In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool.Bake for 20-25 minutes (my cakes took 20 minutes), or until a toothpick inserted into the center of the cake comes out clean. Divide the batter into the three prepared cake pans, using a kitchen scale to measure equal parts in each pan.Scrape down the sides of the bowl and add the egg mixture in two additions, beating on medium speed after each addition until just combined and all the ingredients are thoroughly incorporated.Continue to mix on low until just combined and then increase to medium speed and mix for 1 minute. With the mixer on low speed, add the butter and root beer.In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt.In a medium-sized mixing bowl, combine the whole egg, egg whites, vanilla extract and root beer flavor.Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Shaved chocolate or chocolate sprinkles.SmashMallows root beer float marshmallows.3 teaspoons (12.6 g) LorAnn Oils Root Beer Flavor.If you want to add additional piping, you’ll want to make an extra 1/2 batch. *This buttercream recipe makes enough to fill and cover your cake.2 cups (452 g) unsalted butter, slightly chilled.12 tablespoons (169.5 g) unsalted butter, room temperature.
I added a little whipped cream and other garnishes on the cake before serving it I’m so happy with how this cake turned out. If you can’t get your hands on them, I’ve given you an alternative option in the recipe below. Using the root beer chips in the drip would be my first choice for the cake. However, before I poured it on my cake, I learned that Orson Gygi carries root beer baking chips (which, unfortunately are no longer manufactured ) and had to get my hands on them to test them out. I originally made it with white chocolate chips and root beer flavoring. For the drip, there are two ways to make it. I then paired the cake with root beer buttercream and a root beer drip. I just swapped the buttermilk for root beer and added the LorAnn Oils Root Beer Flavor. It also doesn’t have any strong flavors that would take away from the root beer flavor. The base of this cake is tender and light. Not what I was going for.įor my cake, I decided to use my own white cake as a base and make a few changes. And the from-scratch recipes I did see were chocolate root beer cakes. Well, there are actually a lot of recipes out there that used a box mix and root beer, but there are hardly any that are completely from scratch. I looked online to see what root beer cakes have already been done. My eye was drawn to the LorAnn Oils Root Beer Flavor and I knew it had to be a cake, especially with Summer knocking on the door! And when it does, I hit the kitchen as fast as I can.įor this cake, the idea came when I was at Orson Gygi (a local bakery/kitchen supply store), looking at their candy flavorings. And then there’s the moments when I’m eating a dessert and think to myself, “I need to recreate this” or “these flavors would be awesome in a cake.” No matter how it happens, I love when a good cake idea hits me. Other times, I’m giving it more thought and trying to come up with new and interesting flavors by researching other cakes. Sometimes the ideas come to me at the most random times: on an airplane, in the shower, on a run, or even while I’m making another cake. I often get asked how I come up with my cake flavors, and the answer is never the same. Root Beer Float Cake – Root beer cake layers with root beer buttercream, root beer drip, fresh whipped cream and a cherry on top.