I love to cook from scratch so I was searching for a good base cake to make a pineapple coconut cake for my mom's birthday. I searched quite a few web sites and couldn't find just a basic cake recipe. I had forgotten that I got a great Red Velvet Cake recipe from Paula Deen's website (that was for my sister's birthday last year). So I searched the web site and came across the Basic 1-2-3-4 Cake. It seemed easy enough and I didn't have a lot of time. When I got home, I made the cake and took it to the physical rehab that my mom is in. My mom (and the rest of the family) could not stop raving about that cake. You need to know that when it comes to food, my mom doesn't like too much of anything. In fact, when we go to dinner for birthdays, no matter whose birthday it is, we always let my mom choose the restaurant because she's the pickiest of the picky. So, I told my mom where I got the recipe and she told me to definitely keep it. It's a great base for any cake. It has a great texture and is very moist. I will never check another web site for any cake recipe. It will always be Paula Deen. Thanks for publishing it Paula.

By Cheryl on March 13, 2013

To whom this mae come to I would like to know what tape of butter do you use in this 1234 cake.

By Angela Patrick on December 01, 2012

Hi guys, thinking of using this receipe but I love to use bundt cake pans. Do you think it'll be an issue? If there's too much batter left over, I could always use cupcake pans so it doesn't go to waste. Thanks!

By trecia huntley on November 16, 2012

Hi Paula -- a few years when I visited Savannah I went to your restaurant (loved it) and bought your "Just Deserts" cookbook. I love the recipes but for some reason the 1-2-3-4 cake always sinks in the middle. I've tried: - using brand new self rising flour - buying 3 brand new matching cake pans - putting the "wet wrap" around the cake pans while baking I use a inside temperature gauge to make sure the oven is the right temperature. Unfortunately nothing works. So, I want to try using regular flour -- do you know how much baking soda, baking powder and salt I should use, and also is it better to use cake flour or just all purpose flour? thanks m

By Meg on June 06, 2012

For Sandy...from 12/22/11...the recipe called for self rising flour; not all purpose and yes...that's what your problem was...also whenever using all purpose flour, you always have to add the baking soda & some salt...that's simply the difference between the 2 flours....I loved this recipe and have had no problems with it...it's a personal favorite!! Thanks for all the great recipes Paula!!

By Lynette on March 21, 2012

I made this cake not once but twice thinking I left something out because it did not rise ...I used all purpose flour not self rising I sure do wish there was something in the directions that said "if you use all purpose be sure to add baking soda to the recipe" not being a baker it would have been helpful....now back to try for the 3rd time I sure hope thats what the problem was...otherwise I will have to call it quits...

By sandy comegys on December 22, 2011

I just found my new favourite cake recipe! I absolutely love this one, it's so easy to make and so tasty! I am using this recipe for my wedding cake for sure!!

By Candace Getten on December 17, 2011

Hello Paula!!!! I tried this recipe and it was worth it!!! Love it, but I have a problem I would like to make chocolate cupcakes with this recipe and dont know the measure for the cocoa powder... Can you help me? God Bless..

By Jessica Vechini on October 26, 2011

Paula your the best...I tried to watch you on cable (Mega Cable) but it doesnt always come on at the same time help...I love your show...boys you have some good looking boys...god bless

By nadine on August 21, 2011

DEAR PAULA IT'S A GREAT SATISFACTION FOR ME TO SEND THIS COMMENT TO YOU;I'M ONE OF YOUR FANS HERE IN THE U.S V.I.I DON'T MISS ANY OF UR TV PROGRAM IN FOOD NETWORK,PAULA I LUV UR CAKES RECIPES I BAKE ALMOST EVERY WEEK ND I ALWAYS LOOKING 4 UR RECIPES;THANK U 4 UR KINDNEES ND ALL THE LUV U HAVE 4 UR FANS;I WHAT U 2 NO THAT I DID THE RED VELVET CAKE ,SOUR CREAM MUFFIN ND MANY OTHERS MORE,BY THE WAY U HAVE SOME VERY HANDSOME SONS."PAULA MAY GOD BLESS U ALWAYS ND GIVE U ALOT OF HEALTH 2 U ND URS" LUV U SARA CRUZ......

By SARA CRUZ on August 12, 2011

My face and my eyes are sweating at this cake True story!!!!!!! Yes!.....my heart is smiling at cake thanks mmmmmmmmmmmmmmmmmmmmmmmm! face pain!?

By Brian Anah on August 11, 2011

I lov u Paula ur recipies r awsome!!

By gpmorr on August 06, 2011

nice

By Anonymous on July 26, 2011

I really love watching your shows and have tried many recipes\. If I need a recipe you are the first I go to, but I would like a recipe for a dark chocolate icing with a great taste, but not too dark the ones I came up with don't spread and get hard. Love to y'all

By Anonymous on July 14, 2011

Hello Paula, I watch your shows all the time. I'm always trying to cook from your recipes. I love your shows, espically when your sons are helping you cook. Your shows is a part of my days. By Bettye Carlyle on June 16, 2011

By Bettye Carlyle on June 16, 2011

Hi Paula and sons, love your web page and love you and sons. Thanks for the TV show and all the yummy recipes. Donna

By Donna J Manganello on June 14, 2011

PAULA: I WOULD'T MISS ANY OF YOUR COOKING PROGRAMS WHILE I VISITED THE STATES, I AM HAPPY THAT I COULD GET TO YOUR WEB THANK YOY JETTY

By jetty on June 13, 2011

Made this last night for the purpose of making cake balls for a party I have tomorrow. Of course because it was Paula's recipe I had to sneak a piece of the cake into my mouth and it was so tasty!!! I know any recipe from Paula is trustworthy. Most important I love how simple and few ingredients were in it. Even one of my friends who cannot cook said she could make this. Nice and simple just as if using a box cake me in my opinion. Love your recipes Paula. Also, I just bought your book which is a combination of your two cookbooks Lady & Sons and so far from what I have made it is awesome!!!

By kmparks on June 02, 2011

This cake turned out great. I only had regular wheat flour on hand so I googled instruction on turning it into self-rising and it worked perfectly. I put a caramel glaze (realsimple.com) and chocolate icing (betty crocker) in between the layers and the people at work were beyond impressed. This one's a keeper.

By Anonymous on May 17, 2011

By Derorah Richards on May 01, 2011