Why You’ll Love This Recipe

I love this recipe because it’s foolproof, reliable, and endlessly adaptable. The name itself reminds me of the ingredient ratios—1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs—so I never have to look too far for the recipe. The cake bakes up soft and golden, with a fine crumb that pairs beautifully with any frosting or glaze. It’s ideal for birthdays, tea parties, or even as a simple afternoon treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup of butter
2 cups of sugar
3 cups of all-purpose flour
4 large eggs
1 cup of milk
2 teaspoons of baking powder
1 teaspoon of vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) to make sure it’s ready for even baking. Then I grease and flour my cake pans, sometimes lining them with parchment paper for easy removal.

In a large mixing bowl, I cream together the butter and sugar until the mixture becomes light and fluffy—this step helps create a soft, airy cake. I then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

In a separate bowl, I whisk together the flour and baking powder. I gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix just until combined. Overmixing can make the cake dense, so I stop as soon as the batter looks smooth.

I pour the batter evenly into the prepared pans, smoothing the tops with a spatula. I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. After cooling, I frost or dust the cake as I like—sometimes with buttercream, sometimes just a sprinkle of powdered sugar.

Servings and Timing

This recipe makes 12 servings and takes about 55 minutes in total—20 minutes for prep and 35 minutes for baking.

Variations

I love how versatile this cake is. Sometimes I add a teaspoon of almond or lemon extract for a twist. For a chocolate version, I replace half a cup of flour with cocoa powder. When I want a festive touch, I mix in sprinkles for a funfetti-style cake. A touch of cinnamon or nutmeg can also add warmth, making it perfect for fall. This batter also works beautifully as cupcakes—just reduce the baking time to about 20 minutes.

Storage/Reheating

I store leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To keep it moist, I wrap it tightly in plastic wrap or store it in an airtight container. If I refrigerate it, I bring it to room temperature before serving for the best flavor. I can also freeze unfrosted cake layers for up to 2 months; I just wrap them well and thaw overnight before frosting.

FAQs

Why is it called a 1-2-3-4 Cake?

It’s named after the main ingredient ratio: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.

Can I use self-rising flour instead of all-purpose flour?

Yes, I can, but I omit the baking powder if I do so, since self-rising flour already contains it.

What kind of frosting works best with this cake?

I love using classic buttercream or cream cheese frosting, but lemon glaze or chocolate ganache also pair beautifully.

Can I make this cake ahead of time?

Yes, I often bake it a day ahead and store it tightly covered until I’m ready to frost and serve.

Can I make it dairy-free?

Yes, I use plant-based butter and non-dairy milk such as almond or oat milk.

How do I prevent the cake from being dense?

I make sure to cream the butter and sugar properly and avoid overmixing once the flour is added.

Can I bake this in one large pan instead of layers?

Yes, a 9×13-inch pan works well. I just extend the baking time by about 5–10 minutes and check for doneness.

Can I turn this recipe into cupcakes?

Definitely. I divide the batter into lined muffin tins and bake for about 18–20 minutes.

Can I add fruit or nuts?

Yes, I sometimes fold in chopped nuts, blueberries, or diced apples for extra texture and flavor.

How do I know when it’s perfectly baked?

I look for a golden top, and when I insert a toothpick in the center, it should come out clean with no wet batter.

Conclusion

I love how the 1-2-3-4 Cake proves that simplicity can be truly delicious. With just a few basic ingredients, I can create a tender, buttery cake that feels both nostalgic and versatile. Whether I serve it plain, layered with frosting, or topped with fruit, this cake never fails to impress and always tastes like home.