1-2-3-4 Cake

Submitted by Fauve

"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."

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 1 3 layer cake
• Serves: 12

ingredients

• 1 cup butter, at room temperature
• 2 cups sugar
• 3 cups sifted self-rising flour
• 4 eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract

directions

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

Reviews

[Chef Jean]

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.

 

[waynejohn1234]

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.

 

[MikenRobin1]

This was my dear Mom's recipe and the first one she taught me! Thanks for the wonderful memory. The only difference was she separated her eggs, added only the yolks when the recipe calls for "eggs" and whipped the egg whites till they peak. When the batter is done, fold in the egg whites and the vanilla. Makes a super light cake!

 

[Jackie D.]

Wonderful recipe! Last week, I made a coconut cake with 1/2 cup coconut added to batter and I added some coconut to frosting and topped it off with a little toasted coconut. Also, today, I tried this out for a 12" marble cake. I need two 12" tiers for a wedding cake soon and one recipe is perfect for one 12" layer. I mixed as directions state and then reserved 1 1/2 cup of the mix which I added 1/4 cup cocoa to for the marbling effect.

 

[Mint Chocolate Chick]

This was the only cake my grandmother knew how to make, so I'm the third generation to use it. It's also delicious with some grated coconut thrown in, and with coconut icing. It will also survive being made with EggBeaters, skim milk, etc., if you worry about that. Terrific cake recipe.