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Root Beer Float Poke Cake

Root Beer Float Poke Cake

This dreamy root beer float poke cake brings all the fizzy, creamy magic of a classic soda fountain treat straight to your kitchen — no straws required. Every bite delivers that bold, slightly spiced root beer flavor woven right into the tender cake layers and the luscious sweetened milk soak. 
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Prep Time 20 minutes
Cook Time 32 minutes
Cooling Time 1 hour
Total Time 1 hour 52 minutes
Servings 12

Instructions
 

  • Step 1 — Prep and Mix the Batter: Heat your oven to 350°F (180°C). Generously coat a 9x13-inch baking pan with flour-based baking spray and set it aside. In a large bowl, whisk together the cake mix, eggs, oil, root beer extract if using, and 1 cup of root beer until smooth. Pour the batter into the prepared pan and spread evenly.
  • Step 2 — Bake: Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 3 — Make the Root Beer Soak: While the cake bakes, pour the remaining 3 cups of root beer into a saucepan over medium-high heat and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened and reduced to about ¾ cup — roughly 30 minutes. Pour ½ cup of the reduction into a medium bowl and reserve the remaining ¼ cup for serving. Whisk the condensed milk into the ½ cup of root beer reduction until fully combined.
  • Step 4 — Poke and Soak: While the cake is still warm, use the blunt handle end of a wooden spoon to poke holes all over the surface about 1½ inches apart. Slowly pour the condensed milk mixture over the top, using a spatula to spread it evenly into every hole. Allow the cake to cool completely to room temperature, about 1 hour.
  • Step 5 — Top and Serve: Beat the heavy cream and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes. Spread evenly over the cooled cake and garnish with maraschino cherries. Serve with the reserved root beer reduction drizzled on top or on the side.

Notes

 
  • Chill your mixing bowl and beaters before whipping the cream for the best, most stable results.
  • Don't rush the root beer reduction — low and slow builds the deepest flavor.
  • The root beer extract is optional, but it significantly boosts that classic soda shop taste.
  • This cake gets even better overnight as the soak continues to work through the layers.
  • Pat maraschino cherries dry before placing them on the whipped cream so they don't bleed color.
  • Store covered in the refrigerator for up to 4 days. For best texture, add the whipped cream topping the day you plan to serve.
 

Nutrition Facts

 
  • Calories: 521
  • Total Carbohydrate: 66g
  • Dietary Fiber: 1g
  • Total Sugars: 52g
  • Protein: 7g
  • Total Fat: 26g
  • Saturated Fat: 11g
  • Cholesterol: 95mg
  • Vitamin C: 2mg
  • Sodium: 351mg
  • Calcium: 233mg
  • Iron: 1mg
  • Potassium: 247mg