Root Beer Float Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Root Beer Reduction:</li><li class="ingredients-single-item">600ml root beer (not diet)</li><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 teaspoons vanilla extract</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">240ml root beer reduction (cooled)</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">2 teaspoons root beer concentrate (optional, for stronger flavor)</li><li class="ingredients-single-item">For the Vanilla Frosting:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">450g confectioners' sugar, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 tablespoon vanilla bean paste (or extract)</li><li class="ingredients-single-item">1/4 teaspoon salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the root beer reduction. Pour 600ml of root beer into a medium saucepan and bring to a gentle boil over medium heat. Reduce the heat to maintain a simmer and cook until the root beer has reduced to about 240ml, approximately 20-25 minutes. This concentrates the flavor dramatically, creating the signature taste of our cake. Let cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 175°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving overhang on the sides to help remove the cake later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together until light and fluffy, about 4-5 minutes. Don't rush this step – proper aeration creates the cake's tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and root beer concentrate if using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a measuring cup, combine the cooled root beer reduction and buttermilk. With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the root beer/buttermilk mixture, beginning and ending with the flour. Mix just until incorporated – overmixing will develop gluten and toughen your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake will be golden brown and will spring back slightly when gently pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting when applied.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the butter in a large bowl until creamy and pale, about 3 minutes. Gradually add the sifted confectioners' sugar, mixing on low speed to incorporate. Add the heavy cream, vanilla bean paste, and salt, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread the frosting over the cooled cake with an offset spatula, creating swirls to resemble the foamy top of a root beer float. If desired, reserve 2-3 tablespoons of your root beer reduction to drizzle over the top of the frosted cake.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the authentic root beer float experience, serve each slice with a small scoop of vanilla ice cream on the side. The cake will keep, covered at room temperature, for up to 3 days, though the texture is at its prime within the first 48 hours.</li></ol>