Root beer floats and fried cheese curds at LaGrander’s drive-in in Chippewa Falls, WI is one thing I miss during the summers here in Chicago; however, this root beer float cake helped ease the pain.
I started to make this cake on Sunday for my neighbor/friend’s birthday on Monday and made the frosting and frosted the cake before I went to work on Monday morning. If you need to put together a cake but don’t have enough time right before the event (and you don’t want to serve a dry cake), you should this recipe. It is one of the easiest “do ahead” cake recipes I’ve made. Plus, it is a bundt cake, and who doesn’t love a bundt cake?
Tips: My frosting came out way too thick, so I just added more root beer as I mixed, just like you would do with milk. I turned my oven down to 300 and took it out after 45 minutes, and I think it still needed a bit longer. Next time, I’m going to leave the oven on at 325 and just keep a closer eye on it. You must eat this cake with vanilla ice cream or a vanilla-ice-cream-like substitute.
by Calley O’Neil