Old Fashioned Root Beer Float Cake

Name: Old Fashioned Root Beer Float Cake
Ingredients: Cake; 1 cup butter; 2 cups granulated sugar; 3 cups cake flour; 1 (3 1/2 ounce) package vanilla pudding mix; 1 1/2 tablespoons baking powder; 1/2 teaspoon salt; 3 1/2 teaspoons water; 4 eggs; 1 tablespoon root beer extract; 1 teaspoon vanilla extract; 1 cup milk; Frosting; 4 cups confectioners' sugar; 1 cup butter, softened; 1 tablespoon heavy cream; 1 teaspoon vanilla extract; 1 teaspoon root beer extract

18 ingredients

10 steps

Ingredients

Cake
1 cup butter
2 cups granulated sugar
3 cups cake flour
1 (3 1/2 ounce) package vanilla pudding mix
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
Frosting
4 cups confectioners' sugar
1 cup butter, softened
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 teaspoon root beer extract

Directions

1

Preheat oven to 350 degrees F.
2

Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
3

In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
4

Meanwhile, sift together the cake flour, baking powder, pudding and salt.
5

With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
6

Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
7

Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
8

Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
9

Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
10

Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.