Root Beer Cake from Scratch
Submitted by HDChrys
Homemade root beer cake with reduced root beer baked into the batter and a soaking glaze. This from-scratch recipe delivers pure root beer flavor in every tender crumb.
YIELD
1 cakePREP
10 minCOOK
50 minREADY
60 minThis isn’t your typical cake mix shortcut. We’re reducing root beer on the stovetop to concentrate that distinctive sassafras-vanilla flavor, then folding it into a butter cake batter made completely from scratch.
The magic happens twice: first in the batter, then again when you poke holes in the warm cake and brush it with more root beer before adding the glaze.
Baked in a springform pan, this tender cake soaks up flavor like a sponge and develops a beautiful drizzled frosting that cascades down the sides.
Chef Tips
- Reduce the root beer until it measures exactly ½ cup for the most concentrated flavor
- Use room temperature butter and eggs for the smoothest batter
- Don’t skip poking holes in the warm cake; this is where the extra moisture and flavor penetrates
- The thin frosting should drip naturally down the sides for that rustic bakery look
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease an 8-inch springform pan.
For cake: Sift together the flour, baking soda and salt; set aside.
Put 1 cup root beer in a small saucepan; boil, uncovered, until it is reduced to ½ cup, about 5 minutes.
Cool to lukewarm.
Beat brown sugar and butter in large bowl of an electric mixer on high speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stop the mixer and add the reduced root beer and vanilla.
Mix just to combine. Fold in the dry ingredients with rubber spatula.
Transfer batter to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 50 minute.
Cool 5 minutes.
For frosting: Poke holes all over top of cake with a toothpick.
Brush with about 3 tablespoons of the root beer.
Remove the sides from the pan and cool cake completely.
Mix remaining 3 tablespoons root beer, confectioner’s sugar, butter and vanilla in a small bowl to make a thin frosting.
Spread over top of cooled cake, letting it drip down the side.
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