Basic 1-2-3-4 Cake

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Basic 1-2-3-4 Cake Basic 1-2-3-4 Cake


Servings: 3 layer cakes
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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Directions

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.

Show: Paula's Home Cooking/Just Desserts cookbook
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Reader Comments:

54321

I used this basic cake as part of your coconut cake. It was a huge success and beautiful to look at. How can I use the basic cake for a yellow cake or a chocolate cake.

By Lyn on January 28, 2014

14321

Hi Paula! So, I made this recipe to a tee. I have 2 years of Culinary School under my belt and have been baking wedding cakes for years. The recipe turned out more like muffins, like corn bread muffins, ya know? I made an 8 inch round cake that I had intended to cover with fondant, but the whole thing fell apart and was a gel consistency in the middle. I would recommend this recipe for an excellent corn bread or muffin of some kind, but this, in my opinion, was not cake as I know it. I realize that I'm not southern, and maybe this is how y'all do cake down there, but it wasn't at all what I expected.

By Erin on January 15, 2014

54321

I adore your recipes Paula.Have a wonderful blessed year to all of you.

By Nancy Leakè on December 26, 2013

54321

Dearest Paula, I figure someone on your staff will be reading this. But I had to write this. Being raised with a southern father and a northern mother I find it quite interesting that you cook with recipes that I pretty much grew up with period. It brings fond memories of surprise and delight and tears to my eyes to know that you have brought a lot of us Home to the Kitchen. My Parents are both gone Now . And Every time I look on the web sites with your name on it I find that special recipe and look in my family hand written recipes and say to myself. " Are you sure she was not in my Mom's kitchen years ago?" Ms. Paula you are a Taste of Sweet Southern Comfort and thank you. By Sara Grubbs- Roberts on September 18th, 2013

By Sara Grubbs-Roberts on September 18, 2013

54321

The only problem with this cake is that once you make it, you cannot go back to mix again. Delicious...

By Janice on August 28, 2013

54321

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

54321

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 02, 2012

54321

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

54321

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

54321

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

54321

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

54321

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 Driscoll on December 17, 2011

54321

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

54321

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

54321

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

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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

54321

I lov u Paula ur recipies r awsome!!

By gpmorr on August 06, 2011

54321

nice

By Anonymous on July 26, 2011

54321

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

54321

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

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