Root Beer Chocolate Cake

Root Beer Chocolate Cake


  • 1 cup all-purpose flour
  • 3/4 cup, plus 2 tablespoons, granulated sugar
  • 1/4 cup, plus 2 tablespoons, unsweetened cocoa powder (plus extra for dusting)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg (room temperature)
  • 1/4 cup milk (room temperature)
  • 1/4 cup vegetable oil
  • 3/4 cup Root Beer (your favorite brand)
  • 1 teaspoon vanilla
  • 1-2 teaspoons root beer extract or concentrate

Vanilla Buttercream:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 - 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1-3 tablespoons milk

Preheat the oven to 350 F.  Line the bottom of an 8-inch round cake pan with parchment paper.  Spray the paper and the sides of the pan with non-stick spray, then dust with cocoa powder (just as if you were greasing and flouring the pan).

In the bowl of your electric mixer, combine the flour, sugar, cocoa, baking powder, baking soda and salt.  Add the remaining wet ingredients and beat on low for 30 seconds to combine, then on medium speed for 2 minutes until well blended.

Pour batter into the prepared pan.  Bake at 350 for 25-28 minutes, until the center is done and the cake springs back when gently touched.  Cool in the pan for 30 minutes, then turn out onto a wire rack.  Cover loosely with a clean kitchen towel and cool completely before frosting.

For the buttercream, beat the butter for 2 minutes until smooth.  Add the powdered sugar and vanilla and beat on low to combine.  Increase speed to medium and beat for 4-5 minutes until light and fluffy, adding the milk a little at a time to achieve the desired consistency.  Pipe onto the cooled cake.  Sprinkle with the crushed root beer candies.

Yields 8 servings.

Recipe from Curly Girl Kitchen