Root Beer Float Cake

Colleen Sowa

By
@colleenlucky7

This is an old recipe for a root beer float cake. It has been updated by making cupcakes that look like little root beer floats!

*** This is not my photo.
*****


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
Comments:
Serves:
1 (9-inch layer cake) or 12 cupcakes
Prep:
15 Min
Cook:
35 Min

Ingredients

CAKE BATTER

2 c
sugar
1 c
butter
3 c
cake flour
2 Tbsp
baking powder
1/2 tsp
salt
3 1/2 tsp
water
4 large
eggs
1 1/2 Tbsp
root beer extract
1 tsp
vanilla extract
1 c
milk

FROSTING

7 1/2 c
powdered sugar
2 1/2 c
butter
3-5 Tbsp
heavy cream
1 1/2 Tbsp
vanilla extract

Step-By-Step

1Preheat oven to 350 degrees.

Butter and flour two (9 inch cake pans). Line the bottom with parchment paper. Set to the side until needed.
2In large bowl: Cream together the sugar and butter beating until creamy and fluffy. Add extracts, the water and eggs and mix together on slow.
3Sift together the flour, baking powder, and salt. Gradually add this to the butter mixture while alternating with the milk. When all ingredients are mixed together and a smooth batter is formed, divide the batter into the two prepared cake pans.
4Bake until cakes are set (about 35 minutes). Let cool about 8 minutes before inverting onto cooling racks. Totally cool cakes before frosting them.
5FROSTING:

Mix together on low speed the powdered sugar and butter. Add the cream and extract, when blended, turn the speed up on the mixer to Medium-high for 4 minutes. (Add more cream if you need it to make frosting more spreadable.
6Frost the top of the first cake. Set the second cake on top of the frosted cake, press down gently. Frost the top and sides of the cake making pretty swirls in the frosting.
7*** A cute presentation for cupcakes is to make tall cupcakes, frost them with rounded mound of frosting, and decorate with a bendable straw poked into the cupcake so it looks like a root beer float.

About this Recipe

Course/Dish: Cakes
Other Tag: For Kids