of combining cake mixes with popular sodas. Some make for great combinations like Lemon cake + Sprite, Spice Cake + Ginger Ale, or even Chocolate Cake + cola.
Recipe Variation
Instead of the yellow cake mix, you can use a nice decadent chocolate cake mix. Either way you can’t go wrong!
Tips
- You may need to add a little more powdered sugar and/or root beer to get the desired consistency for the root beer frosting. You want it to be spreadable.
Gather your Ingredients
You will need the following ingredients to make this Root Beer Float Cake recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Yellow Cake Mix – Use your favorite brand of cake mix
- Root Beer – I am partial to A&W root beer but use whatever brand you want
- Vanilla Extract – You can use store-bought or homemade vanilla extract
- Unsalted Butter – Let the butter come to room temperature before creaming
- Powdered Sugar – Make sure you have a little more on hand than the recipe calls for if needed for the frosting
How to Make Root Beer Float Cake
- Preheat the oven to 350ºF. Lightly grease two 8-inch cake pans. Set aside.
- Prepare the cake mix according to the directions on the package, substituting root beer for the water. Adding the vanilla extract before mixing.
- Pour the batter into the prepared cake pans. Bake according to the directions on the package, approximately 24-25 minutes.
- Let the cakes cool in the pans for 10 minutes. Remove the cakes and let cool completely on a wire rack.
- While the cakes are cooling, make the root beer frosting. Prepare root beer frosting.
- In a medium mixing bowl, beat the butter with an electric mixer until smooth. Gradually add 1 cup of powdered sugar, beating well.
- Slowly beat in the root beer and vanilla extract. Gradually beat in the rest of the powdered sugar. (If needed, beat in a little more root beer or powdered sugar to make it spreadable)
- Frost the top of one cake half with some of the frosting. Top with the remaining cake half. Frost the top of the cake.
More Recipe Ideas
Printable Recipe Card
Root Beer Float Cake
Equipment
- Cake Pan (8-inch)
Ingredients
- 1 pkg Yellow Cake Mix
- ¾ Cup Root Beer
- 1 ½ tsp Vanilla Extract
Frosting
- ⅓ Cup Unsalted Butter, softened
- 3 Cups Powdered Sugar, divided
- 3 Tbsp Root Beer, or more as needed
- 1 Tsp Vanilla Extract
Instructions
- Preheat the oven to 350ºF. Lightly grease two 8-inch cake pans. Set aside.
- Prepare the cake mix according to the directions on the package, substituting root beer for the water. Adding the vanilla extract before mixing.
- Pour the batter into the prepared cake pans. Bake according to the directions on the package, approximately 24-25 minutes.
- Let the cakes cool in the pans for 10 minutes. Remove the cakes and let cool completely on a wire rack.
- While the cakes are cooling, make the root beer frosting. Prepare root beer frosting.
- In a medium mixing bowl, beat the butter with an electric mixer until smooth. Gradually add 1 cup of powdered sugar, beating well.
- Slowly beat in the root beer and vanilla extract. Gradually beat in the rest of the powdered sugar. (If needed, beat in a little more root beer or powdered sugar to make it spreadable)
- Frost the top of one cake half with some of the frosting. Top with the remaining cake half. Frost the top of the cake.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.