Old Fashioned Root Beer Float Cake

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This was rather time consuming for me since I've never made a cake from scratch,always did the store bought version. The texture was great. I think cake flour is much better than the substitutes I've read about. I could smell the root beer but not taste it as much. I wonder if I added more extract if it would ruin the results.
I've been practicing different desserts to decide what to make for my mom. My mom has always made others a cake for their birthday, so now it's my turn.

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I made this for my own birthday,thank god because I would have felt horrible giving that to any one else! I make cakes from scratch all the time and so far this is my least favorite.I did follow the recipe exactly,just so I could do it the way receipe called for,then improvise.
Yes the cake was dry but even if I did combat that problem I wasn't fond of the flavor,I even added more extract because I couldn't really taste it in the batter. If some one did like it I would suggest using a recipe with cake flour to lighten it up,because it was thick and dry,or possibly a more moist cake recipe then adding the extract.Also the frosting was so thick and sweet,it tasted like store bought white frosting from a can. I can honestly say I don't want to make this cake again.I think I would be better off with the real thing,an Old Fashioned Root Beer Float! No replacing the classics!

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My local Walmart sells rootbeer extract in the baking area with the other extracts. Can't wait to make this cake.

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I thought this didn't have much flavor & now I have a bottle of root beer extract that I had to special order and have no other use for.

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if you're having trouble finding the root beer extract, try calling your local homebrew store. In addition to supplies for making homemade alcohol of all types, they generally have supplies to make all kinds of soda.

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I couldn't find root beer extract anywhere, so I tried this recipe first with a root beer reduction. Instead of the milk and water, I used 3/4 cup Henry Weinhard's root beer and a little over 1/4 cup of the same root beer, reduced to half volume. The cake was tasty, but no root beer taste came through.

Then I found some root beer oil at a cake/candy shop. I think it's more for candy, but the lady there said she'd used it in cakes. She said you use about 1/4 the volume as you would with root beer extract. That wasn't quite enough. I ended up using 1 and 1/2 teaspoons of root beer oil instead of the extract, and I had some reduced root beer left over, so I used that instead of water. I also didn't add vanilla. Also, I made the frosting with 2 cups of butter instead of 2 1/2, and I used root beer oil instead of vanilla. I think the vanilla overpowers the root beer oil, so I left that out. I ended up with a nice cake with a good root beer flavor.

So this is a nice recipe, and I mostly just wanted to comment in case anyone else is having the same problem finding root beer extract as me.

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you can combat the dryness with buttermilk. you will never have dry cake again. there is nothing wrong with this cake. perfect recipe.

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this cake is very good i always try to make a cake that people say " man where did you learn to make cakes " so this one is a very good cake and for the people that say the cake is not that good i would say to them take a baking class because there is nothing wrong with the recipe it may be your baking skills.

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I found this recipe to be very yummy. The cake had a great moist texture to it and the root beer flavor was perfect! Several people have commented on it being an involved recipe, which I did not find it be. If you're used to making cakes from scratch, then this is just another cake. My whole family enjoyed this cake very much and I will definately be making for the next function. Thanks!

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I made this cake for my son's first birthday party and everybody liked it. I read a couple reviews before making it, so I taste-tested the batter to see if it had enough root beer flavor, and it did. I also didn't use all of the frosting and I agree with many reviewers that it is very sweet. But I think if you use a little less than the recipe calls for the sweetness is not overwhelming. As for the cake itself, I also had some problems with dryness, but I think if I hadn't stored the finished cake in the fridge (it was very warm that day then I might have been able to avoid that problem. Overall, it still tasted really good and it looked fabulous with some colored straws as decoration.