Root Beer Float Cake
Root Beer Poke Cake is the ultimate nostalgic dessert that brings together the classic flavors of a creamy root beer float in cake form. With a light and fluffy white cake base, a rich root beer pudding filling, and a whipped topping crowned with crushed root beer candies, it’s the perfect treat for family gatherings, potlucks, or just when you want something fun and different.
We first made this cake for a backyard barbecue, and it was gone before the burgers were! There’s something magical about the way the root beer flavor infuses every bite, especially after it’s been chilled. The crushed candies on top add the sweetest little crunch, making it just as fun to eat as it is to look at.
If you love this recipe, you may also enjoy our Coca-Cola Chocolate Cake, Red Velvet Bundt Cake, and Strawberry Lemonade Cake, all of which transform your favorite drinks into sweet treats.
Table of contents
Why You’ll Love This Recipe
- Nostalgic flavor: Tastes just like a creamy root beer float in cake form.
- Easy to make: Uses boxed cake mix and instant pudding for a quick dessert win.
- Perfect for parties: Feeds a crowd and looks great on the dessert table.
- Make-ahead friendly: Gets even better after chilling in the fridge.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cake comes together with pantry-friendly staples like white cake mix, pudding mix, and Dream Whip, plus root beer and a splash of root beer extract for that soda fountain flavor. The crushed root beer candies on top are optional but add a playful finishing touch.
Variations
- Chocolate twist: Use chocolate cake mix for a root beer float with a chocolatey kick.
- Frosting swap: Top with cream cheese frosting instead of whipped topping.
- Mini cakes: Bake in cupcake form for individual servings.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, combine the cake mix, 1¼ cups cold root beer, root beer extract, canola oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is light and fluffy.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Once the cake is cool, use the handle of a wooden spoon or a straw to poke holes all over the top.
- In a medium bowl, whisk together the vanilla pudding mix, 1 cup cold root beer, and ½ cup cold milk until it begins to thicken (about 1–2 minutes). Pour the pudding over the cake.
- In a large bowl, beat 2 Dream Whip packets with 1 cup cold root beer on low speed for 30 seconds, then on medium speed until soft peaks form (about 4–5 minutes).
- Spread the whipped topping over the chilled cake. Sprinkle crushed root beer hard candies on top.
Expert Tips
- Chill the cake before adding whipped topping for cleaner layers.
- Use a wooden spoon handle to poke large enough holes for the pudding.
- Crush the candies just before serving so they stay crunchy.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just stabilize it with a little powdered sugar so it holds up in the fridge.
Absolutely, cold root beer helps the batter, pudding, and whipped topping set better.
You can make it up to 24 hours ahead. The flavors actually improve overnight.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Root Beer Float Cake
Equipment
- 9×13 cake pan
- large mixing bowl
- Electric mixer
- Medium mixing bowl
- large bowl
Ingredients
- 15.25 ounces White Cake Mix
- 1¼ cups root beer cold
- 1 teaspoon root beer Extract
- ¼ cup canola oil or vegetable oil
- 2 large eggs
- 3.4 ounces Instant Vanilla Pudding Mix
- ½ cup milk cold
- 1 cup root beer cold, for pudding
- 5.2 ounces Dream Whip Whipped Topping Mix
- 1 cup root beer cold, for topping
- Crushed Root Beer Hard Candies for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13″ cake pan with cooking spray and set aside.
- In a large bowl, combine the cake mix, 1¼ cups cold root beer, root beer extract, canola oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is light and fluffy.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Once the cake is cool, use the handle of a wooden spoon or a straw to poke holes all over the top.
- In a medium bowl, whisk together the vanilla pudding mix, 1 cup cold root beer, and ½ cup cold milk until it begins to thicken (about 1–2 minutes).
- Pour the pudding evenly over the cake, using a spatula to gently spread it into the holes. Refrigerate for at least 30 minutes to set.
- In a large bowl, beat 2 Dream Whip packets with 1 cup cold root beer on low speed for 30 seconds, then on medium speed until soft peaks form (about 4–5 minutes).
- Spread the whipped topping over the chilled cake.
- Sprinkle crushed root beer hard candies on top.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
