The batter will look slightly lumpy but that’s ok.īAKE. Gradually add the flour, salt and baking soda. In a large mixing bowl, combine slightly warm butter mixture with the eggs. Allow to cool while preparing the remaining ingredients.ĭRY INGREDIENTS. Remove from the heat and add the root beer extract. Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Line the bottoms of 2 9″x2″ cake pans with parchment paper and then lightly coat with baking spray, set aside. Cover and place in the freezer to firm up, about 2 hours. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Line a 9″x2″ cake pan with plastic wrap, making sure that you have a fair amount of overhang. Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. If you’re feeling adventurous you can substitute the root beer for cherry coke and the root beer extract for cherry extract. 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 started off by making a scratch chocolate cake.

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). Natalie, from Life Made Simple is sharing a special cake that’s perfect for Father’s Day. 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 is a fun and unique treat for occasions like Father’s Day, Fourth of July or a birthday.

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