Old Fashioned Root Beer Float Cake
Experience the nostalgic charm of an Old Fashioned Root Beer Float Cake, a dessert that transforms a soda fountain classic into a decadent treat! This moist, fluffy cake is infused with the rich, nostalgic flavors of root beer and vanilla, delivering a delightful depth reminiscent of a root beer float. Topped with a glossy, creamy glaze made from cream soda and crowned with a scoop of vanilla ice cream, this cake brings a fun, retro twist to your dessert table. Perfect for parties, potlucks, or a sweet trip down memory lane, this easy-to-make vintage-inspired recipe is sure to be a crowd-pleaser. With minimal prep and a warm, comforting flavor profile, it’s a surefire way to evoke smiles with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Root beer (not diet)
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.25 cup Cream soda
- 1.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 2 scoops Vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients. Use a hand or stand mixer on medium speed to blend until the mixture becomes coarse and crumbly.
Slowly pour in the root beer and beat until the batter becomes smooth and well combined.
Add the vanilla extract and eggs. Beat for about 1-2 minutes until fully incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the glaze by combining cream soda and powdered sugar in a small bowl. Mix until smooth and thickened. Add heavy cream and stir until you achieve a glossy consistency.
Remove the cake from the oven and allow it to cool for 10-15 minutes.
Drizzle the cream soda glaze evenly over the cake while it’s still warm.
Serve slices of cake warm or at room temperature, topped with a dollop of vanilla ice cream for that classic root beer float vibe.
Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 747.3 g | 272% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 550.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
