Root Beer Float Ice Cream Cake

Root Beer Float Ice Cream Cake is just like a cold and frosty mug of root beer and ice cream, only in cake form!!

Root beer float ice cream cake is a fun and unique treat for occasions like Father’s Day, Fourth of July or a birthday. It’s perfect to serve on Father’s day with some savory Crock Pot Ribs and Cheesy Hasselback Potatoes.

 Root Beer Float Ice Cream Cake topped with cherries on a white platterRoot beer float dessert!!!

Natalie, from Life Made Simple is 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!

If you’re feeling adventurous you can substitute the root beer for cherry coke and the root beer extract for cherry extract. 

Slice of ice cream cake on a white plate topped with a cherry

Making Root beer float ice cream cake

ICE CREAM. 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.

PREP. 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.

WET INGREDIENTS. 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.

DRY INGREDIENTS. 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.

BAKE. 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.

WHIPPED CREAM. Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.

ASSEMBLE. 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!!

Whipped cream covered cake on a white platter

Serving ideas + Storing Tips

Additional toppings

  • chocolate chips
  • raspberries
  • chocolate sauce
  • chocolate curls
  • Sprinkles

Because of the ice cream layer in the middle you will want to STORE any leftover cake in the freezer. Place the cake in either a tightly covered container or freeze the cake until the frosting is frozen, then wrap it in plastic wrap or foil. The cake will last up to 3 months stored in the freezer. 

Delicious slice of Root Beer Float Ice Cream Cake on a white plate

For more yummy recipes be sure to check out:

Root Beer Float Ice Cream Cake Recipe

4 from 2 votes
Root Beer Float Ice Cream Cake is just like a cold and frosty mug of root beer and ice cream, only in cake form!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Freeze 2 hours
Total Time 2 hours 40 minutes
Servings 12
Calories 698 kcal
Author Lil' Luna

Ingredients

  • 2 cups all purpose flour
  • 1 cup natural unsweetened cocoa powder
  • 1 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups root beer or cherry coke (not diet)
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 tbsp root beer extract or cherry extract
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 quart vanilla ice cream
  • 3 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • pinch salt
  • cherries on top

Instructions
 

  • 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 ?
    -This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.

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I’m a HUGE fan of Root Beer Floats and cannot wait to try this recipe, Natalie. I LOVE it!!

This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.

For more great recipes from Natalie, be sure to check out: Life Made Simple, and for more information about her go HERE.

 

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About the Author

Natalie Dicks

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments:

  1. This looks amazing! Do you think there is any way to make it in a 9×13 pan? I know it won’t be as pretty, but will fit in my tiny freezer.

  2. Just made this for my father in law’s fathers day cake and holy smokes it was delicious!! Had to come back and show some love 🙂 It was rich and dense and and amazing! Thanks for sharing this great recipe with the world!

  3. 3 stars
    The ice cream spewed out of the cake and refroze on the outside. I’m not sure if I did something wrong, but this recipe didn’t work out for me. It tasted good, still.

      1. My guess is that while i was putting on the whipped cream, the ice cream started to melt, but then it didn’t refreeze in the freezer because the whipped cream acted as an insulator. Oh well. Everyone liked it anyway. Cake and ice cream-can’t go wrong with that!