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.
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T mac Caudt
[email protected]This cake is a classic for a reason. It's simple, delicious, and perfect for any occasion.
Ycash Gatlin
[email protected]This cake is a keeper. I'll definitely be making it again.
Feben Barta
[email protected]I'm going to try making this cake with different flavors next time. I think it would be great with chocolate chips or fruit.
Subhan Khaliq
[email protected]This cake is a great value. It's inexpensive to make and yields a lot of cake.
Ahmed DRZ1
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved it!
AHAIWE CHIAMAKA
[email protected]This cake is perfect for a quick dessert. It's ready in under an hour.
ENWEREM GODSON
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced baker, but I was able to make this cake without any problems.
Simra Khan
[email protected]This cake is a great way to use up leftover ingredients. I always have these staples on hand.
Mian Hadi
[email protected]The cake didn't rise as much as I expected. I'm not sure what I did wrong.
Grayson Rouleau
[email protected]This cake was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Karissa Hippolyte
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The cake turned out amazing! It's so moist and fluffy.
Md Mnir
[email protected]This cake is a great base for other desserts. I've used it to make tres leches cake, ice cream cake, and even cupcakes.
Samir Moktan
[email protected]I've made this cake several times and it's always a winner. It's a great everyday cake that's perfect for any occasion.
Samar Zha
[email protected]This cake is so moist and flavorful. The 1-2-3-4 ratio of ingredients makes it easy to remember and the result is always perfect.
Mathinoe Lee
[email protected]I love the simplicity of this recipe. It's a great way to use up pantry staples and it's always delicious.
Selena Deolall
[email protected]This cake is a classic for a reason! It's so easy to make and always turns out perfectly. I've been making it for years and it's always a hit with my family and friends.