Best 3 Paula Deen 1234 Cake Recipes

Indulge in the delectable 1234 Cake, a classic Southern treat named for its simple ingredient proportions: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. This easy-to-make cake, also known as Depression Cake or War Cake, has been a staple in American kitchens for generations.

This versatile cake serves as the base for several variations featured in this article. The original recipe yields a moist and tender vanilla cake, perfect for everyday enjoyment. For a touch of decadence, try the Chocolate 1234 Cake, which incorporates cocoa powder and chocolate chips. If you prefer a fruity twist, the Lemon 1234 Cake adds a burst of citrusy flavor.

For those with dietary restrictions, the Gluten-Free 1234 Cake offers a delicious alternative made with almond flour and coconut flour. And for a unique and colorful treat, the Funfetti 1234 Cake is adorned with sprinkles, adding a festive touch to any celebration.

Check out the recipes below so you can choose the best recipe for yourself!

1-2-3-4 CAKE

1-2-3-4 Cake image

Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.

Provided by Fauve

Categories Dessert

Time 50m

Yield 1 3 layer cake, 12 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

Preheat oven to 350 degrees 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.

Nutrition Facts : Calories 413.1, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 565.9, Carbohydrate 57.6, Fiber 0.8, Sugar 33.5, Protein 6

PAULA DEEN'S JAMIE'S COCONUT CAKE

Paula Deen's Jamie's Coconut Cake image

Paula Deen is my favorite chef - EVER! If I had to choose another mother, she'd be who I'd pick. This is her son Jamie's favorite birthday cake. I'm posting it here because not only do I want to try it, but I never want to lose it. And if you could see my office, you'd know that if I wrote it down, it would not be found until the day I stopped looking for it. So, here it is, safe and sound for everyone to enjoy.

Provided by Redneck Epicurean

Categories Dessert

Time 55m

Yield 1 3-layer cake

Number Of Ingredients 17

Ingredients

1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
shredded coconut (optional)

Steps:

Preheat oven to 350 degrees 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.
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
Cover loosely and refrigerate for three days (if you can stand it that long!).

1234 CAKE

1234 Cake image

This is a recipe that my grandmother passed on to my mom and me. We use it for a birthday cake, or put jam between the layers (if you make it into layers) and frost it with white icing.

Provided by Chef burnt toast

Categories Dessert

Time 1h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter or 1 cup margarine
2 cups white sugar
3 cups flour (all purpose)
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla or 1 teaspoon lemon flavoring

Steps:

Cream butter, adding sugar gradually, beat in eggs one by one.
Sift dry ingredients together and add to first mixture alternately with milk and flavouring.
Bake in greased loaf pan or 9" round or square pan.
Bake one hour or until a toothpick comes out dry when inserted into centre of cake. Bake in 350 degree oven.

Nutrition Facts : Calories 501, Fat 21.7, SaturatedFat 12.9, Cholesterol 136.8, Sodium 396.7, Carbohydrate 70.3, Fiber 1, Sugar 40.3, Protein 7.4

Tips:

Make sure all ingredients are at room temperature before starting. This will help the cake batter to come together smoothly and evenly.
Do not overmix the batter. Overmixing can make the cake tough and dense. Mix just until the ingredients are combined.
Bake the cake in a preheated oven. This will help the cake to rise evenly and prevent it from sinking in the middle.
Do not open the oven door during the first 30 minutes of baking. Opening the door 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 it. This will help the frosting to set properly.

Conclusion:

Paula Deen's 1234 cake is a classic Southern dessert that is easy to make and always a crowd-pleaser. With its simple ingredients and moist, flavorful texture, this cake is sure to be a hit at your next potluck or gathering. So next time you're looking for a delicious and easy-to-make cake recipe, give Paula Deen's 1234 cake a try.