Root Beer Float Cake

  • Author: Julianne Bayer
  • Prep Time: 30 mins
  • Cook Time: 23 mins
  • Total Time: 53 minutes
  • Yield: 12-15 slices


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.


  • For the cake:
  • 1 box 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
  • ½ cup + 2 tablespoons powdered sugar
  • ½ teaspoon root beer extract
  • Cherries for garnish
  • Hot fudge sauce for garnish


  1. For the cake: 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 counter top 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.
  9. Use a large serrated knife and divide the cake in half.
  10. Take a flat cookie sheet and slid between the layers to separate them. Set the top of the cake aside.
  11. Gently place the bottom of the cake back in the pan.
  12. For the chocolate layer: 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.
  13. Slowly add the powdered sugar, once cup at a time followed by the cocoa powder, scraping down the bowl as needed.
  14. The cream cheese will start to thicken. Add the vanilla extract and mix until it’s well combined.
  15. Gently spread the cream cheese over the bottom layer of the cake.
  16. Then slowly place the top layer of cake back into the pan, gently pressing into the cream cheese.
  17. Refrigerate the cake until you’re ready to add the whipped topping.
  18. For the topping: Chill the mixing bowl and whisk into the freezer for 5-10 minutes to chill.
  19. 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.
  20. Spread the whipped cream over the top of the cake.
  21. This cake must be refrigerated. Serve with drizzled hot fudge sauce and a cherry on top.
Recipe Card powered by