Root Beer Cake
Summer just isn’t summer without this amazing Root Beer Cake! Moist, delicious, and easy to make, everyone loves this easy cake. The root beer frosting is also delicious, and it’s the perfect icing on the cake. Make the cake ahead of time and share it with friends and family – it’s so good it’ll get gobbled up!
We love this Root Beer Cake, which we also sometimes call a Root Beer Float Cake because of the vanilla flavors. It really tastes like a root beer float, but it is in cake form!
This cake brings back fond memories. My mother would make cakes in a 9×13-inch pan for summer BBQs and parties, and this cake would have been right at home in her kitchen. I’ve been making this cake for years, and continue the tradition of serving easy cakes like this one at our 4th of July party and other summer events.
Root Beer Cake
You’re going to love this cake. The magic starts with a box of cake mix and root beer. A little bit of root beer extract will help the overall flavor of the cake, and the icing really does put the finishing touches on the cake. The cream cheese root beer icing is so good, so be sure to slather it on top!
You can make this cake ahead of time so that it’s ready to serve. Serve it with ice-cold root beer, and then get the party started!
Read more: Root Beer Cake
Why I love this recipe
- It’s the perfect summer cake. You make it in a 9×13-inch baking dish, so there’s enough to share.
- You can make the cake and ice it ahead of time. Then, just serve when ready!
- Everyone loves it – it has such an amazing root beer flavor!
Gather these ingredients
- White cake mix – 1 18.25-ounce box.
- Root beer – Use your favorite brand.
- Water
- Canola oil
- 3 eggs
- Root beer extract
- Powdered sugar
- Cream cheese – Softened.
- Butter – Softened.
- Vanilla extract – Pure or artificial vanilla is fine.
How to make Root Beer Cake
- Preheat your oven to 350-F and grease a 9×13-inch baking dish with butter or spray it with nonstick cooking spray.
- Combine the cake mix, root beer, water, oil, 1 teaspoon of root beer extract, and eggs in a large bowl. Beat with an electric hand mixer for 2 minutes or stir by hand for 3 minutes.
- Transfer the cake batter to the prepared pan and bake at 350-F for 30-35 minutes or until an inserted toothpick comes out clean.
- Meanwhile, whip the cream cheese, butter, 1 teaspoon of root beer extract, and vanilla extract in a bowl with your electric hand mixer until light and fluffy.
- Gradually add the powdered sugar and beat until soft peaks form.
- Spread the icing over the cooled cake and keep it in the fridge until ready to cut and serve.
Tips & substitutions
- White cake mix is the best cake mix for this cake. You don’t want any other flavors to interfere with the root beer flavor.
- For the fluffiest icing, ensure your butter and cream cheese are quite soft but not melted.
- You can make the cake ahead of time and keep it in the fridge until ready to serve. You can even freeze the cake in advance. Just give it about 2 hours on the counter to thaw before serving.
Serving suggestions
This is the perfect cake for picnics or 4th of July parties. Serve it after a meal of Linguine Salad and your favorite burgers or a selection of finger foods like mini peppers, bruschetta, and pulled pork sandwiches.
Storage
Cover any leftover cake with plastic wrap and store it in the fridge for 3-4 days. The icing contains cream cheese, so don’t keep it on the counter.
Check out these awesome cake recipes while you’re here
Get the Recipe:
Root Beer Cake
Ingredients
- 1 package white cake mix, 18.25 ounces
- 1 cup root beer
- ¼ cup water
- ½ cup canola oil or vegetable oil
- 3 eggs
- 1 tsp. root beer extract, McCormicks
Frosting:
- 4 cups powdered sugar
- 1 8 ounce cream cheese, softened
- ½ cup butter, softened
- 1 tsp. root beer extract, McCormicks
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine cake mix, root beer, water, oil, extract, and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
- Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes, or until toothpick inserted comes out clean.
- Cool completely on a wire rack.
For the frosting:
- In a small bowl, beat the cream cheese, butter, and extracts. Gradually fold in the powdered sugar.
- Beat until soft peaks form. Frost the cooled cake. Store in a refrigerator before serving.
Notes
/
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi I am gonna make this tomorrow and was wondering if I could use vegetable oil as I have no canola oil
Yes you can!
I have made this several times. It’s always a hit. Made it today for a 4th of July picnic tomorrow
Everyone loves this moist cake
There’s only two of us and a 9 x 13 is too big. Any suggestions for a smaller (8×8) cake to modify this recipe?
You could try halving the recipe, Aimee, it should work for an 8×8 pan!
I made this Root Beer cake with cream cheese frosting for my new neighbors and especially for my neighbor’s autistic six year old son just to say Happy Day — Welcome to our Apartment Building and neighborhood! His birthday is in November. He loved it and requested I make 2 of them next time! Why 2? — one for just him and one to share with his mommy and sissy! Funny little guy. I love him.
