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Root Beer Float Sheet Cake
Tastes like the classic dessert beverage. Chocolate sheet cake infused with root beer and topped with a vanilla root beer frosting.
Course
Desserts
Cuisine
American
Keyword
Root Beer Float Sheet Cake
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
24
Calories
236
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Whisk
11x17 inch sheet pan
Ingredients
2
cups
all-purpose flour
1 ¼
cup
sugar
⅓
cup
unsweetened cocoa powder
1
tsp
baking soda
½
tsp
salt
½
cup
vegetable oil
1
cup
root beer
⅓
cup
buttermilk
1
tsp
vanilla
Frosting
½
cup
unsalted butter
⅓
cup
root beer
1
tsp
vanilla
⅛
tsp
salt
4
cups
powdered sugar
US Customary
-
Metric
Instructions
Preheat oven to 350°F.
Spray 11×17 sheet cake pan with non-stick cooking spray.
In a large bowl, whisk flour, sugar, unsweetened cocoa powder, baking soda and salt.
In a small bowl, stir together vegetable oil, root beer, buttermilk and vanilla.
Pour wet ingredients in with dry ingredients. Stir until blended.
Pour batter into prepared pan.
Bake for 15-20 minutes or until a toothpick comes out clean.
Once the cake has been taken out of the oven start preparing frosting.
In a small saucepan, melt butter over medium heat. Add root beer and cook for 1 minute.
Remove from heat and stir in salt, vanilla and powdered sugar.
Spread over cake. Optional top with cherries.
Nutrition
Serving:
1
g
|
Calories:
236
kcal
|
Carbohydrates:
39
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
10
mg
|
Sodium:
146
mg
|
Fiber:
1
g
|
Sugar:
30
g