Root Beer Float Cake Recipe

By Anthony Canolo

Root Beer Float Cake Recipe

Table of Contents

I. Overview

II. Ingredients

III. Instructions

IV. Alternate recipe: 3 Ingredient root beer cake


Root Beer Cake Recipe Overview

This recipe for root beer cake is a slightly modified version from Pillsbury’s 18th grand national bake off cookbook. If you love root beer, this classic recipe from 1967 is a must-try. And if you're in a hurry, we've included a super simple 3-ingredient version at the end.

The secret ingredient? Root 42, of course! While other root beers can technically be used, our signature soda is unmatched with its real vanilla, caramelized sugar, and nutty undertones.

Whatever you do, don't use root beer with high-fructose corn syrup! The deliciousness of the cake will be brought down by the low-quality sugar substitute.


  • 1 cup sugar
  • 1/2 cup Unsalted Butter
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 cups All-Purpose Flour
  • 1 Tablespoon baking powder
  • 2/3 cup Root 42 Old Time Root Beer
  • Vanilla Ice Cream


1. Preheat Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the Pan: Grease and flour a 12x8-inch baking pan.
3. Mix Ingredients:
  • In a large mixing bowl, combine the sugar, butter, vanilla extract, eggs, flour, baking powder, and root beer.
  • Start blending at a low speed to incorporate the ingredients.

4. Beat the Batter:

  • Once the ingredients are somewhat combined, increase the mixer speed to medium.
  • Continue beating for 3 minutes. This helps to aerate the batter, making for a lighter, fluffier cake.

5. Bake the Cake:
  • Pour the batter into the prepared 12x8-inch pan, spreading it evenly.
  • Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

6. Let the Cake Cool and Add the Ice Cream
  • After baking, remove the cake from the oven and let it cool completely.
  • Once cooled, cut a piece to serve and add a scoop of vanilla ice cream on top.
  • No ice cream? No problem. Whipped cream is a delicious substitute in a pinch.
  • Or add a layer of frosting on top, following this simple recipe:


Optional Frosting Recipe:


  • 3 cups powdered sugar
  • 1/3 cup salted butter, softened
  • 1 tsp vanilla extract
  • 2 Tbsp milk



In the bowl of a stand mixer, cream together all of the frosting ingredients until smooth. Spread over the cooled cake.



3 Ingredient Root Beer Cake



  • 1 box chocolate cake mix
  • 1 can Root 42 old time root beer soda
  • Vanilla ice cream



  • Preheat oven to 350°F. Grease two 9 inch round cake pans and set aside
  • In a large stand mixer, combine the root beer and cake mix. Beat for 1 minute on low speed, then 2 minutes on medium speed.
  • Pour the cake batter into the pans evenly.
  • Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  • Allow the cakes to cool in the pan for about 5-10 minutes, then use a knife to gently loosen the edges. Invert each cake onto a cooling rack. Let them cool down entirely.
  • Top with ice cream, whipped cream, or the vanilla frosting recipe from the previous section.


Be sure to check out our other recipes! Root beer pie, anyone? Perhaps a root beer cocktail while you're at it?