First off, have you ever heard of this dessert? You will love the consistency and flavor of this basic 1234 cake recipe.
I can feel the air changing slightly to cooler evenings. This gets me excited because hopefully, fall is closer than I think. I love fall how about you?
I enjoy everything about these months, sweaters, fires, seeing the leaves change, decorating, and having company. But most of all it becomes baking season! I enjoy sharing quick recipes that are easy to follow and I especially enjoy making cookies, cakes, and cheesecakes for family and friends.
Yes, I love to bake and cook besides sharing crafts and home decor ideas with you.
This is the perfect cake recipe especially for this time of year when kids are getting back into sports and days are busier.
Be sure to read the end of this post for some interesting information regarding this basic cake recipe. And how differently this basic yellow cake recipe has been made in different ways over time.
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Basic 1234 Cake Recipe
- 1 electric mixer hand mixer or stand mixer
- Measuring cups 1 cup, 2 cups, and 3 cups are the sizes needed for this cake recipe
- Measuring spoons 1/8 tsp., 1/2 tsp. , and 1 tsp. are the sizes needed
- 1 Baking Sheet grease the baking pan well. Make sure to also grease the sides and the corners of the pan are also, greased well.
- 1 medium bowl
- 1 large bowl if you are using a hand mixer
- 1 rubber spatula
- 1 offset spatula
- 1 large spoon to scoop batter out on to the prepred pans
- 1 dessert strainer to sprinkle the powdered sugar on top of the yellow cake
- 1 wire whisk to whisk the dry ingredients to add air for a lighter finished cake
- 1 cup softened butter
- 2 cups sugar I use organic golden sugar for this cake
- 3 cups all purpose flour I use King Arthur Measure to Measure Gluten Free flour. Can be purchased at the food store in the baking aisle
- 4 eggs room temperature I use organic eggs for this recipe
- 1/8 tsp. baking powder I use organic baking powder
- 1/2 tsp. vanilla extract I use high quality organic vanilla extract
- 1 drop whole milk
- 1/4 cup Ghirardelli semi sweet chips this is optional
- 1 tsp. pumpkin pie spice this is optional
- 1 tbsp. confectioner sugar
- Preheat the oven to 350 degrees fGrease your sheet pan well making sure to grease the sides and the corners of the cake pan wellAfter measuring out the three cups of flour and baking powder and 1 tsp of pumpkin pie spice add them to a medium bowl and whisk together. This will add a bit of air to make a light cake batter.
- Next in a large bowl using an electric mixer cream the cup of 1 cup butter and the 2 cups sugar until well combined. Start the mixer on low speed and move to high speed until well combined. This should look smooth and light yellow.
- Now, add the room temperature eggs one at a time. Make sure to combine each egg well after adding each one to the mixture to the 1-2-3-4 cak mixture
- Slowly add a large spoonful of the flour one spoonful at a time to the butter mixture. Mix it just until combined. I do this on the low speed which is stirring on my mixer.Remember to stop the mixer and scrape down the sides to the bottom of the bowl with a rubber spatula
- Now add the last of the flour and the chocolate chips and stir by hand making sure to get any loose flour from the bottom of the bowl. Yes, I do this every time I bake even though I use a stand mixer.
- When finished use a large spoon and scoop the yellow cake mixture onto the prepared pan.Using an offset spatula spread the cake batter evenly until the pan is completely covered.Bake this cake in the center of the oven on the middle rack for 30-40 minutes.My cake recipe, my baking time was 35 minutes.When the timer goes off remove the pan from the oven. Allow the cake to cool completely.Lastly, sprinkle the top of the cooled cake with 1 tablespoon of confectioner sugar. Use a small mesh stainer or shaker can.
Basic 1234 Cake Recipe
Making this CakePreheat the oven to 350 degrees f Grease your sheet pan well making sure to grease the sides and the corners of the cake pan well After measuring out the three cups of flour, baking powder and pumpkin pie spice add them to a medium bowl and whisk together. This will add a bit of air to make a light cake batter. Next in a large bowl using an electric mixer or the bowl of a stand mixer cream the cup of butter and the cups of sugar until well combined. Begin on low and continue on high speed to combine. This should look smooth and light yellow. Next step, slowly add a large spoonful of the flour mixture one spoonful at a time to the butter mixture. Mix it just until combined. I do this on the low speed which is stirring on my mixer Here, add the vanilla extract and room temperature eggs one at a time. Combining well after adding each egg makes for a better cake batter Now when adding the last bit of flour add the chocolate chips and stir by hand making sure to get any loose flour from the bottom of the bowl. Yes, I do this every time I bake even though I use a stand mixer. When finished using a large spoon scoop the yellow cake mixture onto the prepared pan. Using an offset spatula spread the cake batter evenly until completely covered. Finally, smooth the top of the cake batter with a rubber spatula Bake in the center of the oven on the middle rack for 30-40 minutes. For my cake recipe, my banking time was 35 minutes. When the timer goes off remove the pan from the oven and allow the cake to cool completely. Lastly, sprinkle the top of the cooled cake with 1 tablespoon of confectioner sugar and use a small dessert stainer or shaker can.
By the way, it’s optional but add ground cinnamon or a bit of nutmeg for more flavor. I added pumpkin pie spice because it’s fall. Mix it well with a spoon and add a bit of extra spice and flavor to this cake recipe
Interesting Information About Making This in Different Pans
Information Regarding This Easy Recipe and Different Pans and Icing
Before I began writing this post I looked to see how others make this recipe.
The interesting part about this recipe is it’s a family cake recipe that my mom had on a recipe card in her baking folder. I’m not even sure where this came from because before I was able to ask my mom she, unfortunately, became ill.
I was 26 years old when she passed and just began loving to bake. How I wish I had the time to make the memories with her baking great recipes we made together when I was young.
So what did I discover, many of the recipes I did find for 1234 cakes used cake pans and frosting. I was so surprised to learn how different these recipes are from my family.
These are generally, made in basic cake pans, a bundt pan with chocolate frosting, or your favorite frosting. They are also 4 cake layers hence 1-2-3-4 layer cake who knew?
Another bit of information I learned this is also is considered a pound cake so it can be made in a loaf pan. I must admit I’m going to experiment with small loaf pans or my fancy loaf pan I use for the original recipe of date nut bread from my best friend.
What I especially think makes this one of the best cakes is this it tastes like a chewy dense cookie-type consistency. Almost a combination of shortbread and a sugar cookie.
Generally, I make this basic recipe plain and add a bit of nutmeg, and ground cinnamon. However, because it’s getting closer to fall I used pumpkin spice.
Why do I Add a Bit of Spice to the Ingredients for This Simple Cake
Why I Add a Bit of Spice to the Ingredients for This Cookie-Type Cake
Generally, I add a bit of spice to give this recipe warmth and a hint of flavor. It adds a what is this moment? Also, for the most part, I enjoy experimenting to make a dessert a bit different especially adding the pumpkin spice for fall.
I hope you enjoyed reading about the basic 1234 cake recipe. Have you ever heard of this great recipe? Do you think you will give mine a try? I’d love to know what you think and connect with Cloches & Lavender.