Hi everyone, hope you are enjoying this holiday weekend! As usual on holiday weekends where it should be nice, it is raining here in Seattle. It is supposed to be nice starting tomorrow so that is a plus! I am feeling super lazy but I just gotta keep going, make these desserts and write this blog. This baking community especially on social media has been so positive and amazing, I can’t get over it. So much of this world is mean and overly competitive but this baking community is truly wonderful. Everyone cheers each other on and pumps up their fellow bakers, it is so encouraging and inspiring! ♥️♥️♥️
I am still recovering from my 5 hour dental adventure on Thursday. I’m a little swollen and my jaw is sore from being open so wide so long but other than that it all went great. I am so hungry though and I can’t really chew still so soft foods is all I get for a few more days.
That’s where my Root Beer Desserts come in! Cake and Cupcakes are soft and will be easy for me to eat for sure! I didn’t have any luck finding root beer concentrate in the store so I ended up ordering it from you know where, Amazon of course!
This weekend I’ll be making an easy, kinda cheating Root Beer cake with a Root Beer Cream Cheese frosting. Next time I will try a Buttercream Frosting instead. With the cream cheese I couldn’t get the root beer taste quite the way I wanted. I didn’t want to keep adding concentrate because I thought it might make it taste too fake. I haven’t worked too much with concentrates other than vanilla so I wanted to be careful.
Check back tomorrow, I’ll be making Root Beer Cupcakes with a Brown Butter Root Beer frosting. On the side I’m also going to make another batch of the Chocolate Popovers I made last week. They turned out great and were gobbled up so quick! For the recipe, check out last weeks blog post. ♥️
Root Beer Float Cake with Root Beer Cream Cheese Frosting…
Here’s what you’ll need…
Preheat your oven to 325 or 350 if you’re using a glass pan.
Butter or Spray and Flour the bottom of your pan and set aside.
For the cake:
1 box of Super Moist White Cake Mix
3 Egg Whites
1 tsp Vanilla
1/3 c Vegetable Oil
1 1/2 tsp Root Beer Concentrate
Put everything in your mixer and start it on low. Once incorporated, mix on Med speed for about 2 minutes. Pour into your pan, bake for 30-35 min depending on your oven. Let it cool an hour or so before frosting.
My house smells so amazing right now!
For the frosting:
2-8oz Packs of Cream Cheese (this frosting was really cream cheesy so you want only want to use 1 pack if you don’t want a strong cream cheese taste)
1 tsp Vanilla
2 tsp Root Beer Concentrate
3/4 of a Stick if Butter
3-4 c Powdered Sugar (depending on how much cream cheese you go with and what consistency you’re looking for)
In your mixer beat the Cream Cheese, Butter, Vanilla, and Root Beer concentrate until fluffy and well combined.
Turn the mixer on low and add the Powered Sugar one cup at a time turning speed up to mix in between additions. Let mix for another minute, then hand mix a couple times to make sure everything is incorporated.
Refrigerate until your ready to use. Once your cake has cooled, frost and enjoy!