Root Beer Float Cake II

Root Beer Float Cake II

Tammy 0

"A quick and easy cake that resembles a root beer float. Cake mix, root beer and powdered whipped topping mix are used."

Ingredients 1 h 30 m {{adjustedServings}} servings 264 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake.
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Reviews 57

  1. 66 Ratings

Sarah Jo

As is, it's four stars. Only because it's not very root beer-y in flavor. The first time I saw this recipe was in a Supermoist cake recipe book and I made it according to recipe, even with the crushed root beer barrels on top. Today, when I made it, I added about a tsp. and a half of root beer flavoring concentrate and I made a Cool Whip Topping (1 container Cool Whip, 1 small box instant pudding, 1 c. milk and one tsp. of vanilla flavoring). This time, it was much more float-like and really incredible. Consider my changes if you decide to make this cake. This cake is a real crowd pleaser. The smell of this cake while it's baking is amazing.


I make this cake all the time! For best results, I let the frosted cake sit in the refrigerator overnight for the root beer flavor to get stronger. I also add 1/4 teaspoon root beer extract to the cake mixture.

Lisa M

I made cupcakes with this recipe and took it to a Father's Day cookout. After reading the reviews, I decided to add the rootbeer concentrate (all I could find at the store. Is it the same as extract?)to the batter. The long mixing time made these light and airy. I also made the Cool Whip/vanilla pudding frosting and added a little rootbeer concentrate to that too. Crushed rootbeer barrels on top were great, but don't add them too early before serving because they kind of melt in the topping. I was told that I had to make these again.