Chocolate Root Beer Cake

Chocolate Root Beer Cake is dense, moist and super simple! The root beer soda enhances the chocolate flavor in both the cake and the frosting. Serve it with a scoop or two of vanilla ice cream for a complete root beer float cake experience 🙂

Moist. Apparently, that is the most hated word in the English language.  I find that hard to believe, but according to NPR’s Wait Wait…..Don’t Tell Me people hate the sound of that word more than any other in our vast vocabulary.

I just don’t get it. How can you hate the word moist?!?! These people must not be true foodies otherwise the word moist alone would make their hearts beat faster and their mouths begin to water.

One of the best parts is that this chocolate root beer cake actually gets better each day it sits around.  The first time I made this cake in 2009, we left town for three days and stuck it in the fridge…..it was even better cold and three days old!!!

Of course, that is assuming you can wait that long and have leftovers after eating it. Not an easy task my friend.

Chocolate Root Beer Cake FAQs

Can I use diet soda in the recipe?

Unfortunately, the answer is no. The sugar in the soda is needed for the proper rise, texture, and moisture level of the finished cake. If you wanted to try diet soda in the frosting, that would probably be just fine but be sure to stick with regular root beer for the cake portion itself.

How long does the cake last?

As mentioned before, it actually gets better the day after so if at all possible, try making it the day before you need it. It will last 4-5 days in an airtight container at room temperature.

Put it in the fridge for a longer shelf life and to increase the density of the finished cake. We actually prefer it cold 🙂

Can I use cola instead of root beer?

While I have never used any other type of soda for this recipe, I think your favorite cola would be amazing in this chocolate cake. I especially think a cherry cola like Dr Pepper would provide an even more interesting flavor combo than plain Coke or Pepsi. If you try it, leave me a comment below and let me know how it goes!

Does the cake have a strong root beer flavor?

Think of the combination of root beer with chocolate like you would coffee with chocolate. It is an enhancer of all the best parts of the chocolate flavor profile. You get a hint of root beer but chocolate is the dominate flavor of the cake. It is crazy delicious!

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Chocolate Root Beer Cake

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5 from 2 reviews

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This cake is a chocolate cake but both the frosting and the cake use root beer as it’s base. Serve it with vanilla ice cream for that root beer float experience.

• Total Time: 45 minutes
• Yield: 12 servings 1x

Ingredients

Cake

• 2 cups root beer soda – don’t use diet
• 1 cup dark unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1 1/4 cups granulated sugar
• 1/2 cup dark brown sugar
• 2 cups flour
• 1 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs

Frosting

• 2 ounces 60% dark chocolate, melted
• 1/2 cup butter, room temperature
• 1/2 teaspoon kosher salt
• 1/4 cup root beer soda
• 2/3  cup unsweetened cocoa powder
• 2 1/2 cups powdered sugar

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Instructions

1. Preheat oven to 325 degrees.  Spray the inside of a 10″ Bundt pan with nonstick spray.
2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted.  Add sugars and whisk until dissolved.  Remove from heat and let cool.
3. In large bowl, whisk together flour, baking soda and salt.  In small bowl, whisk together the eggs then whisk into cooled cocoa mixture until combined.  Pour cocoa mixture over your dry ingredients and gently fold with your whisk.  Batter will be slightly lumpy.  Don’t overbeat or your cake will become tough.
4. Pour batter into prepared pan and cook for 35-40 minutes.  Transfer to a wire rack and cool completely before inserting onto your cake plate.
5. In a large bowl using an electric hand mixer, beat butter and cocoa powder together until smooth.  Add the melted chocolate and beat again.  Add salt, root beer and powdered sugar.  Beat together until smooth.  Spread on top of cooled cake.

Notes

Store in airtight container. We preferred this cake cold from the fridge for an even denser texture.

• Author: Carole Jones
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1/12
• Calories: 359
• Sugar: 46g
• Sodium: 317mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 43mg