Root Beer Float Layer Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: people

Calories: 1123kcal

Author: Becky Hardin - Easy Dessert Recipes

Turn a flavorful beverage into a delicious dessert with this Root Beer Float Cake. It has a whipped topping with maraschino cherries to give it that perfect sundae-style taste.

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Equipment

Kitchen Scale (optional)
2 8-inch Round Cake Pan
Stand Mixer
Piping Tip Set

Ingredients

For the Cake

3 cups all-purpose flour 360 grams
1 tablespoon baking powder 12 grams
1½ teaspoons kosher salt 5 grams
1½ cups granulated sugar 300 grams
1 cup heavy cream 227 grams
½ cup root beer 114 grams
⅓ cup vegetable oil 67 grams
2 large eggs 100 grams
1½ teaspoons root beer flavor 6 grams (2 drams LorAnn flavor)

For the Glaze

3 cups root beer 681 grams

For the Frosting

1½ cups unsalted butter 339 grams room temperature (3 sticks)
5½ cups powdered sugar 622 grams
¼ cup heavy cream 57 grams
1½ teaspoons root beer flavor 6 grams (2 drams LorAnn flavor)
½ teaspoon kosher salt

For the Whipped Cream

1½ cups heavy cream 341 grams
⅔ cup powdered sugar 75 grams
1 teaspoon pure vanilla extract 4 grams
Maraschino cherries for topping

Instructions

Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray them with baking spray. Set aside.
In a medium bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the sugar, heavy cream, root beer, vegetable oil, eggs and root beer flavor. Add in the flour mixture and whisk just until it is incorporated.
3 cups all-purpose flour, 1 tablespoon baking powder, 1½ teaspoons kosher salt, 1½ cups granulated sugar, 1 cup heavy cream, ½ cup root beer, ⅓ cup vegetable oil, 2 large eggs, 1½ teaspoons root beer flavor
Divide the cake batter between the two pans and place into the oven to bake for 28-30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
While the cakes are baking, make the root beer glaze by placing the root beer into a medium saucepan over medium low heat. Let simmer for about 10-15 minutes or until it has reduced to ⅔ cup.
3 cups root beer
Once the cakes are baked, remove them from the oven. Let sit on a cooling rack for about 6 minutes before pouring the glaze over the surface of both of the layers.
While the cakes are cooling, make the frosting by placing all of the ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Let beat on low for about 1 minute, until the powdered sugar has started to incorporate, to prevent from flinging the powdered sugar out of the bowl. Increase speed to high and let beat for another 5-6 minutes or until a smooth frosting has formed. Place ½ cup of frosting into a piping bag fitted with a star tip.
1½ cups unsalted butter, 5½ cups powdered sugar, ¼ cup heavy cream, 1½ teaspoons root beer flavor, ½ teaspoon kosher salt
To make the whipped cream, place all of the ingredients except for the cherries into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 8 minutes or until a fluffy whipped cream has formed.
⅔ cup powdered sugar, 1 teaspoon pure vanilla extract, 1½ cups heavy cream
Once the cakes are cooled, remove one layer and place it onto a plate or cake stand. Spread about ⅓ cup of frosting over the surface of the cake. Place the second layer on top and frost the top and sides of the cake with remaining frosting. Using an offset spatula, spread the frosting over the top then the sides. Smooth the sides and allow a “wall” to form at the top edge of the cake. Once the sides are smooth, pull the frosting wall in a circular motion towards the center of the top of the cake until the top is smoothed.
One option for decorating this cake is to pipe swirls onto the top of the cake in a circle formation. Then pipe the frosting around the bottom edge of the side of the cake. You can leave the cake as is and serve. A different option for decorating this cake is to leave the swirls off of the top and to use an ice cream scoop to place scoops of whipped cream onto the center of the cake. Top with maraschino cherries and even decorative straws to add to the look of a root beer float.
Maraschino cherries
Once decorated, slice and serve!

Notes

If you want this cake to have fewer calories, you can use diet root beer instead of traditional root beer.
You can use an ice cream scoop to add whipped cream to the center of the cake.
When storing the cake, keep it covered and put it in the fridge.

Storage: Store root beer float cake tightly covered in the refrigerator for up to 4 days.

Nutrition