Root Beer Bundt Cake

I was assigned to cover the dessert category for the Easter meal at my mom and dad’s house and I immediately wanted to make a bundt cake of some kind.  After much deliberation, I decided on this root beer cake.

Overall it was a very good cake, super dense and moist as bundt cakes tend to be.  But I was disappointed that the root beer flavor wasn’t very strong.  However, I’m sure that the root beer enhanced the chocolate flavor though.

Root Beer Bundt Cake
Source:  Pink Parsley who adapted from Baked:  New Frontiers in Baking

For the cake

  • 2 cups root beer (not diet)
  • 1 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, cut into 1-inch pieces
  • 1-1/4 cups granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 cups all-purpose flour
  • 1-1/4 tsp baking soda
  • 1 tsp salt
  • 2 large eggs

Preheat the oven to 325 degrees.  Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted.  Add the sugars and whisk until dissolved.  Remove from heat, pour into a large mixing bowl, and let cool.

In a medium bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy; do not over beat as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake 35-45 minutes, rotating the pan halfway through baking time, until a small knife or toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack to cool completely.  Gently loosen the sides of the cake from the pan and turn it out onto the rack.

For the Root Beer Fudge Frosting

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp salt
  • 1/3 cup root beer, plus more as needed
  • 2/3 cup unsweetened cocoa powder
  • 2-1/2 cups confectioners’ sugar

To make the frosting, cream the butter, root beer, and salt in the bowl of a stand mixer.  Then gradually add the cocoa powder, then the powder sugar.  Mix until the frosting is shiny and smooth.  Add more root beer, a few teaspoons at a time, if the frosting is too thick to spread easily with a spatula.

Use a spatula to spread the frosting over the crown of the cake in a thick layer.  Let the frosting set before serving.  Serve with vanilla ice cream on the side.

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