Root Beer Cake

[Pages:1]Root Beer Cake

Based off the recipe from Kids' Cakes From the Whimsical Bakehouse by Liv and Kaye Hansen

Ingredients: 8 oz. unsalted butter 1 cup sugar ? cup firmly packed light brown sugar 4 extra large eggs 2 ? cups cake flour 2 ? tsp. baking powder 1 tsp. kosher salt ? cup root beer ? cup heavy cream 2 tsp. root beer extract, or concentrate

Directions: 1. Preheat oven to 350 and make sure all ingredients are room temperature. 2. Grease and flour four 7-inch cake pans. 3. With an electric mixer, beat the butter and both sugars at high speed until light and fluffy. 4. Add eggs, one at a time, creaming well after each addition. 5. Sift together the flour, baking powder and salt in a bowl. 6. In a separate bowl, combine the root beer, heavy cream and extract. 7. Add the dry ingredients to the butter mixture, alternating with the root beer mixture and beating on at low speed until well combined. 8. Pour 1 ? cups of batter into each of the four pans. 9. Bake for 23-25 minutes until a toothpick inserted into the center of the cake comes out clean. 10. Let cakes cool on a rack for 15-20 minutes before turning them out of their pans. 11. Continue cooling cakes on rack until completely cooled.

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