If you want to capture the pure joy of a classic soda fountain treat in a dessert, let me introduce you to my all-time favorite: Root Beer Float Cake. Imagine the beloved flavors of a frosty root beer float—rich chocolate and creamy vanilla, with a cloud of whipped topping and, of course, a cherry on top—all baked into a moist, irresistible cake. Every bite is loaded with nostalgia and surprise, making it an instant crowd-pleaser for backyard barbecues, birthday parties, or simply when you’re craving a sweet slice of summer any day of the year.
Ingredients You’ll Need
This Root Beer Float Cake comes together with just a handful of pantry staples and a fizzy twist. Each ingredient plays an essential role in bringing out the signature foam-topped soda flavor, delightfully airy texture, and eye-catching presentation.
- Chocolate cake mix (1 box, 15.25 oz): The secret to an easy, decadent base drenched with deep cocoa flavor, ready in a flash.
- Root beer (1 1/4 cups, not diet): Adds that bold, spiced soda taste and extra lift to the cake batter—choose your favorite brand for best results.
- Vegetable oil (1/2 cup): Keeps the cake extra moist and irresistible, ensuring each bite is tender.
- Large eggs (3): Help bind everything and create structure for a beautifully risen cake.
- Vanilla extract (1 teaspoon): Rounds out the flavors and boosts that nostalgic float aroma.
- Heavy whipping cream (1 1/2 cups): Whips up into a fluffy cloud of homemade whipped topping—so much better than store-bought!
- Powdered sugar (1/4 cup): Sweetens and stabilizes the whipped cream without grittiness.
- Root beer extract (1/2 teaspoon, optional): For those who crave an even stronger soda shop vibe, mix this in for ultimate root beer intensity.
- Maraschino cherries and chocolate shavings (optional): The playful finishing touches for a real “float” look—totally delightful and fun.
How to Make Root Beer Float Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grab your 9×13-inch baking dish and generously grease and flour it. This makes sure your Root Beer Float Cake comes out clean and gorgeous every time—no sad, stuck edges!
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the chocolate cake mix, root beer (yes, pour it in and watch it fizz!), vegetable oil, eggs, and vanilla extract. Using an electric mixer, beat everything together on medium speed for about 2 minutes until the batter is rich, glossy, and velvety smooth. This step fills the air with those first whiffs of root beer magic.
Step 3: Bake the Cake
Pour the luscious batter into your prepared pan, smoothing out the top with a spatula. Slide it into your preheated oven and bake for 30 to 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean—try not to open the oven door too often so your cake rises beautifully.
Step 4: Cool Completely
Take the pan out of the oven and let the cake cool completely right in the pan. Patience pays off here—you want the cake cool before adding any topping so the whipped cream stays fluffy and dreamy, not melty!
Step 5: Whip Up the Root Beer Topping
For that signature “float” experience, whip heavy cream, powdered sugar, and root beer extract (if you like the extra zing!) in a clean bowl using an electric mixer. Whip on high speed until stiff peaks form. You’re looking for billowy, cloud-like perfection that’s sturdy enough to spread.
Step 6: Frost and Garnish
Generously spread the whipped topping over the completely cooled cake, swirling it playfully. Add maraschino cherries and scatter chocolate shavings over the top for that show-stopping Root Beer Float Cake look. Chill for an hour before serving if you really want that frosty, soda-shop vibe.
How to Serve Root Beer Float Cake
Garnishes
Top each slice of Root Beer Float Cake with a bright maraschino cherry and a sprinkle of chocolate shavings or even playful chocolate curls. You can also dust it with a tiny pinch of cinnamon or drizzle a bit of chocolate syrup for extra flair—make your creation as joyful and inviting as the classic treat that inspired it!
Side Dishes
This cake is so compellingly full-flavored that it’s often the star of the show, but for a well-rounded dessert spread, serve alongside simple vanilla ice cream or a chilled fruit salad. The creamy notes of the cake pairing up with fresh fruit and vanilla makes every bite pop.
Creative Ways to Present
For a party, cut the Root Beer Float Cake into squares and serve in vintage soda fountain glasses, topped with mini paper straws and extra cherries for that irresistible throwback feel. For birthdays, try layering squares into parfait cups with extra whipped cream in between for a decadent Root Beer Float Cake trifle.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Root Beer Float Cake covered and refrigerated. It keeps beautifully for up to three days—just enough time to sneak a forkful whenever you need a sweet pick-me-up. The topping stays pillowy and the cake stays moist and fudgy.
Freezing
You can freeze unfrosted cake layers for up to two months, tightly wrapped in plastic and foil. Thaw overnight in the fridge, then add the whipped topping and garnishes just before serving for maximum freshness. Freezing fully assembled slices is possible, but the whipped cream tends to lose some of its airy texture after thawing.
Reheating
Since Root Beer Float Cake is meant to be enjoyed chilled, there’s no need to reheat. Just let it come to a pleasantly cool temperature for the best soda-fountain flavor. If you prefer room-temp cake, set out individual slices for 10 to 15 minutes before serving.
FAQs
Can I use diet root beer?
Diet root beer generally isn’t recommended for baking, as its artificial sweeteners can affect both texture and rise, and may create an off taste. For the best result and authentic old-fashioned flavor, stick with regular full-sugar root beer.
What does root beer extract add?
Root beer extract pumps up the signature soda-shop flavor, making every bite taste just like your favorite root beer float. It’s optional, but if you want maximum nostalgia and depth, it’s a fun addition to both the cake and the whipped topping.
Can I use a different cake mix flavor?
Absolutely! While chocolate cake echoes the classic float’s chocolate drizzle, vanilla or even spice cake mix can offer a different twist. Make sure to match your add-ins and toppings accordingly for the best-tasting result.
How do I know when the cake is done baking?
The classic toothpick test works wonders: insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is done. Overbaking will dry out the crumb, so check at the 30-minute mark.
Can I halve this recipe?
Yes! Simply halve all the ingredients and bake in an 8×8-inch pan, checking for doneness about 5 to 7 minutes earlier. This is a perfect way to enjoy Root Beer Float Cake on a cozier scale or for a fun small gathering.
Final Thoughts
If you adore the nostalgic charm of soda floats and crave a dessert that never fails to make people smile, Root Beer Float Cake is your answer. It’s ridiculously simple, a little playful, and guaranteed to bring out the inner kid in everyone. I truly hope this one earns a spot in your regular dessert rotation!
Print
Root Beer Float Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of a root beer float in cake form with this delicious and easy-to-make dessert. A moist chocolate cake infused with the classic taste of root beer, topped with a fluffy whipped cream frosting, and adorned with cherries and chocolate shavings for a fun twist.
Ingredients
Cake:
- 1 box (15.25 oz) chocolate cake mix
- 1 1/4 cups root beer (not diet)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon root beer extract (optional)
Garnish:
- Maraschino cherries and chocolate shavings for garnish (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
- Mix cake batter: In a large mixing bowl, combine cake mix, root beer, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until smooth.
- Bake: Pour batter into the pan and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool.
- Prepare topping: Whip heavy cream, powdered sugar, and root beer extract until stiff peaks form.
- Assemble: Spread whipped topping over the cooled cake. Garnish with cherries and chocolate shavings.
Notes
- For a stronger root beer flavor, add the optional root beer extract to both the cake and the whipped topping.
- Refrigerate the cake for 1 hour before serving for a chilled ‘float-like’ experience.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
