Root Beer Float Cake I

by Sheryl

When I first made this root beer float cake, I was so happy because it turned out great! My husband and kids loved it so much. The cake is super moist and the glaze is perfect! Normally, I doubled the glaze for a more root beery flavor which is terrific! And I think this is one of the easiest recipes for a cake that I’ve known. I made this for my son’s birthday last month. And it was a hit! I topped each slice with a scoop of vanilla ice cream. Delightful! And everyone loved it! My friends even asked me for the recipe. I’m pretty sure I’ll be making this again soon.


1 (18.25 ounce) package yellow cake mix
1 (12 fluid ounce) can or bottle root beer
¼ cup of vegetable oil
3 eggs
½ cup of confectioners’ sugar
3 tablespoons of root beer

How to make Root Beer Float Cake I

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10-inch Bundt pan.

Step 3: Stir the cake mix, 12 ounces root beer, oil, and eggs in a medium bowl until smooth.

Step 4: Pour the batter into the greased and floured pan.

Step 5: Place inside the preheated oven and bake 35-40 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean, it’s done.

Step 6: Don’t remove the cake from the pan, let it cook first for 15 minutes, then, transfer the cake to the wire rack to cool completely.

Step 7: Use a skewer to poke holes in the cake at 2-inch intervals. And evenly pour the Root Beer Glaze over the cake. Slice and serve with a scoop of vanilla ice cream on top. Enjoy!

Step 8: How to make the Root Beer Glaze: Mix the confectioner’s sugar and 3 tablespoons of root beer in a small bowl. Whisk until smooth.

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