Best 3 Old Fashioned 1 2 3 4 Cake Recipes
Indulge in the Timeless Classic: Old-Fashioned 1-2-3-4 Cake
Embark on a nostalgic journey with the Old-Fashioned 1-2-3-4 Cake, a beloved classic that has stood the test of time. This simple yet delectable cake, with its straightforward recipe of 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs, is a testament to the enduring charm of traditional baking. With its tender crumb, golden-brown crust, and versatile flavor profile, this cake has earned its place as a cherished family favorite.
Beyond the original recipe, this article offers a treasure trove of variations that cater to diverse tastes and dietary preferences. Discover the secrets to creating a moist and fluffy Gluten-Free 1-2-3-4 Cake, perfect for those with gluten sensitivities. For a delightful twist, try the decadent Chocolate 1-2-3-4 Cake, where cocoa powder transforms this classic into a rich and indulgent treat. And for those seeking a healthier alternative, the article presents a guilt-free recipe for a Low-Fat 1-2-3-4 Cake, proving that indulgence and well-being can coexist.
These recipes are not just culinary creations; they are gateways to cherished memories and heartfelt moments. Whether you're a seasoned baker or a novice in the kitchen, the Old-Fashioned 1-2-3-4 Cake and its variations promise an enjoyable baking experience and a taste of timeless tradition.
OLD-FASHIONED 1-2-3-4 CAKE
A 19th century recipe for yellow cake that's easy to remember and simple to make. It's also the basis for variations like coconut, orange, lemon, almond and spice cake. My son always requests it plain with chocolate buttercream frosting for his birthday.
Provided by Sasha Kamen
Categories Cakes
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 F. Spread Crisco on the bottom and sides of cake pan(s) and dust with flour. Tap out excess.
- 2. Cream butter, sugar, eggs, salt and vanilla in the large bowl of an electric mixer until very light and fluffy, about four minutes, scraping down the sides of the bowl frequently with a rubber spatula.
- 3. Stir the baking powder into the milk, and with the mixer on low speed, alternately add the flour and milk, beginning and ending with flour.
- 4. Bake 30 to 35 minutes for layers, slightly longer for the oblong pan, or until a wooden toothpick inserted in the center comes out clean and the cake springs back when lightly touched with your finger.
- 5. Cool the layers in their pans on a wire rack for 10 minutes before turning out on the rack to cool completely. You can leave the oblong cake its pan to cool.
- 6. When completely cooled, finish with your desired filling and frosting.
- 7. VARIATIONS: Coconut: Before adding the flour and milk to the basic cake, stir in 1 cup shredded sweetened coconut and 3/4 teaspoon coconut extract. Frost cake with a coconut frosting. Orange: Stir in grated zest of 1 orange before adding flour and replace milk with orange juice. Bake cake in a 10-inch, greased and floured tube or Bundt pan. Almond: Add 1/4 to 1/2 teaspoon almond extract along with the vanilla. After frosting, sprinkle sliced almonds over the top.
SWANS DOWN 1-2-3-4 POUND CAKE
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Provided by Reily Foods
Categories Cake Bake Butter Quick & Easy
Yield Makes 1 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
- Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
- Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
- This recipe is made available as a courtesy by The Reily Foods Company.
1-2-3-4 LEMON CAKE
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
- On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
- Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
- Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
- Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.
Tips:
- Use room temperature ingredients: This will help the cake batter mix together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Measure the flour correctly: Use a spoon to scoop the flour into the measuring cup, then level it off with a knife. Do not pack the flour into the measuring cup, as this will result in a dry, dense cake.
- Do not overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough, chewy cake. Mix the batter just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Do not open the oven door during baking: This can cause the cake to fall.
- Test the cake for doneness by inserting a toothpick into the center: If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
This old-fashioned 1-2-3-4 cake is a classic recipe that is easy to make and always a crowd-pleaser. With its simple ingredients and straightforward instructions, this cake is perfect for novice bakers or anyone looking for a quick and easy dessert. The cake is moist and tender, with a sweet, buttery flavor. It can be served plain or dressed up with frosting, glaze, or fruit. No matter how you choose to serve it, this cake is sure to be a hit.
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