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Root Beer Float Poke Cake

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A soft vanilla poke cake soaked in sweetened condensed milk and topped with fluffy root-beer whipped cream, garnished with maraschino cherries for a nostalgic soda-fountain treat.

Ingredients

Scale
  • 1 box (13.25 oz) vanilla cake mix
  • 1 ¼ cups root beer (for batter)
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • Frosting / Topping:
  • 1 box Dream Whip (2.3 oz) or other whipped topping mix
  • 1 cup cold root beer (for Dream Whip)
  • Maraschino cherries, for garnish

Instructions

  1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together the vanilla cake mix, 1¼ cups root beer, vegetable oil, and eggs until smooth.
  3. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
  4. Once cool, poke evenly spaced holes all over the cake using the end of a wooden spoon or a thick straw.
  5. Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
  6. In a chilled bowl, whip Dream Whip with 1 cup cold root beer until soft peaks form. Refrigerate briefly to set the texture.
  7. Spread the root beer whipped cream evenly over the cake.
  8. Chill the cake for at least 3–4 hours to allow flavors to meld and the topping to firm up.
  9. Top with maraschino cherries just before serving.
  10. Use a warm knife for cleaner slices.

Notes

  • Chilling the cake overnight enhances flavor and texture.
  • Root beer extract can be added to the topping for extra depth.
  • Use full-fat sweetened condensed milk for the richest texture.
  • Store leftovers covered in the fridge for up to 4 days.

Nutrition

Find it online: https://yumfoodusa.com/root-beer-float-poke-cake/