Root Beer Float Cake with Cream Cheese Frosting |
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Bake a Cake: Root Beer Float Cake with Cream Cheese Frosting

Servings: 12 -15 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This frosting recipe makes enough to frost a 9×13 cake very thickly, so use half of the recipe if you prefer less frosting. Make sure and use a premium root beer for better flavor!


  • 1 package white cake mix, 18.25 ounces
  • 1 cup root beer
  • 1/4 cup water
  • 1/2 cup canola oil
  • 3 eggs
  • 1 tsp. root beer extract, McCormicks
  • 4 cups powdered sugar
  • 1 package, 8 ounces cream cheese, softened
  • 1/2 cup 1 stick 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.
  • 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.


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