Root Beer Float Poke Cake Recipe — Creamy Soda-Infused Dessert

Wishing all the moms a beautiful and relaxing Mother’s Day! You work so hard—today is for celebrating you and, hopefully, enjoying a well-deserved break from everyday duties.

Today I’m excited to share a fun root beer–flavored dessert: Root Beer Float Poke Cake. After making Root Beer Float Cookies and having some root beer concentrate left, I wanted to create another dessert that captured that nostalgic float flavor. The result is a light, fluffy cake with a moist, tender crumb and a creamy, float-like topping.

What makes this cake special is that it’s soaked with sweetened condensed milk, which keeps it moist while still feeling airy. Topped with Cool Whip, the combination of vanilla and condensed milk gives the cake that classic root beer float taste. It’s an easy, crowd-pleasing dessert—perfect for summer barbecues, potlucks, or any casual get-together.

Want a pretty swirled icing finish? Look for a tutorial on how to create bakery-style swirled icing for a professional touch.

Craving more root beer recipes?

Root Beer Float Cookies
Root Beer Freeze
Root Beer Pulled Pork Sandwiches

4.34 from 9 ratings

Root Beer Float Poke Cake

Created by Amber Brady

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12 Servings

Ingredients

15.25 oz (432 g) box white or vanilla cake mix
ingredients called for on the cake mix box (for example: 3 eggs, 1 cup water, 1/4 cup oil)
4 tsp root beer concentrate
14 oz (396 g) can sweetened condensed milk
8 oz (226 g) tub Cool Whip

Instructions

Preheat oven to 350°F (175°C). In a large bowl, whisk together the cake mix, eggs, water, oil, and root beer concentrate for about 2 minutes until combined. Pour the batter into a greased 13×9-inch pan and spread evenly.
Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
Use the bottom of a wooden spoon to poke holes evenly across the cake, spacing them about 1–2 inches apart. Pour the sweetened condensed milk over the cake, letting it flow into the holes. Cover and refrigerate for several hours or overnight so the milk soaks in.
Before serving, spread Cool Whip over the chilled cake. Slice and serve cold.

Notes

Disclaimer: Nutritional values are estimates calculated by a third-party tool.

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