Best 4 One Two Three Four Cake Ii Recipes

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Indulge in a culinary journey with our diverse collection of One Two Three Four Cakes! These delectable treats, ranging from classic to modern flavors, promise an explosion of taste in every bite. Dive into the irresistible One Two Three Four Chocolate Cake, a timeless favorite that combines rich chocolate layers with fluffy vanilla frosting. For a zesty twist, try the One Two Three Four Lemon Cake, featuring a moist lemon sponge topped with a tangy lemon glaze.

Craving something fruity? The One Two Three Four Strawberry Cake is a delightful choice, bursting with fresh strawberry flavor in every layer. And for a truly unique experience, embark on a tropical adventure with the One Two Three Four Pineapple Upside Down Cake, where caramelized pineapple slices dance atop a golden cake base. Each recipe is meticulously crafted to ensure perfect results, making these cakes ideal for special occasions or everyday indulgence.

Let's cook with our recipes!

BASIC 1-2-3-4 CAKE



Basic 1-2-3-4 Cake image

This classic yellow cake pairs well with many different kinds of frostings.

Provided by Paula Deen

Categories     birthday     kid friendly     sweets

Time 25m

Yield 18

Number Of Ingredients 6

2 sticks at room temperature butter
2 cups granulated sugar
4 eggs
3 cups sifted self rising flour
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 °F.
  • Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
  • Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

1-2-3-4 LEMON CAKE



1-2-3-4 Lemon Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Grated zest of 2 lemons
3 cups Homemade Lemon Curd
Sweetened Whipped Cream
12 ounces assorted fresh berries
Confectioners' sugar, for dusting

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.

ONE-TWO-THREE CAKE



One-Two-Three Cake image

This is the easiest cake you'll ever make! You mix it in the same pan you bake it in!

Provided by Bea Gassman

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package pineapple flavored cake mix
¼ cup vegetable oil
1 (21 ounce) can strawberry pie filling
2 eggs
½ cup water
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
  • Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 62.2 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 415.3 mg, Sugar 41.2 g

1-2-3-4 CAKE



1-2-3-4 Cake image

Provided by Emily Weinstein

Categories     dinner, lunch, dessert

Time 1h

Yield One nine-inch, two-layer cake

Number Of Ingredients 8

4 eggs, separated
1 cup milk
3 cups cake flour (sift and then measure)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsweetened butter, softened
2 cups sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
  • Stir baking powder and salt into cake flour.
  • In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
  • Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
  • In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
  • Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.

Tips:

  • Use room temperature ingredients for even mixing and a smooth batter.
  • Measure your ingredients accurately using standard measuring cups and spoons.
  • Mix the batter thoroughly until just combined, overmixing can result in a tough cake.
  • Grease and flour your cake pan to prevent sticking.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Check the cake for doneness by inserting a toothpick into the center, if it comes out clean, the cake is done.
  • Allow the cake to cool completely before frosting or serving.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

The 1-2-3-4 Cake is a simple and delicious cake that is perfect for any occasion. It is easy to make and can be customized with different flavors and toppings. The tips provided in this article will help you create a perfect 1-2-3-4 Cake every time. Experiment with different flavor combinations and decorations to create a unique and memorable cake.

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