Oh what a beauty. This strawberry milkshake cake is a treat for your taste buds AND for your eyes! Why milkshake you wonder? Well, this cake is not just loaded and soaked with milk but the frosting tastes EXACTLY like strawberry ice cream – or strawberry milkshake. It is amazing! I made a cream cheese buttercream, flavored it just slightly with pureed, sweetened strawberries and it turned out perfectly. The cake itself is a white cake soaked in milk. Super moist, super milky and super delicious.
When making the frosting, you have to make sure all the ingredients have the same temperature. I actually did this mistake here and my frosting curdled a little bit. If this happens to you, here is what you need to do:
Frost the cake with the frosting at room temperature and use a warm spatula (put the spatula in hot or warm water for a few seconds). That will smooth the frosting as it warms it and the cake will turn out beautifully! I would also recommend cutting the cake with a hot knife, otherwise the frosting will “break”. This way you get really nice sharp edges.
If you want to know how to frost a layer cake, check out my tutorial here!
- 2 sticks unsalted Challenge butter, room temperature
- 4.5 cups cake flour (not self-rising)
- 2 cups milk
- 8 large egg whites
- 2 tablespoons baking powder
- 1 teaspoon vanilla paste or extract
- 2.5 cups sugar
- 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!