This old fashioned 1-2-3-4 Cake is a classic dessert recipe. 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 treat for any holiday or celebration.
This name itself reflects the simplicity of this vintage cake recipe. The main ingredients are 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. With the addition of baking powder and salt, you’ve made yourself the perfect base cake recipe. It has a similar taste and texture to a traditional pound cake.
My sweet Granny Irene is a great baker! She has made this homemade cake more times than she can count. It's the ideal dessert recipe for a beginner baker, everyone will be impressed.
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My grandma makes this cake for all different holidays, church potlucks, and especially my dad’s birthday. His favorite frosting on the cake is her caramel frosting.
If you love a simple sweet recipe you should also try my lemon blueberry pound cake or apple dapple cake. They're both delicious and a crowd-favorite!
Table of Contents
What is 1-2-3-4 Cake?
The 1-2-3-4 cake recipe can be traced back to the 19th century in the United States. During this era, recipes were often memorized and shared verbally, and the simplicity of the name reflected the straightforward nature of the cake.
One of the cake's strengths lies in its versatility. Bakers could add a variety of flavorings, fillings, and frostings to customize the cake according to their preferences and the ingredients available.
Why You'll Love this Recipe
- Consistent Results. The simplicity of the 1234 cake recipe, coupled with the reliable measurements, ensures consistent moist, tender, and delicious results.
- Simplicity. The 1234 cake recipe is incredibly simple to make with simple ingredients. It features easy-to-remember measurements: 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
- Versatility: This basic recipe serves as a versatile canvas for creativity. You can add various flavorings, fillings, and frostings.
- Precious Memories: Having a slice brings back sweet memories of family holidays and celebrations.
Ingredients in 1-2-3-4 Cake
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
Cake
- Unsalted Butter: Adds moisture, richness, and flavor to the cake. It contributes to the cake's tenderness and helps create a soft crumb. For the glaze, it adds a rich, creamy, luxurious flavor.
- Granulated Sugar: Adds sweetness, moisture and tenderness to the cake.
- All-Purpose Flour: The main structural component of the cake. It provides the framework for the cake's texture, supporting the other ingredients.
- Eggs: Gives stability and structure to the cake as well as helps the cake rise. It also adds tenderness, moisture and flavor.
- Baking Powder: Serves as a leavening agent, playing a crucial role in making the cake rise and achieve a light and fluffy texture.
- Salt: Enhances the cakes flavor, regulates leavening, strengthens the cake's structure, preserves moisture, and balances sweetness.
- Milk: Provides moisture, tenderness, binding, and even mixing.
- Vanilla Extract: Both an aromatic to this cake as well as enhancement to all of the flavors.
Caramel Frosting
- Unsalted Butter: Adds a rich, creamy, luxurious flavor.
- Brown Sugar: The key ingredient that imparts the caramel flavor and color to the frosting. It contains molasses, which adds depth and a subtle hint of toffee-like sweetness to the frosting.
- Evaporated Milk: Provides richness, smoothness, and a luscious texture.
Tools You’ll Need
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Spatula
- Two 9-Inch Round Pans
- Measuring Cups and Spoons
- Liquid Measuring Cups
How to Make 1-2-3-4 Cake Recipe
- Preheat your oven to 350°F (175°C). Grease, line with parchment paper, and flour two 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, then blend in the vanilla extract.
- Divide the batter evenly among the prepared pans. Gently tap the pans on the bottom to release any air bubbles. Bake on the 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 on wire racks for 10 minutes before removing from the pans.
Icing Options for 1234 Cake
How to Make Granny’s Caramel Icing:
- In a heavy bottom medium saucepan on medium-high heat, combine butter, brown sugar, and evaporated milk.
- Bring to boil. Turn the heat down so that the mixture boils gently. Cook for 7 minutes, stirring continuously.
- 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.
- 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 one 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.
More Icing Variations
The beauty of this cake recipe is that it can pair with so many different frosting and icing recipes. Choose your favorite, some of our best suggestions are below!
Classic Buttercream: Buttercream frosting timeless choice. It's smooth, creamy, and can be flavored with vanilla or other extracts. Chocolate buttercream, vanilla buttercream, lemon buttercream, or almond buttercream are all delightful variations.
Cream Cheese Frosting: Rich, tangy, and slightly sweet. It pairs wonderfully with the moistness of the cake. Add a hint of lemon zest for a zesty twist or incorporate chopped nuts for added texture.
