Best Root Beer Float Cake W Root Beer Spiced Whipped Cream Frosting Recipes

ROOT BEER FLOAT CAKES

Steps:

• Preheat oven to 350ºF.
• In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
• In a separate bowl, cream together butter and sugar until light and fluffy.
• Add eggs, mix until smooth.
• Sift in flour, baking soda, baking powder and salt.
• Mix with hand mixer on low, while slowly pouring in root beer mixture.
• Mix until smooth and lump free.
• Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
• Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
• While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
• To assemble, start by letting cupcakes cool, still in the pan.
• While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
• Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
• When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

CREAMY ROOT BEER FLOAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Pour remaining batter into pan. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter.
• Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn, and repeat cutting for swirled design.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In chilled small bowl, beat all spiced whipped cream ingredients except crushed candies on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.

ROOT BEER FLOAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

PAULA DEEN'S ROOT BEER FLOAT CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour a 10-inch fluted cake pan.
• In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan and let cool completely on a wire rack.
• Spoon glaze over cooled cake.

OLD FASHIONED ROOT BEER FLOAT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
• In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
• Meanwhile, sift together the cake flour, baking powder, pudding and salt.
• With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
• Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
• 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.
• Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
• Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
• 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.

ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

ROOT BEER FLOAT CAKE

Steps:

• In a mixing bowl, combine dry cake mix, 1 1/4 cup root beer, oil and eggs.
• Beat on low speed for 2 minutes or stir by hand for 3 minutes.
• Pour into a greased 13 x 9 x 2 inch baking pan.
• Bake at 350 degrees for 30- 35 minutes or until toothpick inserted near center comes out clean.
• Cool completely on wire rack.
• In another mixing bowl, combine the whipped topping and remaining root beer.
• Beat until soft peaks form.
• Frost cake.
• Store in refrigerator.