Root Beer Chocolate Bundt Cake

Root beer and chocolate go together like Tegan and Sara andΒ Romy and Michele.

Did you know that? It was agreed after tasting, that root beer definitely heightens the chocolate flavor in a twin-sisters-in-a-band way and a BFF kind of way.

Here’s the part where my mom stirred the cocoa powder mixture and it bubbled and popped because of the root beer. It was pretty and poppy. Can you believe those bubbles are really real?

Instead of folding your laundry, fold these ingredients. Because I bet you’ll get way more satisfaction out of this cake than clean laundry… not to say you should wear dirty everything, that’d be weird.

See that little fluff ball? That’s my mom’s dog Lucy, or Lucille, as Jake calls her. She likes laying on pillows, growling at Elliot and sneaking kisses up noses. Evidently she likes the looks of that cake too.

This cake is dense and super chocolatey. It’s so good that I crave it, for real. I can’t get enough of of it. It’s dangerous and amazing all at once.

Root Beer Chocolate Bundt Cake
Recipe from Baked: New Frontiers in Baking via Joy the Baker


  • 2 cups root beer
  • 1 cup unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes
  • 1 1/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all purpose flour
  • 1 1/4 t baking soda
  • 1 t salt
  • 2 large eggs
  • chocolate shavings for sprinkling (optional)


  1. Preheat oven to 325ΒΊF. Spray the inside of a 10-inch bundt pan with nonstick cooking spray. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
  2. In a large bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In a small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined. Gently fold the cocoa mixture into the flour mixture. The batter will be slightly lumpy. Give it a quick whisk, but don’t over beat the batter or it could cause the cake to be tough.
  4. Pour the batter into prepared pan and bake for 35-45 minutes, rotating the cake halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen the edges with a butter knife and turn out onto a cake plate.

This is how cake looks when it’s on a fall plate accessorized with ice cream.

Chocolate Root Beer Frosting


  • 2 ounces bittersweet chocolate, melted
  • 1/2 cup (1 stick) butter, softened
  • 1/2 t salt
  • 1/4 cup root beer
  • 2/3 cup unsweetened cocoa powder
  • 2 1/2 cups powdered sugar


  1. In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder. Once combined add the melted chocolate, salt, powdered sugar and root beer. Beat together until smooth. Spread on top of cooled cake. Slice and serve with vanilla ice cream.

Hip fall dishes at my Aunt Nita’s house. She’s the coolest lady I know.

19 thoughts on “Root Beer Chocolate Bundt Cake”

  1. Yes, please!

    Your recipes always make me want to run down to the kitchen RIGHT NOW and start cooking. But then reality hits me like a ton of bricks: I have to work today. … this weekend perhaps?

    Well done!

  2. I have to say, this looks amazing!

    I’ve been a bit of a lurker on your blog, but decided to come out and tell you how much I love your blog and recipes. I’ve made a bunch myself and have always had great results! Thanks for providing such great content πŸ™‚

  3. Man- I really need to get a bundt pan!!! And I agree- Aunt Nita is the coolest lady ever. And Lucy’s the diva of all divas.

  4. Seriously, the list of “must have at Thanksgiving” just keeps growing…you might need to move up your arrival to the frozen tundra by about a week so that all of the amazing goodness has time to be baked!

    And, yes, Aunt Nita is pretty much the best of the bestest of the most amazing. πŸ™‚ I love that you have bits of her things all around your place!

  5. haha Oh, Sally, I could eat this cake for Thanksgiving dinner. It’s so good!

    I brought this cake to Aunt Nita’s for Saturday dinner, since she loves root beer floats so much. It was a hit!

  6. Sarah and I baked the cake last night and it was just what we needed for the cold, stormy nightime after supper. I took some to work today to share with Suzy Brown and she loved it also. Was just a hit all around. Thanks Megabite for a slice of heaven when we needed it.

  7. I’m so glad you guys liked it. Jake ate the last piece last night, and I just want to make it again already. I’m glad it made a stormy night good!

  8. How cool. I’ve always been intrigued by recipes that use soda pop! I would never have thought that root beer enhanced chocolate flavor, but it makes sense πŸ™‚ Do you think this would only work in a bundt pan, Megan? I really should give in and get one already.

  9. Root beer is my favorite soda pop of all! So, it just makes sense for it to be bffs with chocolate, right? πŸ™‚

    After googling pan sizes and their comparable ones I found out this:
    You could bake this cake in two 8-inch loaf pans or a 9×3 inch spring form pan. Let me know if you try it!

  10. Wow, this looks amazing. Your recipes always make me want to track things down that I can’t find over here. I’m desperatly trying to think of somewhere that might sell root beer here in my small English town… hmmm, I might have to try and think of an alternative as this looks too good to miss! Made your hoagie buns last night as a trial and they are going to be the star of bonfire night next weekend I think!!

  11. Good luck with the root beer hunt! As far as an alternative… I know that I’ve seen tons of Guinness chocolate cakes out there that look delicious, so perhaps a dark beer of some sort? But maybe skip it in the frosting.

    Ooh! I’m glad you like the hoagie buns. Those little guys are tasty. πŸ™‚

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