Root Beer Cake


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Moist and light, the way good cake should be, and perfect for a child’s birthday party. If the whipped cream frosting doesn’t appeal, try making your favorite cream cheese frosting, substituting root beer extract for the vanilla.


2 cups white sugar
3/4 cup solid vegetable shortening
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup root beer
1 teaspoon root beer extract
5 egg whites
1 cup heavy cream
3/4 cup confectioners' sugar
1 teaspoon root beer extract


Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the sugar and shortening until light. Sift together the dry ingredients and add to the creamed mixture, along with the root beer and extract. Beat well. In a separate bowl, beat the egg whites until stiff but not dry. Fold into the cake batter. Pour into the cake pans.

Bake for about 35 minutes or until a tester inserted near the center comes out clean. Cool in the pans for 10 minutes before turning out onto wire racks to cool. When the cake is completely cool, frost.

To make the frosting, beat the cream with the sugar and extract until stiff. Spread between the layers and on top of the cooled cake.

Cooking & Recipes


6 to 8 servings


Adapted from a recipe submitted LibYanizyn Walpole Historica

Reader Comments

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Root beer cake

The recipient in the book only calls for 1/4 cup of shortening. Instead of 3/4 cup of shortening. So I went to the web site and found corrected amount. Volume 6, page 12.

Thanks LaTicia

You are correct. Thanks for

You are correct. Thanks for pointing out the error.

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