Root Beer Float Cake I

Root Beer Float Cake I

60 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Karin Christian
Recipe by  Karin Christian

“This cake has good old fashioned flavor. The kids will love it! For decoration you can sprinkle crushed root beer candies over the top. This cake is best served with vanilla ice cream.”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
  4. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

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Reviews (60)

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Ohhhh- this cake was awesome!! We loved this cake! I took the advice of some others to have more of a rootbeer flavor and doubled the glaze. The rootbeer flavor was still pretty mild but delicious non-the-less! Also, instead of poking holes, I removed the cake from the bundt pan, poured the glaze inside and replaced the cake into the cake pan. This allowed the cake to soak up the glaze. Let it sit for a few minutes and flip back out and viola! A pretty cake that also is very tasty. The vanilla ice cream is a great touch. This recipe is soooo easy- my daughter almost made it by herself (she's sooo proud). Thanks for the unique but great recipe Karin!



I've made this cake five times for two different occasions! Both times, the cake did not come out in one piece. I'm by no means a novice, so I am convinced it's the sugar in the root beer that makes this cake extra sticky. Remember to grease the heck out of your pan!!!



My husband and I are diabetics who are always searching for desserts that are lower in sugars, but that taste good and this one is definately a keeper! I subsituted the regular rootbeer with a good name brand diet one and used a sugar subsitute in the glaze part. This lowered the sugar and didn't hurt the taste in any way. This has been one of the best recipes we've tried! Thanks to Karin for passing it along.

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Amount Per Serving (14 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Harvey Wallbanger Cake


next recipe:

Root Beer Float Cake II