From Our ReadersRoot Beer CakeFrom Our Readers

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?

Click to download a pdf of BrownEyedBaker‘s Root Beer Float Cake recipe.

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

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  1. I’m so glad some natives got to read and hopefully enjoy this treat! I’ll have to do a follow-up post on how to make cheese curds.

  2. I’m from Chippewa Falls too and I can’t wait to try this!

  3. Calley thanks for posting this! I grew up about 5 miles from LaGrander’s and now live in South Florida. I can’t wait to make this and be reminded of how awesome home is!