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Root Beer Float Cake
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Prep Time:
15 minutes
Total Time:
2 hours
Create nostalgic root beer float cupcakes by adding root beer to white cake mix!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups root beer
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/3 cup crushed root beer-flavored hard candies (about 10)
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and generously spray the bottom of a 13x9-inch pan with baking spray that includes flour.
  • Combine cake mix, root beer, oil, and egg whites in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, stopping to scrape the bowl occasionally. Transfer the batter into a pan.
  • Bake for 32 to 36 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan for about 1 hour.
  • Mix the root beer concentrate into the frosting and generously spread it over the cake. Sprinkle crushed candies on top just before serving, as they will slowly melt onto the frosting within 1 to 3 hours. Remember to store the cake loosely covered to keep it fresh.

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