1234 Cake

1234 Cake

Another good scratch cake. 

1 cup (2 sticks)  226g  unsalted butter at room temp.

2 cups sugar ( 400g)

4 eggs ( have them at room temp.)

3 c. ( 342g. )bleached, all purpose  flour  (sift, then measure)   do not use self-rising flour

1 tsp. (6g)  salt

3 tsp. (15g)  baking powder

1 cup  (229g)  milk

1 tsp. (3g)  vanilla

GREASE 3 ( 8 or 9 inch ) cake pans.  Cover the bottom of pans with wax paper; grease the wax paper.  Flour the wax paper and sides of pans.

CREAM butter at medium speed until creamy; add the vanilla and blend.  Gradually add sugar, beating well until light and fluffy.  Add eggs, one at a time, beating briefly after each addition until blended.

COMBINE flour, salt and baking power in a medium bowl , by hand use a wire whisk and blend these ingredients together for approximately 30 seconds.  Add this to the creamed mixture alternately with milk.  Blend at least half of the flour mixture first.  If you minimize stirring once the flour and liquid are together, you will have a more fine grained and tender cake.

Bake in a 325 oven approximately 25 min.  Cool in pans on wire rack 5 -10 min.; remove from pans.

While still warm wrap with plastic wrap and put in freezer bag  or alum foil and freeze.

Category: Cakes and Cupcakes, Recipes

39 Comments

  1. Tamara Rempel says: #1

    Does this recipe work well with fondant? I’m curious what white or vanilla cake would work best with fondant?

  2. Melissa Diamond says: #2

    Hi Tamara, yes the 1234 recipe will be fine with fondant, also the Favorite White Cake recipe. Also, the White Almond Sour Cream and Durable recipe ….these are doctored cake mix recipes.

  3. Linda Quintavalle says: #3

    hi melissa is this a good recipe for craving

  4. BeBe says: #4

    Hi Linda, yes you can do some carving with this recipe. It is not as dense as the durable recipe (a doctored cake mix) so you might want to do your carving while the cake is still partially frozen.

  5. Linda Quintavalle says: #5

    thank you i will

  6. karen gosselin says: #6

    I’ve made this a couple of times and the top of the cakes have a stickiness to them.(the sides have released from pans) Am I not cooking it long enough?

  7. Lana says: #7

    Can this be made into a lemon cake if I sub some milk and vanilla with freshly squeezed lemon juice? I need a lemon cake with fresh lemon juice.

  8. BeBe says: #8

    Hi Lana, I haven’t tried that variation with this recipe but if I were to make changes I would change the milk to 3/4 cup and add 1/4 cup lemon juice. I would add 1 tablespoon lemon zest and keep the vanilla extract and add 1 teaspoon lemon extract.

    If your filling could be Melissa’s Lemon Curd filling from the recipe section that would enhance your lemon flavored cake.

    If you give this a try, let me know how it goes.

  9. Sue Lombardo says: #9

    I am using this recipe for large cupcakes. Can you tell me if I need to adjust the oven temperature, how long to bake them.

  10. BeBe says: #10

    Hi Sue, you can keep the oven temperature at 325 degrees or if you want a bit higher crown on your cupcakes you can raise the temperature to 350 degrees. I would start checking on them at about 20 to 22 minutes.

    Just want to say that this is a moist recipe and sometimes the cupcake liners tend to pull away from the cupcake after they have cooled. Definitely don’t put in an air tight container when storing .

  11. Ansa Hogan says: #11

    If I half the recipe will it be enough for two 6″ round cake pans?
    Ansa

  12. BeBe says: #12

    Hi, I think it would not be quite enough and your 6″ layers would look a bit short. You can freeze extra layers if well wrapped for 3 months for future use.

  13. sandy lind says: #13

    could i use this recipe to do the inside leopard print cake?

  14. tracy howard says: #14

    Hi

    I’m really really struggling with the baking side of things, and I have spent that much trying to get things right. Your recipe says 325 oven temp could you please tell me what that is on a uk cooker?

