1-2-3-4 Cake
This old fashioned 1-2-3-4 Cake has stood the test of time. With just eight simple ingredients that are already in your kitchen, this cake is prepped in only 30 minutes. Its ease and versatility make it a go-to dessert for any holiday or celebration.
Servings: 20 Servings
Calories: 423kcal
Ingredients
Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 cups all purpose flour
- 4 large eggs
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 ½ teaspoon vanilla extract
Icing
- 14 tablespoons unsalted butter
- 2 cups brown sugar packed
- 12 ounces evaporated milk
Instructions
Cake
- Preheat your oven to 350°F (175°C). Grease, line with parchment paper, and flour 2 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar with an electric mixer on high speed until light and fluffy.
- Beat in the eggs on medium speed, one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. Mix in the vanilla.
- Divide the cake batter evenly among the prepared pans. Gently tap the pans on the bottom to release any air bubbles. Bake middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Icing
- In a heavy bottom medium saucepan on medium-high heat, combine butter, brown sugar, and evaporated milk. Bring to boil. Turn heat down so mixture boils gently. Cook for 7 minutes, stirring continuously.
- Allow the mixture to cool for 5 minutes. Beat the icing with a wooden spoon for 2 to 3 minutes.
- If needed, trim any elevation from the cake for even stacking.
- Place 1 cake layer on a serving dish or cake stand. Working quickly before icing sets up, spread a thin layer of icing on top. Place the second cake layer on top. Ice the top and sides. Dip a butter knife or spreader in hot water can to smooth the icing out.
Video
Notes
ICING NOTE: Granny’s recipe states “Cook to softball stage” where the sugar syrup reaches a temperature that, when dropped into very cold water, forms a soft, pliable ball.When a candy thermometer approaches between 235°F to 240°F, drop a small amount of the hot sugar syrup into the cold water. Use your fingers to gather the sugar syrup from the cold water. If you can form a soft, pliable ball that holds its shape but can be easily flattened when squeezed, it has reached the softball stage. Recipe Tips and Substitutions
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.
- Proper Mixing: Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.
- Sift the Dry Ingredients: Sift the flour, baking powder, and salt together before adding them to the wet ingredients. Sifting helps aerate the dry ingredients and prevents lumps in the batter, leading to a smoother cake texture.
- Avoid Overmixing: Mix the batter just until the ingredients are combined.
Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain. - Use Cake Flour: Consider using cake flour instead of all-purpose flour if vou prefer a softer, more delicate crumb, . Cake flour has a lower protein content, resulting in a finer texture.
- Flavor Enhancements: Try different extracts or other flavorings to enhance the taste of the cake. Besides vanilla, lemon extract and almond extract are great go-to flavors. You can also add citrus zest or spices like cinnamon or nutmeg. Chocolate Chips can also be folded into the batter.
Nutrition
Calories: 423kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 139mg | Potassium: 141mg | Fiber: 1g | Sugar: 44g | Vitamin A: 648IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 1mg
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