Friday, August 10, 2012

Root Beer Float Cake

I thought I'd share a recipe today. I made cupcakes last night to use up a bit of frosting I had left over in my fridge, and I wanted something a little different for my cake flavor. And since Monday (August 6) is National Root Beer Float Day I figured I'd do my own little celebration... 4 days late. The cup cakes were rather delicious so here is how you can make them too.

Root Beer Float Cake Recipe


  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/4 cups cold root beer *
  • 1/4 cup canola oil
  • 2 eggs
  • 1- 2 tsp root beer extract (for that extra root beer-y flavor)


  • Preheat oven to 350°
  • In a large bowl, combine cake mix, 1-1/4 cups cold root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
  • Bake at 350° until a toothpick inserted near the center comes out clean. 13-in. x 9-in. baking pan bake for 30-35 minutes
  • 24 Cupcakes 18 – 21 minutes 
  • Or following baking suggestions on the box.
  • Cool completely on a wire rack before frosting.

The recipe suggests using a whipped cream topping or you could make a yummy vanilla butter cream.


* Cold root beer works better than room temperature for some weird reason.


Thursday, August 2, 2012

How Can You Reach Me?

To contact me specifically regarding cakes you can now email me at:

lizevansmakescakes (at) gmail (dot) com