Root Beer Cake with Float Frosting

Bake this root beer-flavored cake in two 8-inch round pans for a layer cake, on 13-inch by 9-inch pan for a sheet cake, or 24 muffin cups for cupcakes.

Root Beer Cake with Float Frosting
Photo: Blaine Moats
Prep Time:
25 mins
Stand Time:
30 mins
Bake Time:
25 mins
Total Time:
25 mins


  • ¾ cup butter

  • 3 eggs

  • 2 ½ cup all-purpose flour

  • 2 ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ cup sugar

  • 1 tablespoon root beer flavoring

  • 1 ¼ cup root beer

  • Float Frosting

  • 16 root beer-flavored hard candies (optional)

Float Frosting

  • ¼ cup butter

  • ¾ cup vanilla ice cream

  • ½ teaspoon vanilla

  • 4 cup powdered sugar


The day before:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Grease a 13x9x2-inch baking pan. In a medium bowl stir together flour, baking powder, and salt; set aside.

  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in root beer flavoring. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined (batter might appear slightly curdled). Pour batter into the prepared pan, spreading evenly.

  3. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack. Frost with Float Frosting. Cut into 16 pieces. Tightly cover cake in pan and chill overnight.*

Tailgate day:

  1. Tote cake in pan in an insulated cooler with ice packs. If desired, top with candy before serving.

Float Frosting

  1. Allow butter to stand at room temperature for 30 minutes. Allow 3/4 cup vanilla ice cream to stand at room temperature for 10 minutes. In a large bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and vanilla. Gradually beat in powdered sugar until combined. If necessary, stir in additional ice cream, 1 tablespoon at a time, to make a frosting of spreading consistency. Makes 2 1/4 cups.


For longer storage, store cake or cupcakes in the refrigerator for up to 3 days.

Must-have equipment:

Insulated cooler with ice packs

Root Beer Float Cupcakes:

Prepare as directed through Step 2, except spoon batter into twenty-four 2 1/2-inch muffin cups lined with paper bake cups, filling each two-thirds to three-fourths full. Bake for 15 to 17 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; cool completely on wire racks. Frost as directed. Transfer cupcakes to a storage container; cover and chill overnight.* Tote and serve as directed. Makes 24 cupcakes.

Nutrition Facts (per serving)

396 Calories
13g Fat
67g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 396
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 72mg 24%
Sodium 231mg 10%
Total Carbohydrate 67g 24%
Total Sugars 52g
Protein 3g
Calcium 70.7mg 5%
Iron 1.3mg 7%
Potassium 48mg 1%
Folate, total 40.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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