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: 1 stick unsalted butter, plus more for the pan; 2 cups all-purpose flour, plus more for dusting; 2 1/2 cups root beer; 1 cup unsweetened cocoa powder; 2 ounces bittersweet chocolate, chopped; 1 cup granulated sugar; 1/2 cup packed dark brown sugar; 1 1/4 teaspoons baking soda; 1/2 teaspoon ground allspice; 1 teaspoon salt, plus a pinch; 3 large eggs, beaten; 2 1/2 cups confectioners' sugar; 1 teaspoon vanilla extract

Servings: persons

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

1
Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
2
Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts.
3
Add the granulated and brown sugars and whisk until dissolved.
4
Remove from the heat and let cool.
5
Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl.
6
Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
7
Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through.
8
Transfer to a rack.
9
Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
10
Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth.
11
Drizzle over the cake.
12
Photograph by Kang Kim

1439

kcal

Calories

Fat

270

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 13 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the pan, 2 cups all-purpose flour, plus more for dusting, 2 1/2 cups root beer, 1 cup unsweetened cocoa powder, 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