Strawberry Milkshake Cake

A big shout out today to all of my fellow cake lovers! This post is for you. Our girl Melina of Sugary & Buttery has gone and done it again. Today she’s sharing her cake recipe for a strawberry milkshake cake that pretty much has me brainstorming excuses to have friends over so I can make this cake. Um, not that you need an excuse to eat cake. Cake is its own national holiday if you ask me. But seriously. This cake makes the ultimate treat for a birthday party, a bridal shower or Mother’s Day brunch. Because it’s pink and loaded with things like yummy strawberry puree. Yummy! A huge, massive thank you to Melina for sharing! (And, seriously, don’t forget to bounce over and pay her a visit. Her recipes are all divine.)

For the Cake

2 sticks unsalted Challenge butter, room temperature
4-1/2 cups cake flour (not self-rising)
2 cups milk
8 large egg whites
2 tablespoons baking powder
1 teaspoon vanilla paste or extract
2-1/2 cups sugar
2/3 cups of milk (reserved for later)

For the Frosting

16 oz cream cheese, room temperature
4 sticks unsalted butter, room temperature
½ cup sweetened strawberry puree, room temperature
2 cups sifted powdered sugar

Preheat oven to 350°F / 180°C and butter and flour three 6 inch cake pans.

In a medium bowl, whisk together egg whites and milk. In a separate bowl, combine the flour and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla until light and fluffy, 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 cakes cool completely on a cooling rack. When cool, cut off the tops and pour some of the milk on top of the cakes.

Meanwhile, 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 assemble and frost your cake. (See Melina’s tutorial for tips!)