I love celebrating national food holidays. Although it might seem absurd to some, a day dedicated entirely to a sweet treat or savory dish is an absolute joy to the average food blogger (it’s the little things, y’all). And today? Today is ‘National Bundt Day’, where we celebrate this glorious cake and symbolically kick-off the holiday baking season.
This also means that Mary of The Food Librarian is hosting her annual ‘I Like Big Bundts’ round-up. It’d be unlike me to not participate again this year, so I brought to the table a Root Beer Bundt, one adapted from those lovely boys at Baked. It’s a beautiful recipe suited for sheet cakes, cupcakes, muffins and, of course, bundts.
Matt & Renato call for a root beer frosting to coat the top, but I’ve skipped this step. If you’re interested in the recipe for that, find it here via Serious Eats.
Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved, then add the root beer extract. Remove from the heat and let cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy; do not overbeat, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.