Root Beer Cake

    (14)
    1 hour 5 minutes

    Try this great and unusual cake made with root beer. You can find root beer essence in some supermarkets.


    14 people made this

    Ingredients
    Serves: 15 

    • 125g butter, softened
    • 1 cup (200g) white sugar
    • 2 eggs
    • 3/4 teaspoon root beer essence
    • 2 cups (250g) plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2/3 cup (160ml) root beer
    • 125g butter, softened
    • 1 1/2 cups (180g) icing sugar
    • 1 teaspoon root beer essence
    • 1 pinch salt
    • 3 tablespoons root beer

    Directions
    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 190 degrees C. Grease and flour one 20x30cm baking pan.
    2. In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer essence.
    3. Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
    4. Pour batter into the prepared pan and bake for 30 to 35 minutes. Let cool then frost with icing.
    5. To make icing: In a medium bowl beat the 125g butter or margarine, icing sugar, 1 teaspoon root beer essence and pinch salt. Beat in 1 to 3 tablespoons root beer to reach desired consistency. Spread onto cooled cake.

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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (13)

    by
    17

    This was better and moister than one I made from Food Network. I actually baked them in 12oz glass rootbeer mugs and made a simple frosting from Dream Whip and 1/2 c. rootbeer. For decoration, I stuck a straw in. I will make this again.  -  09 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    16

    I made cupcakes with this recipe using Milwaukee's own Sprecher root beer and was thrilled with them right up until I took the first bite. In my judgement they are in flavor and crumb more like a basic muffin (the non-cake type). Not moist enough for my liking, nor are they sweet enough. Their saving grace is the frosting, which is to-die-for good, but even then I tinkered with the recipe because it wouldn't have worked for me as written. Since I piped the frosting and needed it to be stiffer, I used a little more powdered sugar than called for and considerably less root beer. At least this awesome frosting picked up the slack for the lifeless cupcakes. They were pretty, no doubt about it, with their swirls of delicately caramel-colored frosting and bits of crushed root beer barrels I sprinkled them with as garnish, but being pretty isn't enough. I am still looking to make a great root beer cake so if I was to use this recipe again I'd probably add another egg, maybe even two, and another 1/2 cup sugar.  -  12 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    9

    this was good, I couldn't find the root beer extract, so i just put in more root beer. I used canned vanilla icing w/root beer mixed in, which turned out very good as well  -  15 Mar 2008  (Review from Allrecipes USA and Canada)

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