• Root Beer Bundt Cake

    by  • June 10, 2012 • Bakery, Dessert & Sweet treats, Recipes • 0 Comments

    I thought this would be fun to make. And it’s pretty easy too. In fact, I’ve bookmarked this recipe ever since I got hold of the Baked cookbook. The combination of root beer and chocolate is simply genius and really addictive.


    The recipe calls for over 2 cups of the root beer. Matt Lewis and Renato Poliafito, the guys behind this Brooklyn bakery wanted the root beer flavor to be extremely pronounced.

    While the root beer flavor wasn’t as intense as I’d hoped (maybe I’ll try a different brand of root beer the next time), the cake was delicious with an intriguing taste.


    Root Beer Bundt Cake (adapted from Baked: New Frontiers in Baking)

    Makes 1 (10-inch) bundt cake

    For the cake

    • 2 cups (500ml) root beer (do not use diet root beer)
    • 1 cup unsweetened cocoa powder
    • ½ cup (113 grams) unsalted butter, cut into 1-inch cubes
    • 1 ¼ cups (250 grams) granulated sugar
    • ½ cups (100 grams) firmly packed brown sugar
    • 2 cups (240 grams) flour
    • 1 ¼ teaspoon baking soda
    • 1 teaspoon salt (if using salted butter, decrease the salt in recipe by ¼ teaspoon)
    • 2 large eggs

    Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.

    For the root beer fudge frosting

    • 2 ounces (60 grams) of 60% chocolate (melted and cooled)
    • ½ cup (113 grams) unsalted butter, softened
    • 1 teaspoon salt (if using salted butter, decrease the salt in recipe by ¼ teaspoon)
    • ¼ cup (60ml) root beer
    • 2/3 cup dark cocoa powder
    • 2 ½ cups (320 grams) icing sugar

    To serve

    Vanilla ice cream


    Preheat oven to 325°F.

    Generously butter and flour a 10-inch bundt pan.

    In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk to dissolve. Remove from heat and let it cool.

    In a large bowl, whisk the flour, baking soda and salt together.

    Whisk the eggs and then whisk them into the cooled cocoa mixture.

    Gently fold the flour mixture into the cocoa mixture until combined. The batter will be slightly lumpy. Do not overstir as it could cause the cake to be tough.

    Pour batter into the prepared pan and bake for 35-40 minutes. Rotate halfway through the baking time. Cake is done when a toothpick inserted into the cake comes out clean.

    Place cake pan onto wire rack and cool completely before removing from pan. Gently loosen the sides of the cake and turn onto the rack.

    For the frosting

    Combine all ingredients and beat with an electric mixer until smooth.

    Spread on the frosting with a spatula or butter knife. Serve with ice cream on the side.

    Note: The icing was a bit stiff. Next time, I’d use less icing sugar to make it more spreadable.

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