Root Beer Bundt Cake Recipe

Name: Root Beer Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: (This is the full recipe, but I halved it (as usual), which worked perfectly in my 6-cup pan. Also, the baking time for my mini was pretty close to the time listed in the recipe (not typical, usual…; Cake; 2 cups root beer (not diet); 1 cup unsweetened cocoa powder (I used Hershey's Special Dark); 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces; 1 1/4 cups granulated sugar; 1/2 cup firmly packed dark brown sugar; 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; Frosting; 2 oz semisweet or bittersweet chocolate, melted and cooled slightly; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 teaspoon salt; 1/4 cup root beer; 2/3 cup unsweetened cocoa powder; 2 1/2 cups confectioners' sugar

Servings: persons

(This is the full recipe, but I halved it (as usual), which worked perfectly in my 6-cup pan. Also, the baking time for my mini was pretty close to the time listed in the recipe (not typical, usually it's shorter), so I suspect you may need to add a few minutes if you make a full size bundt.)
Cake
2 cups root beer (not diet)
1 cup unsweetened cocoa powder (I used Hershey's Special Dark)
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Frosting
2 oz semisweet or bittersweet chocolate, melted and cooled slightly
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon salt
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2 cups confectioners' sugar

1
Preheat oven to 325 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
2
Set a small saucepan over medium heat and add the root beer, cocoa powder and butter. Heat until the butter is melted then add the sugars and whisk to incorporate and dissolve. Turn off the heat under the pan and set aside to cool.
3
Whisk the flour, baking soda and salt together in a medium bowl.
4
Beat the eggs in a small bowl with a fork then add them to the cooled cocoa mixture. Don't be worried if the batter is a bit lumpy, just don't overmix or the cake will be tough.
5
Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a thin knife inserted in the center comes out clean. Transfer to a wire rack and cool completely then turn out.
6
To make the frosting: Add all of the ingredients to the bowl of your food processor. Pulse until the frosting is shiny and smooth, scraping down the sides of the bowl once or twice.
7
Frost the top of the cooled bundt cake using an offset spatula. Let the frosting set before serving.

1685

kcal

Calories

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: (This is the full recipe, but I halved it (as usual), which worked perfectly in my 6-cup pan. Also, the baking time for my mini was pretty close to the time listed in the recipe (not typical, usually it's shorter), so I suspect you may need to add a few minutes if you make a full size bundt.), Cake, 2 cups root beer (not diet), 1 cup unsweetened cocoa powder (I used Hershey's Special Dark), and more.

Yes, Root Beer Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Root Beer Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions