YOU’VE GOTTA TRY THIS root beer float cake

I’ve been in the kitchen a lot lately, and not just because I’m eating constantly. 🙂  I think my nesting instinct is coming out in the form of cooking and baking.  Although I’m not sure cooking can be considered “nesting” since all it does it make a mess (and make me fatter.)

When I saw this recipe and photos for root beer float cake on the Fatty Dumpling blog, I immediately put root beer on my grocery shopping list.

Just to forewarn you…this cake is to die for and a little bit addicting.  Personally, I attribute its yumminess to the large quantities of cocoa powder in the recipe, not necessarily the root beer.  But whatever…

I followed the recipe exactly except for a few adjustments for high altitude, which are in parentheses:

Root Beer Float Cake

2 c. root beer–don’t even think about using diet!

1 c. unsweetened cocoa powder

1/2 c. unsalted butter, cut into cubes (7 T.)

1 1/4 c. granulated sugar (1 c.)

1/2 c. brown sugar

2 c. all-purpose flour (2 1/3 c.)

1 1/4 tsp. baking soda (scant 1 tsp.)

1 tsp. salt

2 large eggs

*Frosting recipe follows below the first photo*

Preheat oven to 325.  (I always set my oven about 10 degrees higher for the altitude.)  Grease and flour a 10-inch Bundt pan.

In a medium saucepan, combine root beer, cocoa powder and butter; melt together over medium heat.  Add sugars and whisk until dissolved.  Remove from heat.

In a mixing bowl, combine flour, baking soda and salt.  In separate bowl, whisk eggs until lightly beaten.  Then whisk eggs into the cocoa mixture until combined.  Fold the flour mixture into the cocoa-egg mixture.  The batter will be slightly lumpy.  Be sure not to overbeat or the cake will be tough.

Pour batter into the prepared pan and bake 35-40 minutes, rotating pan halfway through baking.  Cake is done when a sharp knife comes out clean.  Place cake (still in pan) on a wire rack to cool, then loosen edges with a butter knife before turning out onto a cake plate.

Chocolate Root Beer Frosting

1/2 c. unsalted butter, softened

2/3 c. unsweetened cocoa powder

2 oz. 60% chocolate (or darker), melted

1/2 tsp. salt

2 1/2 c. powdered sugar

1/4 c. root beer

Using stand mixer or electric hand mixer, combine butter and cocoa powder until well blended.  Add melted chocolate, salt, powdered sugar and root beer.  Beat together until smooth.  Spread on top of cooled cake.  Serve with vanilla ice cream (or else it won’t be a root beer FLOAT cake). 🙂

This cake is super moist, extremely rich, and only slightly reminiscent of a root beer float.  The root beer flavor does intensify after a day or so.  But, root beer-y or not, it’s absolutely SCRUMPTIOUS.  You’ve really got to try it.


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4 Responses to YOU’VE GOTTA TRY THIS root beer float cake

  1. I miss you being here to make me stuff like this. 🙂

  2. Awesome opossum! Your cake looks absolutely tasty–I wish that I had gotten vanilla ice cream to eat with it as well, that would have been so beautiful. I like how you had to send the cake away because it was in danger of being completely devoured by you, haha.

    The cake may be making you become a leetle bit chubbier, but you are also giving the babe inside of you an early appreciate for sweet and delicious things ;] That babe, I’m sure, is happy for that.

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