Root Beer Bundt Cake


This cake is the Baked version of the simple summer pleasure of a root beer float. You can serve up each slice with a scoop of vanilla ice cream to tie it all in. Baking it into a bundt cake gives it a retro feel and makes it the perfect dessert for a picnic. Make the cake the night before you plan to serve it so the flavour intensifies overnight. The root beer seems to bring out the depth and velvety richness of the chocolate. The dark cake is then decorated with a unique bubbly and salty frosting. The thick root beer fudge frosting was a bit hard to spread. The boys at Baked love the sweet and salty combo, but I find this frosting a bit too salty for my taste.


Bon appétit!

Recipe adapted from Baked: New Frontiers in Baking

Yields one 10-inch bundt cake

•Bundt cake
2 cups root beer (do not use diet root beer)
1 cup cocoa powder
½ cup (1 stick) unsalted butter, cut into 1-inch pieces
1 ¼ cups granulated sugar
½ cup firmly packed dark brown sugar
2 cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
2 large eggs
2 ounces dark chocolate (60%), melted and slightly cooled
½ cup (1 stick) unsalted butter, softened
1 teaspoon salt
¼ cup root beer
2/3 cup cocoa powder
2 ½ cups confectioner’s sugar

•Bundt cake
1)Preheat the oven to 325F and generously coat a 10-inch bundt pan with non-stick cooking spray.
2)Heat the root beer, cocoa powder, and butter in a small saucepan over medium heat until the butter melts.
3)Add both sugars and whisk until dissolved.
4)Remove the saucepan from the heat and let cool.
5)Whisk the flour, baking soda, and salt together in a large bowl.
6)Whisk the eggs in a small bowl until just combined.
7)Pour the eggs into the cooled cocoa mixture and whisk until combined.
8)Gently fold the flour mixture into the cocoa mixture. The cake batter will be lumpy and it is important not to overbeat it, or else the cake will be tough. (I should have mixed my batter a bit more though because I ended up with a few small flour pockets.)
9)Pour the batter into the prepared bundt pan.
10)Bake for 35 to 40 minutes, or until a small sharp knife inserted into the cake comes out clean. (My cake stayed in the oven for 50 minutes.)
11)Transfer the bundt pan to a wire rack and let cool completely.
1)Pour all the ingredients into a food processor.
2)Pulse in short bursts until the frosting is smooth.
3)Use a spatula to spread the fudge frosting onto the bundt cake.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s