This classic, old fashioned, homemade from scratch 1-2-3-4 cake, gets its name from the use of 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs. It's a great homemade cake for any day!

Basic 1-2-3-4 Yellow Cake

I was craving some peanut butter. And cake. Now I gotta tell ya that I'm not real big on boxed cake mixes - not that there's anything wrong with them - not at all. In fact I have a few recipes that call for boxed cake mixes here and in those cases I use and love Duncan Hines brand cake mix. Generally speaking, most boxed mixes just come off far too sweet for me, and homemade is best, and I prefer being able to control the sugar myself. But I totally understand the convenience of box mixes for sure.

This old fashioned 1-2-3-4 cake is a cinch to make and really not any more trouble in my opinion and while it's great any way, including the chocolate pictured above, I really love it with the old fashioned boiled peanut butter icing below. It certainly hit the spot for that peanut butter craving.

Here's how to make it.

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Recipe: Basic 1-2-3-4 Yellow Cake

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 30 min |

Yield: About 12 servings

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Ingredients

• 1 cup (2 sticks) of unsalted butter, softened at room temperature (not melted)
• 2 cups of granulated sugar
• 4 large eggs
• 3 cups of sifted self-rising flour
• 1 cup of milk
• 1 teaspoon of pure vanilla extract
• Old Fashioned Boiled Peanut Butter Icing, or Chocolate Buttercream Icing

Instructions

Preheat oven to 350 degrees F. Butter and flour or spray a 9 x 13 x 2 inch pan with Baker's Joy non-stick spray. Set aside.

In a mixer, cream the butter by itself until fluffy, than add the sugar, beating on high for about 8 minutes. Add the eggs, one at a time, and mixing them in well before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.

Pour into the prepared baking pan and bake at 350 degree F oven with a baking pan covered with aluminum foil on the rack just underneath to catch any spills.

Bake at 350 degrees F for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside. If using the peanut butter icing, the hot icing will go immediately on the hot cake, otherwise, cool cake completely before icing.

Cook's Notes: I use Land O'Lakes butter and White Lily flour. The batter will rise to the top of the pan plus some, but should not run over. Still, better safe than sorry with a bunch of burned cake batter in the bottom of your oven to clean up! To help level the batter lift the pan several inches off of the counter top and then dropping it. Do this several times; it's noisy but it really does help to spread the batter out and bring air bubbles to the surface, which helps to make the cake bake more level.

Source: http://deepsouthdish.com

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Posted by Mary on February 7, 2009

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