This basic cake is one that is adaptable in so many ways. I love it because I can easily remember the ingredients and I can modify to the flavor that I am striving to obtain. And I can be proud of the results!
Why 1-2-3-4? What does that mean?
- 1 cup butter (or 2 sticks or 16 tablespoons)
- 2 cups sugar
- 3 cups flour
- 4 eggs
These are the basic ingredients but a few additional ingredients are necessary. One cup of milk and a teaspoon of vanilla is needed.
If all-purpose flour is used, add 2 teaspoons baking powder and a teaspoon salt. If self-rising flour is used, there would no need for this additional baking powder and salt.
It is important not to overbake this cake so I set my timer for 25 minutes and check it.
Basic Vanilla Version 
Basic Chocolate Version
Sometimes, I like a chocolate version of this cake. Add 1/4 cup sifted Hershey’s cocoa powder to your flour mixture and you will have a delicious chocolate cake that you can add any icing and make it a showstopper!
I hope you will try this Easy 1-2-3-4 Cake. It may become your go-to cake. And later think about a Lemon Jelly filling, or whatever your heart desires.
Please give me a shout out if you make this cake and let me know if you have any questions!
EASY 1-2-3-4- CAKE
Ingredients
CAKE
- 1 cup butter, room temperature (2 sticks)
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla
Fudge Icing
- 1 /2 stick butter
- 3 heaping tablespoons Hershey's unsweetened cocoa powder or 1/2 bar Baker's Semi-sweet Chocolate Bar
- 1 16-oz box Confectioners sugar, sifted
- 3-4 tablespoons milk
Instructions
CAKE
Preheat oven to 350 degrees. Prepare your cake pans with nonstick spray with flour.
In a small bowl, whisk flour, baking powder, and salt with a fork. Set aside.
Measure your milk out and add vanilla to the milk. Set aside.
In your mixing bowl, cream the butter by turning the mixer on medium-high.
Turn mixer to lower speed. Add sugar by pouring in a fine stream until all has been added. Turn mixture on high and beat for 2 minutes. Stop and scrape down sides with a .spatula. Beat another 2-3 minutes until the mixture has turned white and fluffy.
Add eggs, one at a time, beating just u til the yellow disappears. Scrape down sides with a spatula.
Turn mixer on low and add about a cup of the flour and about 1/3 of the milk. Repeat until all flour and milk has been added and combined well.
Spoon evenly into your baking pans. Spread the top evenly. Place a folded dishcloth on the counter and lightly tap each pan to release the trapped air.
Bake about 25 minutes. Check for doneness with a toothpick.
Cool in pans 10 minutes and flip onto plan or cooling rack.
FUDGE ICING
In a saucepan, add butter and melt. On medium heat, stir in cocoa.
Add sugar, about a cup at a time with a tablespoon of milk. The mixture will look thick but add milk a tablespoon at a time. It may even harden as you are icing the cake but reheat and add a bit of milk. it makes a fabulously fudgy icing.
Notes
This cake can be made in a Bundt pan, 3 8-inch rounds or 2 9-inch round pans.
If you want a Chocolate 1-2-3-4 cake, just add 1/4 cup sifted Hersheys Cocoa powder to your flour mixture.
Nutrition Information:
Yield:
12 slicesServing Size:
1Amount Per Serving: Calories: 647Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 126mgSodium: 480mgCarbohydrates: 98gFiber: 1gSugar: 72gProtein: 7g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“Don’t worry about failures, worry about the chances you miss when you don’t even try.”
– Jack Canfield
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