Strawberry Milkshake Cake
March 22, 2015
Strawberry milkshake in a cake? Thanks to the genius of Melina Thompson, behind the baking blog Sugary & Buttery, every bite of this dreamy dessert will remind you of your favorite childhood treat. Now you can get your milkshake fix in cake form, and it's quite possibly the best thing we've ever seen.
What makes this cake so perfect is how spot on the flavors are. Melina's buttercream frosting recipe with cream cheese and pureed strawberries tastes exactly like strawberry ice cream! Each layer of white cake is soaked in milk for unbelievable moistness.
It's the answer for everything from birthdays to hump days. Don't wait for an excuse -- you need this cake in your life right now. And, make sure to check out Melina's tips for perfectly smooth frosting!
Strawberry Milkshake Cake
Prep Time
120 Minutes
Cook Time
45 Minutes
Total Time
165 Minutes
2 sticks unsalted Challenge butter, room temperature 4 ? cups cake flour (not self-rising)
2 cups milk 8 large egg whites
2 tablespoons baking powder 1 teaspoon vanilla paste or extract
2 ? cups sugar 1 packs / 16 oz Challenge cream cheese, room temperature
4 sticks unsalted Challenge butter, room temperature ? cup sweetened strawberry puree, room temperature
2 cups sifted powdered sugar ? cups of milk
Preheat oven to 350?F / 180?C and butter and flour three 6 inch cake pans.
Make the cake: In a medium bowl, whisk together the egg whites and milk. In a separate bowl, combine the flour and baking powder.
In the bowl of your electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium to high speed until light and fluffy, for about 3 minutes.
Add a third of your milk-egg mixture and a third of your flour mixture while running your mixer on low speed until just incorporated. Add the remaining flour and milk mixtures in 2 separate batches while continuing to run your mixer on low speed. Stop the mixer when incorporated.
Spread the batter evenly among the cake pans and smooth out the batter. Bake for about 40-45 minutes until the cakes are golden and a tooth pick inserted in the middle comes out clean.
Let the cakes cool down on a cooling rack completely. When cool, cut off the tops and pour some of the milk on top of the cakes.
Make the frosting: Beat the cream cheese until fluffy. With the mixer running on low speed, add the butter piece by piece. Turn up the speed and beat for about 5 mins.
Add the sifted powdered sugar and keep beating, then add the strawberry puree. Make sure all ingredients have the same temperature to prevent the frosting from curdling up!
Beat until incorporated then start assembling and frosting your cake. See my tutorial if you need help with that!