A friend sent me this recipe from an old clipping he found in his collection of recipes.

Trish
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 8x12 inch baking pan.

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  • In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.

  • Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.

  • Pour batter into the prepared pan and bake at 375 degrees F (175 degrees C) for 30 to 35 minutes. Let cool then frost with frosting.

  • TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner's, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.

Nutrition Facts

283.4 calories; 2.7 g protein; 39.8 g carbohydrates; 57.3 mg cholesterol; 351.4 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2004
This was better and moister than one I made from Food Network. I actually baked them in 12oz glass rootbeer mugs and made a simple frosting from Dream Whip and 1/2 c. rootbeer. For decoration I stuck a straw in. I will make this again. Read More
(18)

Most helpful critical review

Rating: 3 stars
01/13/2010
I made cupcakes with this recipe using Milwaukee's own Sprecher root beer and was thrilled with them right up until I took the first bite. In my judgement they are in flavor and crumb more like a basic muffin (the non-cake type). Not moist enough for my liking nor are they sweet enough. Their saving grace is the frosting which is to-die-for good but even then I tinkered with the recipe because it wouldn't have worked for me as written. Since I piped the frosting and needed it to be stiffer I used a little more powdered sugar than called for and considerably less root beer. At least this awesome frosting picked up the slack for the lifeless cupcakes. They were pretty no doubt about it with their swirls of delicately caramel-colored frosting and bits of crushed root beer barrels I sprinkled them with as garnish but being pretty isn't enough. I am still looking to make a great root beer cake so if I was to use this recipe again I'd probably add another egg maybe even two and another 1/2 cup sugar. Read More
(18)
15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/09/2004
This was better and moister than one I made from Food Network. I actually baked them in 12oz glass rootbeer mugs and made a simple frosting from Dream Whip and 1/2 c. rootbeer. For decoration I stuck a straw in. I will make this again. Read More
(18)
Rating: 3 stars
01/12/2010
I made cupcakes with this recipe using Milwaukee's own Sprecher root beer and was thrilled with them right up until I took the first bite. In my judgement they are in flavor and crumb more like a basic muffin (the non-cake type). Not moist enough for my liking nor are they sweet enough. Their saving grace is the frosting which is to-die-for good but even then I tinkered with the recipe because it wouldn't have worked for me as written. Since I piped the frosting and needed it to be stiffer I used a little more powdered sugar than called for and considerably less root beer. At least this awesome frosting picked up the slack for the lifeless cupcakes. They were pretty no doubt about it with their swirls of delicately caramel-colored frosting and bits of crushed root beer barrels I sprinkled them with as garnish but being pretty isn't enough. I am still looking to make a great root beer cake so if I was to use this recipe again I'd probably add another egg maybe even two and another 1/2 cup sugar. Read More
(18)
Rating: 4 stars
03/15/2008
this was good I couldn't find the root beer extract so i just put in more root beer. I used canned vanilla icing w/root beer mixed in which turned out very good as well Read More
(9)
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Rating: 5 stars
02/23/2006
My kids love this. My friends love this. I have made it 3 times this month! I made it as cupcakes twice and they freeze beautifully with frosting. Read More
(8)
Rating: 5 stars
02/02/2008
This is a super cake both in taste and presentation. I added an additional half recipe to the cake and baked in three round 6" cake pans. My own home made vanilla icing (1 cup butter 1 cup shortening 3 egg whites 1 1/2 tsp. of clear vanilla and 3 cups powdered sugar) went between the layers and on the top for the froth. I used Pillsbury breadstick twisted shaped and baked for handle and inserted with toothpicks. My new favorite cake. Read More
(8)
Rating: 5 stars
03/13/2007
Fantastic. I made this with 6" round cake pans and put ice cream in the middle for a root beer float cake. Made 1 batch icing as suggested to ice the sides of the cake and another batch substituting vanilla for root beer concentrate used as the froth for the root beer on the cake. Added a fondant handle (wrapped around an 8" lollipop stick for support) to make a root beer mug shaped cake. Really cute and hubby loved the fuss for his birthday. Read More
(6)
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Rating: 5 stars
12/16/2007
I made this cake quite some time ago and forgot to review it. I followed the recipe exactly and I really loved this cake. DH didn't like it as much as I did he didn't feel that cake should taste like root beer but what does he know. This is a great dessert to take to a potluck. Thanks for the recipe Trish. Read More
(4)
Rating: 4 stars
10/26/2010
my hubby really liked these. I made them into cupcakes it makes 18 cupcakes! Read More
(2)
Rating: 5 stars
01/04/2010
such a good cake and I paired it with a rootbeer frosting it was so yummy Read More
(1)