1-2-3-4 Cake

Share on Facebook Print Recipe

Ingredients

Makes: 12 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 2 Cups Granulated Sugar
  • 4 Large Eggs At Room Temperature (See Cake Notes)
  • 3 Cups Cake Flour See Cake Notes
  • 2½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Milk
  • 1 Teaspoon Vanilla Extract
  • Chocolate Pan Frosting

Instructions

  • .
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease Two 9″ Round Cake Pans With Butter And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • 2.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Fluffy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Beating Until Each Is Well Incorporated.
  • Scrape Down The Sides Of The Bowl.
  • Set Aside.
  • 3.
  • Stir Together The Flour, Baking Powder, And Salt In A Medium-Size Bowl.
  • Add A Third Of The Flour Mixture To The Butter And Sugar, Beating On Low Speed Until Incorporated.
  • Add Half Of The Milk, And Blend, Then Another Third Of The Flour Mixture, Then The Rest Of The Milk, And Finally The Remaining Flour Mixture And Vanilla And Blend Until Combined And Smooth, 30 Seconds.
  • 4.
  • Divide The Batter Between The 2 Prepared Pans, And Smooth The Tops.
  • Place The Pans In The Oven, And Bake Until They Are Lightly Browned On Top And The Cake Springs Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • 5.
  • Place The Pans On Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans And Give The Pans A Gentle Shake To Release The Cake.
  • Invert The Layers Once And Then Again So They Rest Right Side Up On The Racks To Completely Cool, 30 Minutes.
  • 6.
  • To Assemble, Place 1 Layer On A Cake Plate Or Platter.
  • Spoon About ⅔ Cup Of Frosting Over The Top.
  • Place The Second Layer On Top, And Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Slice And Serve.

Notes / Tips / Wine Advice:

Cake Notes:
The Flour Is The Deal Breaker In This Cake. Choose Cake Flour For A Lighter Crumb. If You Use All-Purpose Flour, Sift It Once Before Measuring. For Slightly More Volume, Separate The Eggs And Blend The Egg Yolks With The Creamed Butter And Sugar Mixture. After Adding The Flour Alternately With The Milk, Fold In The Beaten Egg Whites And Vanilla.
————————————————————————————————–
Course Cake