12 Delicious Root Beer Float Cake Recipes You Must Try

You’re in for a treat! Root beer floats aren’t just for sipping anymore—they’re the star of the show in these 12 irresistible cake recipes. Perfect for home cooks looking to add a twist to their dessert repertoire, each recipe promises the nostalgic, creamy goodness of your favorite float in every bite. Ready to dive into a world of sweet, bubbly delight? Let’s get baking!

Classic Root Beer Float Cake

Forget everything you know about boring cakes—this root beer float cake is a nostalgic punch of flavor that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup root beer
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1 cup vanilla ice cream
• 1/2 cup whipped cream
• 1/4 cup maraschino cherries

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy.
3. Beat in 1 egg and 1 tsp vanilla extract until fully incorporated.
4. Whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl.
5. Alternately add the dry ingredients and 1/2 cup root beer to the butter mixture, starting and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Top the cooled cake with 1 cup vanilla ice cream, 1/2 cup whipped cream, and 1/4 cup maraschino cherries before serving.

Delight in the creamy, fizzy layers that mimic the classic float. Serve with extra root beer for dipping or a sprinkle of cocoa powder for an extra chocolatey kick.

Root Beer Float Bundt Cake

Rethink dessert with a twist on the classic soda shop treat—infused into a moist, show-stopping cake.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup root beer
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 2 cups vanilla ice cream, softened
• 1 cup whipped cream
• 1/2 cup caramel sauce

Instructions

1. Preheat oven to 350°F. Grease a 10-inch Bundt pan thoroughly.
2. In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup softened unsalted butter and mix until the mixture resembles coarse crumbs.
4. Beat in 4 large eggs, one at a time, ensuring each is fully incorporated.
5. Stir in 1 cup root beer, 1/2 cup buttermilk, and 1 tsp vanilla extract until the batter is smooth.
6. Pour the batter into the prepared Bundt pan. Tap the pan on the counter to remove air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. Once cooled, spread 2 cups softened vanilla ice cream over the top of the cake.
10. Drizzle with 1/2 cup caramel sauce and top with 1 cup whipped cream.

Fluffy meets creamy in every bite, with the root beer’s spice cutting through the sweetness. Serve chilled for a refreshing summer dessert or warm for a cozy winter treat.

Root Beer Float Cupcakes

Forget what you know about cupcakes—these Root Beer Float Cupcakes are a game-changer. Packed with bubbly flavor and topped with creamy frosting, they’re a nostalgic treat with a twist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup root beer
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp root beer extract

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until combined.
4. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1 cup root beer to the sugar mixture, starting and ending with the dry ingredients.
6. Divide batter evenly among the cupcake liners, filling each 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
8. For the frosting, beat 1/2 cup softened butter until creamy.
9. Gradually add 2 cups powdered sugar, then mix in 1/4 cup heavy cream and 1 tsp root beer extract until fluffy.
10. Pipe frosting onto cooled cupcakes and serve immediately.

You’ll love the moist, chocolatey base paired with the fizzy root beer kick. Try serving these with a mini straw for an extra fun touch!

Root Beer Float Layer Cake

Who says you can’t drink your dessert? This Root Beer Float Layer Cake turns your favorite soda shop treat into a show-stopping cake that’s bursting with bubbly flavor.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup root beer
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup root beer, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract to stiff peaks.
7. Place one cake layer on your serving plate. Spread half of the whipped cream over the top. Top with the second cake layer and the remaining whipped cream.

Now, this cake is a dreamy mix of moist, chocolatey layers and fluffy, vanilla-kissed cream. Serve it with a scoop of vanilla ice cream for the ultimate root beer float experience.

Root Beer Float Cheesecake

Unleash your dessert game with this Root Beer Float Cheesecake—a creamy, dreamy twist on the classic soda shop treat that’s begging to be your next showstopper.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 cup root beer, reduced to 1/4 cup
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs and melted butter until combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
3. Reduce root beer by simmering in a small saucepan over medium heat until it measures 1/4 cup. Cool completely.
4. Beat cream cheese and granulated sugar until smooth. Tip: Scrape the bowl to ensure no lumps.
5. Add reduced root beer, eggs, and vanilla extract to the cream cheese mixture. Beat until just combined.
6. Pour the filling over the cooled crust. Bake for 45-50 minutes until the center is slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
8. Whip heavy cream and powdered sugar to stiff peaks. Spread over the cooled cheesecake.
9. Chill for at least 4 hours, preferably overnight, before serving.

Kick back and savor the smooth, velvety texture with a nostalgic root beer kick. Serve with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent twist.

Root Beer Float Poke Cake

Viral desserts don’t get easier or more nostalgic than this. **Root Beer Float Poke Cake** transforms your favorite soda shop treat into a shareable, no-fuss cake that’s bursting with flavor.

Ingredients

• 1 box white cake mix
• 1 cup root beer
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can sweetened condensed milk
• 1 cup whipped topping
• 1/2 cup vanilla ice cream

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, root beer, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.
3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cake is still warm, poke holes all over the top with the handle of a wooden spoon.
5. Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool completely.
6. Spread the whipped topping evenly over the cooled cake.
7. Dollop small scoops of vanilla ice cream on top just before serving for that classic float effect.

Make every bite a trip down memory lane with the creamy, fizzy layers of this cake. The ice cream melts slightly into the whipped topping, mimicking the frothy head of a real root beer float.

