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Old Fashioned Root Beer Float Cake

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“Gale Gand and Jacquelyn Smola did this one their show Sweet Dreams. I've modified it a bit to suit our tastes but it went over well at a recent birthday party. Do not substitute root beer flavoring for the extract as it doesn't have the same concentrated flavor. Also, when I made this in a 9x13 pan it baked up very high so take that into consideration when you decide which pan(s) to use.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
  3. In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
  4. Meanwhile, sift together the cake flour, baking powder, pudding and salt.
  5. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
  6. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
  7. Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
  8. Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
  9. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
  10. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.

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