Root Beer Cake
It is amazing what you can do with the sweet, rich taste of root beer.
Yield: serves 6-8
- 2 cups butter, plus 1 tsp. to grease pan
- 2 1⁄2 cups cake flour, plus 1 tbsp. for dusting cake pan
- 2 1⁄2 tsp. baking powder
- 1 tsp. salt
- 1 cup root beer
- 5 tsp. root beer extract (preferably Zatarain's)
- 1 1⁄2 cups sugar
- 4 room-temperature eggs
- 4 1⁄2 cups confectioners' sugar
- 2 tbsp. cream
- 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.
- Sift remaining cake flour, baking powder, and salt into a bowl; set aside.
- Whisk together root beer and 2 tsp. of the root beer extract in a bowl; set aside.
- 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.
- Bake, rotating once, until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool.
- 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.