Recipe: Root Beer Float Cake

Root Beer Float Cake

Recipe courtesy of Luisa Ormonde of Luisa’s Catering. Luisa developed this recipe per a client request and used locally brewed Devil’s Canyon old-fashioned root beer, sold on tap at Sigona’s. Doesn’t it look delicious!  Serve with vanilla ice cream/gelato and a shot of root beer. Time: 1 hour. Serves 12.

Serve the cake with a scoop of vanilla ice cream or gelato and a shot of root beer. Photo courtesy of Luisa Ormonde.

For the Root Beer Bundt Cake:

  • 2 cups “Devil’s Canyon” root beer
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup (4 ounces) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup “India Tree” Dark Muscovado Baking Sugar (dark brown sugar)
  • 2 cups all-purpose unbleached flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 organic eggs

For the Root Beer Fudge Frosting:

  • 2 ounces dark unsweetened chocolate, melted and cooled slightly
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon sea salt
  • 1/4 cup “Devil’s Canyon” root beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar

How to make it:


Devil's Canyon root beer is now on tap at Sigona's. We also carry locally made Gelato Massimo. Photo courtesy of Luisa Ormonde.

Preheat oven to 325F. Prepare a 10-inch bundt pan (or spring form pan) – butter the pan lightly and dust with some dark cocoa powder, shaking out the excess; set aside.

2. In a medium 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.

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 but whisk until you get all big lumps out. [Photo24802]

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. 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. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)

7. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature. Serve with vanilla ice cream/gelato and a shot of root beer.

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