Root Beer Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
• To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

Steps:

• Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
• In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
• Meanwhile, sift together the cake flour, baking powder, and salt.
• With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
• Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
• Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
• To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
• Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.

Steps:

• Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
• Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
• Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
• Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
• Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

Steps:

• Preheat oven to 350 F.
• Grease and flour two 9" round pans.
• Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
• Bake as directed on package.
• Chill cake for ease in splitting layers.
• Split each layer into 2 thin layers.
• Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
• Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
• Serve immediately or store in refrigerator until ready to serve.

Steps:

• TO MAKE THE CAKE
• Preheat the oven to 350°F.
• Grease the bottom and sides of a 10-inch cake pan well with some of the butter.
• Cut out a piece of parchment paper so it fits closely into the bottom of the cake pan. Line the bottom of the pan with the parchment, and then grease the parchment with more butter.
• Shake 1 tablespoon of the flour into the cake pan, and shake it around so it sticks to the butter. Tap out any excess flour that doesn't stick to the parchment or to the sides of the pan.
• Pour the root beer and molasses into a deep medium-sized pot, and bring the mixture to a boil over high heat. (You need those high sides because the baking soda will froth up very high, and you don't want it to spill over! So make sure there's some meaningful space between the liquid and the top of the pot.)
• Pull the pot off the heat and whisk in all the baking soda, so it froths up. Then put the pot right in the fridge to cool down a little.
• While the root beer mix is cooling down, whisk the brown sugar, vegetable oil, granulated sugar, ginger, and vanilla extract together in a mixing bowl. The mixture will be a little chunky at this point.
• Crack the egg into the bowl and whisk well. The egg is what makes everything come together smoothly: you should have a thick paste. Set this aside.
• In another mixing bowl, combine rest of the flour with the baking powder, star anise, and cardamom. Grate in the nutmeg and lemon zest, and add the salt and pepper. Whisk everything together so it's well combined.
• Take the root beer mixture out of the fridge. Pour a third of the flour mixture into a large mixing bowl; pour in one-third of the root beer mixture, then one-third of the sugar paste. Whisk everything together slowly (so it doesn't splash everywhere), and then add another one-third of the flour, another one-third of the root beer, and so forth, until everything is combined in the bowl. (The mix doesn't need to be completely and smoothly combined until the last of the wet and dry mixtures are in the bowl.) You should have a very wet, almost liquid batter.
• Pour the batter into the cake pan, put the pan on a cookie sheet (to catch drips and splashes), and put it on the middle oven rack.
• Bake the cake for 45 minutes without opening the oven at all (this cake will sink if you shake it up while it's baking). Check it: the cake should be high and dark brown, with a little bit of spring-back when you touch it (but not too much-it's a very moist cake). If it's not quite ready, rotate the pan and put it back in the oven for another 5 minutes before checking it again. The whole baking process shouldn't take longer than 55 minutes, even in a slow oven.
• WHILE THE CAKE IS BAKING, MAKE THE GLAZE
• Whisk the cream and sassafras together in a small pot, and bring it up to a boil over medium-high heat.
• As soon as it boils, pull the mixture off the heat, pour it into a glass or ceramic container (something that won't crack from the heat), and put it in the fridge. Let the mixture cool for about 30 minutes while the sassafras steeps into the cream, so you have a nice root beer flavor.
• In a mixing bowl, combine the powdered sugar, star anise, cardamon, and salt. Grate in the nutmeg and lemon zest, and whisk everything together.
• Strain the cooled cream through a fine-mesh strainer into a small mixing bowl (so the sassafras pieces don't end up in the glaze).
• Gently whisk 1/2 cup of the cream into the powdered sugar mixture, holding back the last 2 tablespoons to see if you need it. If the mixture is dry and not coming together as a glaze, add more cream. Whisk the mixture well, until you have a shiny, thick liquid.
• TO FINISH THE CAKE
• When the cake is ready, pull it out of the oven and let it rest for about 5 minutes.
• Flip the cake out of the pan onto a serving plate.
• Spread the glaze thickly on top of the warm cake with a spoon. The glaze will melt and drip down the sides as you slather it on.
• You can serve the cake as soon as it's cooled to room temperature-but like all spice cakes, it's even better the day after you make it. Store it covered at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

Steps:

• In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.

Steps:

• For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
• Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
• Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
• For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
• For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
• Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
• To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.