Root Beer Float Ice Cream Cake Cool Treat
Root Beer Float Ice Cream Cake Cool Treat
Root Beer Float Ice Cream Cake is like an ice cold root beer and ice cream, just in cake form! !
Root Beer Float Ice Cream Cake is a fun and unique treat for occasions like Father’s Day, Fourth of July or birthdays. Perfect for Father’s Day with some delicious crockpot ribs and cheesy Hasselback potatoes.
Root Beer Float Dessert! ! !
Natalie from Life Made Simple is sharing a cake that’s perfect for Father’s Day. I’ve always wanted to make cakes with sparkling water, so I finally gave it a try! This Root Beer Float Ice Cream Cake is made with chocolate cake, vanilla ice cream, and whipped cream (plus a dash of cherries). Simple, right? !
I started by making a chocolate cake. It’s easy and you can use real root beer in it! I won’t lie, I felt a bit like a mad scientist when I poured it, but it baked beautifully and tasted incredible!
If you’re feeling adventurous, you can substitute root beer for cherry cola and root beer extract for cherry extract.
Make a Root Beer Float Ice Cream Cake
ice cream. Remove vanilla ice cream from refrigerator and let it soften at room temperature. Line a 9″x2″ cake pan with plastic wrap, making sure to have a fair amount of overhang. Use a spatula to carefully spread out the ice cream so you have a nice even layer. Cover and place in the refrigerator to set, about 2 hours.
Prepare. Preheat oven to 325°F. Line the bottoms of 2 9″x2″ cake pans with parchment paper, then lightly coat with baking spray and set aside.
wet ingredients. Meanwhile, in a saucepan over medium heat, combine cocoa powder, sugar, draft beer, and butter. Heat until butter melts. Remove from heat and add root beer extract. Let cool while preparing remaining ingredients.
dry ingredients. In a large mixing bowl, combine the slightly warmed butter mixture with the eggs. Whisk until eggs are combined. Gradually add flour, salt and baking soda. The batter will look a little lumpy, but that’s ok.
bake. Pour into prepared pan and bake for 30 minutes. Remove from oven and let cake cool in pan for 30 minutes, then remove and cool completely on wire rack.
fresh cream. Beat cream with powdered sugar, vanilla and salt until stiff.
gather. To assemble the cake, place one layer of brownies on a plate, cake stand, or cake wheel. Place ice cream (with plastic wrap removed) on top of cake. Put another layer on top of the ice cream. Spread whipped cream on top and sides of cake with a spatula. Garnish with cherries and freeze until you can eat! !
Serving Ideas + Storage Tips
extra toppings
- Chocolate Chip
- blueberry
- chocolate sauce
- chocolate curls
- light rain
Because of the ice cream layer in the middle, you’ll want to shop Leftover cake in the fridge. Store the cake in a tightly covered container, or freeze the cake until the frosting freezes, then wrap in plastic wrap or foil. Cakes will keep for up to 3 months in the refrigerator.
For more delicious recipes, be sure to check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 30 minutes
Freeze for 2 hours
Total time 2 hours 40 minutes
Serving Size 12
Calories 698 kcal
by Lil’ Luna
- 2 cups all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 2 cups draft beer or Cherry Coke (not diet)
- 1/2 cup unsalted butter
- 2 eggs
- 1 tablespoon root beer extract or cherry extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 quart vanilla ice cream
- 3 cups heavy cream
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- cherry on top
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Remove vanilla ice cream from refrigerator and let it soften at room temperature. Line a 9″ x 2″ cake pan with plastic wrap, making sure to have a fair amount of overhang. Use a spatula to carefully spread out the ice cream so you have a nice even layer. Cover and place in the refrigerator to set, about 2 hours.
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Meanwhile, in a saucepan over medium heat, combine cocoa powder, sugar, draft beer, and butter. Heat until butter melts. Remove from heat and add root beer extract. Let cool while preparing remaining ingredients.
-
Preheat oven to 325°F. Line the bottoms of 2 9″x2″ cake pans with parchment paper, then lightly coat with baking spray and set aside.
-
In a large mixing bowl, combine the slightly warmed butter mixture with the eggs. Whisk until eggs are combined. Gradually add flour, salt and baking soda. The batter will look a little lumpy, but that’s ok.
-
Pour into prepared pan and bake for 30 minutes. Remove from oven and let cake cool in pan for 30 minutes, then remove and cool completely on wire rack.
-
Beat cream with powdered sugar, vanilla and salt until stiff.
- To assemble the cake, place one layer of brownies on a plate, cake stand, or cake wheel. Place ice cream (with plastic wrap removed) on top of cake. Put another layer on top of the ice cream. Spread whipped cream on top and sides of cake with a spatula. Garnish with cherries and freeze until you’re ready to eat it? -This Chocolate Root Beer Cake is adapted from Baked: New Frontiers in Baking and is inspired by Taste & Tell.
I’m a huge fan of Root Beer Floats and can’t wait to try this recipe, Natalie. I like it! !
Adapted from Baked: New Frontiers in Baking, this chocolate root beer cake is inspired by Taste & Tell.
For more great recipes from Natalie, be sure to check out: Life Made Simple, for more information on her click here.