Can I use a different brand of root beer?

Absolutely! You can use any brand of root beer you like. Some people prefer a stronger flavor, so experimenting is encouraged.

Is the root beer extract essential?

Yes, if you don't have root beer extract, you can substitute it with more root beer soda. Just reduce the liquid in the batter slightly to compensate. I wouldn't recommend leaving it out completely.

Can I substitute margarine for butter?

I find that using butter creates a richer, more tender cake. However, if you need a dairy-free option, you can substitute it with a good quality vegan butter substitute.

Can I make the cake layers ahead of time?

Definitely! Just make sure the cake layers are completely cool before frosting. Otherwise, the frosting will melt. I usually make the cake one day and frost it the next.

Can I use a hand mixer instead of a stand mixer?

Yes, but be careful not to overmix the batter once you add the flour. Overmixing can lead to a tough cake.

How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The frosting might get a little softer, but it will still taste great!

This cake isn't just a dessert; it's a trip down memory lane. Remember those summer evenings spent sipping root beer floats with your dad? This cake captures that same nostalgic flavor in every bite. Its a fun and delicious way to enjoy a favorite flavor combination, perfect for birthdays, family gatherings, or just a special treat. I remember one time, my dad tried to make root beer from scratch. Lets just say it didn't go so well – this cake is definitely a more successful attempt!

I've tweaked and perfected this recipe over the years, and I think I've finally nailed it. The cake itself is moist and tender, with a subtle root beer flavor that's not too overpowering. The frosting is creamy and rich, with just the right amount of sweetness. And the root beer drizzle? That's the magic ingredient that ties it all together. Be warned, it's highly addictive! One of my readers said it was their family's new favorite recipe, and that made my day.

Dad's Root Beer Float Cake

Name: Dad's Root Beer Float Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: Father's-Day
Ingredients: 3 cups All-purpose flour; 2 cups Sugar; 3 teaspoons Baking powder; 1 teaspoon Salt; 1 cup (2 sticks) Unsalted butter, softened; 4 large Eggs; 2 teaspoons Root beer extract; 1 cup Root beer; 6 cups Powdered sugar; 1 teaspoon Vanilla extract; As needed Milk

Enjoy a nostalgic trip with Dad's Root Beer Float Cake! This moist and flavorful cake combines the classic taste of root beer floats into a delicious dessert, perfect for any celebration.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (Or, if you’re lazy like me sometimes, just use baking spray. Works like a charm!)
In a large mixing bowl, cream together the butter and sugar until light and fluffy. I use an electric mixer for this, but you can do it by hand if you're feeling ambitious. Just make sure the butter is at room temperature so it gets fluffy easy.
Beat in the eggs one at a time, then stir in the root beer extract. Don't skimp on the extract – it's what gives the cake that authentic root beer flavor!
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which leads to a better rise.
Gradually add the dry ingredients to the wet ingredients, alternating with the root beer, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Seriously, resist the urge.
Pour the batter evenly into the prepared cake pans. Spread it out evenly using a spatula. This helps the cakes bake uniformly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them – ovens vary, and you don't want to end up with dry cake.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Trust me, this prevents them from sticking and breaking apart.
While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together the butter, powdered sugar, root beer extract, and vanilla extract until smooth and creamy. You might need to add a little milk to reach the desired consistency. I like mine pretty thick.
Once the cakes are completely cool, frost the top of one layer with half of the frosting. Place the second layer on top and frost the entire cake with the remaining frosting. If you want to get fancy, you can use a piping bag to create swirls or rosettes.
For the root beer drizzle, simply heat the root beer in a small saucepan over medium heat until it reduces slightly and thickens. Let it cool slightly, then drizzle it over the frosted cake. Mmm, root beer.
If you're feeling extra, add a scoop of vanilla ice cream on top of each slice. It makes it even more like a root beer float! (But honestly, it's delicious even without the ice cream.)

📝 Notes

For a richer flavor, use brown butter in the frosting.
Garnish with maraschino cherries for an extra touch of fun.

🍎 Nutrition

Calories: 450 kcal

Protein: 4g

Fat: 15g

Carbohydrates: 75g

Fiber: 1g

Calcium: 150mg

Father's day cake

dad's root beer float cake

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