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Root Beer Float Cake

This Root Beer Float Cake is a vanilla and chocolate marbled cake with a layer of chocolate cream and a root beer whipped cream topping!

zoomed out shot of a slice of root beer cake

Easy Root Beer Cake

This Root Beer Float Cake is a Red Robin copycat recipe. I tried it recently and it was way better than I expected. A vanilla and chocolate root beer-infused marbled cake with a layer of root beer-infused chocolate cream and a root beer whipped cream topping.

The difference between the cake at Red Robin and my cake is that their’s is more of a dense vanilla cake with a swirl of chocolate. Mine is equal parts vanilla and chocolate with a perfectly moist, fluffy texture thanks to the addition of melted chocolate.

Every bite is loaded with root beer flavor and it’s oh so good!

side view above shot of a slice of root beer cake on a white plate

Key Ingredients

Here are a few tips to keep in mind as you gather your ingredients!

  • White Cake Mix – just use your favorite boxed white cake mix.
  • Chocolate Chips – any chocolate chips will work.
  • Root Beer Extract – we’re using root beer extract in the cake, the chocolate filling, and the topping to infuse root beer flavor into every bite!
  • Cream Cheese – use a full-fat brick of cream cheese for the best texture.
  • Garnishes – I love to decorate the root beer float cake with maraschino cherries and a drizzle of hot fudge sauce.

How to Make Root Beer Float Cake

This easy root beer cake is made up of three simple components!

For the Cake

  1. Make the cake batter: In a bowl, mix together cake mix, eggs, milk, oil, and vanilla. In a separate bowl, microwave the chocolate chips to melt, then add 2 teaspoons of root beer extract into the chocolate.
  2. Swirl the batter: Divide the cake batter into halves, then stir the melted chocolate into one half of the cake batter. Mix until smooth, then pour both batters into a lined 9×13″ baking dish. Swirl the two batters together with a knife.
  3. Bake: Bake the cake at 350ºF for 20-25 minutes, then cool completely.

For the Chocolate Layer

  1. Divide the cake: Use a large serrated knife to slice the cooled cake in half. Take a flat cookie sheet and slide it between the layers to separate them, then set the top of the cake aside and place the bottom back into the pan.
  2. Make the chocolate layer: Microwave the cream cheese for 20 seconds, then add it to a bowl and beat for 1-2 minutes. Slowly add in the powdered sugar followed by the cocoa powder, then mix in the vanilla.
  3. Layer the cake: Spread the chocolate cream cheese filling over the bottom layer of the cake, then add the top layer back on. Refrigerate until you’re ready to add the topping.

For the Topping

  1. Make the topping: Chill the mixing bowl and whisk in the freezer. To the cold bowl, add heavy whipping cream, then use a mixer to beat until bubbly. Slowly add the powdered sugar and root beer extract, then beat until peaks start to form.
  2. Top and serve: Spread the prepared whip over the top of the cake, then slice and serve with hot fudge sauce and cherries.
side view of a slice of cake topped with hot fudge and a maraschino cherry with a bite taken out

Recipe Tips and Notes

  • Soften the cream cheese. The softer cream cheese incorporates so much more easily with the other ingredients. We don’t want a lumpy filling.
  • When melting the chocolate, do so at 50% power in 30-second increments to prevent it from seizing up.
  • Check for doneness. To check that the cake is done baking, insert a toothpick into the center. When it comes out clean, it’s ready to go.
  • To release the cake from the pan, run a knife around the outside edges of the cake. Place a piece of parchment paper over top and flip the pan over. Tap the bottom of the pan to release the cake.
  • Chill the bowl and whisk. The colder bowl and whisk attachment make a lighter, fluffier whipped cream.
  • Go easy with the extract. Root beer extract can be overbearing if you have too much. I suggest adding only a couple of drops in the beginning, then adding more to taste.

How to Store It

A fully assembled root beer cake will last for 3-4 days. It must be stored in the fridge because of the whipped topping.

Print
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Root Beer Float Cake

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 23 minutes
  • Total Time: 53 minutes
  • Yield: 15 slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

Everyone loved this Root Beer Float Cake!! The cake is a vanilla and chocolate root beer marbled cake with a layer of chocolate cream and a root beer whipped cream.


Ingredients

For the Cake:

  • 1 box (15oz) white cake mix
  • 3 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips
  • 2 tablespoons milk
  • 2 teaspoons root beer extract

For the Chocolate Layer:

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 ½ cup heavy whipping cream
  • 3/4 cup powdered sugar
  • ½ teaspoon root beer extract
  • Cherries for garnish
  • Hot fudge sauce for garnish

Instructions

For the Cake:

  1. Preheat the oven to 350°F. Line a 9-inch by 13-inch baking sheet/pan with parchment paper and spray with cooking spray.
  2. In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil and vanilla extract and stir until well combined.
  3. In a microwave-safe bowl, combine the chocolate chips and milk and melt in 30-second increments, stirring occasionally until the chocolate is melted and smooth.
  4. Stir 2 teaspoons of root beer extract into the melted chocolate and mix until smooth.
  5. Divide the cake batter into halves. Stir the melted chocolate into half of the cake batter and mix until smooth.
  6. Pour both cake batter into your pan, swirling the cake mix together with a knife.
  7. Bake at 350°F for 20-25 minutes. To test the cake for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool completely.
  8. Once cooled, run a knife around the outside edges of the cake. Place a piece of parchment paper on your countertop and quickly flip the pan over, tapping the bottom of the pan to help release the cake from the pan. Once released, use the parchment paper to help flip the cake back over so it is right-side up. Use a large serrated knife and divide the cake in half.
  9. Take a flat cookie sheet and slide it between the layers to separate them. Set the top of the cake aside. Gently place the bottom of the cake back in the pan.

For the Chocolate Layer:

  1. Remove the cream cheese from the wrapper and microwave for 20 seconds. Beat the softened cream cheese for 1-2 minutes to remove the lumps.
  2. Slowly add the powdered sugar, one cup at a time followed by the cocoa powder, scraping down the bowl as needed. The cream cheese will start to thicken. Add the vanilla extract and mix until it’s well combined.
  3. Gently spread the cream cheese over the bottom layer of the cake. Then slowly place the top layer of cake back into the pan, gently pressing into the cream cheese.
  4. Refrigerate the cake until you’re ready to add the whipped topping.

For the Topping:

  1. Chill the mixing bowl and whisk into the freezer for 5-10 minutes to chill.
  2. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and root beer extract and continue beating on high speed until peaks start to form.
  3. Spread the whipped cream over the top of the cake.
  4. This cake must be refrigerated. Serve with drizzled hot fudge sauce and a cherry on top.

Equipment


Nutrition

  • Serving Size: 1 slice
  • Calories: 451
  • Sugar: 26 g
  • Sodium: 149.6 mg
  • Fat: 26.7 g
  • Carbohydrates: 50.5 g
  • Fiber: 0.7 g
  • Protein: 4.9 g
  • Cholesterol: 79.7 mg

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10 comments on “Root Beer Float Cake”

  1. I am making this and the ingredient amounts seem off for topping and chocolate layer. Did anyone else find that too?

  2. I think I will try this without cutting the cake in half and instead place the chocolate ganache on top of the cake and then top with the whipped cream. Your recipe sounds delicious!

  3. This recipe looks delish. Please clarify topping ingredients. Should second “whipping cream” be 10x sugar? I want to make this asap. Thanks!