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.

Root beer float dessert!!!

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. 

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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!!

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. 

For more yummy recipes:

• Homemade Eclairs
• Peanut Butter M&M Cookies
• Cherry Almond Cupcakes
• Cream Cheese and Chicken Taquitos
• Crispy Baked Sweet Potato Fries

4.34 from 3 votes

Root Beer Float Ice Cream Cake Recipe

By: Natalie Dicks

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

Servings: 12

Prep: 10 minutes mins

Cook: 30 minutes mins

Freeze: 2 hours hrs

Total: 2 hours hrs 40 minutes mins

Ingredients 

1x2x3x

• ▢ 2 cups all purpose flour
• ▢ 1 cup natural unsweetened cocoa powder
• ▢ 1 1/4 cup 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.

Nutrition

Calories: 698kcal, Carbohydrates: 81g, Protein: 8g, Fat: 40g, Saturated Fat: 24g, Cholesterol: 163mg, Sodium: 458mg, Potassium: 355mg, Fiber: 3g, Sugar: 57g, Vitamin A: 1485IU, Vitamin C: 0.8mg, Calcium: 168mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.