Preheat your oven to 350F (175C) for optimal baking temperature.
Grease three 8-inch round pans with baking spray or use shortening dusted with flour to prevent sticking.
Alternatively, you can opt for a convenient option by using a large 13x9-inch baking dish, which eliminates the need for layering. In this case, you can top the cake with just the pudding frosting.
In a bowl, combine the cake mix, root beer, oil, root beer extract, and eggs. Mix vigorously for 2-3 minutes to ensure a smooth and well-incorporated batter.
Next, pour the batter into greased cake pans, distributing it evenly. Bake the cakes for approximately 20 minutes. Keep an eye on them, and when the center is fully cooked (you can use a toothpick to test for doneness), they are ready to be removed from the oven.
Allow the cakes to cool completely before attempting to remove them from the pans. This will ensure they retain their shape and texture.
Use an electric mixer to whip the butter until it becomes fluffy. This usually takes a couple of minutes and helps to incorporate air into the butter for a lighter texture.
Once it looks thick fold in the whipped topping. Store in the freezer until you're ready to use.
Gradually add the powdered sugar to the mixer, slowly incorporating it into the mixture. Continue to whip the ingredients together until they are nicely combined.
In a mixing bowl, combine milk and powdered sugar. Use the electric mixer to whisk them together until the powdered sugar is fully dissolved and the mixture is smooth. This usually takes about a minute or two.
Add the dry pudding mix to the bowl and continue mixing with the electric mixer for 1-2 minutes.
Next using a spatula or a large spoon, gently fold the cool whip into the mixture.
Keep folding until cool whip is fully incorporated into the mixture, resulting in a smooth and well-combined frosting.
Begin by placing your first cake layer on a serving plate or cake stand. Spread a layer of root beer buttercream evenly over the top of the cake layer, ensuring it covers the entire surface.
Next, place your second cake layer on top of the buttercream. Spread a layer of pudding frosting evenly over this layer, making sure it covers the entire surface.
Finally, place the third cake layer on top of the pudding frosting. Finish by spreading another layer of pudding frosting evenly over the top of the cake, ensuring it covers the entire surface.
Sprinkle a dusting of cocoa powder over the cake, adding a touch of richness and visual appeal. Top it off with a cherry for a delightful finishing touch.
Ingredients
Directions
Preheat your oven to 350F (175C) for optimal baking temperature.
Grease three 8-inch round pans with baking spray or use shortening dusted with flour to prevent sticking.
Alternatively, you can opt for a convenient option by using a large 13x9-inch baking dish, which eliminates the need for layering. In this case, you can top the cake with just the pudding frosting.
In a bowl, combine the cake mix, root beer, oil, root beer extract, and eggs. Mix vigorously for 2-3 minutes to ensure a smooth and well-incorporated batter.
Next, pour the batter into greased cake pans, distributing it evenly. Bake the cakes for approximately 20 minutes. Keep an eye on them, and when the center is fully cooked (you can use a toothpick to test for doneness), they are ready to be removed from the oven.
Allow the cakes to cool completely before attempting to remove them from the pans. This will ensure they retain their shape and texture.
Use an electric mixer to whip the butter until it becomes fluffy. This usually takes a couple of minutes and helps to incorporate air into the butter for a lighter texture.
Once it looks thick fold in the whipped topping. Store in the freezer until you're ready to use.
Gradually add the powdered sugar to the mixer, slowly incorporating it into the mixture. Continue to whip the ingredients together until they are nicely combined.
In a mixing bowl, combine milk and powdered sugar. Use the electric mixer to whisk them together until the powdered sugar is fully dissolved and the mixture is smooth. This usually takes about a minute or two.
Add the dry pudding mix to the bowl and continue mixing with the electric mixer for 1-2 minutes.
Next using a spatula or a large spoon, gently fold the cool whip into the mixture.
Keep folding until cool whip is fully incorporated into the mixture, resulting in a smooth and well-combined frosting.
Begin by placing your first cake layer on a serving plate or cake stand. Spread a layer of root beer buttercream evenly over the top of the cake layer, ensuring it covers the entire surface.
Next, place your second cake layer on top of the buttercream. Spread a layer of pudding frosting evenly over this layer, making sure it covers the entire surface.
Finally, place the third cake layer on top of the pudding frosting. Finish by spreading another layer of pudding frosting evenly over the top of the cake, ensuring it covers the entire surface.
Sprinkle a dusting of cocoa powder over the cake, adding a touch of richness and visual appeal. Top it off with a cherry for a delightful finishing touch.