Very inspiring, thanks for sharing Sharon!
YUM! Iwould like to make this but I don’t use cake mixes. Any suggestions as to how this can be created from scratch?
I made this today for my sons 26th birthday, but I used Watkins brand Root Beer extract. Everyone in our family loved it!! Thanks for sharing the recipe.
we are about to try this and it looks amazing! My frosting turned out lighter in color though, did you add anything to make it brown? Maybe it’s because the vanilla and RB extracts I used are not McCormick?
Thanks!
You have the vanilla extract listed once and the root beer extract listed twice above. Im assuming root beer extract goes in cake mix and then both vanilla and root beer go in frosting. Is that correct? I just made tonight for our 4th party tomorrow. As of now I only have vanilla extract in frosting…do I need to add the root beer extract to frosting too
Yes, put the root beer extract in the frosting too.
I am going to try this tonight for my daughter’s sleepover! But the girls don’t like root beer, so I am going to try it with orange soda & orange extract! I think it should taste like a 50/50 bar, but we’ll see! I might need to increase the amount of vanilla.
I’m planning to make the orange version this weekend. How did yours turn out?
This was so good! It seems that where I live, they aren’t stocking the 18.25 oz mixes, so I grabbed a 16.5 oz mix and added 1/2 cup flour, 3 tablespoons of sugar and 1/2 teaspoon baking powder. It may have worked fine with the smaller box, but I didn’t want to take any chances! I’m making it again for a party this weekend :)
YUM! I just watched on The Chew the other day where they made a cake with root beer frosting…can’t remember if rootbeer was in the cake too!
You can NEVER go wrong with a 9×13 pan of cake! My favorite is the chocolate cake I grew up with. Almost every birthday at our house involved that cake. Your root beer cake sounds awesome!
Sounds amazing, I can’t wait to try it! One question, under ingredients it lists 1/4 cup water but I don’t see where it is added in the directions.
Yes, Janice, add the water with the oil, cake mix, root beer, eggs … :)
The Texas sheet cake that you posted for 4th of July last year was a total HIT, so I’m really excited to make this one, too!
This sounds terrific, Sandy! Quick question: in your directions you say, “One cup root beer, divided” but it looks like the whole cup goes in the cake batter. Is that correct?
Thanks. I look forward to making this.
Diane
Thanks, Diane. Fixed! (not divided) :)
Sounds WONDERFUL!! I’m going to have to see if I can find root beer extract! Our local grocery store is kinda small, but this may be worth a trip to a larger place! :)
It’s McCormick brand, Jean … I bet your store has it in stock! :)
Fave 9×13 cake: Blueberry/Pineapple Dump!
Rub 9×13 pan with inside of butter wrapper.
Dump in layers:
1 (12 oz.) can crushed pineapple with juice, spread
1 large bag frozen blueberries, spread evenly
1 box yellow cake mix scattered across surface
1 1/2 sticks butter cut into squares and scattered across top layer
1/2 to 1 c. chopped nuts
Bake for 1 hour at 350 degrees.
I may have to try that, Deb. I bet you have that recipe memorized! :)
I know this was published over 3 years ago but I’m just now finding it and have a question: is the “12 oz. can of crushed pineapple” correct? I’ve not seen that can size, though I have a 20 oz. can and wondered if this was supposed to say 21 oz. Just want to make sure I’ve got the recipe right before trying it— sounds delish! Thanks!
Hi Sandy
I love the drinking cups, the cake looks very interesting to try. The cake I love 9 x 13 is blueberry cheesecake, or almost any fruit on it for that matter. I did read Bev’s comment, I liked your colorful picture from your daughter because it was fun and vibrant which I thought I am sure it fits your personality.
Have a blessed day
Pairing the rootbeer float flavors into a cake?! That’s just awesome!
I’m so excited to make this cake, but one silly question for a novice baker…where do I purchase root beer extract? Loving your 4th of July ideas and thanks so much! :)
Local grocery store, Sarah. It’s McCormick brand, so I bet your store has it stocked! Fun! Enjoy!
Oh my.. .this sounds DELISH!!!!!!!!!!!!!! I’ll be making this one!! and pinning it too…
Oh and yes… the 9×13! All the time. (when you’re from a family of nine, though, that is inevitable.):)
Sandy… on a side note. I’M LOVING this simple color, of robin’s egg blue…on the blog. It’s perfect; clean & classy. It’s way more you…(in my opinion) I hope it stays!
Thanks Bevy! The first colors, orange and green, were photos of my backyard (fall and spring), which I still love! I, too, love the robin egg blue :)