Root Beer Float Bundt 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:

• 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:

• 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:

• Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
• In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
• In a large bowl, whisk the flour, baking soda, and salt together.
• In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
• Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
• To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch Bundt pan.
• In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth.
• Pour into prepared pan.
• Bake for 35-40 minutes.
• Test for doneness.
• Cool for 15 minutes; then turn out onto rack to cool completely.
• To prepare the glaze: Mix the confectioners' sugar with the 3 tablespoons of root beer until smooth.
• Poke holes with a skewer or wooden pick at 2 inch intervals and pour glaze over cake.
• Perfection when served with vanilla ice cream.

Steps:

• Preheat oven to 350°F
• Grease and flour a 10-inch fluted cake pan.
• In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan and let cool completely on a wire rack.
• Spoon glaze over cooled cake.

Steps:

• Heat oven to 350F (325 for dark or nonstick pan).
• Spray bottom only of 13 x 9-inch baking spray with flour. (For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds.
• Beat on medium speed 2 minutes, scraping bowl occasionally.
• Pour into prepared pan.
• Bake 28 to 36 minutes or until toothpick inserted in center come out clean.
• Cool completely, about 1 hour.
• Stir root beer concentrate into frosting.
• Spread over cake just before serving, sprinkle with crushed candies.
• Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.

Steps:

• Preheat oven to 350 degrees. Grease a 10" bundt pan.
• In a medium mixing bowl, combine yellow cake mix, root beer, vegetable oil, and eggs until smooth, and pour into bundt pan.
• Bake for about 35-40 minutes, until a toothpick inserted into the cake comes out clean.
• Remove cake from oven and let it cool for about 20 minutes, and then flip it over onto a wire cooling rack and tap it out of the bundt cake pan. Let it cool completely before frosting.
• Pour all ingredients into a medium mixing bowl and beat together until smooth. You can add more powdered sugar for a thicker texture, or more milk if you'd like your frosting a little thinner.

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.