Root Beer Cake
This moist and fluffy chocolate root beer cake is an easy Bundt-style dessert with a fun, nostalgic twist. Infused with real root beer and topped with a root beer float-inspired glaze, it’s the perfect cake for parties, potlucks, or anyone craving those classic soda shop flavors.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cup root beer
- 1 cup unsweetened cocoa powder
- 6 tbsp extra virgin olive oil
- 1 1/4 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 cup all purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3 tbsp unsalted butter (softened)
- 1 tsp vanilla extract
- 2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup root beer
Instructions
- 1
Position an oven rack to the lower third of the oven and preheat it to 325ºF.
- 2
In a large mixing bowl combine olive oil and sugar until it resembles wet sand.
- 3
Whisk in cocoa powder, then add the root beer and eggs.
- 4
In a small bowl, combine flour, salt and baking soda. Mix this into the chocolate batter and whisk until just combined.
- 5
Spray a 10-inch Bundt pan generously with nonstick cooking spray. Transfer the batter into the prepared pan.
- 6
Bake the cake until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
- 7
Let the cake cool for at least 30 minutes in the pan before gently loosening the sides of the cake from the pan and inverting it onto a wire rack to cool completely (spray the rack lightly with nonstick spray before inverting the cake to prevent it from sticking as it finishes cooling).
- 8
In a medium sized bowl, whip the butter until smooth then add vanilla.
- 9
Combine powder sugar, cocoa powder and salt. Whisk this into the whipped butter.
- 10
Whisk in the root beer. You can adjust the glaze to your taste by thinning it (adding more root beer) or thickening it (by adding more powdered sugar). I preferred a thicker glaze.
- 11
Spoon the glaze over the cake and let it drip down the sides. Let the glaze set for 15 minutes or so before serving.