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READY IN 1 hr

Root Beer Float Cake I

Read Reviews (58)

"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." — Karin Christian

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Original recipe makes 1 - 10 inch Bundt cake Change Servings

1 (18.25 ounce) package yellow cake mix
1 (12 fluid ounce) can or bottle root beer
1/4 cup vegetable oil

3 eggs
1/2 cup confectioners' sugar
3 tablespoons root beer

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
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.
To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

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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!

—DREGINEK

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Most Helpful Critical Review

Sep 24, 2003

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

—Phoebe

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74 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!!!

—Ssharp

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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.

—LOOSELIP

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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 out...you 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.

—BB34

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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!

—Laura R

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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.

—CLOVERDALE1

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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.

—Nanacooks

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Nutrition

Calories
239 kcal
12%

Carbohydrates
36.6 g
12%

Cholesterol
46 mg
15%

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.

Nutritional Information

Root Beer Float Cake I

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 239
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 1.5g 7 %
Cholesterol 46mg 15 %
Sodium 262mg 10 %
Potassium 45mg 1 %
Total Carbohydrates 36.6g 12 %
Dietary Fiber 0.4g 2 %
Protein 3g 6 %
Sugars 23.6g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 7 %
Iron 8 %
Thiamin 8 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 2 %
Folate 24 %

* 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.