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1
Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
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2
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
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3
Meanwhile, sift together the cake flour, baking powder, and salt.
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4
With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
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5
Mix in the root beer extract and vanilla.
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6
Alternately add the flour mixture and milk to form a smooth batter.
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7
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes.
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8
Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
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9
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
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10
Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
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11
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.
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12
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes).
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13
Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly.
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14
Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
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15
Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.
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16
Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.
