I never even knew that this type of cake existed. All I knew is that I was totally blown away when I was given a slice of this sinful cake. I had to probably get another smaller size just to make sure I got the taste right. Okay, wait. What I mean was, this really tasted great. And everyone in the family will surely love a piece of heaven after a good meal!
Our friend over at Barbara Bakes has this to say about this recipe:
“It is a Root Beer Cheesecake. Surrounded by two layers of Cream Cake. Covered in Root Beer Buttercream. Topped with Whipped Cream and then drizzled with Root Beer Glaze reduction. Are you still with me?!”
You lost me at “It is a root beer cheesecake”! Seriously, I haven’t tasted anything like this before. My aunts and my mother bake cakes, but they usually bake the traditional cakes. So whenever I encounter uniquely flavored cakes such as this, then I can’t help but share it with you. I know you will enjoy this recipe!
Ingredients
Root Beer Glaze
2 cups (460g) regular root beer
Cream Cake
2 large Eggland’s eggs (100g), room temperature
3/4 cup (96 g) Domino granulated sugar
1 teaspoon (5g) McCormick vanilla extract
1 1/2 cups (192g) Gold Medal cake flour
2 teaspoons (10g) Clabber Girl baking powder
1 teaspoon (5g) Morton salt
1 cup (230g) Borden heavy whipping cream
Root Beer Cheesecake
2 eight-ounce packages Philadelphia cream cheese, room temperature
1/2 cup (100g) Domino granulated sugar
2 large Eggland’s eggs (100g), room temperature
2 tablespoons (30g) McCormick® Root Beer Concentrate
Root Beer Buttercream
1 cup or 2 sticks (226g) Land O Lakes butter, room temperature
1 teaspoon (5g) McCormick® Root Beer Concentrate
4 cups (512g) Domino confectioners sugar
1/4 cup (112g) Borden milk
whipped cream for decorating
Instructions:
Root Beer Glaze
In a medium sauce pan, heat root beer over medium heat for 20 minutes. Remove from heat and allow to cool to room temperature. You should have approximately 1/3 cup of root beer reduction.
Cream Cake
Preheat oven to 350 degrees F (175 degrees C). Prepare (with spray or butter & flour) two 8-inch round cake pans.
Beat eggs in a medium bowl with hand mixer on high until very thick. Add the sugar and the vanilla, beating well.
Sift the flour, baking powder, and salt together.
Add to the egg mixture in three parts; add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture.
Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 17-23 minutes or until a toothpick inserted near the center comes out clean. (Do not over bake!)
If you are adding Root Beer Glaze to your cake do this when it is still warm. Brush 1 tablespoon of glaze over each cake and then allow to cool.
Root Beer Cheesecake
Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
With mixer now on low, slowly add in Root Beer Concentrate.
Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
Set the pie on a wire rack and let it cool completely.
Chill for at least 2 hours before assembling cake.
Root Beer Buttercream
Beat butter in stand mixer with paddle attachment on medium-medium high speed until light and fluffy. (about 3 minutes)
With mixer on low, add in Root Beer Concentrate and combine fully, scraping down sides of bowl when necessary.
Gradually add in confectioners sugar beating after each addition and frequently scraping down sides of bowl.
Add in milk and combine fully. Add more or less milk to reach your desired consistency.
To Assemble Cake
Place one layer of Cream Cake on cake stand.
Carefully place chilled cheesecake on top.
Place final layer of cream cake on top of cheesecake cake.
Cover cake with Root Beer Buttercream. I used about 1 cup of buttercream and did a crumb coat then chilled for 30 minutes. I then went back and did a smooth coat with the remaining frosting.
*Optional- Place whipped cream in a piping bag with wilton 8B tip. Pipe out dollops around edge of cake.
Drizzle Root Beer Glaze over cake and chill until ready to serve. Be sure to save any additional glaze and pour over each slice as it is served.
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Quick Tip: You can also make extra (just double the recipe and cooking time) and then brush the glaze on the cakes just out of the oven. They will soak up all the awesome root beer awesomeness!
Thanks again to I Am Baker for this amazing recipe.