Whipped Cream Frosting: Light, airy, and not overly sweet. It provides a refreshing taste that complements the simplicity of the 1234 cake. Mix in fresh berries, such as strawberries or raspberries, to create a fruity whipped cream frosting.
Chocolate Ganache: A glossy and decadent frosting made by melting chocolate and mixing it with heavy cream. It creates a luxurious chocolate layer that pairs wonderfully with the tender crumb of the 1234 cake.
Fruit Glaze or Jam: A thin layer of fruit glaze or jam adds a burst of fruity flavor. Experiment with different fruit flavors, such as strawberry, apricot, raspberry, peach, or blackberry.
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 of Butter and Sugar. 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 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 you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.
- Flavor Enhancements. Try different extracts or other flavorings to enhance the taste. 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.
How do I know my cake is done?
Knowing when your cake is done is crucial to achieving the perfect texture. Here are several methods you can use to determine if it's fully baked.
- Toothpick Test: Insert a toothpick or a clean, sharp knife into the center of the cake. If it comes out clean with no wet batter clinging to it (a few moist crumbs are okay), the cake is done.
- Finger Press Test: Gently press the center of the cake with your fingertip. If it springs back and no indentations remain, it's likely done. If your finger leaves an indentation, it needs more baking time.
- Visual Cues: Look for visual cues such as golden brown edges and a slightly pulled-away appearance from the sides of the pan. These signs indicate that the cake is baked. Be cautious not to rely solely on color, as some cakes, especially chocolate ones, may be naturally darker.
- Shrinking Away from the Sides: The cake will often start to pull away from the sides of the pan as it bakes. When you see this happening all around the edge of the pan, it's a good indication that it's done.
- Cake Tester or Skewer: Use a cake tester or a wooden skewer. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the it's ready.
- Temperature Check: Use an instant-read thermometer. Insert the thermometer into the center. If the internal temperature reads around 210-212°F (99-100°C), it's likely done.
Remember that every oven is different, so baking times can vary. Additionally, factors like altitude and the type of cake you're baking can influence the baking time. Over-baking can lead to a dry cake, so it's essential to find that perfect moment when the cake is just right.
Storage and Freezing
When stored properly in an airtight container at room temperature, a 1234 cake can stay fresh for up to 3-4 days. If refrigerated, it can last up to a week.
You can also freeze this old fashioned cake. Make sure to wrap it tightly in plastic wrap and then foil before freezing. Thaw it in the refrigerator before serving.
Frequently Asked Questions
For a gluten-free 1234 cake, use a gluten-free all-purpose flour blend. Ensure the baking powder and other ingredients are gluten-free as well.
Use dairy-free margarine or oil instead of butter, and opt for non-dairy milk (such as almond milk or coconut milk) to make the cake dairy-free.
For a vegan version, you can substitute each egg with alternatives like applesauce, mashed bananas, or commercial egg replacers. These replacements provide moisture and binding properties similar to eggs.
While the traditional 1234 cake uses butter, you can substitute it with vegetable oil or melted coconut oil for a slightly different texture and flavor.
You can experiment with natural sweeteners like honey, maple syrup, or coconut sugar as substitutes for granulated sugar. Keep in mind that these alternatives might affect the texture and taste of the cake.
Yes, you can add fruits (like berries, diced apples, or crushed pineapple) or nuts (such as chopped walnuts or pecans) to a 1234 cake for added flavor and texture. Just fold them gently into the batter before baking.
Besides a 1-2-3-4 layer cake, you can also bake it in a loaf pan, bundt pan, tube pan, 13”x9” pan or mini loaf pans. Ajust the baking time accordingly.
Yes, you can reduce the sugar slightly, but keep in mind that sugar not only sweetens the cake but also affects its texture. Experiment with small reductions to avoid compromising the structure and taste.
Yes, you can substitute margarine for butter in a 1234 cake recipe. However, keep in mind that the flavor and texture might vary slightly.
Yes. However, you need to adjust the recipe to account for the additional leavening agents already present in the self-rising flour. You can use 3 cups self rising flour and omit the baking powder. There is salt in self-rising flour, so reduce the salt as per your taste preferences and the original recipe instructions.
Other Easy Old Fashioned Cake Recipes
- Old Fashioned Sad Cake
- Old-Fashioned Butter Roll
- Applesauce Strawberry Jam Cake
- White Chocolate Cake
1-2-3-4 Cake
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.
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