Root Beer Float Cake

This cake has a yummy root beer flavor and is topped with whipped cream.

Root Beer Float Cake


For the Cake:

  • 1 c. salted butter
  • 1 c. half-and-half
  • 2 c. dark brown sugar, packed
  • 2 large eggs
  • 1/2 c. sour cream
  • 1 tbs. root beer concentrate
  • 2 c. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 tsp. baking soda

For the Whipped Cream:

  • 2 c. heavy cream
  • 1/2 tsp. kosher salt
  • 1 tbsp. granulated sugar
  • 1 tsp. vanilla, cream soda, or butterscotch extract or flavoring

Yields Approximately 24 Slices

For the Cake;

Preheat the oven to 375 degrees Fahrenheit. In a saucepan, bring the butter and half-and-half to a boil, stirring occasionally. Remove from heat, then stir in the dark brown sugar, eggs, sour cream, root beer concentrate, flour, salt, and baking soda. Stir together until smooth.

Pour the batter into a greased 9×13 baking pan. Bake for 20-25 minutes or until the cake is pulling away from the sides and an inserted toothpick comes out clean. Cool completely.

For the Whipped Cream:

In a bowl, combine the heavy cream, salt, sugar, and extract of choice. Whip until soft peaks form. Frost the cake with the cream. Chill until service.