Recipe: Root Beer Float Cake

Have you been on Pinterest? It’s amazing. It’s a treasure trove of goodness. It’s how I found this Root Beer Float Cake recipe. I finally got down to making it all by myself today. Usually my trusty hubbs will be my little slave in the kitchen when I bake, but today, he was out at work and I decided I was up for a little challenge.
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The Root Beer Float Cake recipe called for a bundt tin but I didn’t have one and decided to swop it with a tube pan with a removable bottom instead. It worked just as well. But here’s a little tip if you are using the same – place the tube pan on a tray before you pour in the batter and place both in the oven when you’re done. The batter is very loose and might leak (mine did but just a little!). Another tip I have for all noob tube pan users like me is to set the oven rack lower when you start heating up the oven. The tube pan is pretty tall, so it’s very unlikely to fit into the oven if your rack is slotted in the middle of the oven to begin with.

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I would also recommend you start boiling the root beer, butter and cocoa powder mixture in a larger heavy bottom pot/pan so that you can fold your flour mixture into it. The less you have to wash, the better! I started with a fairly mid-size one and had to be really careful when I was folding the flour mixture into the wet mixture.

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You can also make a Root Beer frosting to go with the cake if you want but I’m personally not a huge fan of frosting and I reckon a scoop of vanilla ice cream would be more than good enough! I adore the crackly top of the cake which I presume comes with baking it in a tube pan ’cause I don’t see this in the photos from where I took the recipe from. The cake has got a subtle root beer flavour and is a moist, rich chocolate cake fit for the weekend.

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Root Beer Float Cake Recipe adapted from here:

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
½ cup (115 grammes) unsalted butter, cut into 1-inch pieces
3/4 cups granulated sugar (The original recipe indicated 1¼ cups but I prefer my treats less sweet. 3/4 cup worked just fine)
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda (Personally think there was just a little too much baking soda. I would reduce it to 1 teaspoon the next time I bake this.)
1 teaspoon salt
2 eggs

1. Preheat oven to 325 degrees F*. Butter your bundt tin or tube pan generously with butter and dust with flour, shaking out the excess flour and set aside.

2. In a large heavy bottom saucepan or pot, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. Using a large pot means you will have room to fold your flour mixture into the cocoa mixture later.

3. In a medium bowl, whisk the flour, baking soda and salt together.

4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay and don’t be alarmed, it is a really loose/wet batter. Also, do not overbeat it, as it could result in a tough cake.

5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Using a tube pan, my baking time was roughly 45-50 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

6. Serve warm with a scoop (or two) of vanilla ice cream.

*Note: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.

 

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One thought on “Recipe: Root Beer Float Cake

  1. Make the cake. Preheat the oven to 325°. Butter and flour a 10-inch Bundt pan and knock out the excess flour. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk together the flour, baking soda and salt. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy—do not overbeat, as it could cause the cake to be tough. Pour the batter into the prepared pan and bake for 35 to 40 minutes—rotating the pan halfway through the baking time—until a toothpick inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Using a thin knife, gently loosen the sides of the cake from the pan and turn it out onto the rack.

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