Root Beer Float Cake – a delicious recipe with white cake, root beer, vegetable oil, egg whites, root beer concentrate, vanilla frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F (325 for dark or nonstick pan).
2
Spray bottom only of 13 x 9-inch baking spray with flour. (For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
3
In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds.
4
Beat on medium speed 2 minutes, scraping bowl occasionally.
5
Pour into prepared pan.
6
Bake 28 to 36 minutes or until toothpick inserted in center come out clean.
7
Cool completely, about 1 hour.
8
Stir root beer concentrate into frosting.
9
Spread over cake just before serving, sprinkle with crushed candies.
10
Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.
312
kcal
Calories
23
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 ounce) box white cake mix (Betty Crocker Supermoist preferred), 1 (12 ounce) can root beer (1 1/2 cups), 1/4 cup vegetable oil, 3 egg whites, and more.
Yes, Root Beer Float 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.
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