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Root Beer Float Cake

Root Beer Float Cake recipe image
This Root Beer Float Cake captures the essence of a classic summer treat in a convenient, shareable dessert. Using a simple white cake mix as a base, the batter is enriched with root beer, vegetable oil, and eggs to create a tender, flavorful crumb that is subtly sweet and aromatic. The real magic happens with the topping: a light, fluffy root beer cream made by blending instant pudding with chilled root beer and whipped topping. It&# 226;ÂÂs an easy, crowd-pleasing bake perfect for birthday parties, potlucks, or family movie nights. The combination of the soft cake and the airy, sweet frosting brings a fun, home-style comfort that everyone loves.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 79.0
Dietary: Vegetarian
Description
This Root Beer Float Cake captures the essence of a classic summer treat in a convenient, shareable dessert. Using a simple white cake mix as a base, the batter is enriched with root beer, vegetable oil, and eggs to create a tender, flavorful crumb that is subtly sweet and aromatic. The real magic happens with the topping: a light, fluffy root beer cream made by blending instant pudding with chilled root beer and whipped topping. It&# 226;ÂÂs an easy, crowd-pleasing bake perfect for birthday parties, potlucks, or family movie nights. The combination of the soft cake and the airy, sweet frosting brings a fun, home-style comfort that everyone loves.
Ingredients
  • 1 package Betty Crocker Super Moist
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    Generously grease and flour a 13x9x2 inch rectangular baking pan.
  3. 3
    In a large bowl, combine the dry cake mix, 1 1/4 cups root beer, 1/4 cup vegetable oil, and 2 eggs.
  4. 4
    Beat on low speed for 30 seconds until ingredients are moistened.
  5. 5
    Beat on high speed for 2 minutes, scraping down the sides of the bowl occasionally.
  6. 6
    Pour the batter into the prepared pan and spread evenly.
  7. 7
    Bake for 30 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
  8. 8
    Cool the cake in the pan on a wire rack.
  9. 9
    While the cake cools, prepare the frosting: In a medium bowl, mix 1 envelope of instant pudding mix with 1/2 cup of chilled root beer.
  10. 10
    Beat the pudding mixture on high speed for about 4 minutes or until it is thickened and fluffy.
  11. 11
    Fold in 1/2 package (2.8 oz) of thawed whipped topping until well combined.
  12. 12
    Spread the root beer cream evenly over the cooled cake.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 79.0kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 94.1mg4%
Total Carbohydrate 15.1g6%
Dietary Fiber 0.1g1%
Sugars 6.8g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the root beer used for the frosting is well-chilled to help the pudding set firmly.

You can garnish the cake with crushed root beer-flavored hard candies for extra crunch and flavor.

Cover and refrigerate any leftovers to keep the frosting stable. The cake is best served chilled.

If using a different brand of cake mix, follow the package directions for the specific liquid and oil amounts required, substituting the liquid with root beer.

Keywords: root beer, cake, dessert, float, pudding, frosting, easy, baking, party, nostalgic, white cake, cream, birthday, treat, simple
Read it online: https://www.chefs-mate.com/recipe/root-beer-float-cake/