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For the Spice Cake

• ▢ Butter, for greasing the pan generously
• ▢ 1 1/2 cups plus 1 tablespoon all-purpose flour, divided for pan prep and batter
• ▢ One (12-ounce) bottle root beer, for that authentic flavor infusion
• ▢ 1/2 cup molasses, for deep color and rich, complex sweetness
• ▢ 1/2 teaspoon plus 1/8 teaspoon baking soda, essential for the cake’s airy texture and flavor reaction
• ▢ 3/4 cup dark brown sugar, for moisture and caramel notes
• ▢ 1/4 cup plus 2 tablespoons vegetable oil, for an incredibly moist crumb
• ▢ 3 tablespoons plus 1 teaspoon granulated sugar
• ▢ One (1-inch) piece ginger, peeled and grated on a microplane or on the finest side of a box grater (should yield about 1 teaspoon)
• ▢ 2 teaspoons vanilla extract, for enhanced aroma
• ▢ 1 large egg, binding the ingredients beautifully
• ▢ 1 3/4 teaspoons baking powder
• ▢ 1 1/4 teaspoons ground star anise, for a hint of licorice warmth
• ▢ 1 1/2 teaspoons ground cardamom, adding fragrant, citrusy notes
• ▢ 1/2 whole nutmeg, freshly grated, or 2 teaspoons finely ground nutmeg for superior flavor
• ▢ Finely grated zest of 2 lemons, preferably organic, for a bright counterpoint to the rich spices
• ▢ 1 teaspoon kosher salt, to balance the sweetness
• ▢ 1/2 teaspoon freshly ground black pepper, for a subtle spicy kick

For the Root Beer Glaze

• ▢ 3/4 cup heavy cream
• ▢ 1 tablespoon sassafras bark or 1/2 teaspoon sassafras extract, for an authentic root beer flavor
• ▢ 2 cups confectioners’ sugar, sifted for a smooth glaze
• ▢ Pinch ground star anise, (freshly ground from whole star anise offers the best aroma)
• ▢ Pinch ground cardamom
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/4 whole nutmeg, freshly grated, or about 1 teaspoon ground nutmeg
• ▢ Freshly grated zest of 1/2 lemon, preferably organic

Make the Spice Cake

• Step 1: Preheat your oven to 350°F (176°C). Position an oven rack in the middle of the oven, ensuring even heat distribution for baking. This initial step is crucial for the cake to rise properly from the start.
• Step 2: Generously butter the bottom and sides of a 10-inch round cake pan. Cut a circular piece of parchment paper to perfectly fit the bottom of the pan and press it into place. Butter the parchment paper as well. Then, shake 1 tablespoon of the all-purpose flour into the prepared pan, tilting it to ensure the flour adheres to all buttered surfaces, including the parchment. Tap out any excess flour that doesn’t stick. This creates a non-stick surface, guaranteeing your cake releases cleanly.
• Step 3: Pour the root beer and molasses into a deep pot. Bring this mixture to a rolling boil over high heat. It’s important to use a deep pot, as the next step involves a significant reaction. You need ample space between the liquid and the rim to prevent any overflow when the baking soda is added.
• Step 4: Remove the pot immediately from the heat. Carefully, but swiftly, whisk in the baking soda. Observe the fascinating chemical reaction as the mixture froths up dramatically, creating a thick, airy foam. This is normal and desired. Once combined, immediately transfer the pot to the refrigerator to cool down slightly.
• Step 5: While the root beer mixture is chilling, prepare your wet ingredients. In a large mixing bowl, combine the dark brown sugar, vegetable oil, granulated sugar, freshly grated ginger, and vanilla extract. Whisk these ingredients together until they are just combined. The mixture might appear a little chunky at this stage, which is perfectly fine. Crack the large egg into the bowl and whisk vigorously until a thick, smooth paste forms. The egg is crucial here, acting as an emulsifier to bring all the disparate elements together.
• Step 6: In a separate, smaller bowl, combine the remaining all-purpose flour with the baking powder, ground star anise, and ground cardamom. Grate in the fresh nutmeg and lemon zest. Add the kosher salt and freshly ground black pepper. Whisk all these dry ingredients together thoroughly, ensuring the spices are evenly distributed. This step prevents pockets of leavening agents or spices in the final cake.
• Step 7: Retrieve the slightly cooled root beer mixture from the fridge. Now, we will combine the wet and dry ingredients in three stages. Pour 1/3 of the dry flour mixture into another large bowl. Next, pour in 1/3 of the root beer mixture, followed by 1/3 of the sugar paste. Gently whisk everything together until just combined. Repeat this process two more times, adding another 1/3 of the flour, then 1/3 of the root beer, and then the last 1/3 of the sugar paste. Continue whisking until everything is completely and smoothly incorporated. Do not overmix; stop as soon as no dry streaks remain. You should now have a very wet, almost liquid-like batter, which is exactly the desired consistency for this moist cake.
• Step 8: Carefully pour the liquid batter into your prepared cake pan. Place the cake pan on a rimmed baking sheet; this not only helps catch any potential drips or splashes but also makes it easier to transfer the cake in and out of the oven. Bake the cake for 45 minutes without opening the oven door at all. Disturbing the cake during this crucial rising period can cause it to sink. After 45 minutes, check for doneness: the cake should be high, a rich dark brown color, and when lightly touched, it should spring back slightly (it will remain quite moist due to the ingredients). If it’s not quite ready, rotate the pan gently and return it to the oven for another 5 minutes before checking again. The entire baking process should typically not exceed 55 minutes, even in a slower oven, to maintain its delightful moistness.

