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1-2-3-4 Cake

By Fauve on February 14, 2005

Photo by Chef Jean

9 Reviews

Prep Time: 20 mins
Total Time: 50 mins
Serves: 12, Yield: 1 3 layer cake

Photo by Chef Jean

About This Recipe

"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."

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

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

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (120 g)

Servings Per Recipe: 12

Amount Per Serving: %
Calories 413.1
Calories from Fat 161: 39%

Amount Per Serving: %
Total Fat 17.9g: 27%
Saturated Fat 10.7g: 53%
Cholesterol 105.5mg: 35%
Sugars 33.4 g
Sodium 565.9mg: 23%
Total Carbohydrate 57.6g: 19%
Dietary Fiber 0.8g: 3%
Sugars 33.4 g: 133%
Protein 6.0g: 12%

Reviews

"Great recipe. Made for I recommend."

By Lavender Lynn on August 26, 2011 | 1245219
"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."

By Chef Jean on April 11, 2010 | 1082852
"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."

By Chef #570804 Halifax Liz on April 21, 2009 | 854210
"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!"

By Chef #1138677 on January 21, 2009 | 793540
"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."

By Chef #490764 on September 03, 2008 | 700635
"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."

By Mint Chocolate Chick on August 06, 2008 | 684834
"Good cake! Great to turn into a 6 layer cake. Either cut the three layers in half or bake 6 layers, about 15 minutes at 350. A good frosting recipe to go with this is: 1 cup sugar, 1/3 cup cocoa powder, 1/2 cup butter, 2/3 cup half-and-half, 2 tablespoon corn syrup, 1/8 teaspoon salt, 1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup, 1 teaspoon vanilla extract. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes or until thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency."

By Cooking to Perfection on July 02, 2008 | 664331
"Easy and goooood.Edge"

By Chef #328169 on July 08, 2006 | 290898
"this is one of the 1st cakes i learned to make . i loved this recipe .thanks for posting dee"

By Dienia B. on April 26, 2006 | 153808