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Root Beer Float Cake

 Root Beer Float Cake
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! —Kat Thompson, Prineville, Oregon
12-15 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.