When the kid’s have a birthday I generally make them a special cake. When Lucas turned 15 this month we had a really busy week and I was out of everything I needed in the pantry, didn’t realize it, and with two soccer games that day he wound up getting a cake from the grocery store on his actual birthday. *gasp* the horror! But I promised him that I would make him two of whatever kind of cake he wanted for Memorial Day weekend. Rootbeer Cake is his favorite, so that was his request.
The topping is supposed to look like the topping on the creme soda vanilla cake … the rootbeer cake wound up a little short on topping. I’m sure you can guess what happened there.
We decided to make it a little different this time, I bought a stronger rootbeer than last time trying to get more flavor, and we also made it with a chocolate cake. Still not “rootbeer” enough. I had looked high and low for a small bottle of extract to give it a flavor boost but we didn’t find any. I’m still not happy with how rootbeer cake ame out, but creme soda cake was pretty darn awesome!
Here’s the recipe….
- 1 Chocolate or Yellow Box Cake Mix (I use a gluten free cake mix, but just use your favorite)
- 1/4 vegetable oil (or alternative)
- 1 1/4 cup soda
- 2 eggs
- 1 envelope whipped topping mix
- 1/4 cup soda
- Preheat oven to 350 degrees.
- Mix cake ingredients together on medium speed for roughly 4 to 5 minutes...
- Pour batter into cake pan and bake 30 to 35 minutes.
- Let the cake cool completely before adding the topping.
- To make the topping mix 1 packet whipped topping mix with 1/4 to 1/2 cup soda until it fluffs up and stiff peaks form (just be patient and keep running the mixer) - spread topping evenly over top of cake and you're ready to go.