Hi, my name is Jenni and I have a thing for root beer. I'm all about the A&W, the good stuff that comes in brown bottles, or even better, from a barrel. I have a weakness for it, I will admit. I just can't help myself!
For a while now I have been wanting to make a root beer cake, but I was massively unhappy with the recipes I was finding. Some had you pour in root beer flavoring, some a can of actual pop. But they all seemed to offer up a cake that was dull and boring.
So I took matters into my own hands and concocted a recipe. I started with the base of a red velvet cake, but changed it around a bit and left out the ridiculous amount of food coloring. I was very pleased with the result! This cake is rich but not heavy, just the right amount of rootbeer flavoring, and topped with a beautiful vanilla buttercream! I could have eaten this entire cake myself. I almost did, actually...
White Cake Mix
1 Packet Vanilla Instant Pudding
1 TBSP Root Beer Flavoring/syrup
1 Tsp Vanilla Extract
1 Tbsp Cocoa
1 TBSP White Vinegar
1 Cup Buttermilk
1/2 C Veggie Oil
Mix root beer, vanilla, and cocoa together to form a paste.
Mix the pudding, cake mix, eggs, oil, and buttermilk together.
Add vinegar and flavorings.
Pour into two greased and floured 9' round cake pans.
Bake in a preheated 350 Degree oven for 20 minutes, or until an inserted toothpick comes out clean.
Let cool for 10 minutes in pans.
Remove from pans, place on wire racks, and allow to cool the rest of the way.
1 stick salted butter, soft
1 stick unsalted butter, soft
6 cups powdered sugar
1/2 cup milk
1 tsp vanilla