This cake gets its name from the ingredient quantities: 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. The original recipe called for 1 pound each of butter, sugar, eggs and flour. Culinary evidence confirms the practice of naming cakes for their measurements dates (at least) to the 18th century. In the days when many people couldn’t read, this simple convention made it simple to remember recipes. Pound cake and cupcakes are foods of this genre. They were composed of the same basic ingredients of this 1234 cake.
1-2-3-4 Cake is a classic that has been handed down from generation to generation. It is a wonderful basic recipe that is good for any occasion such as holidays, birthdays and anytime you just want a good cake. There is a reason this cake has survived for such a long time. It has a fine grain, velvet like texture due to the cake flour and mixing method. It is moist and delicious with a pronounced butter taste.
1 cup unsalted butter , softened 2 cups (370 grams) granulated sugar 3 cups (384 grams) cake flour 4 large eggs 1 tablespoon (12 grams) baking powder 1 cup milk 2 teaspoons vanilla extract
Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
In a medium bowl, stir together dry ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.
Pour batter into prepared pans (smoothing tops if necessary). Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Use orange juice in place of the milk and add 3 tablespoons of grated orange zest along with the vanilla. Glaze or frost as desired
Add 1 teaspoon of finely grated lemon zest with vanilla or lemon extract. In a saucepan combine 1/2 cup of sugar with 1/3 cup of water, 1/4 cup of lemon juice, and 1 teaspoon grated lemon zest. Brush over the hot cake a little at a time until it is all used.
In a saucepan combine 4 tablespoons of butter with 2/3 cup of sugar and 1/2 cup of bourbon. Heat until sugar is dissolved. Gradually brush over the cake as soon as it is removed to the cooling rack.