#BundtBakers ~ Root Beer Float Bundt Cake

Welcome to April's #BundtBakers reveal day! This month we were challenged by our hostess Felice of All That's Left Are The Crumbs to take a retro dessert and turn it into a bundt cake - I debated a few possibilities and then saw some Root Beer Float Cakes and settled in.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Unfortunately this didn't come out quite like I'd hoped - but that doesn't mean it wasn't delicious and a fantastic cake - it was just very much a super rich, fudgy, chocolate cake, not so much a root beer cake. I used bottled IBC root beer and would suggest picking a stronger flavored root beer next time, and adding some of the root beer flavoring as well if you really want to notice the root beer in the cake. I could taste it on the back of my tongue if I thought about it, but if I didn't KNOW it was in there I wouldn't have been able to put my finger on it. I will be giving this one another try, and will opt for a white cake base and skip the chocolate which seems to overpower the root beer flavoring. That said, this is a delicious tender, moist, rich chocolate cake that would go fantastic with a big scoop of vanilla ice cream for that "float" flavor! :)

And don’t forget to take a peek at what other talented bakers have baked this month ~

• Boston Cream Bundt by Andrea at Adventures in All Things Food
• Boston Cream Pie Bundt Cake by Mary at Los Chatos Chefs
• Campbell's Tomato Soup Cake by Wendy at A Day in the Life on the Farm
• Coca~Cola Bundt Cake by Mondo at I Bake He Shoots
• Hummingbird Bundt Cake by Teri at The Freshman Cook
• Inside-Out Ho Hos Lava Bundt Cake by Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Key Lime Bundt Cake by Sarah at The Chef Next Door
• Lemon Meringue Pie Bundt by Felice at All That's Left are the Crumbs
• New York Style Crumb Cake by Tammy at Living the Gourmet
• Nutella Chocolate MIlkshake Bundt Cake by Bea and Mara at I Love Bundt Cakes
• Orange Creamsicle Cake by Sue at Palatable Pastime
• Pantera Rosa Bundt Cake by Rocío at kidsandchic
• Root Beer Float Bundt Cake by Rebekah at Making Miracles
• Sock It To Me Cake by Stacy at Food Lust People Love
• Strawberry Milkshake Swirl Bundt Cake by Laura at Baking in Pyjamas
• Tomato Soup Bundt Cake by Tux at Brooklyn Homemaker
• Tunnel of Fudge Cake by Kelly at Passion Kneaded

Root Beer Float Bundt Cake adapted from Brown Eyed Baker

Ingredients

Bundt Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (4-oz) butter
1¼ cups granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs

Root Beer Fudge Frosting:
2 ounces dark chocolate, melted and cooled slightly
1/2 cup (4-oz) butter, softened
1/4 - 1/2 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2 ½ cups powdered sugar

Directions:

1. Preheat oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan generously with nonstick cooking spray, or butter the pan and dust with cocoa powder, shaking out the excess powder and then set aside.
2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently blend the liquid ingredients into the flour mixture - do not over mix but make sure all the flour is incorporated.
5. Pour the batter into the prepared pan and bake for 55 to 60 minutes, until a toothpick inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Root Beer Fudge Frosting:

1. Put all of the ingredients in the bowl of a stand mixer and mix on medium-low until well combined.
2. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.