Root Beer Cake

Name: Root Beer Cake
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups butter, plus 1 tsp. to grease pan; 2 1 ⁄ 2 cups cake flour, plus 1 tbsp. for dusting cake pan; 2 1 ⁄ 2 tsp. baking powder; 1 tsp. salt; 1 cup root beer; 5 tsp. root beer extract (preferably Zatarain's); 1 1 ⁄ 2 cups sugar; 4 room-temperature eggs; 4 1 ⁄ 2 cups confectioners' sugar; 2 tbsp. cream

Serves
serves 6-8

It's amazing what you can do with the sweet, rich taste of root beer.

Ingredients

2 cups butter, plus 1 tsp. to grease pan
2 ¹⁄₂ cups cake flour, plus 1 tbsp. for dusting cake pan
2 ¹⁄₂ tsp. baking powder
1 tsp. salt
1 cup root beer
5 tsp. root beer extract (preferably Zatarain's)
1 ¹⁄₂ cups sugar
4 room-temperature eggs
4 ¹⁄₂ cups confectioners' sugar
2 tbsp. cream

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Instructions

Step 1

Heat oven to 350°. Grease a 9" × 13" pan with 1 tsp. of the butter; dust with 1 tbsp. of the cake flour; tap bottom of pan to remove excess flour.

Step 2

Sift remaining cake flour, baking powder, and salt into a bowl; set aside.

Step 3

Whisk together root beer and 2 tsp. of the root beer extract in a bowl; set aside.

Step 4

Beat sugar and 1 cup of the butter in a large bowl until fluffy. Add eggs one at a time, beating briefly after each addition. Alternately add flour mixture and root beer mixture, waiting for each to be incorporated before adding the next. Mix briefly, then transfer batter to pan; smooth out top.

Step 5

Bake, rotating once, until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool.

Step 6

Put confectioners' sugar and remaining butter into a bowl; beat with an electric mixer to combine. Add cream and remaining root beer extract; beat to make a fluffy frosting. Spread frosting on cake, making swirls and whorls. Decorate with root beer candies.

Heat oven to 350°. Grease a 9" × 13" pan with 1 tsp. of the butter; dust with 1 tbsp. of the cake flour; tap bottom of pan to remove excess flour.
Sift remaining cake flour, baking powder, and salt into a bowl; set aside.
Whisk together root beer and 2 tsp. of the root beer extract in a bowl; set aside.
Beat sugar and 1 cup of the butter in a large bowl until fluffy. Add eggs one at a time, beating briefly after each addition. Alternately add flour mixture and root beer mixture, waiting for each to be incorporated before adding the next. Mix briefly, then transfer batter to pan; smooth out top.
Bake, rotating once, until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool.
Put confectioners' sugar and remaining butter into a bowl; beat with an electric mixer to combine. Add cream and remaining root beer extract; beat to make a fluffy frosting. Spread frosting on cake, making swirls and whorls. Decorate with root beer candies.