Root Beer Bundt Cake
Indulge in the nostalgic charm of this Root Beer Bundt Cake, a dessert that perfectly balances rich chocolatey decadence with the unique, frothy sweetness of root beer. Crafted with a moist cocoa-infused batter and made irresistibly decadent with real root beer—not diet—this cake is a show-stopper for any occasion. Its centerpiece-worthy bundt shape is topped with a luscious root beer glaze, adding a glossy, velvety finish with a hint of retro soda-shop flair. Easy to prepare in just 15 minutes of hands-on time, this cake is baked to perfection in under an hour and serves up to 12 guests—making it as practical as it is memorable. Perfect for celebrations or indulgent weeknight desserts, this Root Beer Bundt Cake offers a truly one-of-a-kind flavor experience!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 cups root beer (not diet)
- 0.5 cups unsalted butter
- 0.25 cups vegetable oil
- 1 tablespoon vanilla extract
- 2 large egg
- 1.5 cups powdered sugar
- 3 tablespoons root beer (for glaze)
- 2 tablespoons unsalted butter (softened, for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-12 cup bundt pan with butter or non-stick spray, then lightly dust it with flour.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a medium saucepan over medium heat, combine the root beer and unsalted butter. Stir frequently until the butter is melted. Remove from heat.
Add the vegetable oil and vanilla extract to the root beer mixture and stir to combine. Allow to cool slightly.
Whisk the eggs into the cooled root beer mixture until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or whisk until a smooth batter forms. Do not overmix.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, root beer, and softened butter in a small bowl until smooth. Adjust the consistency with additional powdered sugar or root beer, if necessary.
Once the cake has fully cooled, drizzle the root beer glaze over the top of the bundt cake. Let the glaze set before serving.
Slice and enjoy your rich and flavorful Root Beer Bundt Cake!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 53.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 217 mg | 5% | |
*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.
