- 1 package white cake mix (regular size)
- 1-3/4 cups cold root beer, divided
- 1/4 cup canola oil
- 2 eggs
- 1 envelope whipped topping mix (Dream Whip)
- 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 near 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. Yield: 12-15 servings.
Reviews for Root Beer Float Cake
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"We love root beer, so I tried this. I kept increasing the amount of root beer in the cake mix and the topping, but it really did not taste like root beer. However, it was one of the most delicious, moist and fluffy cakes I have ever eaten. People thought it was angel food it was so fluffly."
"It was good, I hate root beer, so for me to know it tasted good should tell you how much root beer you could actually taste in it.I'm not impressed that you couldn't really taste the root beer at all. I made it for my husband who loves root beer. Kinda made the prep time Unnecessary since the root beer can't be tasted."
"This was a very good cake but I also added root beer concentrate. Not extract - you can find the concentrate at WalMart. I happened to have some on hand because I had found and made a root beer fudge that called for the concentrate. This gave more root beer flavor than just the soda added to the cake. I also added just a little to the frosting too."
"I made this cake yesterday for thanksgiving. It was a big hit! but I used 2 Dream Whip packets and 2/4 cups of root beer to frost it. Very good!"
"I prepared this cake, using a chocolate fudge cake mix & I used 1-1/4 cups A & W root beer in the cake , the 1/4 cup canola oil & 2 eggs. I used two greased & floured 8x8x2" baking pans for baking this recipe. I baked the cake 30 minutes at 350o F. I used a can of whipped fluffy white icing and added just enough root beer to make the icing spreadable, yet not runny! I think that it's possible that the cake would have to mature a tad before serving it! I'd sampled the batter from the beater & it had a slight root beer taste. I divvied the batter between the 2 square 8x8x2" greased & floured baking pans. I iced the cakes after allowing them to cool. I also placed them in my refrigerator to allow the icing to set. I'm planning to share these cakes with the hospital depts where I volunteer! I also think that using a yellow cake or a chocolate cake is a variety! I recall making that Dr. Pepper cake from the Recipes Across America cookbook which had called for a chocolate cake mix! This root beer float cake recipe just may be a recipe I'll use again! Thank you for sharing the recipe with Quick Cooking/Taste of Home online, Kat Thompson! delowenstein p.s. I used this recipe as the Cook's Corner forum had an ingredient challenge using beer-including root beer or birch beer!"