Root Beer Float Cake I Recipe -
Root Beer Float Cake I Recipe
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Root Beer Float Cake I

Recipe by  

"This cake has good old fashioned flavor. The kids will love it! For decoration you can sprinkle crushed root beer candies over the top. This cake is best served with vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
  4. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2004

Ohhhh- this cake was awesome!! We loved this cake! I took the advice of some others to have more of a rootbeer flavor and doubled the glaze. The rootbeer flavor was still pretty mild but delicious non-the-less! Also, instead of poking holes, I removed the cake from the bundt pan, poured the glaze inside and replaced the cake into the cake pan. This allowed the cake to soak up the glaze. Let it sit for a few minutes and flip back out and viola! A pretty cake that also is very tasty. The vanilla ice cream is a great touch. This recipe is soooo easy- my daughter almost made it by herself (she's sooo proud). Thanks for the unique but great recipe Karin!

Most Helpful Critical Review
Sep 24, 2003

It was good but wasn't as "rootbeery" as I'd hoped.


77 Ratings

May 06, 2007

I've made this cake five times for two different occasions! Both times, the cake did not come out in one piece. I'm by no means a novice, so I am convinced it's the sugar in the root beer that makes this cake extra sticky. Remember to grease the heck out of your pan!!!

Jun 02, 2005

My husband and I are diabetics who are always searching for desserts that are lower in sugars, but that taste good and this one is definately a keeper! I subsituted the regular rootbeer with a good name brand diet one and used a sugar subsitute in the glaze part. This lowered the sugar and didn't hurt the taste in any way. This has been one of the best recipes we've tried! Thanks to Karin for passing it along.

Sep 08, 2003

This is really yummy, esp. with vanilla ice cream. I made double glaze as was suggested in other reviews. One thing I need to point really do need to poke holes all over the cake or the glaze just doesnt get into the cake. I also take the cake out of the pan, pour some of the glaze in the pan, put the cake back, then I poke the bottom and pour the rest of the glaze on. I noticed a lot o reviews said it wasnt rootbeer"y" enough, so I added a tsp rootbeer flavoring to the cake batter and to the glaze. Yummmmmmm.

Mar 03, 2007

I also added Durkee imitaion Root Beer flavor. 2 capfulls into cake recipe. NOTE- it will darken the color of the cake batter. I also added 1 capful of flavoring into the glaze. Cake sold for $35 at cake auction! Great recipe, easy to make!

Feb 03, 2004

I am not quite sure why I think this has nice smooth rootbeer flavor and everyone else thinks not. I did make more glaze. While in the pan I poured the first batch of glaze and then I made double the glaze but added more powdered sugar to make more of a frosting and while the frosting was still soft sprinkled crushed rootbeer lifesavers. Not bad way to fix up a box cake.

Aug 29, 2008

I used a DH white cake mix, added Jello instant vanilla pudding and followed the recipe. For the glaze I used "Back to Basics snow cone root beer flavoring" to the XXXX sugar and it really adds zing.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 262 mg
  • 10%

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

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