Root Beer Float Ice Cream Cake

Transform your summer dessert game with this Root Beer Float Ice Cream Cake—cool, creamy, and bursting with that nostalgic soda shop flavor.

Ingredients

• 1.5 cups heavy cream
• 1 cup root beer
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups vanilla ice cream, softened
• 1 pre-made chocolate cake layer
• 1/2 cup chocolate syrup

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes.
2. Gently fold in the root beer, powdered sugar, and vanilla extract until fully combined.
3. Spread the softened vanilla ice cream evenly over the pre-made chocolate cake layer.
4. Pour the root beer cream mixture over the ice cream layer, smoothing the top with a spatula.
5. Drizzle the chocolate syrup over the top in a zigzag pattern for a decorative touch.
6. Freeze the cake for at least 4 hours, or until firm.
7. Before serving, let the cake sit at room temperature for 5 minutes to soften slightly for easier slicing.

Get ready for a dessert that’s a creamy, dreamy homage to the classic root beer float. The cake layers add a rich contrast to the airy root beer cream, making every bite a delightful surprise. Serve with extra root beer on the side for the full experience.

Root Beer Float Cake with Vanilla Frosting

Perfect for summer BBQs or just because—this root beer float cake is a bubbly, creamy dream. Packed with that nostalgic soda shop flavor, it’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup root beer
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in 1 tsp vanilla extract.
4. Combine flour, baking soda, and salt in a separate bowl. Gradually add to the creamed mixture, alternating with root beer and buttermilk.
5. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For frosting, beat together 1/2 cup butter, powdered sugar, heavy cream, and 1 tsp vanilla extract until smooth and spreadable.
8. Frost cooled cake. Serve immediately or chill to set frosting.

Zesty and rich, this cake mirrors the creamy, fizzy delight of a root beer float. Try topping slices with a scoop of vanilla ice cream for an extra indulgent twist.

Root Beer Float Cake with Root Beer Glaze

Outrageously fun and fizzy, this cake turns your favorite soda into a show-stopping dessert. **Bake** it, **glaze** it, and watch it disappear.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup root beer
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar
• 3 tbsp root beer

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, **cream** together butter and granulated sugar until light and fluffy.
3. **Beat** in eggs one at a time, then stir in vanilla extract.
4. **Alternate** adding flour mixture and root beer to the creamed mixture, beginning and ending with flour mixture. Tip: Don’t overmix to keep the cake tender.
5. **Pour** batter into prepared pan. **Bake** for 30-35 minutes or until a toothpick inserted comes out clean.
6. **Cool** cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. **Whisk** together powdered sugar and 3 tbsp root beer for the glaze. Tip: Adjust consistency with more sugar or root beer as needed.
8. **Drizzle** glaze over cooled cake. Tip: For a thicker glaze, let it sit for a few minutes before drizzling.

Every bite bursts with root beer flavor, from the moist cake to the sticky-sweet glaze. **Serve** with a scoop of vanilla ice cream for the ultimate float experience.

Root Beer Float Cake with Whipped Cream Topping

Boldly blend nostalgia with innovation in this Root Beer Float Cake that’s a fizzy, creamy dream come true. Perfect for summer BBQs or when you’re craving something uniquely sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup root beer
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup root beer, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While cake cools, whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks.
7. Spread whipped cream over cooled cake. Serve immediately for best texture.

Creamy whipped topping meets moist, root beer-infused cake for a dessert that’s as fun to eat as it is to make. Try serving with a scoop of vanilla ice cream for an extra indulgent twist.

Root Beer Float Cake with Chocolate Drizzle

Root beer float cake with chocolate drizzle? Revolutionize your dessert game with this fizzy, creamy, chocolatey masterpiece. It’s nostalgia baked into every bite, perfect for summer BBQs or when you’re craving something sweet and unexpected.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup root beer
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup semi-sweet chocolate chips
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup root beer, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, whip 1 cup heavy cream and 1/4 cup powdered sugar to stiff peaks for the topping.
6. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips and 2 tbsp unsalted butter in 30-second intervals, stirring until smooth.
7. Spread the whipped cream over the cooled cake. Drizzle with the melted chocolate mixture.

Heavenly layers of moist root beer-infused cake, fluffy whipped cream, and rich chocolate drizzle create a dessert that’s irresistibly decadent. Serve chilled for a refreshing twist or garnish with a cherry on top for that classic float feel.

Root Beer Float Cake with Caramel Swirl

Y’all ready to dive into a dessert that’s basically a party in your mouth? This Root Beer Float Cake with Caramel Swirl is your childhood soda shop favorite, reimagined as a show-stopping cake. Bold flavors meet fluffy textures, and yes, it’s as dreamy as it sounds.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup root beer
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and root beer to the creamed mixture, starting and ending with the flour mixture.
5. Pour half of the batter into the prepared pan, drizzle with 1/4 cup caramel sauce, then top with the remaining batter.
6. Use a knife to swirl the caramel into the batter for a marbled effect.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Drizzle the remaining caramel sauce over the top before serving.

Light, fluffy, and packed with the nostalgic flavors of root beer and caramel, this cake is a crowd-pleaser. Serve it with a scoop of vanilla ice cream for an extra decadent treat.

Conclusion

Variety is the spice of life, and these 12 root beer float cake recipes offer just that! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!