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