Make the Root Beer Glaze

• Step 1: While the cake is baking, begin preparing the flavorful root beer glaze. In a small pot, combine the heavy cream and the sassafras bark (or sassafras extract). Whisk gently and bring the mixture to a boil over medium-high heat. As soon as it begins to bubble, remove the pot from the heat. Pour the infused cream into a heatproof glass or ceramic container and place it, uncovered, in the refrigerator to cool for approximately 30 minutes. This steeping and cooling process allows the sassafras flavor to fully infuse into the cream, creating a delightful root beer essence for your glaze.
• Step 2: Meanwhile, in a separate bowl, combine the confectioners’ sugar (preferably sifted to prevent lumps), a pinch of ground star anise, a pinch of ground cardamom, and the kosher salt. Grate in the fresh nutmeg and the zest of half a lemon. Whisk all these dry ingredients together until they are well combined and fragrant.
• Step 3: Once the sassafras-infused cream has cooled, strain it through a fine-mesh strainer into a small, clean bowl. This step is essential to remove any bits of sassafras bark, ensuring your glaze is perfectly smooth. Discard the strained sassafras solids.
• Step 4: Gradually whisk 1/2 cup of the strained sassafras cream into the spice mixture, reserving the last 2 tablespoons. Continue whisking gently until the mixture begins to come together as a shiny, thick liquid. If the glaze appears too dry or not quite fluid enough, slowly add more of the reserved cream, a few drops at a time, until you achieve a beautiful, pourable consistency. The goal is a glossy, thick glaze that will beautifully coat the cake.

Finish the Cake

• Step 1: Allow the baked cake to rest in its pan on a wire rack for about 5 to 10 minutes. This brief resting period helps the cake firm up slightly before unmolding. After resting, carefully invert the cake out of the pan onto a serving plate or cake stand. Let it cool for at least another 5 to 10 minutes, allowing it to cool down enough to absorb the glaze without melting it completely off.
• Step 2: Using a spoon, generously spread the root beer glaze over the slightly warm cake. The warmth of the cake will help the glaze melt slightly and gracefully drip down the sides, creating a beautiful, artisanal finish. You can serve the cake as soon as it has cooled to room temperature. However, like many exquisite spice cakes, its flavors meld and deepen overnight, often tasting even better the day after it’s baked. Store the cake loosely covered at room temperature to preserve its moistness and delicate flavor. Enjoy this truly unique and flavorful dessert!

Adapted From

This recipe is an adaptation from the highly acclaimed cookbook, American Flavor, which explores the rich tapestry of American cuisine. We’ve taken inspiration from its pages to bring you this unique root beer cake experience, ensuring a blend of classic comfort with an exciting twist.

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Nutrition Information

Understanding the nutritional content of your delicious Root Beer Cake can be helpful for meal planning. Below is an approximation of the nutritional values per serving, based on standard calculations for the ingredients listed. Please note that these figures are automatically generated and should be used as a guide rather than definitive dietary advice, as exact values can vary based on specific brands and preparation methods.

Nutrition information is automatically calculated, so should only be used as an approximation.