Root Beer Float Cake Recipe
Recipe information
Make Root Beer Float Cake in just 3h . House Made Vanilla Cake, Sassafras Gelato, Tart Cherry Compote, Sassafras Syrup, Seafoam Crumble
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Cake
Sassafras Gelato
Tart Cherry Compote
Sassafras Syrup
Seafoam Crumble
Cake
2. Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Cream Butter and Sugar
In a separate bowl, cream the softened butter with the sugar mixture until light and fluffy.
4. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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. 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. 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
8. Prepare Gelato Base
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves.
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.
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.
11. Add Sassafras Extract
Remove from heat and stir in the sassafras extract. Chill the mixture in the refrigerator until completely cool.
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.
13. Freeze Gelato
Transfer the gelato to a container and freeze for at least 4 hours or until firm.
Tart Cherry Compote
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.
16. Cool the Compote
Remove from heat and allow the compote to cool before using.
Sassafras Syrup
17. Combine Sugar and Water
In a saucepan, combine the water and sugar. Bring to a boil over medium heat.
18. Add Sassafras Extract
Once boiling, stir in the sassafras extract and simmer for 5 minutes.
19. Cool Syrup
Remove from heat and let it cool. Store in a jar in the refrigerator until ready to use.
Seafoam Crumble
20. Prepare Crumble Mixture
In a bowl, combine all-purpose flour, brown sugar, melted butter, and sea salt.
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.
Local Coupons
No local coupons found for this recipe's ingredients.