This was the first recipe I made from Baked, back when. At the time, I had a bunch of generic root beer taking up refrigerator space, so root beer bundt cake it was. Except, it really wasn’t. Root beery, that is. That cake tasted flat and thin. This time around, I made sure to use the good stuff, and it made all the difference.

This is a pretty standard cake recipe, with the liquid being supplied by two cups of root beer. Don’t make the same mistake I did, when thinking about this cake. This isn’t a root beer cake. Rather, it’s a very chocolatey cake with a hint of root beer flavor. And trust me, that isn’t a bad thing at all. Besides being oh so very chocolatey, this cake is also moist and tender.

The cake is finished off with a root beer fudge frosting, which is made up of dark chocolate, butter, root beer, cocoa powder and confectioners’ sugar. Normally, I don’t like frosting made with confectioners’ sugar, but this one was really good. It was thick and fudgy and just a little bit salty. The Baked authors recommend eating this cake with a scoop of vanilla ice cream, but it tastes just fine on its own.