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1-2-3-4 Cake

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A classic counting cake with a buttery crumb and tender texture, made from the easy-to-remember formula of 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 cups all-purpose flour, sifted
  • 4 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • Butter or nonstick spray, for pans
  • Flour, for dusting pans

Instructions

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment if desired.
  2. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  5. With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined, then stir in the vanilla.
  6. Divide the batter evenly between the prepared pans and smooth the tops. Tap pans lightly to release air bubbles.
  7. Bake for 25 to 30 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  9. Serve plain, dust with powdered sugar, or frost with your favorite icing.

Notes

  • Use room-temperature butter, eggs, and milk for the smoothest batter and best rise.
  • Line pans with parchment rounds for extra insurance against sticking.
  • Do not overmix once the flour is added to keep the crumb tender.
  • Test doneness at 25 minutes and avoid opening the oven early.
  • For extra moisture, brush cooled layers with simple syrup before frosting.

Nutrition

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