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Root Beer Bundt Cake

Deep, dark chocolate with a hint of root beer, this Root Beer Bundt Cake is super moist and irresistible. This cake gets even better the second day!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
45 mins
Total Time
1 hr 55 mins
Servings: 12 servings
Calories: 491 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 2 cups root beer
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup unsalted butter cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons root beer extract
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
Frosting:
  • 2 ounces dark chocolate 60% cacao, melted and cooled slightly
  • 1/2 cup unsalted butter softened
  • 1 teaspoon salt
  • 1/4 cup root beer
  • 1 teaspoon root beer extract
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar
  • 1-2 tablespoons heavy cream if needed

Instructions

    Cup of Yum
  1. Preheat the oven to 325ºF. Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
  2. Combine the root beer, cocoa powder, and butter in a saucepan over medium heat. Stir until the butter is melted. Add the granulated sugar and the brown sugar and whisk to dissolve. Remove from the heat and stir in the root beer extract.
  3. In a large bowl, whisk together the flour, baking soda and salt.
  4. Whisk the eggs in a small bowl, then whisk the eggs into the cocoa mixture. Add the cocoa mixture to the large bowl with the flour mixture and fold together. Do not overmix - the batter will be a little bit lumpy.
  5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the bake time, until a tester inserted in the middle comes out clean. Transfer to a wire rack to cool completely. Gently turn the cake out onto the rack.
  6. To make the frosting, combine the melted and cooled chocolate, the butter, and the salt in a large bowl and beat to combine. Slowly beat in the root beer and the root beer extract, followed by the cocoa powder. Add the powdered sugar in 1/2 cup at a time until it is all combined.  Add heavy cream, if needed, until you have the correct consistency. The frosting will still be thick, but creamy enough to spread on top of the cake.
  7. To assemble, spread the frosting on top of the cooled cake in a thick layer.

Notes

  • *DO NOT use diet root beer!
  • *DO NOT use diet root beer!
  • *You can find dark unsweetened cocoa powder in most grocery stores and online
  • *You can find dark unsweetened cocoa powder in most grocery stores and online
  • Slightly adapted from Baked: New Frontiers in Baking
  • Slightly adapted from Baked: New Frontiers in Baking
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving 1serving Calories 491kcal (25%) Carbohydrates 78g (26%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 71mg (24%) Sodium 543mg (23%) Fiber 5g (20%) Sugar 57g (114%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 491

% Daily Value*

Serving 1serving
Calories 491kcal 25%
Carbohydrates 78g 26%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g 24%
Trans Fat 0g 0%
Cholesterol 71mg 24%
Sodium 543mg 23%
Fiber 5g 20%
Sugar 57g 114%

* Percent Daily Values are based on a 2,000 calorie diet.