Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Root Beer Float Mug Cakes
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 326
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 195 mg
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny’s for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic — or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 326
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 195 mg
Ingredients
Root Beer Glazed Nuts:
Root Beer Ice Cream Topping:
Root Beer Mug Cakes:
Directions
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36m
Easy
CLASS
- For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
- Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
- Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
- For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
- For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
- Slowly whisk the flour mixture into the root beer mixture until just combined — do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
- To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
