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“The root beer intensifies the cocoa in the cake, but also makes the cake moist,” chef Carla Hall says of her root beer bundt cake. “It reminds me of a root beer float: cold, fizzy and creamy at the same time.”

Happy National Root Beer Float Day! Carla Hall’s Root Beer Bundt Cake

  • Serves

    12

  • Active Time

  • Total Time

Ingredients

Cake:

  • 1¼ cups all-purpose flour
  • 1 cup cocoa powder, plus more for flouring
  • Pinch of salt
  • ¾ cups root beer
  • 2 sticks unsalted butter, room temperature
  • 1¼ cups granulated sugar, divided
  • 1 tsp. vanilla extract
  • 4 eggs, room temperature, separated

Root beer glaze:

  • 2 cups powdered sugar
  • 3 T root beer
  • ¼ tsp. ground cloves

Directions

Cake:

  1. Preheat oven to 350 degrees. Grease and cocoa powder a bundt pan.

  2. In a medium bowl, combine flour, cocoa powder and salt.

  3. In a large bowl, cream together the butter and 1 cup sugar until fluffy. Add vanilla and 4 egg yolks.

  4. Whip egg whites with the remaining ¼ cup sugar until stiff peaks form. Set aside.

  5. Add ⅓ flour mixture to the creamed butter mixture alternating with the root beer. Continue until all is combined, ending with the root beer. Gently fold in the egg whites. Pour batter into prepared pan.

  6. Bake for 45-50 minutes. Remove cake and allow to cool for at least 10 minutes. Invert cake onto plate and top with root beer glaze.

Glaze:

  1. In a medium bowl, whisk together sugar, root beer and ground cloves. Drizzle over cake and serve.

Kitchen Counter

Serves 12.

About the Author

If you’re ever out and about and you hear a loud call of “Hootie-hoo,” you know chef Carla Hall is in the house. In 2008, as a contestant on Top Chef, Hall won over audiences with her adorable call-and-response catchphrase and infectious charm—and since then she has been on a roll, landing a gig as cohost of the hit ABC show The Chew and authoring two cookbooks. Hall is also the owner of Carla Hall Petite Cookies.

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