Root Beer Float Sheet Cake

Root Beer Float Sheet Cake
  • 1 (16.25-ounce) box white cake mix*
  • 1 ¼ cups root beer*
  • ¼ cup vegetable oil
  • 3 large eggs
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • 2 cups heavy whipping cream
  • ¼ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ cup chopped roasted peanuts
  1. Preheat oven to 350°. Spray a 15x10-inch jelly-roll pan with baking spray with flour.
  2. In a large bowl, whisk together cake mix, root beer, oil, eggs, cardamom, and allspice until smooth, about 2 minutes. Pour batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool completely.
  4. In a large bowl, beat cream with a mixer at medium speed until thickened. Add confectioners’ sugar and vanilla; beat at high speed until light and fluffy. Spread frosting over cooled cake; sprinkle cake with peanuts.
*We used Betty Crocker White Cake Mix and Abita Root Beer.



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