Root Beer Float Cake

This moist cake is full of root beer flavor and is delicious served warm from the oven with a scoop of vanilla ice cream!

Root Beer extract is dark brown with a syrupy consistency. This cake uses a white cake mix and as you can see, the extract turns the white batter a rich brown color. 

 A root beer glaze gets poured over the warm cake to add moisture and flavor.

 The cake bakes up nice and fluffy and golden brown.

 Once the cake cools for 15 minutes, it gets inverted and then topped with root beer glaze. Yum!

Serve this cake warm with a scoop of vanilla ice cream and you've got yourself a delicious root beer float dessert!

Root Beer Float Cake
Cake:
(18.25 ounce) package white cake mix
1 (12 fluid ounce) can or bottle root beer
1/4 cup vegetable oil
1 1/2 teaspoon root beer extract
3 eggs
Glaze:
3/4 cup confectioners' sugar
5 tablespoons root beer
1 teaspoon root beer extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix, 12 ounces root beer, oil, extract and eggs until smooth. Pour batter into the prepared pan.

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.

To make the Root Beer Glaze: combine the confectioners sugar, extract and 5 tablespoons of root beer in a small bowl. Mix until smooth.

* Make sure to grease and flour you pan well and allow the cake to cool for 15 minutes so your cake doesn't stick!