Root Beer Float Bundt Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Cake:</li> <li class="ingredients-single-item">340g unsalted butter, softened</li> <li class="ingredients-single-item">400g granulated sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">350g all-purpose flour</li> <li class="ingredients-single-item">3/4 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">240ml root beer (not diet)</li> <li class="ingredients-single-item">60ml root beer concentrate or extract</li> <li class="ingredients-single-item">For the Root Beer Syrup:</li> <li class="ingredients-single-item">120ml root beer</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">For the Vanilla Glaze:</li> <li class="ingredients-single-item">180g powdered sugar</li> <li class="ingredients-single-item">60ml heavy cream</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) bundt pan</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Wire cooling rack</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you get into all the crevices to prevent sticking. The detailed preparation of your pan is crucial for a clean release later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout the batter, leading to consistent rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium-high until pale and fluffy, about 3-4 minutes. This extended creaming creates air pockets that give your cake structure and lightness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. Don't rush this step—proper incorporation of eggs creates an emulsion that supports the cake's structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the mixer on low speed, add one-third of the flour mixture, followed by half the root beer. Continue alternating, ending with the flour mixture, mixing just until combined after each addition. Over-mixing at this stage can develop gluten and result in a tough cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Stir in the root beer concentrate. The batter will appear slightly curdled due to the carbonation, but this is perfectly normal and will bake up beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles that might have formed during mixing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs. The cake should spring back when lightly touched, and you'll notice it beginning to pull away from the sides of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> While the cake bakes, prepare the root beer syrup. In a small saucepan, combine the root beer and sugar. Bring to a simmer over medium heat and cook until the sugar fully dissolves and the mixture reduces slightly, about 5 minutes. Remove from heat and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When the cake is done, allow it to cool in the pan for exactly 10 minutes—not more, not less. This timing allows the cake to set enough for handling but still be warm enough to absorb the syrup. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Carefully invert the cake onto a wire cooling rack set over a baking sheet. Using a pastry brush, generously brush the warm root beer syrup all over the cake, allowing it to soak in. The warm cake will readily absorb the syrup, infusing it with additional root beer flavor and moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the cake to cool completely, about 2 hours. This patience is rewarded with the perfect texture, as the cake continues to set and the flavors develop during cooling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> For the vanilla glaze, whisk together the powdered sugar, heavy cream, vanilla extract, and salt in a bowl until smooth and pourable. If too thick, add more cream a teaspoon at a time; if too thin, add more powdered sugar. The glaze should coat the back of a spoon but still flow easily. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Pour or drizzle the glaze over the cooled cake, allowing it to flow naturally down the sides. The ridges of the bundt pan create the perfect channels for the glaze to pool in, mimicking the creamy element of a root beer float. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Allow the glaze to set for at least 20 minutes before serving. This cake keeps well at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. The flavors actually improve after a day as the root beer notes deepen and meld with the vanilla. </li> </ol>