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Root Beer Float Bundt Cake Recipe

Root Beer Float Bundt Cake Recipe

Learn how to make this homemade Root Beer Float Bundt Cake that perfectly captures the nostalgic soda fountain flavor in a moist, tender cake. The best easy baking recipe combines real root beer with vanilla for an unforgettable dessert that tastes just like the classic summer treat in cake form.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
50 mins
Serves:
1 cake (14 slices)
An overhead shot of a perfectly formed bundt cake with deep golden-brown exterior and distinctive ridges, drizzled with cascading vanilla glaze that pools elegantly on a vintage milk glass cake stand. A cross-section reveals the cake's tender crumb with subtle caramel tones, while the soft natural lighting highlights the contrast between the moist cake and creamy white glaze. Several root beer bottles and vanilla ice cream scoops artfully arranged in the background provide context, with a sprinkle of crushed vanilla beans adding visual texture against the glistening glaze.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Root Beer Float Bundt Cake?

The key ingredients include unsalted butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, root beer, root beer concentrate, and for the toppings: root beer syrup and vanilla glaze made from powdered sugar, heavy cream and vanilla.

How to cook Root Beer Float Bundt Cake at home?

Learn how to cook Root Beer Float Bundt Cake by creaming butter and sugar, adding eggs and vanilla, then alternating flour mixture with root beer. Bake in a well-greased bundt pan at 175°C for about 50 minutes. The distinctive touch comes from brushing with root beer syrup while warm and finishing with vanilla glaze once cooled.

Can I substitute regular root beer with diet or alcohol-free versions in this bundt cake?

Regular root beer is recommended as diet versions contain artificial sweeteners that may affect the cake's texture and taste. Traditional root beer is already alcohol-free, but ensure you're using actual root beer, not root beer extract alone, for proper moisture and authentic flavour.

Why is my bundt cake sticking to the pan despite greasing it?

Stubborn sticking often occurs when the pan isn't thoroughly greased and floured, particularly in the crevices. Try using a baking spray with flour, or apply a paste of equal parts shortening, vegetable oil and flour. Always allow the cake to cool exactly 10 minutes before inverting.

How can I enhance the root beer flavour if it tastes too subtle?

For a more pronounced root beer flavour, increase the root beer concentrate/extract to 80ml, reduce the oven temperature by 10°C and bake slightly longer to prevent evaporation of the flavour compounds. You can also add 1 teaspoon of root beer extract directly to the glaze.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Root Beer Float Bundt Cake Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2023-12-05", "description": "Learn how to make this homemade Root Beer Float Bundt Cake that perfectly captures the nostalgic soda fountain flavor in a moist, tender cake. The best easy baking recipe combines real root beer with vanilla for an unforgettable dessert that tastes just like the classic summer treat in cake form.", "prepTime": "PT25M", "cookTime": "PT50M", "totalTime": "PT1H15M", "keywords": "root beer cake, bundt cake, nostalgic dessert, soda cake, vanilla glaze", "recipeYield": "14", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "52 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "95 mg", "sodiumContent": "190 mg", "sugarContent": "35 g", "servingSize": "1 slice" }, "recipeIngredient": [ "340g unsalted butter, softened", "400g granulated sugar", "4 large eggs, room temperature", "2 tsp vanilla extract", "350g all-purpose flour", "3/4 tsp baking powder", "1/2 tsp baking soda", "1/2 tsp salt", "240ml root beer (not diet)", "60ml root beer concentrate or extract", "120ml root beer", "100g granulated sugar", "180g powdered sugar", "60ml heavy cream", "1 tsp vanilla extract", "1/4 tsp salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Oven and Pan", "text": "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." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "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." }, { "@type": "HowToStep", "name": "Add Eggs and Vanilla", "text": "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." }, { "@type": "HowToStep", "name": "Alternate Dry and Wet", "text": "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." }, { "@type": "HowToStep", "name": "Add Root Beer Concentrate", "text": "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." }, { "@type": "HowToStep", "name": "Fill Pan", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Make Root Beer Syrup", "text": "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." }, { "@type": "HowToStep", "name": "Initial Cooling", "text": "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." }, { "@type": "HowToStep", "name": "Apply Syrup", "text": "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." }, { "@type": "HowToStep", "name": "Cool Completely", "text": "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." }, { "@type": "HowToStep", "name": "Make Vanilla Glaze", "text": "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." }, { "@type": "HowToStep", "name": "Glaze the Cake", "text": "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." }, { "@type": "HowToStep", "name": "Set and Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Emilia Rodriguez", "datePublished": "2023-12-15", "reviewBody": "Tastes exactly like a root beer float! The combination of flavors is perfect, and the vanilla glaze really brings it all together. My entire family was impressed with how authentic the flavor was.", "name": "Authentic Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2023-12-18", "reviewBody": "Kids went crazy for this cake! Made it for my son's birthday party and all his friends kept asking for seconds. The root beer flavor is spot on without being overwhelming. Definitely a new family favorite.", "name": "Kid-Approved Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2023-12-22", "reviewBody": "Perfect nostalgic dessert for summer! The moist texture paired with that distinct root beer flavor took me right back to childhood. I served it at our family reunion and everyone wanted the recipe.", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2023-12-27", "reviewBody": "Made it twice in one week! The first time was for a neighborhood potluck where it disappeared within minutes. Had to make it again just for our family to enjoy. The detailed instructions ensure perfect results every time.", "name": "Worth Repeating", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Moreau", "datePublished": "2024-01-05", "reviewBody": "Glaze takes it to another level! The cake itself is lovely, but that vanilla glaze is what makes this truly reminiscent of a root beer float. The contrast between the root beer flavor and vanilla is absolute perfection.", "name": "Glaze Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Root Beer Float Bundt Cake?", "acceptedAnswer": { "@type": "Answer", "text": "The key ingredients include unsalted butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, root beer, root beer concentrate, and for the toppings: root beer syrup and vanilla glaze made from powdered sugar, heavy cream and vanilla." } }, { "@type": "Question", "name": "How to cook Root Beer Float Bundt Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Root Beer Float Bundt Cake by creaming butter and sugar, adding eggs and vanilla, then alternating flour mixture with root beer. Bake in a well-greased bundt pan at 175°C for about 50 minutes. The distinctive touch comes from brushing with root beer syrup while warm and finishing with vanilla glaze once cooled." } }, { "@type": "Question", "name": "Can I substitute regular root beer with diet or alcohol-free versions in this bundt cake?", "acceptedAnswer": { "@type": "Answer", "text": "Regular root beer is recommended as diet versions contain artificial sweeteners that may affect the cake's texture and taste. Traditional root beer is already alcohol-free, but ensure you're using actual root beer, not root beer extract alone, for proper moisture and authentic flavour." } }, { "@type": "Question", "name": "Why is my bundt cake sticking to the pan despite greasing it?", "acceptedAnswer": { "@type": "Answer", "text": "Stubborn sticking often occurs when the pan isn't thoroughly greased and floured, particularly in the crevices. Try using a baking spray with flour, or apply a paste of equal parts shortening, vegetable oil and flour. Always allow the cake to cool exactly 10 minutes before inverting." } }, { "@type": "Question", "name": "How can I enhance the root beer flavour if it tastes too subtle?", "acceptedAnswer": { "@type": "Answer", "text": "For a more pronounced root beer flavour, increase the root beer concentrate/extract to 80ml, reduce the oven temperature by 10°C and bake slightly longer to prevent evaporation of the flavour compounds. You can also add 1 teaspoon of root beer extract directly to the glaze." } } ] }