Old Fashioned Root Beer Float Cake
photo by Bonnie G #2
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Cake
- 236.59 ml butter
- 473.18 ml granulated sugar
- 709.77 ml cake flour
- 96.38 g package vanilla pudding mix
- 22.18 ml baking powder
- 2.46 ml salt
- 17.25 ml water
- 4 eggs
- 14.79 ml root beer extract
- 4.92 ml vanilla extract
- 236.59 ml milk
-
Frosting
- 946.36 ml confectioners' sugar
- 236.59 ml butter, softened
- 14.79 ml heavy cream
- 4.92 ml vanilla extract
- 4.92 ml root beer extract
directions
- 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.
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Reviews
-
My husband LOVES root beer, but doesn't drink soda, so I collect root beer recipes to surprise him with. I made this for his birthday, and he proclaimed his adoration around mouthfuls of cakey goodness. Everyone else at the party marvelled at the flavor. Next time I make it (for there will be a next time), I think I'll try a lighter frosting - while very delicious, I was pretty sure I would go crossed-eyed with the sugary richness :)
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