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.
Why You’ll Love This Root Beer Float Cake
- Nostalgic flavor – This cake captures the classic taste of a root beer float in dessert form, bringing back memories of summer days and ice cream parlor visits.
- Quick preparation – Using a cake mix as your base means you can have this fun dessert ready in under an hour – perfect for last-minute gatherings or weekend treats.
- Simple ingredients – With just 5 ingredients that you can easily find at any grocery store, this recipe keeps shopping and measuring to a minimum.
- Kid-friendly recipe – The familiar root beer taste and fluffy whipped topping make this cake a hit with children, while adults appreciate the creative twist on a classic dessert.
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 box white cake mix
- 1 1/4 cups chilled root beer
- 1/4 cup canola or vegetable oil
- 2 large eggs
For the whipped topping:
- 2 envelopes (2.6 oz) dream whip whipped topping mix
- 1 cup cold root beer
Step 1: Prepare the Cake Pan and Preheat Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch cake pan with cooking spray to prevent the cake from sticking, then set the pan aside.
Step 2: Mix the Cake Batter
- 1 box white cake mix
- 1 1/4 cups chilled root beer
- 1/4 cup canola or vegetable oil
- 2 large eggs
In a large bowl, combine the white cake mix, 1 1/4 cups of chilled root beer, canola or vegetable oil, and eggs.
Beat the mixture on low speed for 30 seconds, then increase the speed to medium and continue beating for 2 minutes until the batter is light and fluffy.
I like to scrape down the sides of the bowl once or twice to make sure all the ingredients are well incorporated.
Step 3: Bake the Cake
- cake batter from Step 2
Pour the prepared cake batter from Step 2 into the greased cake pan.
Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Once done, remove the cake from the oven and let it cool completely in the pan before proceeding.
Step 4: Cool, Top, and Serve
Once the cake has cooled completely, you may top it as desired.
If using a whipped topping (following the original description), combine 1 cup of cold root beer and topping mix, then beat to soft peaks before spreading on the cake.
Slice, serve, and enjoy!
I like to chill the cake for about 30 minutes after frosting for an extra refreshing treat.