This recipe comes from my Grandma Dorothy’s “Kitchen Klips” binder stuffed full of recipes, and I’d set it aside for weeks before having time to make it. Grandma meticulously cut this from the Indianapolis Star (I swear, she used a straight-edge and a paring knife to clip it out; fruit does not fall far from the tree).
The full article accompanying this easy cake recipe is missing save for the last three paragraphs, which contain this quote about the recipe: “Anyone, even if he has never done so much as added eggs and water to a boxed mix, can go forth confidently. If you follow the instructions, anything you get probably will be very good, and certainly, it will be better than a package.”
So, I give you the incredibly simple 1-2-3-4 Cake recipe.
As in: 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs. (Plus a few other ingredients.) And yes: better than a boxed mix, and just as convenient. This took me all of 15 minutes to throw together.
I did make the call to double the amount of vanilla called for, because 1 teaspoon didn’t seem adequate. And I opted for the buttermilk variation, among several included in the column. Rather than baking it in 3 layer cake pans, I went with the 10-inch tube pan alternative, also included.
This cake is, by design and intent, simple. Basic. Elemental. It wants a dollop of whipped cream and some fruit, if you have it on hand. It’s the kind of cake you’d want for breakfast with a cup of coffee. Or to eat late night, standing over the sink.
If you’re not much of a baker, this recipe will nudge you in that direction.
1-2-3-4 Cake Recipe
serves 10–12
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened at room temperature
2 cups granulated sugar
4 large eggs
1 cup whole milk
2 teaspoons pure vanilla extract
Preheat oven to 350°; butter and flour a 10-inch tube pan.
In a bowl, whisk together flour, baking powder and salt. In a glass measuring cup, stir together the milk and vanilla.
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat butter until creamy. Add sugar and cream together for 5–7 minutes. With mixer on low speed, mix in eggs one at a time until fully incorporated. With mixer on low, stir in 1/3 of the flour mixture until incorporated. Add 1/2 of the milk and stir until incorporated. Scrape down bowl. Repeat with 1/3 flour, then remaining milk, then finishing with remaining flour. Stir only until batter is blended.
Scoop batter into prepared tube pan. Bake for about 55–60 minutes, until a toothpick inserted into the cake comes out with only a few moist crumbs. Let cool slightly, then run a thin knife around the pan to loosen the cake, and invert onto a cooling rack.
To make the buttermilk variation, use 2 teaspoons baking powder + 1 teaspoon baking soda, and replace whole milk with buttermilk.
You are a lucky girl to have you Grandmothers recipes. My Grandmother didn’t have any cookbooks or loose recipes. She didn’t enjoy cooking. One cookie recipe she taught me at a very young age was “No Bake Cookies”, that recipe has been memorized in my brain from early on!
You’re right, Lisa — I am fortunate to have my grandmother’s recipe file. It’s such a treasure, and a lovely physical connection to her. Thanks for the comment.