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Root Beer Float Cake

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A whimsical cake merging rich chocolate with bubbly root beer, reminiscent of childhood treats.

Ingredients

Scale
  • 1 box chocolate cake mix
  • 1 cup root beer
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup root beer for frosting
  • 2 cups whipped cream
  • Maraschino cherries for topping
  • Root beer for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil and flour them.
  2. Combine the chocolate cake mix, 1 cup of root beer, 1/2 cup of vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract in a large bowl. Mix until smooth.
  3. Divide the batter evenly into the prepared cake pans.
  4. Bake for 30-35 minutes, checking for doneness with a toothpick. Let cool for 10 minutes before transferring to wire racks.
  5. Blend the whipped cream with 1/2 cup of root beer until smooth for the frosting.
  6. Frost one layer of the cooled cake with frosting, place the second layer on top, and frost the top and sides of the cake.
  7. Drizzle extra root beer over the top and add maraschino cherries for decoration.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/root-beer-float-cake/

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