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Home > Live With Kelly Ripa > Live With Kelly Recipes
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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.

Filed Under: Live With Kelly Recipes Tagged With: Kelly and Michael Cake, Kelly and Michael Cake Recipe, louise strahan butter recipe, Louise Strahan Cake, Louise Strahan Cake Recipe, michael strahan cake, Michael Strahan Cake Recipe, michael strahan cake thief, michael strahan mom, Michael Strahans Mom's Cake

   

About Loren DiBlasi

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.

Comments

  1. Madonna Wood says

    October 4, 2012 at 12:48 pm

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

    Reply
    • Dottie palmer says

      October 4, 2012 at 4:25 pm

      Is it self rising or all purpose flour?

      Reply
      • Pat Howard says

        October 4, 2012 at 5:24 pm

        Try white or all purpose flour.

        Reply
  2. Trish Allen says

    October 4, 2012 at 12:56 pm

    Anybody know what size of cake pan?

    Reply
  3. Connie says

    October 4, 2012 at 2:29 pm

    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. 🙂

    Reply
  4. barb says

    October 4, 2012 at 5:08 pm

    how much condensed milk???

    Reply
    • Pat Howard says

      October 4, 2012 at 5:25 pm

      They didn’t specify an amount of condensed milk. It’s probably the typical 14 oz. can.

      Reply
    • Cathy says

      October 5, 2012 at 12:42 am

      It wasn’t condensed milk, it calls for Evaporated Milk in the frosting recipe.

      Reply
      • Pat Howard says

        October 5, 2012 at 9:50 am

        You’re right. Brain freeze!

        Reply
  5. Paige says

    October 4, 2012 at 5:13 pm

    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?!

    Reply
    • Pat Howard says

      October 4, 2012 at 5:24 pm

      A 9×13 or 9×9 pan should work. It depends on the size you want your cake to come out.

      Reply
  6. Susan Young says

    October 4, 2012 at 7:38 pm

    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.

    Reply
  7. Susan Young says

    October 4, 2012 at 8:06 pm

    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.

    Reply
  8. Deb says

    October 5, 2012 at 10:45 am

    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.

    Reply
  9. barb says

    October 5, 2012 at 2:53 pm

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

    Reply
  10. gloria says

    October 5, 2012 at 4:43 pm

    how many cups of flour? if using regular flour?

    Reply
  11. barb says

    October 5, 2012 at 6:01 pm

    1 cup

    Reply
  12. Connie Benson says

    October 6, 2012 at 12:46 pm

    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

    Reply
  13. sandy says

    October 6, 2012 at 4:38 pm

    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!!

    Reply
  14. Connie Benson says

    October 6, 2012 at 5:10 pm

    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

    Reply
  15. Coreen says

    October 7, 2012 at 6:30 pm

    is the butter salted or unsalted?

    Reply
  16. Trish Towley says

    October 7, 2012 at 7:33 pm

    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!

    Reply
  17. Barb Mangan says

    October 8, 2012 at 5:38 pm

    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!!!

    Reply
    • Kat says

      October 9, 2012 at 1:59 pm

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

      Reply
  18. Nancy Brodt says

    October 9, 2012 at 4:49 pm

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

    Reply
    • Pat Howard says

      October 10, 2012 at 9:40 am

      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.

      Reply
  19. Belinda Pettit says

    October 15, 2012 at 4:55 pm

    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!

    Reply
    • Bonnie Gray says

      October 21, 2012 at 7:31 am

      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

      Reply
  20. Dora Saverin says

    October 25, 2012 at 12:25 pm

    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.

    Reply
  21. Roz Howard says

    October 29, 2012 at 7:49 pm

    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.

    Reply
  22. Diva dee says

    November 7, 2012 at 1:16 pm

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

    Reply
  23. Cynthia Flowers says

    December 26, 2012 at 8:55 pm

    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.

    Reply

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