1-2-3-4 Cake
This is a traditional American recipe for a 1-2-3-4 cake, a simple form of yellow cake. The name comes from the volumetric ratio of butter to sugar, flour, and eggs.
- Prep
- 16 min
- Cook
- 54 min
- Total
- 1 hr 10 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure (brief)
Preheat oven to 175 °C (350 °F)
Procedure (brief)
Cream the butter and sugar together until fluffy.
Procedure (brief)
Beat in the vanilla and eggs, one at a time, ensuring the batter is well mixed after each egg.
Procedure (brief)
Gradually sift in the dry ingredients, alternating with small additions of the milk.
Procedure (brief)
Transfer to a greased and floured baking pan.
Procedure (brief)
Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.
Photo: me (w:User:pfctdayelise) · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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