Jul 14 2026
Restaurants›Scholar›Root Beer Float Cake Recipe

Root Beer Float Cake Recipe

Inspired by Scholar
Time3h
Serves10

House Made Vanilla Cake, Sassafras Gelato, Tart Cherry Compote, Sassafras Syrup, Seafoam Crumble

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Ingredients

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Cake

Sassafras Gelato

Tart Cherry Compote

Sassafras Syrup

Seafoam Crumble

Method

Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.

  3. 3

    Cream Butter and Sugar

    In a separate bowl, cream the softened butter with the sugar mixture until light and fluffy.

  4. 4

    Add Eggs and Vanilla

    Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  5. 5

    Combine Dry and Wet Ingredients

    Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

  6. 6

    Bake the Cake

    Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  7. 7

    Cool the Cake

    Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Sassafras Gelato

  1. 8

    Prepare Gelato Base

    In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves.

  2. 9

    Whisk Egg Yolks

    In a bowl, whisk the egg yolks until they are pale. Slowly pour in the warm cream mixture while whisking continuously.

  3. 10

    Cook the Mixture

    Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

  4. 11

    Add Sassafras Extract

    Remove from heat and stir in the sassafras extract. Chill the mixture in the refrigerator until completely cool.

  5. 12

    Churn Gelato

    Once the mixture is cool, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

  6. 13

    Freeze Gelato

    Transfer the gelato to a container and freeze for at least 4 hours or until firm.

Tart Cherry Compote

  1. 14

    Combine Ingredients

    In a saucepan, combine the frozen tart cherries, sugar, and lemon juice.

  2. 15

    Cook the Compote

    Cook over medium heat, stirring occasionally, until the cherries have broken down and the mixture is thickened, about 15-20 minutes.

  3. 16

    Cool the Compote

    Remove from heat and allow the compote to cool before using.

Sassafras Syrup

  1. 17

    Combine Sugar and Water

    In a saucepan, combine the water and sugar. Bring to a boil over medium heat.

  2. 18

    Add Sassafras Extract

    Once boiling, stir in the sassafras extract and simmer for 5 minutes.

  3. 19

    Cool Syrup

    Remove from heat and let it cool. Store in a jar in the refrigerator until ready to use.

Seafoam Crumble

  1. 20

    Prepare Crumble Mixture

    In a bowl, combine all-purpose flour, brown sugar, melted butter, and sea salt.

  2. 21

    Bake Crumble

    Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Let cool.

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