Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. Today I’m sharing a special cake that’s perfect for Father’s Day. I’ve always wanted to make a cake using soda so I finally gave it a try! This root beer float ice cream cake is made from a chocolate cake, vanilla ice cream and whipped cream (plus few cherries for on top). Pretty simple right?! I started off by making a scratch chocolate cake. It’s so easy and you get to use actual root beer in it! I’m not going to lie, I felt a bit like a mad scientist when I was pouring it, but it bakes up beautifully and the flavor is incredible! I added a tablespoon of root beer extract just to make sure the flavor popped.
To assemble the cake, I topped the first layer of the chocolate cake with 1.5 quarts of vanilla bean ice cream. Then I placed the second layer over top. Finally I topped it all off with a nice even coating of homemade whipped cream. I let it “set” in my freezer for a few hours and then sliced it up! What I love the most about this cake is how unique it tastes, but how effortless it is to make! If you don’t have time to make homemade whipped cream you can always use store bought cool whip… and if you’re feeling adventurous you can substitute the root beer for cherry coke and the root beer extract for cherry extract.
We absolutely loved this cake! It’s a fun and unique treat for occasions like Father’s Day, Fourth of July or a birthday. With only a handful of ingredients and a few hours to spare, you’ll have a frosty treat to help you stay cool and celebrate a special day. Enjoy & happy baking!
- 2 c. all-purpose flour
- 1 c. natural unsweetened cocoa powder
- 1¼ c. granulated sugar
- ½ c. brown sugar
- 2 c. root beer or cherry coke (not diet)
- ½ c. unsalted butter
- 2 eggs
- 1 tbsp. root beer extract or cherry extract
- 1½ tsp. baking soda
- 1 tsp. salt
- 1 quart vanilla ice cream
- 3 c. heavy whipping cream
- ⅔ c. powdered sugar
- 1 tsp. vanilla extract
- pinch of salt
- Cherries for on top
- Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
- Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
- Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
- In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
- Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
- Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
- To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it 🙂
Thanks again Kristyn for having me!
For more delicious layer cake recipes, be sure to check out:
I’m a HUGE fan of Root Beer Floats and cannot wait to try this recipe, Natalie. I LOVE it!!
For more yummy recipes from her, here on Lil Luna be sure to check out:
For all Father’s Day ideas go HERE.
For all desserts go HERE.
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