Michael Strahan's Mom's Butter Cake
Try This Delicious Treat!
Candace Nelson founded Sprinkles, America's first cupcakes-only bakery, in 2005. Now 11 years later, Nelson has opened up her recipe vault to share 100 desserts in her first cookbook. "The Sprinkles Baking Book" contains Nelson's favorte dessert recipes as well as favorites from celebrities including Michael Strahan and Reese Witherspoon. Try this decadent treat in your kitchen!
My friend Sam Phipps first introduced me to Michael Strahan, and it was love at first meeting. Michael is everything he appears to be: down-to-earth, huge-hearted, and a lot of fun. When Sprinkles opened its ice cream store in Manhattan, I asked him if he might want to develop a special flavor, with the proceeds going to benefit St. Jude Children’s Research Hospital, a charity near and dear to his heart. Of course he said yes, and, it gets better, he chose to honor his mother and the butter cake she made for him growing up!
The resulting flavor, Mom & Michael’s Masterpiece Mix, consisted of vanilla ice cream laced with chocolate-covered peanuts, chocolate chips, and ribbons of caramel. Each scoop was topped with freshly baked cake crumbles inspired by Michael’s mother’s famous recipe. Super yummy, and it raised lots of money for St. Jude. Win-win! Another victory here: Michael is sharing his mom’s amazing butter cake and chocolate frosting recipe. I took allthe great things about boxed vanilla cake mix — a moist crumb and rich flavor — and converted it into an easy, sour cream–enriched, from-scratch recipe. The result is a cake that allows us all to feel like kids again.
FOR THE CAKE:
Preheat the oven to 350°F. Generously butter a 9 x 13-inch baking pan.
In a medium bowl, whisk together the flours, baking powder, and salt. In a small bowl, stir together the sour cream and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil on medium speed until fluffy, 2 minutes. Reduce the speed to low and add the eggs one at a time, beating until smooth after each addition, 1 minute.
Slowly add one-third of the flour mixture, then half the sour cream mixture, then half the remaining flour, then the remaining sour cream mixture, and finally the remaining flour, beating after each addition until just blended.
Pour the batter into the prepared pan, spreading it evenly. Bake, turning once halfway through, until the edges brown and a toothpick inserted into the center comes out clean, 25 to 28 minutes.
Cool the cake completely on a wire rack, then use a sharp knife to separate the cake from the pan on all sides. Frost with creamy chocolate frosting.
CREAMY CHOCOLATE FROSTING
MAKES 3 CUPS
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute and then slowly add the confectioners’sugar and cocoa.
Gradually add the evaporated milk and beat until the frosting is smooth and creamy, 3 minutes.
Excerpted from the book THE SPRINKLES BAKING BOOK by Candace Nelson. Copyright 2016 by Candace Nelson. Reprinted with permission of Grand Central Life & Style. All rights reserved.
Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America.”