This is from the Cake Mix Doctor but adapted. The cake mix dr. recipe is the lemon-lime cake w/ pineapple curd if you want to know what itw as originally.
This is a chocolate root beer cake. There is not a lot of “root beer” taste, but it gives it a really great moisture to the cake. It goes great w/ root beer frosting. It gives it a little something special.
For more of a root beer taste, I would think a white cake mix would work better b/c it doens’t have such a strong taste like chocolate does.
Place a rack in the center of the oven and preheat the oven to 350 degrees farenheit. Grease and flour your pans – the cake mix dr. calls for 3 9 in round cake pans, but I found it only made 6 cups of batter so choose pans that will work with 6 cups. (See Wilton for batter amounts for certain pans)
Place the cake mix, pudding mix, eggs, oil, and root beer in a large mixing bowl. Blend w/ an electric mixer on low speed for 1 minutes. Stop and scrape down sides. Increase speed to medium and beat 2 to 3 more minutes. Batter should look well combined & thickned.
I then made the crusting buttercream icing from this website – the one that uses butter & Crisco. For the rootbeer flavor, all I did was replace the vanilla flavoring called for in the recipe w/ A & W root beer. It made a REALLY yummy icing! It’s not too sweet. Even my husband who doesn’t like rootbeer liked it. I used root-beer for the filling & for the outside frosting.
For a stronger flavored buttercream or cake, you may want to look into Lorann root beer oil. I haven’t used it, but I imagine it has a stronger taste.