Root Beer Cake

  • Serves

    serves 6-8

It's amazing what you can do with the sweet, rich taste of root beer.


  • 2 cups butter, plus 1 tsp. to grease pan
  • 2 12 cups cake flour, plus 1 tbsp. for dusting cake pan
  • 2 12 tsp. baking powder
  • 1 tsp. salt
  • 1 cup root beer
  • 5 tsp. root beer extract (preferably Zatarain's)
  • 1 12 cups sugar
  • 4 room-temperature eggs
  • 4 12 cups confectioners' sugar
  • 2 tbsp. cream


Step 1

Heat oven to 350°. Grease a 9" × 13" pan with 1 tsp. of the butter; dust with 1 tbsp. of the cake flour; tap bottom of pan to remove excess flour.

Step 2

Sift remaining cake flour, baking powder, and salt into a bowl; set aside.

Step 3

Whisk together root beer and 2 tsp. of the root beer extract in a bowl; set aside.

Step 4

Beat sugar and 1 cup of the butter in a large bowl until fluffy. Add eggs one at a time, beating briefly after each addition. Alternately add flour mixture and root beer mixture, waiting for each to be incorporated before adding the next. Mix briefly, then transfer batter to pan; smooth out top.

Step 5

Bake, rotating once, until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool.

Step 6

Put confectioners' sugar and remaining butter into a bowl; beat with an electric mixer to combine. Add cream and remaining root beer extract; beat to make a fluffy frosting. Spread frosting on cake, making swirls and whorls. Decorate with root beer candies.

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