Root Beer Cake I

A friend sent me this recipe from an old clipping he found in his collection of recipes.

Original recipe makes 1 – 8×12 inch cake


1/2 cup butter, softened
1 cup white sugar
2 eggs
3/4 teaspoon root beer extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup root beer
1/2 cup butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon root beer extract
1 pinch salt
3 tablespoons root beer


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 8×12 inch baking pan.
  2. In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.
  3. Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
  4. Pour batter into the prepared pan and bake at 375 degrees F (175 degrees C) for 30 to 35 minutes. Let cool then frost with frosting.
  5. TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner’s, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.


Calories: 283 kcal
Carbohydrates: 39.8 g
Cholesterol: 61 mg
Fat: 13.1 g
Fiber: 0.5 g
Protein: 2.7 g
Sodium: 377 mg