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!
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Root Beer Float Cake

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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 16 servings
Calories 190kcal
Author Meggan Hill

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 190kcal