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Root Beer Cake with Chocolate Root Beer Ganache

Author: Gwen Adams

Root Beer Cake with Chocolate Root Beer Ganache Recipe Root Beer Cake with Chocolate Root Beer Ganache Recipe

Carla Hall uses root beer to give her grandmother's classic Coca-Cola cake recipe a twist. The moist chocolate cake has a uniquely spicy personality, thanks to the addition of fresh ginger, smoked cinnamon, and star anise.

At a glance

One 10" Bundt cake
Nutrition information


Choose your measure:


  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon*
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground star anise
  • 1 1/2 cups root beer, flat or fizzy
  • 16 tablespoons (1 cup) unsalted butter
  • 1/4 cup cocoa powder, Dutch-process or natural
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh ginger
  • *The original recipe calls for smoked cinnamon; if you can find it, by all means use it.


  • 1/4 cup root beer, flat or fizzy
  • 1/4 cup unsalted butter
  • 1 1/2 tablespoons cocoa powder, Dutch-process or natural
  • 2 cups confectioners' sugar
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground star anise
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9" x 13" pan, or two 9" round cake pans.
  2. To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes, then mix into the flour mixture.
  3. In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture. Fold in the grated ginger.
  4. Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9" x 13" cake, or 33 to 35 minutes for 9" layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean.
  5. Remove the cake from the oven. Gently loosen it from the pan around the edge, if you can. Place a cooling rack on top, across the surface of the cake. Very carefully turn the cake and rack over so that the cake (in its pan) is resting on the rack. Wait 15 minutes, then carefully lift the pan off the cake, jiggling it gently first to make sure it's not stuck.
  6. To make the ganache: Bring the root beer to a boil in a small saucepan over medium heat. Add the butter and cocoa powder, stirring until smooth. Pour the mixture into a large bowl, then whisk in the confectioners' sugar, spices, and salt until smooth and glossy. Pour over the top of the cake while still warm.
  7. Store any leftover cake, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 3/4" slice, 74g
  • Servings Per Batch 16 slices
Amount Per Serving:
  • Calories 228
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 170mg
  • Total Carbohydrate 29g
  • Dietary Fiber 0g
  • Sugars 19g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.