One Two Three Four Cake I Recipes

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CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE



Classic 1-2-3-4 Cake (With Variations) Recipe image

Here's an easy, classic 1-2-3-4 cake recipe with several variations, including bourbon cake, lemon cake, and orange cake.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h10m

Yield 16

Number Of Ingredients 12

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter (room temperature)
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
3/4 cup milk
Glaze (Optional, for Bundt Cake or Tube Cake):
1/4 cup butter (melted)
2 cups powdered sugar (sifted)
2 tablespoons milk or cream

Steps:

  • Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
  • Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
  • Sift the flour with the salt and baking powder; set aside.
  • Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
  • Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
  • Turn into the prepared pan(s).
  • Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
  • Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
  • For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
  • If you made a layer cake, use your favorite frosting.

Nutrition Facts : Calories 402 kcal, Carbohydrate 60 g, Cholesterol 88 mg, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, Sodium 207 mg, Sugar 39 g, Fat 17 g, ServingSize 1 Cake (12 to 16 Servings), UnsaturatedFat 0 g

ONE - TWO - THREE - FOUR CAKE III



One - Two - Three - Four Cake III image

1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.

Provided by Denise

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 36

Number Of Ingredients 8

1 cup shortening
2 cups white sugar
3 cups all-purpose flour
4 eggs
1 cup milk
4 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.
  • Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 19.6 g, Cholesterol 21.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 65 mg, Sugar 11.5 g

ONE - TWO - THREE - FOUR CAKE II



One - Two - Three - Four Cake II image

This is a very old recipe. It uses basic items found in most any pantry.

Provided by Janice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 cup butter
2 cups white sugar, divided
3 cups cake flour
4 egg yolks, room temperature
4 egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  • Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • In a separate bowl, beat egg yolks well, then add to butter mixture.
  • Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
  • Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
  • Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g

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