Root Beer Float Cake

Ben Carraoli

If you’re a fan of the classic root beer float, this cake is a sweet dream come true. It has soft and fluffy root beer–flavored cake layers, a creamy buttercream frosting, and a fun root beer drip on top. Fresh whipped cream and a cherry make it look just like the drink. This cake is perfect for birthdays, celebrations, or simply treating yourself.

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Prep Time 1

Cook Time 1 20

Total Time 2 20

Servings: 12

Course: Dessert

Calories: 620

Ingredients Method

Ingredients

For the Cake
3 cups 345 g cake flour – gives a light and fluffy texture, avoid all-purpose flour for best results.
1 tablespoon 13 g baking powder – helps the cake rise evenly.
3/4 teaspoon 3 g salt – balances sweetness.
1 whole egg room temperature – binds the ingredients together.
3 egg whites room temperature – keeps the cake airy and soft.
1 cup 8 oz root beer, room temperature – adds flavor and moisture, don’t use diet root beer.
1 teaspoon 4.2 g pure vanilla extract – enhances flavor depth.
2 teaspoons 8.4 g LorAnn Oils Root Beer Flavor – stronger flavor than regular extract.
1 3/4 cups 350 g granulated sugar – sweetens and helps texture.
12 tablespoons 169.5 g unsalted butter, room temperature – adds richness and softness.
For the Buttercream
2 cups 452 g unsalted butter, slightly chilled – the base of smooth frosting.
6 cups 750 g powdered sugar – for sweetness and stability.
1 teaspoon 4.2 g pure vanilla extract – adds warm flavor.
2 teaspoons 8.4 g LorAnn Oils Root Beer Flavor – makes the buttercream taste like soda.
2 tablespoons 28.87 g heavy cream – softens and improves spreadability.
Pro tip: If you plan to pipe extra designs make an additional half batch.
For the Drip Choose One
Option 1:
1 cup 150 g root beer baking chips – unique flavor, melts smoothly.
1/3 cup 77 g heavy cream – makes the drip shiny and soft.
Option 2:
1 cup 150 g white chocolate chips – sweeter flavor.
3 teaspoons 12.6 g LorAnn Oils Root Beer Flavor – adds soda taste.
1/4 cup 57.75 g heavy cream – balances thickness.
For the Whipped Cream
2 cups 462 g heavy whipping cream – always use chilled.
1 cup 125 g powdered sugar – stabilizes the cream.
1 teaspoon 4.2 g pure vanilla extract – subtle sweetness.
Garnish
SmashMallows root beer float marshmallows – fun topping.
Root beer baking chips – add crunch.
Shaved chocolate or chocolate sprinkles – soda float look.
Cherry – the classic finish.

Method

Preheat your oven to 325°F. Grease and line three 8-inch pans with parchment paper. In a bowl, whisk together egg, egg whites, vanilla, and root beer flavor. In another bowl, mix flour, sugar, baking powder, and salt. Add butter and root beer, mixing until smooth. Slowly add the egg mixture. Divide batter into pans and bake for 25–30 minutes, then cool completely.
Beat butter in a stand mixer until fluffy. Add powdered sugar gradually, then pour in vanilla, root beer flavor, and cream. Whip until light and creamy. Before using, stir with a wooden spoon to remove air bubbles. This step makes frosting spread smoother on the cake.
For the root beer chip version, heat cream, pour over chips, and stir until smooth. For the white chocolate version, do the same, then mix in root beer flavor. Let it cool slightly before using so it drips slowly over the cake’s edge instead of running too quickly.
Whisk cold cream, sugar, and vanilla until stiff peaks form. This will be used as a topping right before serving. Keep chilled until needed, so it stays fluffy and stable on the cake.
Level cake layers. Place one layer on a cake board and spread frosting, followed by a drizzle of drip. Repeat with the second layer. Add the last layer upside down. Frost the entire cake with a thin crumb coat and chill for 10 minutes. Cover with the rest of the buttercream, pour drip along the edges, and let it set. Add whipped cream, marshmallows, sprinkles, and a cherry to finish.