Root Beer Float Cake W Root Beer Spiced Whipped Cream Frosting
Indulge in the nostalgic charm of a classic soda fountain treat with this Root Beer Float Cake with Root Beer Spiced Whipped Cream Frosting. This dessert transforms the beloved root beer float into a decadent layered cake, featuring a light and fluffy batter infused with real root beer soda and vanilla extract for an authentic flavor. The star of the show is the whipped cream frosting, delicately spiced with ground cinnamon, nutmeg, and a hint of root beer concentrate, offering a creamy, fragrant finish that perfectly complements the cake. With its effortless preparation and the crowd-pleasing combination of sweet, fizzy, and spiced notes, this cake is sure to be a hit at your next celebration. A must-try for root beer lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Root beer soda
- 0.5 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Unsalted butter
- 2.5 cups Powdered sugar
- 1.5 cups Heavy whipping cream
- 2 teaspoons Root beer concentrate
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, combine the root beer soda, vegetable oil, eggs, and vanilla extract. Whisk until well mixed.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Evenly divide the batter between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the heavy whipping cream in a chilled bowl using a hand mixer or stand mixer until soft peaks form.
Add the powdered sugar, root beer concentrate, ground cinnamon, and ground nutmeg to the whipped cream. Continue beating until stiff peaks form.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of the whipped cream frosting on top.
Place the second cake layer on top of the frosted layer and spread the remaining frosting evenly over the top and sides of the cake.
Serve immediately or refrigerate until ready to serve. Bring the cake to room temperature for 15-20 minutes before serving for the best flavor.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 55.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 46 mg | 1% | |
*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.
