Root Beer Float Cake with Spiced Whipped Cream and Candy
This moist white cake captures the nostalgic flavors of a classic root beer float with warm spice swirls and a light, cinnamon-spiced whipped cream topping. The cake features a marbled design created by swirling spiced batter through the base, while crushed root beer candies on top provide authentic flavor and delightful crunch. Perfect for summer gatherings, birthday parties, or whenever you want to bring back childhood memories in cake form. The combination of allspice and cinnamon gives depth to the sweet, creamy layers.
Ingredients
- 1 box Betty Crocker Super Moist White Cake Mixhomemade white cake1:1moderateFull guide →
- water, called for on cake mix box
- oil, called for on cake mix box
- egg whites, called for on cake mix box
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 cup whipping cream
- 2 tablespoons granulated or powdered sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 2 tablespoons hard root beer candies, crushedroot beer extract + sugar crystals1-2 drops extract + 2 tbsp sugarmoderate
Instructions
- 1
Heat oven to 350°F (325°F for dark or nonstick pan) and grease bottom only of 13x9-inch pan
- 2
Beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
- 3
Reserve 1 cup batter and pour remaining batter into pan
- 4
Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter
- 5
Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan
- 6
Cut through batters with spatula or knife in S-shaped curves in one continuous motion
- 7
Turn pan one-fourth turn and repeat cutting for swirled design
- 8
Bake as directed on box for 13x9-inch pan
- 9
Cool completely, about 1 hour
- 10
Beat all spiced whipped cream ingredients except crushed candies in chilled small bowl on high speed until soft peaks form
- 11
Spread whipped cream over cake
- 12
Sprinkle each serving with crushed candies just before serving
Tips
Use a chilled bowl and beaters when making whipped cream to achieve better volume and stability
Store any leftover cake covered in the refrigerator since it has whipped cream topping
Add the crushed candies just before serving to prevent them from dissolving into the cream
Good to Know
Store covered in refrigerator
Can be made 1 day ahead without whipped cream topping
Add crushed candies just before serving to prevent dissolving
Common Mistakes
Don't overbeat whipped cream to avoid butter formation
Don't add candies too early or they will dissolve
Substitutions
FAQ
Can I make this cake ahead of time?
Yes, bake the cake and cool completely, then wrap and store at room temperature. Add the whipped cream topping and candies just before serving for best results.
What if I can't find root beer candies?
You can substitute with a few drops of root beer extract mixed into the whipped cream, or use crushed butterscotch candies for a similar sweet crunch.
How long will this cake keep?
The cake will keep covered in the refrigerator for 2-3 days, though the whipped cream may start to deflate and the candies may dissolve over time.