  15. Spooky_789 says: #15

    I found this chart by googling it.

    link to onlineconversion.com

    Gas mark 3 would be 325 degrees Fahrenheit.

  16. bernadine rego says: #16

    How long would I freeze the cakes for before use after I have wrapped them in plastic wrap and put them into a freezer bag??

  17. BeBe says: #17

    Hi Bernadine, you don’t have to freeze the layers if you want to use right away.
    If you are wanting to bake in advance, you can freeze and use within 2 months.

  18. Randi Gordon says: #18

    Hi!

    Can I double this recipe or should I make two separate batches?

  19. Melissa Diamond says: #19

    Hi Randi–I’m sorry, we haven’t tried doubling this yet. We’ve always made two separate batches.

  20. Vaishnavi Reddy says: #20

    Hey Melissa,
    how long should you typically wait before frosting your cakes?

  21. Mehak Bagga says: #21

    Hi Melissa can all these cakes recipes b used fr making cupcakes too..

  22. Mehak Bagga says: #22

    Hi Melissa made this cake today it came out fabulous .. Soo soft n moist loved it .. Thank u ..!

  23. BeBe says: #23

    Hi Mehak, I’m glad the cake turned out well for you, thanks for letting us know. This recipe is so moist that it does NOT do well for cupcakes, because it caused the cupcake liners to pull away from the cake. I am going to note at the bottom of the recipes if they work well for cupcakes.

  24. Amrita Sodhi says: #24

    Made this cake in a 6″ 3 inch high pan …………gr8 recipe ………

  25. BeBe says: #25

    Thank you, Amrita

  26. frejasmum says: #26

    Hi could you use oil instead of butter ?

  27. BeBe says: #27

    Hi frejasmum, I have never tried oil so I’m not sure if it would work.

  28. TusDulcesIdeas says: #28

    I just love this cake.. since I found this recepie is the one I ever made and people love it.. Im so excited when I read the lemon version.. its a must do for me, Im crazy about lemon cake. thank you Bebe!

  29. BeBe says: #29

    Hi, thanks for your nice comment about this recipe.

  30. seabass123 says: #30

    Melissa/Bebe,

    I see that you list to use bleached flour in the cake recipe, can unbleached flour be used as well?

  31. BeBe says: #31

    Hi, yes it can.

  32. Emma Herring says: #32

    Hi Melissa/Bebe
    I baked these beauties to the letter and they came out quite thin. I’m not so worried about the thinness or the flavour (my goodness my kids and I enjoyed licking the bowl, so yummy!), I’m just a little anxious as to the texture or if they’ll turn out like bricks! My husband wrapped them as you suggested while warm and froze them and he said they felt soft. So do you think they’ll be ok? I’m going to crumb coat them on Thursday (Australian time). Sorry for the long winded comment! Thank you

  33. BeBe says: #33

    Hi Emma, I think they will be fine, definitely not hard, especially since your husband said they felt soft while wrapping them. If you think they are too thin, you could bake in two pans instead of three. Since you are in Australia and the ingredients we use are not the same, I would like to know how this recipe works for you.

  34. Emma Herring says: #34

    Hi Bebe
    Thanks so much for your response. I decided to bake the cakes again and baking them in 2 pans instead of 3. The result was great! I suspect I may have over beaten the mixture the first time

  35. BeBe says: #35

    Hi Emma, Wonderful, I’m happy it turned out great the second time. Thanks so much for letting me know.

  36. Doreen Broughm says: #36

    Can I use recipe to make a sheet cake. Am making a practice cake today for Easter in prep for the Easter Cake I want to make for co-workers.

  37. BeBe says: #37

    Hi Doreen, This recipe will be fine for a sheet cake. It will be enough batter for a 9 x 13 sheet cake pan.

  38. Lucis Payano says: #38

    I used to make it very often, my family like it a lot, nevertheless I use 1 cup Buttermilk instead of milk and prepare a mix of cinnamon, brown sugar and butter that pour in the cake mix as a marmol cake. truth me it is delicious.

  39. Melissa Diamond says: #39

    Thanks for sharing your twist on this recipe, Lucis! Sounds great!

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