Root Beer Bundt Cake

Total Time:
2 hr
Prep:
1 hr
Cook:
1 hr

Yield:
8-10 servings
Level:
Intermediate

Ingredients
  • 1 stick unsalted butter, plus more for the pan
  • 2 cups all-purpose flour, plus more for dusting
  • 2 1/2 cups root beer
  • 1 cup unsweetened cocoa powder
  • 2 ounces bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt, plus a pinch
  • 3 large eggs, beaten
  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
Directions
  • Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

  • Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

  • Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

  • Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

  • Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

  • Photograph by Kang Kim


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