Root Beer Float Cake Recipe
- 1 package white cake mix (regular size)
- 1-3/4 cups cold root beer, divided
- 1/4 cup canola oil
- 2 Eggland's Best 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(26)
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Very moist and good. I wouldn't use a cheap brand of root beer. Will make again
We made a low(er) cal/fat version, using diet root beer, Cool Whip Free, and applesauce instead of oil. It was delicious and nearly guilt-free! :)
No one could taste the root beer.
I love root beer and was so excited to try this recipe. However, I disappointed because I followed the recipe exactly, but it did not taste like root beer AT ALL. Only after I told everyone that it was supposed to be root beer flavored, they said, "Oh yeah, I THINK I can taste a little bit of root beer."
The "frosting" did taste a little bit like the foam of a root beer float when I first made it. However, after several hours in the refrigerator when I ate another piece, it had lost that flavor, too.
Also, I did need to use both envelopes of the Dream Whip in order to cover the top of the cake.
Although it did not taste like root beer, it was a very good tasting PLAIN cake...very moist.
So I would probably make it again as a regular cake, but definitely would not call it a root beer float cake.
If I added more root beer to the cake batter would it be too liquid-y? I really would love to find a recipe that actually does tase like root beer cake.
My 9 year old grandsons made this yesterday for their pappaw's birthday...It turned out great. The cake is very light and moist and the icing was fabulous. My recipe though calls for three egg whites instead of 2 eggs..We will definitely make this cake again!
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