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Root Beer Float Cake Recipe

Turn a flavorful beverage into a delicious dessert with this root beer float cake. It has a whipped topping with maraschino cherries too!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 people
Calories: 1071 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 26.5 ounces yellow cake mix (2 boxes)
  • ½ cup water
  • ½ cup root beer
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1½ teaspoons root beer flavor (2 drams LorAnn flavor)
For the Glaze
  • 3 cups root beer
For the Frosting
  • 1½ cups unsalted butter room temperature (3 sticks)
  • 5½ cups powdered sugar
  • ¼ cup heavy cream
  • 1½ teaspoons root beer flavor (2 drams LorAnn flavor)
  • ½ teaspoon kosher salt
For the Whipped Cream
  • 1½ cups heavy cream
  • ⅔ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Maraschino cherries optional, for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray them with baking spray. Set aside.
  2. In a large bowl, combine the cake mix, water, root beer, vegetable oil, eggs, and root beer flavor.
  3. Divide the cake batter between the two pans (about 600 grams per pan) and place into the oven to bake for 28-30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
  4. While the cakes are baking, make the root beer glaze by placing the root beer into a medium saucepan over medium low heat. Let simmer for about 10-15 minutes or until it has reduced to ⅔ cup.
  5. Once the cakes are baked, remove them from the oven. Let sit on a cooling rack for about 6 minutes before pouring the glaze over the surface of both of the layers.
  6. While the cakes are cooling, make the frosting by placing all of the ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Let beat on low for about 1 minute, until the powdered sugar has started to incorporate, to prevent from flinging the powdered sugar out of the bowl. Increase speed to high and let beat for another 5-6 minutes or until a smooth frosting has formed. Place ½ cup of frosting into a piping bag fitted with a star tip.
  7. To make the whipped cream, place all of the ingredients except for the cherries into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 8 minutes or until a fluffy whipped cream has formed.
  8. Once the cakes are cooled, remove one layer and place it onto a plate or cake stand. Spread about ⅓ cup of frosting over the surface of the cake. Place the second layer on top and frost the top and sides of the cake with remaining frosting. Using an offset spatula, spread the frosting over the top then the sides. Smooth the sides and allow a “wall” to form at the top edge of the cake. Once the sides are smooth, pull the frosting wall in a circular motion towards the center of the top of the cake until the top is smoothed.
  9. One option for decorating this cake is to pipe swirls onto the top of the cake in a circle formation. Then pipe the frosting around the bottom edge of the side of the cake. You can leave the cake as is and serve. A different option for decorating this cake is to leave the swirls off of the top and to use an ice cream scoop to place scoops of whipped cream onto the center of the cake. Top with maraschino cherries and even decorative straws to add to the look of a root beer float.
  10. Once decorated, slice and serve!

Notes

  • Storage: Store root beer float cake tightly covered in the refrigerator for up to 4 days.

Nutrition Information

Serving 1slice Calories 1071kcal (54%) Carbohydrates 146g (49%) Protein 6g (12%) Fat 53g (82%) Saturated Fat 30g (150%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 176mg (59%) Sodium 712mg (30%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 115g (230%) Vitamin A 1544IU (31%) Vitamin C 0.3mg (0%) Calcium 208mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 1071

% Daily Value*

Serving 1slice
Calories 1071kcal 54%
Carbohydrates 146g 49%
Protein 6g 12%
Fat 53g 82%
Saturated Fat 30g 150%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 176mg 59%
Sodium 712mg 30%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 115g 230%
Vitamin A 1544IU 31%
Vitamin C 0.3mg 0%
Calcium 208mg 21%
Iron 2mg 11%

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