Root Beer Cake I

Root Beer Cake I

13

"A friend sent me this recipe from an old clipping he found in his collection of recipes."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 283 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

13
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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,...

Most helpful critical review

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 lik...

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 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 lik...

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

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 sho...

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.

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 subst...

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 ta...

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

my hubby really liked these. I made them into cupcakes, it makes 18 cupcakes!