Root Beer Float Cakes

So…I meant to post this for Labor Day weekend, but got behind with the whole Food-Network-In-My-Kitchen incident.

But here’s a holiday (or any day) dessert that’s super easy and totally freakin’ cute. It’s a semi-homemade masterpiece (my apologies to those of you who don’t do cake mix — I don’t like to labor on Labor Day.)

You can definitely make these in regular cupcake pans, but I prefer to bake them in these little glass votives so they look like mini-root beer floats. Shot glasses are adorable too. I think I bought 32 votives at Wal-Mart for like $8. Here’s the thing though…you have to heed the directions and bake at 325 degrees, okay? Glass is typically safe up to 350, but I wasn’t taking a chance — my votives are pretty thin. If you’re nervous, bake one test cupcake first. We don’t want any glass cracking to happen because that would require…you guessed it…labor.

Root Beer Float Cakes

Root Beer Float Cakes



1 pkg. Betty Crocker French Vanilla Cake Mix

2 tablespoons cocoa (this is for color, not flavor)

1 tablespoon plus 1 teaspoon Root Beer Extract (in the spice aisle w/ the other extracts)

1 can Root Beer

Pepperidge Farm Pirouette cookies

Vanilla Frosting (storebought or your favorite recipe)

Red Sour Cherry candies or Red Mini Gumballs (or whatever you can find - I used a fruit snack in this pic)


Preheat oven to 325 degrees. Place root beer extract in a liquid measuring cup. Fill cup with Root Beer until it reaches 1 1/2 cups (you'll have a little root beer leftover). In a separate bowl combine cake mix and cocoa. Add root beer mixture to cake mix and stir well. That's it (seriously!)

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 325 degrees for 18-22 minutes until done. Remove from oven and let cool completely.

Cut pirouette cookies in half. These will be your "straws".

Put vanilla frosting in ziploc bag w/ a piping tip if desired (I use Wilton 2D but if you don't have one just snip off the end of the baggie and pipe straight from it.) Pipe frosting onto each cupcake, top with a red candy and your straw. Serve or refrigerate until needed.

Makes 20-32 depending on the size of your cups/votives/shot glasses. You'll notice there's no eggs or oil in this recipe...don't let that scare you, the root beer is magic, I tell you!

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  1. […] cake is easy to whip up and the recipe (I used this root beer cake recipe¬†from Sugar Mama) will make 5-6 in the pint size Mason Jars. ¬†Add a scoop of frozen vanilla ice […]

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