This Root Beer Float Cake recipe today is another one I found in an old Southern Living Magazine. It’s another cake recipe, but not a cupcake. Just a regular 9 x 13 cake. I was interested in it because it uses root beer in both the cake and the frosting. Now my family’s choice of root beer happens to be Mug Root beer, so that is what I used. You can’t really taste the root beer in the cake, it just adds to the flavor.
I would think the root beer you use may also change the flavor of the cake. If you used Barq’s root beer, I think it would change the flavor slightly. This basically just tastes like a good chocolate cake. I liked the fact that it was a way to doctor up a boxed cake mix. I have made other cakes before that call for some type of carbonated beverage before and they turn out great. My all time favorite one in the Mountain Dew Cake. There is one thing I would do differently the next time I make this.
The recipe says to let the cake cool for 10 minutes and then pour the frosting over it.
Next time, I will let the cake cool completely before I put the frosting on. The frosting is runny to begin with and when you put it on the warm cake the frosting became even more runny. It ran completely down the side and even got under the cake. I think the frosting would better coat the cake if it had cooled completely. The flavor of this cake is very similar to a Texas sheet cake. So you could probably even bake it in a jelly roll pan. I provided the links to the recipes below which are found on MyRecipes.com.
- GERMAN CHOCOLATE CAKE MIX
- ROOT BEER (NOT DIET, WE PREFER MUG)
- VEGETABLE OIL
- BUTTER OR MARGARINE
- UNSWEETENED COCOA
- POWDERED SUGAR
- VANILLA EXTRACT
Root Beer Float Cake
Real Mom Kitchen
- 1 18.25 oz pkg German chocolate cake mix
- 1 ¼ cups root beer not diet, we prefer Mug
- ¼ cup vegetable oil
- 2 large eggs
- Root Beer Frosting
- ½ cup butter or margarine
- 7 Tbsp root beer not diet
- 3 Tbsp unsweetened cocoa
- 1 16 oz pkg powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350°. Grease and flour a 9 x 13 inch baking pan.
- Combine the cake ingredients in a mixing bowl. Beat mixture at low speed with an electric mixer until dry ingredients are moistened. Pour batter into the prepared 9 x 13 pan pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake 10 minutes. Spread Root Beer Frosting evenly over warm cake (would pour it over a cooled cake).
- For the frosting, bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla until smooth. Serves 15.