Easy Root Beer Float Cake

Finding a dessert that brings back those carefree childhood memories can feel like searching for a needle in a haystack. Between juggling work deadlines and family commitments, recreating those nostalgic treats often gets pushed to the bottom of our to-do lists, especially when most recipes seem too complicated or time-consuming.

That’s why this root beer float cake is such a game-changer: it captures all the fun of the classic soda fountain treat, comes together with minimal fuss, and always brings smiles to faces both young and old at any gathering.

What Kind of Root Beer Should I Use?

Regular root beer (not diet) is the way to go for this cake recipe since you want the full sugar content to help with the texture and flavor. Any major brand like A&W, Barq’s, or Mug will work well, but if you can get your hands on a craft or premium root beer, it’ll give your cake an even better flavor. Just make sure to use cold root beer and let it sit for a few minutes to lose some fizz before mixing – this helps prevent the batter from becoming too bubbly. If you’re looking for the strongest root beer flavor, go for brands that use real cane sugar instead of corn syrup, but honestly, any regular root beer from your grocery store will do the job nicely.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this fun root beer float cake:

• White Cake Mix: You can use vanilla cake mix instead of white. Yellow cake mix works too, though it will give you a slightly different color and richer taste.
• Root Beer: This is the star ingredient that gives the cake its signature taste – but in a pinch, you can use cream soda for a different but equally tasty vanilla-forward flavor. Just make sure whatever soda you use is cold and not flat!
• Canola/Vegetable Oil: These oils are interchangeable. You can also use melted coconut oil or melted butter in the same amount. If using coconut oil, make sure your other ingredients are at room temperature to prevent solidifying.
• Dream Whip: If you can’t find Dream Whip, you can use homemade whipped cream (2 cups heavy cream + 2 tablespoons powdered sugar) or Cool Whip as alternatives. For homemade whipped cream, whip until stiff peaks form.

Watch Out for These Mistakes While Baking

The biggest challenge when making root beer float cake is maintaining the authentic root beer flavor – using flat or warm root beer will result in a less flavorful cake, so make sure your root beer is well-chilled and fizzy before mixing it into the batter.

Another common mistake is overmixing the batter, which can lead to a dense, tough cake instead of the light, fluffy texture we’re aiming for – mix just until the ingredients are combined, and stop as soon as you don’t see any dry streaks.

When it comes to the Dream Whip topping, temperature matters a lot – make sure your mixing bowl and beaters are thoroughly chilled before whipping, and use cold ingredients to achieve the best volume and stability.

For an extra boost of root beer flavor, consider brushing the cooled cake layers with additional root beer before frosting, but be careful not to oversaturate, as this can make your cake too wet and unstable.

What to Serve With Root Beer Float Cake?

This nostalgic cake is already pretty amazing on its own, but there are some fun ways to make it even more special! A scoop of vanilla ice cream on the side really drives home that root beer float feeling, and you can even drizzle some extra root beer over the top for the full soda fountain experience. I like to add a dollop of fresh whipped cream and maybe a maraschino cherry on top to give it that classic root beer float look. For drinks, serve it with ice-cold milk for the kids or a cup of coffee for the grown-ups – both help balance out the sweetness of this fun dessert.

Storage Instructions

Keep Fresh: Your root beer float cake will stay moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you’ve added the whipped topping, it’s best to keep it in the fridge where it’ll stay good for about 5 days.

Freeze: Want to save some for later? You can freeze the unfrosted cake for up to 3 months! Just wrap it well in plastic wrap and then aluminum foil. I don’t recommend freezing the cake with the whipped topping as it might not hold up well.

Make Ahead: You can bake the cake a day ahead and store it at room temperature, wrapped well. Add the Dream Whip topping fresh when you’re ready to serve – it only takes a few minutes to whip up and will look and taste its best when made right before serving.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-30 g
• Fat: 50-60 g
• Carbohydrates: 320-340 g

Ingredients

For the cake:

• 1/4 cup canola oil
• 1 box white cake mix (I use Duncan Hines)
• 2 large eggs (room temperature for better mixing)
• 1 1/4 cups chilled root beer (for authentic flavor and moisture)

For the whipped topping:

• 1 cup cold root beer (keeps topping light and fluffy)
• 2 envelopes dream whip whipped topping mix

Step 1: Prepare Pan and Preheat Oven

Heat your oven to 350°F and grease a 9×13 inch baking pan with cooking spray or butter, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures even browning on the cake edges.

Set the pan aside while you prepare the batter.

Step 2: Mix and Prepare the Cake Batter

• 1 box white cake mix
• 1 1/4 cups chilled root beer
• 1/4 cup canola oil
• 2 large eggs

In a large mixing bowl, combine the white cake mix, 1 1/4 cups chilled root beer, canola oil, and room temperature eggs.

Start by beating on low speed for 30 seconds to bring everything together, then increase to medium speed and beat for 2 minutes until the batter is smooth and well-combined.

The root beer adds authentic flavor and moisture while replacing some of the liquid typically used in cake mixes.

I always make sure my eggs are at room temperature because they incorporate more evenly into the batter, creating a lighter, more tender crumb.

Step 3: Bake the Cake

• cake batter from Step 2

Pour the batter into your prepared pan, spreading it evenly with a spatula.

Bake for 30-35 minutes, checking for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.

Don’t overbake, as this cake gets its best texture from the root beer moisture and will continue cooking slightly after you remove it from the oven.

Step 4: Cool the Cake Completely

Remove the cake from the oven and let it cool in the pan for at least 15-20 minutes, then turn it out onto a wire rack if desired, or keep it in the pan.

Let it cool to room temperature (about 1-2 hours total) before adding the topping.

A completely cooled cake prevents the whipped topping from melting and sliding off.

Step 5: Prepare Root Beer Whipped Topping

• 2 envelopes dream whip whipped topping mix
• 1 cup cold root beer

Once the cake is fully cooled, pour 1 cup of cold root beer into a chilled mixing bowl and add both envelopes of Dream Whip whipped topping mix.

Beat on medium-high speed for 2-3 minutes until soft peaks form—the mixture should be light, fluffy, and hold its shape when you lift the beaters.

I like to chill my mixing bowl and beaters beforehand because cold equipment helps the topping whip up faster and hold its volume better.

The cold root beer is essential here, so don’t skip chilling it if it’s been sitting out.

Step 6: Frost and Serve

• cooled cake from Step 4
• root beer whipped topping from Step 5

Spread the root beer whipped topping evenly over the cooled cake using a spatula, creating decorative swirls if desired.

The cake is now ready to serve immediately, or you can refrigerate it for up to 2 hours before serving.

Slice into squares and serve chilled for the best root beer float experience.