Old Fashioned Root Beer Float Cake

Directions

1. 1
   Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
2. 2
   In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
3. 3
   Meanwhile, sift together the cake flour, baking powder, and salt.
4. 4
   With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
5. 5
   Mix in the root beer extract and vanilla.
6. 6
   Alternately add the flour mixture and milk to form a smooth batter.
7. 7
   Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes.
8. 8
   Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
9. 9
   Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
10. 10
    Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
11. 11
    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.
12. 12
    To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes).
13. 13
    Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly.
14. 14
    Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
15. 15
    Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.
16. 16
    Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.