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    You are in: Home / Recipes / 1-2-3-4 Cake Recipe
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    1-2-3-4 Cake

    1-2-3-4 Cake. Photo by Chef Jean

    1/1 Photo of 1-2-3-4 Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Fauve's Note:

    Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.

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    Serves: 12


    3 layer ...

    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease and flour 3 (9-inch) cake pans,.
    3. 3
      Using an electric mixer, cream butter until fluffy.
    4. 4
      Add sugar and continue to cream well for 6 to 8 minutes.
    5. 5
      Add eggs, 1 at a time, beating well after each addition.
    6. 6
      Add flour and milk alternately to creamed mixture, beginning and ending with flour.
    7. 7
      Add vanilla and continue to beat until just mixed.
    8. 8
      Divide batter equally among prepared pans.
    9. 9
      Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
    10. 10
      Do this several times to release air bubbles and assure you of a more level cake.
    11. 11
      Bake for 25 to 30 minutes or until done.
    12. 12
      Cool in pans 5 to 10 minutes.
    13. 13
      Invert cakes onto cooling racks.
    14. 14
      Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

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    Ratings & Reviews:

    • on August 26, 2011


      Great recipe. Made for I recommend.

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    • on April 11, 2010


      Exactly the recipe I needed! This makes 3 thick layers so I often bake mine as 6 layers instead. This goes great with any icing or filling. I even used it to make a Tiramisu cake. Updated to mention that I have been using this recipe to make wedding cakes, it's a great basic recipe that goes well with all kinds of fillings and icings.

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    • on April 21, 2009


      This is the best butter type layer cake I have ever used and, I also, got it from my mother. Very versatile and can be used for many purposes, including strawberry shortcake. My favourite topping is a chocolate fudge icing. Suggest that new bakers do not substitute margarine for the butter and also no shortcuts when it comes to the beating of the butter and sugar. My only negative comment (and this is personal preference) I still prefer to separate the yolks from the whites and fold in the latter. Thanks for submitting this cake Fauve.

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    Read All Reviews (9)


    Nutritional Facts for 1-2-3-4 Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 413.1
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 10.7 g
    Cholesterol 105.5 mg
    Sodium 565.9 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 0.8 g
    Sugars 33.4 g
    Protein 6.0 g

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