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Root Beer Float Cake

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Root Beer Float Cake
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 15
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Ice cream isn't needed to capture the flavor of family-favorite floats! Just add root beer to white cake mix!
Updated Aug 16, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
  • 4
    Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
  • tip 2
    For a fun soda fountain touch, insert half of a plastic straw into each piece of cake.

Nutrition

310 Calories, 10g Total Fat, 2g Protein, 51g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2 1/2g
11%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
45mg
1%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
36g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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