How to Make Root Beer Float Cake

How to Make Root Beer Float Cake

Serves: 10-12

Preparation time: 1 hour

Cooking time: 40 mins

Ingredients needed to make Root Beer Float Cake:

For the cake:

  • 3 cups cake flour
  • 1 cup butter
  • 4 eggs
  • 1 cup milk
  • 2 cups granulated sugar
  • 1 tbsp root beer extract
  • 1 ½ tbsp baking powder
  • 1 tsp vanilla extract
  • 3 ½ tsp water
  • ½ tsp salt

For the vanilla frosting:

  • 7 ½ cups icing sugar
  • 3 tsp vanilla extract
  • 5 tbsp heavy cream
  • 2 ½ cups butter

Cooking instructions for Root Beer Float Cake:

  • Warm up your oven to 350 degrees F and rub a small dollop of butter into two 9’’ wide cake tins.
  • Dust them with flour and spread a sheet of parchment paper over the base of each such tin.
  • Stir the baking powder as well as a dash of salt into the flour until well combined and sift the mixture into a medium bowl.
  • Beat a mixture of butter and sugar thoroughly, using stand mixer set at moderate speed, until the creamy mixture fluffs up.
  • Beat in the eggs, one at a time, followed by a splash of water at low speed, until they are blended thoroughly into the creamed mixture.
  • Stir in both kinds of extract until well combined and dust the sifted mixture into it, in batches.
  • Fold it into the mixture after each addition until fully incorporated to form a uniform batter without lumps.
  • Tip the batter into the prepared tins and bake in the hot oven for half an hour or until the cake is properly baked.
  • Remove from oven and set aside for 5 minutes, while they are still in the pan, until they cool down slightly.
  • Flip them onto a wire rack and continue to cool them to room temperature.
  • Meanwhile, prepare the frosting my blending the icing sugar into the butter, using a stand mixer equipped with a whisk attachment at low speed.
  • Increase the speed and continue to beat it for another couple of minutes at medium.
  • Pour in the cream as well as a splash of vanilla extract and whisk them into the mixture at medium speed, for another minute or until it becomes thick enough to be spreadable.
  • To assemble, place one cake onto a cake plate and spread some of the frosting across its surface.
  • Set aside in the fridge for 15 minutes to allow the frosting to set.
  • Place the other cake on top, so that its flat surface is facing up and give it a gentle press to adhere to the frosting.
  • Spread rest of the frosting into a thin yet smooth layer, along the sides and surface of the layered cake, until covered completely.
  • Return it to the fridge and let it chill for at least half an hour.
  • Remove from fridge, carve out thick wedges and serve.

Image credit: Wikimedia Commons

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