Root Beer Cake I Recipe - Allrecipes.com
Root Beer Cake I Recipe

Root Beer Cake I

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"A friend sent me this recipe from an old clipping he found in his collection of recipes."

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Ingredients Edit and Save

Original recipe makes 1 - 8x12 inch cake Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 8x12 inch baking pan.
  2. In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.
  3. Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
  4. Pour batter into the prepared pan and bake at 375 degrees F (175 degrees C) for 30 to 35 minutes. Let cool then frost with frosting.
  5. TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner's, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2004

This was better and moister than one I made from Food Network. I actually baked them in 12oz glass rootbeer mugs and made a simple frosting from Dream Whip and 1/2 c. rootbeer. For decoration, I stuck a straw in. I will make this again.

 
Most Helpful Critical Review
Jan 12, 2010

I made cupcakes with this recipe using Milwaukee's own Sprecher root beer and was thrilled with them right up until I took the first bite. In my judgement they are in flavor and crumb more like a basic muffin (the non-cake type). Not moist enough for my liking, nor are they sweet enough. Their saving grace is the frosting, which is to-die-for good, but even then I tinkered with the recipe because it wouldn't have worked for me as written. Since I piped the frosting and needed it to be stiffer, I used a little more powdered sugar than called for and considerably less root beer. At least this awesome frosting picked up the slack for the lifeless cupcakes. They were pretty, no doubt about it, with their swirls of delicately caramel-colored frosting and bits of crushed root beer barrels I sprinkled them with as garnish, but being pretty isn't enough. I am still looking to make a great root beer cake so if I was to use this recipe again I'd probably add another egg, maybe even two, and another 1/2 cup sugar.

 

14 Ratings

Mar 15, 2008

this was good, I couldn't find the root beer extract, so i just put in more root beer. I used canned vanilla icing w/root beer mixed in, which turned out very good as well

 
Feb 23, 2006

My kids love this. My friends love this. I have made it 3 times this month! I made it as cupcakes twice and they freeze beautifully with frosting.

 
Feb 02, 2008

This is a super cake both in taste and presentation. I added an additional half recipe to the cake and baked in three round 6" cake pans. My own home made vanilla icing (1 cup butter, 1 cup shortening, 3 egg whites, 1 1/2 tsp. of clear vanilla and 3 cups powdered sugar) went between the layers and on the top for the froth. I used Pillsbury breadstick, twisted, shaped and baked for handle and inserted with toothpicks. My new favorite cake.

 
Mar 13, 2007

Fantastic. I made this with 6" round cake pans, and put ice cream in the middle for a root beer float cake. Made 1 batch icing as suggested to ice the sides of the cake, and another batch substituting vanilla for root beer concentrate, used as the froth for the root beer on the cake. Added a fondant handle (wrapped around an 8" lollipop stick for support) to make a root beer mug shaped cake. Really cute, and hubby loved the fuss for his birthday.

 
Dec 16, 2007

I made this cake quite some time ago and forgot to review it. I followed the recipe exactly and I really loved this cake. DH didn't like it as much as I did, he didn't feel that cake should taste like root beer, but what does he know. This is a great dessert to take to a potluck. Thanks for the recipe, Trish.

 
Dec 28, 2010

turned out ok. hubby liked it, but i didn't like the strange metallic taste i think i got from the extract. could just be my palette idk. good luck with this one

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 377 mg
  • 15%

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

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