Chocolate Root Beer Bundt Cake

This Chocolate Root Beer Bundt Cake has been all over the internet. I have seen it on more than one blog. But after someone proclaimed it a recipe worth buying a cookbook for, my interest was piqued. Prior to reading that comment, it had sounded intriguing, but not intriguing enough to make it to the top of my must-bake list.

So I headed to Trader Joe’s to get some root beer. If I was going to make a cake with root beer in it, it was going to be some good root beer. I came home with a four-pack and then got distracted. A couple days later when I recommitted to making the cake, all the root beers were gone. Silly Hubby – he thought I got those for him. Once I got more root beer, I hid enough for the recipe in the back of the fridge.

A couple days later, I finally got around to making this cake. Although, I think the name is misleading. I didn’t get a root beer taste at all from this cake. Even when I sat and thought about root beer while eating it. I was trying so hard to make it taste like root beer, but I just couldn’t taste it.

I asked a few people at work about what the cake tasted like and I got a variety of answers including comments about chocolate, super moist, really awesome, but nothing about root beer. I do agree with my coworkers, this is a moist chocolatey bundt cake. And just look at that thick layer of frosting. How could anything be sub-par with that much frosting on top?

Has anyone else out there made this cake? Did you think you could taste the root beer?

One Year Ago: Pumpkin Pancakes with Cranberry Compound Butter and America’s Test Kitchen Food and Friends – Rack of Lamb Dinner Party
Two Years Ago: Cranberry Sauce
Three Years Ago: Pumpkin Pasta and Pumpkin and Chocolate Caramel Corn
Four Years Ago: Ginger Pumpkin Cupcakes and Halloween M&M Treats
Five Years Ago: Shark Cupcakes and Lemon Berry Muffins

Print Save

Chocolate Root Beer Bundt Cake

This moist chocolate bundt cake has a serious layer of chocolatey frosting

Yield: 12-15 servings


For the Cake
2 cups root beer (not diet)
1 cup dark cocoa powder
1/2 cup (1 stick) unsalted butter, cubed
1 1/4 cup granulated sugar
1/2 cup packed brown sugar
2 cups flour
1 1/4 tsp baking soda
1 tsp kosher salt
2 large eggs, room temperature, lightly beaten

For the Frosting
2 ounces (about 1/3 cup) dark chocolate, melted and cooled slightly
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp kosher salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups powdered sugar


For the Cake
In a small saucepan, melt together the root beer, cocoa powder, and butter over medium heat until the butter is melted and the mixture is smooth. Add in the sugars and whisk until they are completely dissolved, then remove the pan from heat and allow to cool slightly.

Meanwhile, in a large mixing bowl, combine the flour, baking soda, and salt.

Preheat the oven to 325 degrees F and generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter it, dust with flour, and tap out any excess flour.

Once the chocolate/root beer mixture has cooled, whisk in the beaten eggs.

Gently pour the chocolate mixture into the flour mixture, and fold everything together until well combined. The batter will be slightly lumpy, but don’t overbeat it.

Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife or long toothpick/skewer inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely, then gently loosen the sides of the cake from the pan and turn it out onto a large plate.

For the Frosting
Beat the butter and melted chocolate together with a stand or hand mixer, then, on slow speed, beat in the salt, root beer, and powdered sugar, until shiny and smooth.

Use a spatula to spread the fudge frosting over the crown of the bundt cake in a thick layer, then place the cake in the fridge for 10 minutes or so to allow the frosting to set before serving.

You can place the cake in an airtight container overnight if you want to make the cake the day before.

Recipe from Baked, as seen on Crepes of Wrath

    Pin It

18 Responses to “Samoas Rice Krispies Treats”

  1. #
    Monica — February 10, 2014 at 8:49 am

    If Carlos claims this is the best thing you have ever made … I might have to make them tonight!

    • beantownbaker — February 10th, 2014 @ 9:57 am

      Let me know if you do. I was seriously SHOCKED when he said that.

  2. #
    erin — February 10, 2014 at 10:14 am

    OH. MY. LORD.

  3. #
    Aimee@shugarysweets — February 10, 2014 at 6:34 pm

    Yeah, I can see why these are the best ever!!!! Love Samoas!

  4. #
    Tracy | Pale Yellow — February 10, 2014 at 8:37 pm

    I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!

    • beantownbaker — February 11th, 2014 @ 12:14 pm

      I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.

  5. #
    Dina — February 11, 2014 at 11:41 am

    they look sooooo good!

  6. #
    vanillasugarblog — February 13, 2014 at 8:17 pm

    Sharing these in my friday link roundup!
    Everyone needs to see these!

    • beantownbaker — February 13th, 2014 @ 8:49 pm

      Thanks for sharing them!!

  7. #
    Shannon — February 22, 2014 at 1:47 pm

    oh jeez. caramel de lites here, too 🙂 these sound killer!

    • beantownbaker — February 23rd, 2014 @ 12:47 pm

      You’re the first person I’ve met who calls them Caramel de Lites too!

  8. #
    Shikha @ Shikha la mode — February 27, 2014 at 3:45 pm

    I’ve been wondering why they aren’t always called Samoas!

  9. #
    stephanie — March 18, 2014 at 7:48 am

    Are the pecans there for the Samoa flavor or just an extra addition?

    • beantownbaker — March 18th, 2014 @ 8:03 am

      They add some texture but you could leave them out if you wanted.

  10. #
    Justin — March 19, 2014 at 9:47 am

    Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.

  11. #
    Erin — April 12, 2014 at 9:25 am

    Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…

  12. #
    Shannon C — May 19, 2014 at 5:40 pm

    On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!

    • beantownbaker — September 2nd, 2014 @ 6:59 pm

      So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.

Leave a Comment