Root Beer Cake

A root beer bundt cake with root beer frosting dripping down on it

This moist and fluffy chocolate root beer cake is an easy Bundt-style dessert with a fun, nostalgic twist. Infused with real root beer and topped with a root beer float-inspired glaze, it’s the perfect cake for parties, potlucks, or anyone craving those classic soda shop flavors.

Course Cakes

Cuisine American

Keyword root beer bundt, root beer cake, root beer float bundt, root beer float cake

Prep Time 20

Cook Time 45

Additional Time 2

Total Time 3 5

Servings

Calories 407kcal

Author Laura Bashar | Family Spice

Ingredients

Cake Ingredients

2 cup root beer
1 cup unsweetened cocoa powder
6 tablespoon extra virgin olive oil
1 ¼ cup granulated sugar
½ cup light brown sugar packed
2 cup all purpose flour
1 ¼ teaspoon baking soda
1 teaspoon salt
2 large eggs

Glaze Ingredients

3 tablespoon unsalted butter softened
1 teaspoon vanilla extract
2 cup powdered sugar
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
¼ cup root beer

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Instructions

Cake Directions

Position an oven rack to the lower third of the oven and preheat it to 325ºF.
In a large mixing bowl combine olive oil and sugar until it resembles wet sand.
Whisk in cocoa powder, then add eggs.
In a small bowl, combine flour, salt and baking soda. Mix this into the chocolate batter and whisk until just combined.
Spray a 10-inch Bundt pan generously with nonstick cooking spray. Transfer the batter into the prepared pan.
Bake the cake until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Let the cake cool for at least 30 minutes in the pan before gently loosening the sides of the cake from the pan and inverting it onto a wire rack to cool completely (spray the rack lightly with nonstick spray before inverting the cake to prevent it from sticking as it finishes cooling).

Glaze Directions

In a medium sized bowl, whip the butter until smooth then add vanilla.
Combine powder sugar, cocoa powder and salt. Whisk this into the whipped butter.
Whisk in the root beer. You can adjust the glaze to your taste by thinning it (adding more root beer) or thickening it (by adding more powdered sugar). I preferred a thicker glaze.
Spoon the glaze over the cake and let it drip down the sides. Let the glaze set for 15 minutes or so before serving.

Notes

Serve alone or with a glass of root beer and a scoop of vanilla ice cream!

TO STORE: Cover and store any leftover kabob on the counter at room temperature for up to 2 days or refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftover cake. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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