Kelly & Michael: Michael’s Mom Louise Strahan Butter Cake Recipe


Louise Strahan Cake Recipe (Michael Stahan’s Mom!)

Everyone loves new co-host Michael Strahan. Finally, we got to meet the woman who started it all: Michael’s Mom, Louise Strahan! (If you missed the segment, you can watch a video at the following link: Michael Strahan’s Cake.)  Kelly told Louise that “she owes her a debt of gratitude” for bringing Michael into this world. After seeing Louise, it’s clear why Michael grew up to be such a great guy.


  1. Madonna Wood says

    Regarding Louise Strahan Butter Cake Recipe
    Is All Purpose Flour used or Self Rising Flour in the recipe? Thanks

  2. Connie says

    I’m loving Kelly’s new host, Michael Strahan!!! Great as a football player, color sports commentator and now HOST of a fun morning program. Thanks, Kelly & Staff…show was beginning to be not fun with constant co-hosts!!!! Yea, Michael and Kelly! Oh, planning to try Louise Strahan’s cake recipe as early as Saturday for a community volunteer fire-fighters’ meeting. 🙂

  3. Paige says

    I need to know the size of pan that is used and also how much evaporated milk I put in the frosting.
    I have already mixed the ingredients for the cake and realized that I don’t know the size of pan……. anyone?!

  4. Susan Young says

    OK, so I put the cake batter in a 9×13 pan and it’s been in the oven for an hour at 350 – when I checked at one hour, the middle was still liquid. Added another 15 minutes and we’ll see what happens. I have a feeling it should have been in a bigger pan.

  5. Susan Young says

    Well, the extra 15 minutes worked and the cake turned out great. I didn’t have evaporated milk so I just used my usual chocolate buttercream icing using half and half. It’s an interesting cake, can definitely taste all those eggs. It’s so tall in that 9×13 pan. Thumbs up with this one.

  6. Deb says

    I would think… if an exact amount is not given for the evaporated milk you would add it a little at a time until the consistancy youdesire is reached.

  7. Connie Benson says

    somebody please help me with the icing because I did the 3 cups of confect. sugar and the 1/3 cup of powdered cocoa and the one stick of creamed butter and I bought 3 of the little 5oz cans of evaporated milk and have used 1.5 cans and it is just runny. It won’t thicken up , so I am not putting it on this cake until someone can give me a good idea. Should I throw it out and start over? Did I put in too much evaporated milk? It always seemed runny from the beginning. This is why I need exact measurements. Thank you

  8. sandy says

    I made this cake- was not impressed- too sweet- and I baked it for over 1 hour and the middle was still raw- would I make it again- no. Frosting was not too bad added a couple of T sour cream to it- this was also too sweet.. As far as directions- what kind of flour – how much evaporated milk???- As far as I am concern I wasted 10 eggs!!

  9. Connie Benson says

    its 5pm EST and I still haven’t frosted this thing. It’s silly but I think I am having guilt about wasting 10 eggs too. That’s silly I know but I am still waiting on some help on how to make the frosting not runny

  10. Trish Towley says

    This frosting is the exact kind that my mother made 70 years ago and I have made all my life. After creaming the powdered sugar and butter together only add small amounts of evaporated milk at a time until the consistency is the way you like it. For the person who added too much milk and ended up with runny frosting, you can add more powdered sugar (maybe 2 or 3 boxes) until it comes together. With that much sugar, you may need to add more cocoa and butter, too. It really is a throw together type of frosting needing no recipe. As kids, we used to put it (and also the vanilla flavor) between 2 graham crackers. Good stuff!

  11. says

    Ive been cooking for many years…my better judgement told me to cut this recipe in half…..VOILA!!! absolutely delicious and really different…reminded me of my Nana’s cakes. She was from Southern Maryland and one of the best “down-home” cooks I’ve ever known. Thanks Louise a.k.a. Michael’s Mom!!!

    • Kat says

      Good to hear Barb. Michael’s mom did mention that the recipe could be halved. What size pan did you use. Thanks!

  12. Belinda Pettit says

    This definitely takes a larger pan than a 9×13…….filled up a 4 qt rectangle casserole dish for me… waiting to see now how it will cook….should be fine. I used a mixer on low speed to stir after every egg. May not even put the frosting on it….the batter tasted like heaven! Like she said, she did not go by a recipe so it is hard to judge measurements …a good old fashioned cooking mama!

    • says

      Belinda, I should have read your comment before definitely need a larger pan, sitting here hoping I don’t have to clean my oven, put too much batter in the 9×13 pn, smells good though

  13. Dora Saverin says

    I have not tried it yet, but I know from experience that a good baker like mrs. Strahan and my mother did not use a recipe, my mother used too make a sample cake first if it tasted alright then she continue on, it it needed something else she could taste it. my mother used to make a cookie call tee cake. my girlfriend ask her for the recipe, she had to sit down and go step by step to give barbara that recipe. love you Kelly,Michael and Mrs. Strahan.

  14. Roz Howard says

    I saw the show, and the pan she used was larger than 9×13 in. I halved the recipe and used a 9×13 in. pan and baked it for 35 minutes. It came out perfectly.

  15. Cynthia Flowers says

    Not impressed – cake was big in pan but continued to fall and fall after cooking so there was a dent in the top. Icing stayed runny andmade a lovely swimming pool in the top of the cake. It didn’t taste bad but wasn’t good. Oh well….wish I had read reviews first, I wouldn’t have made it.

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