Paula Deen Basic 1-2-3-4 Cake

Paula Deen Basic 1-2-3-4 cake is an easy three-layer butter cake made with butter, sugar, eggs and self-rising flour, ready in 55 minutes. It's a classic Southern birthday cake for Sunday dinner, church supper or the holiday table, and it's a simple make-ahead dessert that serves 18.

Cream the butter and sugar for the full 6 to 8 minutes, because that long beating whips air into the batter and sets the cake's crumb. Cut it short and the layers bake up dense and heavy instead of tender.

Paula bangs each filled pan flat on the counter several times to pop air bubbles, which gives you level layers that stack without any trimming. Her batter also alternates flour and milk, starting and ending with flour, so it never separates or turns curdled.

Paula Deen Basic 1-2-3-4 Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

18

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

330

kcal

A simple butter batter bakes into three tender, golden layers with a fine, soft crumb. Once they cool, a thick coat of your favorite frosting turns them into a tall classic cake.

Ingredients

• 2 sticks at room temperature Butter
  

• 2 cups granulated sugar
  

• 4 eggs
  

• 3 cups sifted self rising flour
  

• 1 cup milk
  

• 1 teaspoon vanilla extract
  

Directions

• Preheat and prep pans: Preheat the oven to 350°F, then grease and flour 3 (9-inch) cake pans. That way the layers slide out cleanly once they bake.
• Cream butter and sugar: Beat 2 sticks room temperature butter with an electric mixer until fluffy, then add 2 cups granulated sugar. Keep creaming for 6 to 8 minutes, because this is where the cake gets its light texture.
• Add the eggs: Add 4 eggs one at a time, beating well after each one. The batter should look smooth and creamy before the next egg goes in.
• Alternate flour and milk: Add 3 cups sifted self-rising flour and 1 cup milk to the creamed mixture a little at a time, beginning and ending with flour. Then add 1 teaspoon vanilla extract and beat only until it's just mixed.
• Fill and level pans: Divide the batter equally among the three prepared pans. Hold each pan 3 or 4 inches above the counter and drop it flat several times to release air bubbles.
• Bake the layers: Bake for 25 to 30 minutes, until the layers are done. While they bake, pick out your frosting so it's ready when they cool.
• Cool and frost: Cool the layers in the pans for 5 to 10 minutes, then invert them onto cooling racks. Once completely cool, spread your favorite frosting between the layers and over the cake.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

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

Yes, but you'll need to add the leavening yourself. For every cup of all-purpose flour, stir in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, since self-rising flour already has both built in.

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

The name is an old Southern shortcut for the ingredient amounts: 1 cup of milk, 2 cups of sugar, 3 cups of flour and 4 eggs. The butter and vanilla round it out, but the numbers made the recipe easy to remember.

What frosting goes best with this cake?

The butter cake is mild and not too sweet, so it works with almost anything, from chocolate to cream cheese to caramel. A rich chocolate frosting is the classic Southern pairing, as in the photo.

Can I make the layers ahead of time?

Yes, let the layers cool completely and wrap each one tightly in plastic wrap. They hold at room temperature for a day or in the freezer for a few weeks, so you can frost them right before serving.

What's the most common mistake with this cake?

Rushing the creaming step is the big one, since 6 to 8 minutes feels like a long time. Skipping it leaves you with a dense, heavy cake, so let the mixer run and set a timer.