Light and Strawberry Milk Cake


For the cake:

  • 1 box white cake mix
  • 1 cup strawberry milk
  • 3 large eggs
  • 1/3 cup vegetable oil

For the frosting:

  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1/4 cup strawberry milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Fresh strawberries, for garnish


  1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, combine the white cake mix, strawberry milk, eggs, and vegetable oil. Mix until smooth.
  3. Pour the cake batter evenly into the prepared cake pans.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Let the cakes cool completely in the pans.
  6. To make the frosting, beat the butter until creamy. Gradually add in the powdered sugar, mixing until well combined.
  7. Add in the strawberry milk, vanilla extract, and salt. Beat until smooth.
  8. Once the cakes have cooled, place one cake layer on a cake stand or serving platter.
  9. Spread a layer of frosting on top of the cake layer.
  10. Place the second cake layer on top of the frosting.
  11. Spread a layer of frosting over the top and sides of the cake.
  12. Garnish with fresh strawberries, if desired.
  13. Serve and enjoy your Light and Strawberry Milk Cake!

Note: You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.

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