Sweet and spicy Root Beer Float Cake has all the flavors of the fountain classic. Swirled batter is topped with spiced whipped cream and crushed candies!
In 2004, my best friend Jessi had recently moved back to Minnesota from Milwaukee. I was visiting her in the Twin Cities, and she made Thai Peanut Chicken for dinner. Then she pulled out this pretty little Root Beer Float Cake for dessert.
It was an era where people still kept their recipes close to the vest, if you will. She gave me the recipe, but it took some convincing (I had to pinky-swear, on my honor, that I would NEVER share the recipe with ANYONE, EVER….Oops.).
This is another one of those Dressed-Up-Boxed-Mixes. Because it’s a white cake mix, and because you ditch the egg yolks, it’s very light and airy.
Remove some of the batter and swirl it with cinnamon and allspice – that’s what gives it the root beer flavor. The frosting, too, is creamy and spiced (and made with real whipped cream, in case you figured this was a non-dairy whipped topping situation which, in all likelihood, it could have been).
Top the cake with crushed root beer barrel candies. Which, by the way, aren’t brown. The look brown from the outside, those root beer barrels, but they look red once you crush them. I have tried several brands and it always has the same ending.
If you want to be crazy, serve this Root Beer Float Cake with a Root Beer Float. That’s what I did!
Root Beer Float Cake Recipe
For the cake:
- 1 package white cake mix
- 1 1/4 cup water
- 1/3 cup vegetable oil
- 3 egg whites
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
For the Root Beer Spiced Whipped Cream Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 2 tablespoons hard root beer candies crushed
- Preheat oven to 350 degrees. Grease the bottom of a 9-inch by 13-inch pan.
- In a large bowl, whisk together cake mix, water, oil, and egg whites. Reserve 1 cup of the batter. Pour the remaining batter into the prepared pan.
- In the reserved batter, mix in the allspice and the cinnamon. Drop mounds of spiced batter into pan, and swirl using a toothpick. Bake until cake begins to separate from the sides of the pan, and a toothpick inserted into the center comes out clean, about 28 to 30 minutes.
- Cool cake prior to frosting, about 1 hour.
- Meanwhile, in a standing mixer, beat the heavy cream, powdered sugar, allspice and cinnamon on medium high speed until stiff peaks form. Once the cake has cooled, frost and garnish with crushed root beer candies.