Root Beer Chocolate Cake
A mix between a Texas sheet cake and a coca cola cake with a root beer twist! This decadent chocolate cake is moist, gooey, and delicious!
Ingredients
Chocolate Root Beer Cake
- 2 C sugar
- 2 C flour
- 1/2 C milk
- 1/2 Tbsp lemon juice
- 1 tsp salt
- 2 eggs
- 1 tsp baking soda
- 1 C butter
- 1/4 C cocoa powder (heaping 1/4 cup)
- 1 C Root Beer (sub water)
Chocolate Root Beer Icing
- 1/4 C root beer (or milk)
- 1/2 C butter
- 1/4 C cocoa powder
- 3 C powdered sugar
Instructions
Cake (Prep first)
- Preheat your oven to 375 and spray a 9X13" baking pan with non-stick spray.
- Stir lemon juice into milk and let sit for 5 minutes (you are preparing a buttermilk substitute). The buttermilk substitute is ready to use when you notice small clumps!
- Meanwhile, bring butter, cocoa, and root beer to a boil in a small saucepan. As soon as it begins to boil, turn off heat, set aside, and allow to cool for a few minutes while you prepare the rest of the cake batter.
- While your saucepan contents are cooling, combine the sugar, flour, salt, and baking soda in a mixing bowl. Add two eggs and vanilla into the center of the bowl (on top of the dry ingredients) and whisk eggs/vanilla together with a fork slightly. Add buttermilk to the bowl as well and fold all ingredients together.
- Pour the slightly cooled saucepan mixture into the mixing bowl and combine all ingredients. Stir batter until it is smooth and free from clumps. Pour batter into your prepared pan and bake at 375 for 28-32 minutes (when an inserted fork comes out clean)!
Icing (Prep Second)
- While cake bakes, prepare frosting and leave out at room temperature until you are ready to ice the cake! You can pour the frosting when the cake is warm to yield a dense, more gooey cake (more like a sheet cake/brownie), or you can wait until the cake has completely cooled to pour the icing for a more fluffy, voluminous cake with a more traditional cake texture!
- Rinse out the saucepan and the mixing bowl you used to make the cake. In the saucepan over medium heat, bring the root beer, butter, and cocoa powder to a boil while stirring occasionally. Once a boil is reached, remove from heat.
- Pour your powdered sugar into a mixing bowl. Pour the saucepan contents into the powdered sugar and whisk together with a fork. Stir until smooth and fully incorporated. Set aside at room temperature and stir occasionally until you are ready to ice the cake! Pour the icing via one of the two instructions below for your preferred cake outcome!
For a Gooey, Brownie-like Cake
- Allow the cake to cool for 30 or so minutes (so it is warm but not hot). Pierce the top of the cake a dozen or so times at random placement with a fork to create holes. Pour the icing evenly over the top of the entire cake.
For a fluffy, thicker, traditional Cake
- Wait until the cake has cooled completely before pouring icing (an hour or more). Keep icing consistency in-tact by beating occasionally until you are ready to pour!
Nutrition
Calories: 281kcalCarbohydrates: 64gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 252mgPotassium: 109mgFiber: 1gSugar: 50gVitamin A: 79IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!