This root beer bundt cake is a wonderful combination of root beer and chocolate. It's super moist and amazingly rich, yet not too heavy. It's topped with a fudgy root beer frosting too.
This cake is delicious on its own and even better topped with a scoop of vanilla ice cream, just like a root beer float. The root beer flavor actually gets better the day after the cake is made. It's worth waiting.
This root beer bundt cake is also strongly flavored with rich chocolate, which can overshadow the root beer flavor. To bring out the flavor, you can also add root beer extract and extra spices such as ginger, star anise, cinnamon, vanilla, all spice, and/or nutmeg. You can also substitute some root beer schnapps for some of the root beer. It's up to you.
I decided to just add a little root beer extract and pure vanilla extract but I'm looking forward to experimenting, especially with root beer schnapps.
Ingredients You Will Need:
Root Beer - You will need 2 1/4 cups. Do nut use diet root beer.
Unsweetened Cocoa Powder - I used King Arthur Baking's Triple Cocoa Blend. Hershey's Special Dark would also work.
Butter - Unsalted.
Sugars - You will need granulated, dark brown, and confectioner's.
Flour - Unbleached all-purpose flour.
Salt and Baking Soda.
Eggs.
Dark Chocolate.
Extracts - Pure vanilla extract and root beer extract.
To Make This Cake:
This cake is super easy to make. You don't need a mixer for making the cake. You will need your food processor for making the frosting, although you can also use a hand mixer if you prefer.
First, cook the root beer, cocoa, butter, and sugars together and then let the mixture cool. Once the mixture has cooled, combine it with the eggs. In another bowl, whisk together the flour, baking soda, and salt, plus any spices and extracts you choose to add, and then combine the wet ingredients with the dry ingredients.
Next, pour the batter into a 10 inch bundt pan and bake for 35 to 45 minutes. Let the cake cool and and then turn it out onto a wire rack.
Finally, combine the frosting ingredients into a food processor and process until smooth. Spread the frosting on the cake with an offset spatula.
This week, the Sunday Funday Group is sharing Bundt recipes (including one for pups!). It's been a long time since I've made one!
- Air Fryer Eggless Mava Bundt by Sneha's Recipe
- Cinnamon Sugar Donut Bundt Cake by A Day in the Life on the Farm
- Dark Chocolate Salted Caramel Mini Bundts by Amy's Cooking Adventures
- Eggless Sugar free Ragi Banana Bundt Cake by Sizzling Tastebuds
- Fuyu Bundt by Culinary Cam (or host)
- Man’s Best Friend Birthday Bundt by Food Lust People Love
- Root Beer Bundt Cake by Karen's Kitchen Stories
- Sour Cream Coffee Bundt Cake by Making Miracles
Root Beer Bundt Cake
This root beer bundt cake is a wonderful combination of root beer and chocolate.
Ingredients
- 2 cups root beer or 1 1/2 cups root beer plus 1/2 cup root beer schnapps
- 1 cup dark unsweetened cocoa powder
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 1/4 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 teaspoon root beer extract
- 1 teaspoon vanilla extract
- 2 cups (9 ounces) unbleached all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 ounces 60 percent dark chcolate, melted and slightly cooled
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon salt
- 1/4 cup root beer
- 2/3 cup dark unsweetened cocoa powder
- 2 1/2 cups confectioners' sugar
Instructions
- Heat your oven to 325 degrees F and prepare a 10 inch Bundt pan with spray oil.
- In a medium saucepan, combine the root beer, cocoa powder, butter, and sugars. Cook until the butter is melted and the sugars have dissolved. Remove from the heat and cool. Add the root beer and vanilla extracts.
- In a large bowl, whisk together the flour, baking soda, and salt.
- Whisk the eggs together and combine them with the cooled root beer mixture. Fold the mixture into the flour mixture until just combined. Add the batter, which will be quite wet, into the pan.
- Bake for 35 to 45 minutes, until a thin knife comes out clean.
- Cool in the pan completely, loosen the sides of the cake, and then turn out onto a plate or wire rack.
- Add all of the ingredients to a food processor and pulse until the frosting is smooth and shiny.
- Frost the cake with an offset spatula.
Nutrition Facts
Calories
365Fat (grams)
14 gSat. Fat (grams)
8 gCarbs (grams)
63 gFiber (grams)
4 gNet carbs
59 gSugar (grams)
45 gProtein (grams)
4 gCholesterol (grams)
54 mgRecipe adapted from Baked: New Frontiers in Baking.
