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Soft and moist chocolate bundt cake with root beer all throughout the cake. And topped off with a sweet root beer glaze. The chocolate cake is so moist and delicious with a light root beer flavor that is not too overpowering. The cake is then covered with a sweet glaze made with root beer and powdered sugar. This cake makes the perfect summer dessert, served with a scoop of vanilla ice cream.
The cake batter is started with a classic chocolate cake, except instead of using milk in the cake, root beer is used instead. The root beer flavor is not too strong, but it makes the cake more moist and brings the chocolate flavor out more. The cake is baked in a bundt cake pan. After the cake has cooled for a few minutes in the pan, run a knife around the edges of the pan to release it. And turn the pan upside down onto a large cake plate. Allow the cake to cool completely before pouring the glaze on top. For the root beer glaze, root beer is mixed with powdered sugar and vanilla extract until a smooth glaze forms. Drizzle the glaze over the top of the cake and let set.
Root Beer Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 1 ( 12 oz.) can root beer
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Ingredients for Root Beer Glaze
- 2-2 1/2 cups powdered sugar
- 1/4 cup root beer
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Grease and flour a 9-inch bundt cake pan. Set aside. In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda.
- Whisk in eggs, root beer, vegetable oil and vanilla extract. Whisk until smooth. Pour batter into the prepared bundt cake pan. Bake for 45-50 minutes. Let cool for 10 minutes in the pan, turn over onto a plate and let cool completely.
- For the root beer glaze, whisk together powdered sugar, root beer and vanilla extract until smooth. Drizzle glaze evenly over the cooled cake.