Old Fashioned Root Beer Float Cake

Recipe courtesy Gale Gand and Jacquelyn Smola

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Picture of Old Fashioned Root Beer Float Cake Recipe Photo: Old Fashioned Root Beer Float Cake Recipe
Rated 4 stars out of 5
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Total Time:
3 hr 10 min
Prep
1 hr 0 min
Inactive
1 hr 30 min
Cook
40 min
Yield:
10 to 12 servings
Level:
Easy
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Notes about the recipe: This was one of the cakes entered in the Whirlpool Unique Cake Contest I judged last year, kind of like the Pillsbury Bake Off. It was made by Jacquelyn Smola from Piedmont, OK and it was so fun and festive looking I really wanted to share it with you for a birthday party idea and make it for Gio this year. My absolute favorite drink is a root beer float so it was hard to not give this the first place prize. But there were other judges who kept me from tipping the scale right to root beer. A chocolate cake with toffee topping won first instead and the $10,000 prize, which she donated to Heifer International. And I got a new Whirlpool kitchen out of the deal! I've also had root beer cookies, brought to me by a baking fan in Rochester, New York.

Ingredients

Cake:

  • 1 cup butter
  • 2 cups granulated sugar
  • 3 cups cake flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 1/2 teaspoons water
  • 4 eggs
  • 1 tablespoon root beer extract
  • 1 teaspoon vanilla extract
  • 1 cup milk

Vanilla Frosting:

  • 7 1/2 cups confectioners' sugar
  • 2 1/2 cups butter
  • 3 to 5 tablespoons heavy cream
  • 3 teaspoons vanilla extract
  • Equipment: 12 elbow straws and colored streamers

Directions

Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.

In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.

Meanwhile, sift together the cake flour, baking powder, and salt.

With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.

Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.

Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.

To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.

Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.

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Newest Ratings and Reviews

Read all 30 reviews

  • on February 24, 2013

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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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  • on April 04, 2011

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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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  • on March 19, 2010

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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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