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Root Beer Float Ice Cream Cake

Total Time: 8 hours 0 Reviews Jump to Recipe

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This Root Beer Float Ice Cream Cake consists of vanilla ice cream that is sandwiched in between two layers of root beer cake and frozen for a fun twist on a summer classic.

slice of Root Beer Float Ice Cream Cake on a plate

Is anyone else freaking out that July is already almost over? Where is this summer going?

I was thinking a little while back about all of the fun summer treats that I have on my summer bucket list, and realized that the summer is going by way too quickly and I desperately need to start checking some of those ideas off of my list.

I actually had the idea of this cake come to me months ago. There is nothing that screams summer more than a root beer float, right?

I actually made a root beer cake years ago. And I loved the cake. But it was missing one of the most important things – the root beer flavor. So because I loved that cake so much, I decided to try it again, but with one change. The original cake was made with just actual root beer for the flavoring. I decided to up that flavor with an extra root beer kick by also throwing in some root beer extract. I think the flavor is still subtle enough, but it definitely tasted like root beer to me. If you want it to scream root beer, feel free to add in even more root beer extract. And then add a layer of vanilla ice cream, and you have the perfect summertime dessert.

I’ve got a lot more summer recipe ideas – now hopefully I can fit them in before summer is over! What is on your summer treat bucket list?

full Root Beer Float Ice Cream Cake with a slice taken from it

More Ice Cream Cakes:

Peanut Butter Cup Ice Cream Cake
Red Velvet Ice Cream Cake Recipe
Strawberry Milkshake Ice Cream Cake
Cookies and Cream Ice Cream Cupcakes

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slice of Root Beer Float Ice Cream Cake on a plate

Root Beer Float Ice Cream Cake

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  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 8 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

This Root Beer Float Ice Cream Cake consists of vanilla ice cream that is sandwiched in between two layers of root beer cake and frozen for a fun twist on a summer classic.

Scale

Ingredients

  • 2 cups root beer
  • 1 cup cocoa powder
  • 1/2 cup butter
  • 1 1/4 cups sugar
  • 1/2 cup brown sugar
  • 2 teaspoons root beer extract
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 quarts of vanilla ice cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar

Instructions

  1. Line a 9-inch cake pan with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pan. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours.
  2. In a saucepan, combine the root beer, cocoa powder and butter. Cook over medium heat until the butter is melted. Stir in the sugars and cook until dissolved. Remove from the heat and allow to cool. Stir in the root beer extract.
  3. Preheat oven to 325°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper.
  4. In a large bowl, whisk together the flour, baking soda and salt.
  5. In another large bowl, slightly beat the eggs, then whisk in the root beer mixture. Gently fold in the flour mixture just until combined, being careful not to overbeat.
  6. Pour the mixture evenly into the prepared pans. Bake until a tester inserted in the center comes out clean, about 30-32 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and remove the parchment paper. Allow to cool completely.
  7. Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks.
  8. To assemble the cake, place one cake layer on a serving dish. Remove the ice cream layer from the freezer and remove the plastic wrap. Place the ice cream on top of the cake layer. Trim, if needed. Place the second cake layer on top of the ice cream. Frost the cake with the sweetened whipped cream. Garnish with grated chocolate, if desired.
  9. Freeze until ready to serve.

Recipe Notes:

cake recipe adapted from Baked: New Frontiers in Baking

Keywords: root beer float ice cream cake

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  1. Rachel d. says

    Did you use root beer extract or concentrate? What brand did you use? I’d like to make this cake, but I think using one over the other will change the flavor as extract has alcohol in it.

    Reply

    • Deborah says

      I used root beer extract (the brand I have right now is The Big H) but I’m sure you could use root beer concentrate. I’ve never used concentrate before, but my guess is that you wouldn’t need as much, but you’d need to experiment with the amount.

      Reply

  2. Jacquie Kernick says

    I am in the UK…..where would I look for Root Beer extract….I’ve never heard of it and it’s only in recent years we’ve only been able to buy Root Beer in cans. Hope someone can give me a clue.

    Reply

  3. Kristi says

    I love this idea for a cake! I just have one question and I apologize if it’s already been asked, but how far in advance can you make this cake? I have a covered cake carrier that I can store it in but I was curious about how long it would be ok in the freezer.

    Reply

    • Deborah says

      You could probably make it and freeze it for several days ahead of time, but I probably wouldn’t add the the whipped cream frosting that far ahead of time. It does get quite firm the longer you freeze it, so you may have to take it out of the freezer beforehand to let it thaw just a little bit to make it easier to cut.

      Reply

  4. KristyGutierrez says

    This looks amazing, and simple! I am not a cook or chef, but love to follow recipes…the simpler the better! 🙂 How do you freeze the cake at the end, so it doesn’t end up with freezer taste? I would think wrapping it with plastic wrap right away would stick to the frosting.

    Reply

    • Deborah says

      Hi Kristy – When I first made the cake, I knew I was going to be serving it that night and I left it uncovered in the freezer. For the leftovers, I transferred it to a plastic cake dish that I have that has a cover. If you don’t have something like that, you could wait until it is frozen completely and then wrap it in plastic wrap.

      Reply

  6. Spencer @ Moo-Lolly-Bar says

    That cake looks absolutely delicious! I would so love to try some. I am almost drooling at the sight of it!

    Reply

  7. Sammi says

    I tried to make this today for a big birthday party, and while delicious, it was a little hard to assemble. Granted, someone left a window open and the heat melted the ice cream while I was frosting it. So my only advice would be to keep everything chilled before assembly. Otherwise, this was delicious. A little more heavy on the chocolate side, but the zing of the rootbeer was very good. Thanks!

    Reply

  33. Tracey says

    I haven’t had a root beer float in ages! This cake is genius, and seriously so stunning! Hooray for frozen treats – such a fun party idea, thanks again for inviting me 🙂

    Reply