Fizzy, creamy, and totally nostalgic, this Root Beer Float Cake turns the old-fashioned soda fountain treat into a showstopping cake that’s surprisingly simple to make. It combines the classic flavors of creamy vanilla ice cream and fizzy root beer into a deliciously moist cake.
This starts with a vanilla cake mix infused with root beer flavor, then topped with a whipped cream frosting that won’t melt away. Plus, it’s a poke cake filled with sweetened condensed milk for extra deliciousness.
One of my favorite things about this recipe is the rootbeer-flavored Dream Whip-stabilized frosting. It holds its shape beautifully while maintaining that light, airy texture essential to mimicking the foamy top of a classic float.
If you’ve shied away from themed desserts because you think they require professional baking skills, this is the recipe for you. There is no decorating or fancy techniques! The cake mix base means you’re starting with a foolproof foundation, while the poke cake method is virtually impossible to mess up—just poke, pour, and frost!
Let me show you how easy it is to turn a regular cake into this creative treat. This recipe is perfect for potlucks, birthdays, or any time you want to serve a slice of nostalgia with a modern twist.
Looking for more easy cake recipes? Try my banana pudding, icebox cake, lemon blueberry cake, or pineapple dump cake recipes.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Vanilla cake mix
- Root beer: Regular root beer works best here!
- Vegetable oil
- Eggs
- Sweetened condensed milk: Don’t substitute evaporated milk – it’s not the same!
- Dream Whip: You’ll need one 2.3-ounce box containing two envelopes. This special whipped topping mix creates a stable frosting that won’t deflate like regular whipped cream might.
- Maraschino cherries: These are optional but complete the root beer float look.
How to Make Root Beer Float Poke Cake
- Start by preheating your oven to 350 degrees F.
- Mix your cake batter by combining the cake mix, 1¼ cups root beer, vegetable oil, and eggs in a large bowl. Beat until the mixture becomes light and fluffy – usually takes about 2 minutes with my electric mixer.
- Pour the batter into a greased 9×13-inch baking dish. Make sure it’s evenly spread!
- Bake for 30-35 minutes. It’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a large bowl, combine both envelopes of Dream Whip with 1 cup of cold root beer. Beat the mixture with an electric mixer for about 4 minutes until you get soft peaks. It should look light and fluffy, like the top of a root beer float!
- Grab a wooden spoon handle or large straw and poke holes all over your cooled cake. I usually make holes about 1 inch apart.
- Pour the sweetened condensed milk all over the cake, making sure it gets into all those holes you just made. Use a spatula to spread it evenly.
- Spread your root beer whipped topping over the entire cake. To make it look pretty, I like to create little swoops and swirls.
- Refrigerate the cake for at least 3 hours. Chilling gives everything time to set up properly and the flavors to meld together.
- Before serving, top with maraschino cherries for a classic root beer float look.
Serving Ideas
I love serving this Root Beer Float cake at summer barbecues. It’s a refreshing treat that reminds everyone of classic root beer floats. For the prettiest presentation, I recommend adding the maraschino cherries right before serving. This way, they won’t bleed into that pretty white whipped topping.
You can also dress it up by:
- Serve each slice with a small glass of cold root beer on the side.
- Adding a drizzle of chocolate syrup across the top.
- Sprinkling with some crushed vanilla wafers for extra crunch.
- Serve with a scoop of vanilla ice cream on the side (my personal favorite!)
How to Store
Since this cake contains dairy products, it needs to be stored in an airtight container in the refrigerator. It will stay fresh for up to three days.
Tips & Tricks
Be sure to check out the step by step instructions
- Try different sodas like cream soda or Dr. Pepper for a fun twist.
- If you can’t find Dream Whip, you can substitute Cool Whip instead. Thaw the Cool Whip and fold in the root beer, then use the mixture to frost the cake.
- Make sure your root beer isn’t flat – the carbonation helps create a fluffier cake.
- When poking holes, space them about 1 inch apart for even distribution of the condensed milk.
- Chill your mixing bowl before making the whipped topping for better results.
Reader Questions
Yes! I often make this cake the day before serving. Just wait to add the cherries until right before serving. The cake actually gets better after sitting in the fridge for a few hours.
I wouldn’t recommend freezing this cake. The whipped topping doesn’t hold well in the freezer, and the texture can become grainy when thawed.
Absolutely! While vanilla cake mix works best to let the root beer flavor shine through, you can try it with chocolate cake mix. Just keep in mind that it will change the final taste.
This cake’s root beer flavor is subtle. If you want a stronger root beer taste, add 1-2 teaspoons of root beer extract to the cake batter and whipped topping.
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Root Beer Float Cake Recipe
Ingredients
- 1 box vanilla cake mix 13.25 ounces
- 1 ¼ cups root beer
- ¼ cup vegetable oil
- 2 large eggs
- 1 can sweetened condensed milk 14 ounces
Frosting ingredients
- 1 box Dream Whip 2.3 ounces
- 1 cup cold root beer
- Cherries for garnish
Instructions
- Preheat your oven to 350 degrees F.
- In a mixing bowl, whisk the cake mix, 1 ¼ cup root beer, vegetable oil, and eggs until light and fluffy.1 box vanilla cake mix, 1 ¼ cups root beer, ¼ cup vegetable oil, 2 large eggs
- Pour the cake mix into a greased 9×13-inch baking dish.
- Bake at 350 degrees F for 30-35 minutes until a toothpick inserted comes out clean.
- Remove from the oven and set aside to cool completely.
- Once cool, make your whipped topping mixture.
- Combine the Dream Whip (both envelopes) in a bowl using an electric mixer and 1 cup of cold root beer.1 box Dream Whip, 1 cup cold root beer
- Whip using the electric mixer for about 4 minutes until fluffy and soft peaks form.
- Using the end of a wooden spoon or large smoothie straw, poke a hole in your cake.
- Spread the condensed milk all over the cake, getting it into the holes you just poked.1 can sweetened condensed milk
- Top the cake with the root beer whipped cream.
- Refrigerate for 3 hours.
- Top with cherries right before serving.Cherries for garnish
Notes
- Try different sodas like cream soda or Dr. Pepper for a fun twist.
- If you can’t find Dream Whip, you can substitute Cool Whip instead. Thaw the Cool Whip and fold in the root beer, then use the mixture to frost the cake.
- Make sure your root beer isn’t flat – the carbonation helps create a fluffier cake.
- When poking holes, space them about 1 inch apart for even distribution of the condensed milk.
- Chill your mixing bowl before making the whipped topping for better results.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
