We had a family get together and I was excited to try this recipe. It turned out great and really tasted like a root beer float. Hope your family loves it too.
Root Beer Float Cake
1 ¾ Cup Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 Cup Butter, softened
¾ Cup Brown Sugar
2 Large Eggs, at room temperature
2 Tablespoons Root Beer Extract
1 Cup Root Beer
Whipped Cream Frosting
1 Cup Heavy Cream for whipping
1 Tablespoons Root Beer Extract
1/3 Cup Sugar
Root Beer Syrup
4 to 8 oz. Root Beer
Preheat the oven to 350 degrees. Grease and flour a 9×9 pan.
In a medium bowl whisk together the Flour, Baking Soda, and Salt and then set aside. In a large mixing bowl cream together the Butter, Brown Sugar, and Extract on medium speed until light and fluffy. Add the Eggs, mix until combined. Add the dry ingredients and the root beer. Mix until combined.
Pour into prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool.
To make Syrup: Put Root Beer into a small saucepan. Bring to a boil and let simmer for 10 minutes, until about 2 Tablespoon of syrup. Remove from heat and allow to cool.
To make Frosting: Prepare the frosting just before serving. Whip the cream until starts to thicken. Add the sugar and continue to whip until cream stiff peaks form. Add the root beer extract.
Spread onto cooled cake and serve immediately with vanilla or root beer ice cream and drizzle with tiny bit of root beer syrup.
**To make Gluten Free use Gluten Free Flour and ¾ teaspoon of xanthium gum.
You can substitute Cool Whip for the Cream, just fold in the root beer extract to the Cool Whip and spread onto cake.