Best 8 1 2 3 4 Cake Recipes

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Within the realm of baking, the "1 2 3 4 Cake" stands as a classic, known for its simplicity and reliability. This traditional cake, also referred to as "One-Two-Three-Four Cake" or "Depression Cake," has stood the test of time due to its adaptability and ease of preparation. Believed to have originated during the Great Depression, it gained popularity as a cost-effective and accessible dessert. The cake's name reflects its straightforward recipe, in which each ingredient is measured using a single unit of measurement, typically a cup. With its simple ingredients and straightforward method, this beloved cake has become a staple in home kitchens and is often adorned with various frostings, glazes, or fruits, creating a versatile canvas for culinary creativity.

Check out the recipes below so you can choose the best recipe for yourself!

1-2-3-4 CAKE



1-2-3-4 Cake image

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.

Provided by Fauve

Categories     Dessert

Time 50m

Yield 1 3 layer cake, 12 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 413.1, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 565.9, Carbohydrate 57.6, Fiber 0.8, Sugar 33.5, Protein 6

1-2-3-4 LEMON CAKE



1-2-3-4 Lemon Cake image

The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round layer cake

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Grated zest of 2 lemons
3 cups Homemade Lemon Curd
Sweetened Whipped Cream
12 ounces assorted fresh berries
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
  • In a large bowl, sift together flour, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
  • On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
  • Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
  • Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
  • Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.

1-2-3-4 CAKE



1-2-3-4 cake image

This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.

Provided by James Beard

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Party     Orange Juice     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 3-layer cake; 12 servings

Number Of Ingredients 16

For the Cake
Softened butter and flour, for the pans
N/A and flour
3 cups sifted cake flour (not self-rising)
4 teaspoons baking powder
1/2 teaspoon plain salt
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, separated, at room temperature
1 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
For the Filling and Topping
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
3/4 cup sugar
1 tablespoon finely grated orange zest

Steps:

  • Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
  • Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
  • Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
  • Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
  • Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

1-2-3-4 CAKE



1-2-3-4 Cake image

Provided by Emily Weinstein

Categories     dinner, lunch, dessert

Time 1h

Yield One nine-inch, two-layer cake

Number Of Ingredients 8

4 eggs, separated
1 cup milk
3 cups cake flour (sift and then measure)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsweetened butter, softened
2 cups sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
  • Stir baking powder and salt into cake flour.
  • In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
  • Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
  • In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
  • Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.

BASIC 1-2-3-4 CAKE



Basic 1-2-3-4 Cake image

This classic yellow cake pairs well with many different kinds of frostings.

Provided by Paula Deen

Categories     birthday     kid friendly     sweets

Time 25m

Yield 18

Number Of Ingredients 6

2 sticks at room temperature butter
2 cups granulated sugar
4 eggs
3 cups sifted self rising flour
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 °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.

ONE - TWO - THREE - FOUR CAKE II



One - Two - Three - Four Cake II image

This is a very old recipe. It uses basic items found in most any pantry.

Provided by Janice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 cup butter
2 cups white sugar, divided
3 cups cake flour
4 egg yolks, room temperature
4 egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  • Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • In a separate bowl, beat egg yolks well, then add to butter mixture.
  • Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
  • Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
  • Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g

1-2-3-4 CAKE WITH CARAMEL ICING



1-2-3-4 Cake With Caramel Icing image

This really a scrumptious cake, though it is true, as some reviewers have noted, that the frosting just barely covers all three layers. You could double the recipe, as some people have done, or you could make a batch and a half. Your call. To make a batch and a half, the measurements would then be: 3/4 cup butter; 1-1/2 cups dark brown sugar; 1/4 + 2 tablespoons milk; and 3 cups of confectioner's sugar. Hopefully, this will give you enough frosting without having too much left over in your bowl, which, if you're anything like me, you will then be forced to eat at least *some* of, so as not to have to wash it all down the sink. ; )

Provided by MSnow

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
3 teaspoons baking powder
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, beaten
1 cup milk
1 teaspoon vanilla
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease three 9-inch-round cake pans.
  • Line bottoms with waxed paper. Grease paper, and flour insides of pans.
  • Combine flour and baking powder in bowl.
  • Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
  • At low speed, alternately beat in four mixture and milk.
  • Beat in vanilla.
  • Scrape into prepared pans, dividing evenly.
  • Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
  • Remove cakes from pans and cool completely on racks.
  • Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
  • Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
  • Remove from heat. Cool.
  • Beat confectioners' sugar into milk mixture until smooth.
  • Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.

ONE - TWO - THREE - FOUR CAKE III



One - Two - Three - Four Cake III image

1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.

Provided by Denise

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 36

Number Of Ingredients 8

1 cup shortening
2 cups white sugar
3 cups all-purpose flour
4 eggs
1 cup milk
4 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.
  • Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 19.6 g, Cholesterol 21.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 65 mg, Sugar 11.5 g

Tips:

  • All 1-2-3-4 cakes have a batter made of equal parts of butter, sugar, flour, and eggs. This creates a moist, flavorful, and tender cake that is a great base for other flavors.
  • Be sure to use high-quality ingredients, especially the butter and eggs. This will make a big difference in the taste and texture of your cake.
  • Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, making the cake lighter and more tender.
  • Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Fold in the flour and baking powder gently until just combined. Overmixing will toughen the cake.
  • Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting or decorating. This will help prevent the frosting from melting or sliding off the cake.

Conclusion:

1-2-3-4 cakes are a delicious and versatile dessert that can be enjoyed by people of all ages. With so many different flavor variations, there is sure to be a 1-2-3-4 cake that everyone will love. So next time you are looking for a quick and easy cake recipe, give one of these a try.

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