Ingredients

For the Root Beer Cake:

  • 2¼ cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsalted butter, softened
  • 2 large eggs
  • 2½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1¼ cups root beer (room temperature)
  • ½ cup whole milk

For the Vanilla Ice Cream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2-3 drops yellow food coloring (optional, for ice cream color)

For Garnish:

  • Root beer barrel candies, crushed
  • Maraschino cherries
  • Whipped cream
  • Root beer foam candies (optional)

Instructions

Make the Cake:

  1. Prep the oven and pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
  5. Alternate wet and dry ingredients: Add the flour mixture in three additions, alternating with the root beer and milk (combined) in two additions. Begin and end with flour mixture. Mix until just combined.
  6. Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
  7. Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting:

  1. Beat butter: In a large bowl, beat softened butter until light and fluffy, about 3 minutes.
  2. Add powdered sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition.
  3. Add liquids: Beat in heavy cream, vanilla extract, salt, and food coloring if using. Beat until smooth and spreadable.

Assemble the Cake:

  1. Layer the cake: Place one cake layer on serving plate. Spread a generous layer of frosting on top.
  2. Add second layer: Place second cake layer on top and frost the entire cake with remaining frosting.
  3. Garnish: Sprinkle crushed root beer barrel candies around the base and on top. Add maraschino cherries and small dollops of whipped cream to mimic ice cream scoops.
  4. Chill: Refrigerate cake for at least 1 hour before serving to set the frosting.

Tips for Success:

  • Use room temperature root beer to prevent the batter from curdling
  • Don’t overmix the batter to keep the cake tender
  • For extra root beer flavor, brush cake layers with a little root beer before frosting
  • Store covered in refrigerator for up to 3 days

Serving:

Serves 10-12 people. Serve chilled with an extra scoop of vanilla ice cream and a glass of root beer for the ultimate float experience!

Prep Time: 30 minutes | Baking Time: 25-30 minutes | Total Time: 2 hours (including cooling)