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!

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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.

piece of root beer cake

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
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

  1. Preheat your oven to 350-F and grease a 9×13-inch baking dish with butter or spray it with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Gradually add the powdered sugar and beat until soft peaks form. 
  6. Spread the icing over the cooled cake and keep it in the fridge until ready to cut and serve.
Piece of Root Beer Cake with Frosting

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.

Root Beer Float Cake with Cream Cheese Frosting


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

Piece of Root Beer Cake with Frosting
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Root Beer Cake

Topped with an irresistible root beer icing, this Root Beer Cake is so good; watch how fast it gets gobbled up! The perfect summer cake!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12
Print Recipe Pin Recipe


  • 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


  • 4 cups powdered sugar
  • 1 8 ounce cream cheese, softened
  • ½ cup butter, softened
  • 1 tsp. root beer extract, McCormicks
  • 1 tsp. vanilla extract


  • 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.


Reposted from June 2014.
Cuisine: American
Course: Dessert
Calories: 253kcal, Carbohydrates: 79g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 378mg, Potassium: 45mg, Fiber: 0.5g, Sugar: 20g, Vitamin A: 297IU, Calcium: 104mg, Iron: 1mg
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