Root Beer Bunt Cake

Brandy Bender



★★★★★ 2 votes
8 - 10
45 Min
1 Hr


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1 stick
butter, unsalted plus more for the pan
2 c
all purpose flour, plus more for dusting
2 1/2 c
root beer
1 c
unsweetened cocoa powder
2 oz
bittersweet chocolate, chopped
1 c
granulated sugar
1/2 c
packed dark brown sugar
1 1/4 tsp
baking soda
1/2 tsp
ground allspice
1 tsp
salt, plus a pinch
3 large
eggs, beaten
2 1/2 c
confectioners' sugar
1 tsp
vanilla extract

How to Make Root Beer Bunt Cake


  • 1Preheat oven to 325 degrees. Butter and flour a 12-cup bundt pan; tap out the excess flour.
  • 2Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick of butter in a large saucepan over medium heat until the butter melts. Add the granulated sugar and whisk until dissolved. Remove from heat and let cool.
  • 3Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
  • 4Pour the batter into the prepared pan and bake until toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
  • 5Meanwhile, make the glaze: Whisk the remaining 1/4 root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

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