Best Root Beer Float Mug Cakes Recipes

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ROOT BEER MUG CAKES FILLED WITH VANILLA ICE CREAM GANACHE



Root Beer Mug Cakes filled with Vanilla Ice Cream Ganache image

Root beer cakes wrapped in root beer flavored modeling chocolate and decorated to look like frosty root beer floats.

Provided by Beth

Categories     Dessert

Number Of Ingredients 10

1 white cake mix cake mix
root beer ((use this in place of the water called for on the package))
eggs and oil ((use amounts called for on the cake mix package))
2 tablespoons A&W Root Beer Dessert Topper
8 ounces white chocolate
2/3 cup vanilla ice cream
24 ounces white candy melts
3/4 cup A&W Root Beer Dessert Topper
4-6 ounces white modeling chocolate
1 8-ounce tub frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray 10 half-pint mason jars with non-stick baking spray.
  • Make the cake mix using the instructions on the package swapping out root beer for water and adding 2 tablespoons of root beer dessert topper.
  • Equally divide the batter among the 10 Mason jars.
  • Place the jars on a baking sheet and bake for about 20 minutes.
  • Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out.
  • Allow them to cool completely.
  • Heat the ice cream in the microwave just until it melts.
  • Measure out 1/3 cup of the melted ice cream (that's all you'll need).
  • Pour in the white candy melts.
  • Place the bowl back in the microwave and heat on high for 20 seconds.
  • Allow the bowl to sit in the microwave for about 4 minutes.
  • Remove it from the microwave and stir until melted and smooth.
  • Set aside until needed.
  • Cut the domed tops off of each cake so that they are all 3 inches tall.
  • Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake.
  • Fill each well with vanilla ice cream ganache.
  • Melt 24 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler.
  • If using the microwave, heat on high for 25 seconds, then stir.
  • Heat for 20 seconds, then stir vigorously.
  • Heat for 15 seconds then stir vigorously.
  • If needed, heat for 10-second increments, stirring after each until melted.
  • Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring and scraping the sides of the bowl often.
  • Pour in the A&W Root Beer Float Dessert Topper.
  • Stir until well incorporated.
  • The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
  • Wrap it in a zip-top bag or plastic wrap and allow it to sit at room temperature for at least 30 minutes.
  • When you are ready to use it, knead it until glossy and smooth.
  • Roll out the root beer modeling chocolate on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar or cornstarch) to about 3/8 inch thickness.
  • Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
  • Use a wooden dowel or straw to press indentations about 3/4 inch apart all across the brown strip.
  • Leave about a 1/2 border all along one edge. That will become the bottom of your root beer mug.
  • Flip the modeling chocolate rectangles over and spread on a thin layer of vanilla ganache, leaving 1/2 inch border all around.
  • Then wrap that, ganache side against the cake, around a cake, cutting off excess modeling chocolate so the two seams match up.
  • Rub some water along both ends and press the two seams together.
  • Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes.
  • Pinch off pieces of the white modeling chocolate, roll into logs and bend to form handles.
  • Allow the handles to dry for at least 15 minutes, then use some clear piping gel, water, or melted white chocolate to attach the handles to the mugs and set something underneath to prop them up until they dry.
  • Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.

ROOT BEER FLOAT CAKE



Root Beer Float Cake image

Ice cream isn't needed to capture the flavor of family-favorite floats! Just add root beer to white cake mix!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups root beer
1/3 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)

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.

Nutrition Facts : Calories 310, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g

ROOT BEER FLOAT PIE



Root Beer Float Pie image

This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Steps:

  • Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ROOT BEER FLOAT CAKES



Root Beer Float Cakes image

Make and share this Root Beer Float Cakes recipe from Food.com.

Provided by TeksGlutes

Categories     Dessert

Time 50m

Yield 24 Cupcakes

Number Of Ingredients 14

1 cup root beer Schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 teaspoons vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups confectioners' sugar
1/3 cup root beer
3 tablespoons root beer Schnapps (*)
3 tablespoons vegetable oil

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.

ROOT BEER FLOAT CAKE WITH ROOT BEER WHITE FLUFF ICING



Root Beer Float Cake with Root Beer White Fluff Icing image

The frosting of this root beer cake is the star of the show. It's fluffy like the foam on a mug of root beer and has the same amazing flavor. It almost fizzes in your mouth. The cake is moist, delicious, and pairs well with the frosting. Have fun with decorating... drizzle with chocolate, top with cherries and serve slices with a...

Provided by Denise Regan

Categories     Cakes

Time 1h20m

Number Of Ingredients 15

CAKE
1 box white cake mix
3 eggs
1/2 c sour cream
1 c root beer
1 tsp root beer concentrate
1/2 tsp vanilla
1/2 c oil
ICING
3 Tbsp water
3 Tbsp white corn syrup
2/3 c sugar
2 egg whites
3/4 tsp root beer concentrate
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350 degrees and gather ingredients.
  • 2. Mix cake mix with 6 remaining ingredients.
  • 3. Pour into a greased and floured Bundt cake pan.
  • 4. Bake for 50 min.
  • 5. Let cool.
  • 6. FOR ICING: Bring water, white corn syrup, and sugar to a boil and cook until 235 or the sugar syrup threads. Begin to test the syrup at 225.
  • 7. Take a spoonful of the syrup and dip the spoon in a bowl of cold water. Tip the spoon to see if it releases a thin thread of syrup. If it threads, it's ready to take off the heat. If it drips instead of threading it needs to boil a little more. You want the sugar syrup to spin a 6-8 inch thread.
  • 8. As soon as the sugar syrup starts boiling, start beating egg whites on medium speed. When the syrup threads, remove it from the heat. Turn the mixer to high speed and pour a thin stream of the syrup into the beating egg whites.
  • 9. Beat continually until frosting is stiff and glossy. Add vanilla and root beer concentrate.
  • 10. Continue to beat until mixed well.
  • 11. Spread on cooled cake.

ROOT BEER FLOAT CAKE



Root Beer Float Cake image

I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 5

1 package white cake mix (regular size)
1-3/4 cups cold root beer, divided
1/4 cup canola oil
2 large eggs
1 envelope whipped topping mix (Dream Whip)

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.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.

PAULA DEEN'S ROOT BEER FLOAT CAKE



Paula Deen's Root Beer Float Cake image

Make and share this Paula Deen's Root Beer Float Cake recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 55m

Yield 1 bundt cake, 14 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) yellow cake mix with pudding
1 (5 1/8 ounce) box vanilla instant pudding mix
1 1/4 cups root beer
1/2 cup vegetable oil
4 large eggs
2 cups confectioners' sugar
3 tablespoons root beer

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.

Nutrition Facts : Calories 363.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 60.4, Sodium 428.7, Carbohydrate 59.2, Fiber 0.3, Sugar 45.7, Protein 3.3

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