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.

Louise said that Michael was a very nice child, and he was the youngest of six children. After playing “Minute of Truth” with Michael’s mom, Kelly learned that her co-host’s first word was “Mama,” his favorite stuffed animal was Peter Rabbit, and he was a big teacher’s pet. How adorable!  Plus, in case you missed it, Louise Strahan said that Michael’s favorite dinner is this Bulgogi Beef Recipe that he made previously on Live With Kelly And Michael!

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

Louise Strahan, Michael’s mom, shared her delicious Butter Cake Recipe with Kelly Ripa.

Louise also revealed that she was more surprised about Michael being named Kelly’s new co-host than him winning the Super Bowl. She is clearly a mom who is very proud of her son.

Michael Strahan Cake Recipe Thief

Also on the show was Regina Wooten; the family friend who stole Michael’s cake. Louise agreed to share her Butter Cake Recipe with Kelly, but only when Regina had a few armed guards on her!

Louise Strahan Butter Cake Recipe

Now, for the famous Butter Cake Recipe. It’s a Strahan family tradition, and Michael’s favorite cake in the world, so you know it’s got to be delicious! Here’s how you make it:

Ingredients for Michael Strahans Mom’s Cake

  • 2 Boxes Butter Recipe Cake Mix
  • 1 Cup Each Flour and Sugar
  • 10 Eggs
  • 1 1/4 Cup Oil
  • 2 Cups Sour Cream

Ingredients for Icing

  • 1 Stick of Butter
  • 4 Cups Powdered Sugar
  • 1/3 Cup Cocoa
  • Evaporated Milk

Steps:

1. Mix dry cake ingredients together in a bowl.

2. Then add sour cream and oil until blended. Add eggs one at a time while stirring (Kelly said it’s a great arm workout!).

3. Pour mix into the pan and bake for one hour at 350 degrees. Let cool, then frost with icing.

Kelly and Michael Cake Recipe Update

After receiving lots of questions (which we love! keep them coming!) regarding Michael Strahan’s mother’s cake recipe, we are going to try to clarify a few things.  Obviously, we are not Michael Strahan’s mom (Louise Strahan), so we cannot tell you exactly what she means, but here is what our baking staff figured out.  The flour in the butter cake should be all-purpose flour (just the regular white flour you probably already have in your cabinet).  The cake can be baked in a 9×13 pan, though if you want a thinner cake, you can put it into a larger pan or you could even make two 8″ or 9″ square or round cakes.  Of course the baking time will have to be altered depending on the size of the pan that you use.  Regarding the icing, we would first whip the butter with the sugar and cocoa powder and then slowly add in the evaporated milk (which is different from condensed milk, so be careful and make sure you have the right type!) until you get the consistency that you desire.

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About the author

After my childhood dream of achieving Olympic figure skating gold fell through, I moved on to Plan B: become a writer. I've been writing since I can remember, and consider myself lucky to be making a career out of it. I graduated from Marymount Manhattan College in 2011, and since that time, I have worked as a writer, editor and blogger. Luckily for this site, my love of TV borders on obsession.

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32 Comments

  • Madonna Wood

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

     
  • Trish Allen

    Anybody know what size of cake pan?

     
  • Connie

    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. :-)

     
  • how much condensed milk???

     
  • Paige

    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?!

     
  • Susan Young

    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.

     
  • Susan Young

    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.

     
  • 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.

     
  • i’m in canada cant find exact cake mix will yellow cake mix work

     
  • gloria

    how many cups of flour? if using regular flour?

     
  • 1 cup

     
  • Connie Benson

    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

     
  • sandy

    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!!

     
  • Connie Benson

    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

     
  • Coreen

    is the butter salted or unsalted?

     
  • Trish Towley

    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!

     
  • 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!!!

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

       
  • Nancy Brodt

    I would like to be able to print the recipe out…
    and, not include all the comments. Thanks…

     
    • You could try using your mouse to select and copy the recipe info you want to save. Then paste it into a program like Word and print it from there.

       
  • Belinda Pettit

    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!

     
    • 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

       
  • Dora Saverin

    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.

     
  • Roz Howard

    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.

     
  • Diva dee

    Im going to try this very soon. So excited!!

     
  • Cynthia Flowers

    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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