Real Recipes From Real Home Cooks ®

root beer float cake with root beer white fluff icing

(3 ratings)
Blue Ribbon Recipe by
Denise Regan
Mauldin, SC

This one of my daughters favorite cakes. Its the perfect taste for a summer sweet. There is usually none left!

Blue Ribbon Recipe

The frosting of this root beer cake is the star of the show. It's fluffy like the foam on a mug of root beer and has the same amazing flavor. It almost fizzes in your mouth. The cake is moist, delicious, and pairs well with the frosting. Have fun with decorating... drizzle with chocolate, top with cherries and serve slices with a mug of root beer. This is a really cool and delicious cake recipe.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 10 -12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For root beer float cake with root beer white fluff icing

  • CAKE
  • 1 box
    white cake mix
  • 3
  • 1/2 c
    sour cream
  • 1 c
    root beer
  • 1 tsp
    root beer concentrate
  • 1/2 tsp
  • 1/2 c
  • 3 Tbsp
  • 3 Tbsp
    white corn syrup
  • 2/3 c
  • 2
    egg whites
  • 3/4 tsp
    root beer concentrate
  • 1 tsp

How To Make root beer float cake with root beer white fluff icing

  • Gathering ingredients for the root beer float cake.
    Preheat oven to 350 degrees and gather ingredients.
  • Mixing all cake ingredients together.
    Mix cake mix with 6 remaining ingredients.
  • Pouring batter into a greased and floured Bundt pan.
    Pour into a greased and floured Bundt cake pan.
  • Cooked Bundt cake taken from the oven.
    Bake for 50 min.
  • Cooling the Bundt cake on a wire rack.
    Let cool.
  • Bringing sugar, corn syrup, and water to a boil.
    FOR ICING: Bring water, white corn syrup, and sugar to a boil and cook until 235 or the sugar syrup threads. Begin to test the syrup at 225.
  • Testing the boiling sugar mixture to see if it's cooked enough.
    Take a spoonful of the syrup and dip the spoon in a bowl of cold water. Tip the spoon to see if it releases a thin thread of syrup. If it threads, it's ready to take off the heat. If it drips instead of threading it needs to boil a little more. You want the sugar syrup to spin a 6-8 inch thread.
  • Slowly pouring sugar into egg whites being beaten in a stand mixer.
    As soon as the sugar syrup starts boiling, start beating egg whites on medium speed. When the syrup threads, remove it from the heat. Turn the mixer to high speed and pour a thin stream of the syrup into the beating egg whites.
  • Adding vanilla extract to the egg whites.
    Beat continually until frosting is stiff and glossy. Add vanilla and root beer concentrate.
  • Continuing to beat until peaks form.
    Continue to beat until mixed well.
  • Icing the cake with the fluffy frosting.
    Spread on cooled cake.