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Root Beer Float Sheet Cake Recipe

Root Beer Float Sheet Cake Recipe

Learn how to make the best homemade Root Beer Float Sheet Cake with this easy baking recipe. The secret is using reduced root beer for intense flavor in both the cake and drizzle. This moist, fluffy dessert perfectly captures the nostalgic soda fountain treat in cake form, complete with creamy vanilla frosting.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (16 slices)
An overhead shot of a rectangular sheet pan displaying a deep caramel-colored cake topped with cloud-like vanilla frosting that's been artfully swirled. The surface features decorative drizzles of root beer reduction that create delicate patterns across the white canvas. A cross-section corner piece reveals the cake's impossibly moist, tender crumb with tiny air pockets. Staged on a vintage enamel tray with a scoop of vanilla ice cream melting alongside, the setup is illuminated by soft afternoon light streaming through kitchen windows. Scattered root beer barrel candies and vintage striped straws add nostalgic styling elements, while a frosty glass of root beer stands nearby, completing the soda fountain aesthetic.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

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

What ingredients are used in Root Beer Float Sheet Cake Recipe?

The key ingredients include root beer (reduced for intense flavour), unsalted butter, sugar, eggs, vanilla extract, flour, baking soda, buttermilk, and optional root beer concentrate. The vanilla frosting uses butter, confectioners' sugar, heavy cream, and vanilla bean paste.

How to cook Root Beer Float Sheet Cake Recipe at home?

Learn how to cook Root Beer Float Sheet Cake by first reducing root beer to concentrate its flavour, then preparing a moist cake batter with alternating additions of dry ingredients and the root beer reduction. After baking until golden, top with fluffy vanilla frosting that mimics the creamy ice cream component of a classic float.

Can I use diet root beer for this sheet cake?

No, diet root beer is not recommended for this recipe. The sugar in regular root beer is essential for the reduction process, creating the concentrated syrup that gives the cake its authentic flavour. Diet versions don't reduce properly and lack the necessary sweetness and depth.

Why is reducing the root beer an important step in this recipe?

Reducing the root beer concentrates its flavour significantly, creating an intense syrup that infuses the cake with authentic root beer taste. Without this step, the subtle root beer flavour would be barely noticeable in the finished cake, resulting in a less distinctive dessert.

What can I serve with this nostalgic sheet cake for the ultimate experience?

For the full soda fountain experience, serve slices with a small scoop of vanilla ice cream on the side. Consider adding root beer barrel sweets as decoration, vintage striped straws as garnish, and glasses of chilled root beer for sipping alongside this delightful dessert.

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The reduction is genius - it really concentrates the flavor. My family couldn't believe how authentic it tasted. I'll definitely be making this for our summer gatherings!", "name": "Tastes Exactly Like Root Beer", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-12", "reviewBody": "Made this for our family reunion and everyone went crazy for it! The cake stayed moist for days, and the vanilla frosting perfectly mimics the ice cream from an actual float. Absolute crowd-pleaser!", "name": "Crowd-Pleaser at Family Reunion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sonia Patel", "datePublished": "2024-06-15", "reviewBody": "The perfect nostalgic summer dessert! I was amazed at how the reduced root beer created such an intense flavor. The cake was incredibly moist and the frosting complemented it beautifully. My kids begged for seconds!", "name": "Perfect Nostalgic Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-18", "reviewBody": "This has to be the best sheet cake I've ever made! The texture is so fluffy yet moist, and the root beer flavor comes through perfectly without being overwhelming. The frosting tastes just like melted ice cream - genius!", "name": "Best Sheet Cake Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Laurent", "datePublished": "2024-06-20", "reviewBody": "I was skeptical about how root beer would translate to a cake, but I was blown away by the results! Even three days later, the cake remained incredibly moist. Each bite truly transports you back to childhood summers at the soda fountain!", "name": "Surprisingly Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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