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1-2-3-4 Cake

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(total ratings: 7)
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Servings: Makes 2 cake layers, or 32 cupcakes
A cake that's "easy as pie" to make, and try the Lemon-Cream Cheese frosting and filling with it, it's scrumptious!!.....Diana, Diana's Desserts

1 cup (2 sticks/8 oz/226g) unsalted butter
2 cups granulated sugar
3 cups all-purpose flour
4 large eggs
1 cup milk
1/2 tsp. salt
3 tsp. baking soda
1 tsp. vanilla extract or flavoring

*Suggested Frosting (see recipe below)
(Lemon Cream Cheese Frosting)

Preheat oven to 350 degrees F (180 C). Grease and flour two (9-inch) round cake pans.

In a mixing bowl, combine flour, salt and baking soda. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour mixture. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake in preheated 350 degree F (180 C) oven for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting (or Lemon Cream Cheese Frosting-Recipe Follows) to make a 2-layer cake.

Lemon Cream Cheese Frosting

2 (8-ounce) packages cream cheese, room temperature
3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter, room temperature
3 cups confectioners' sugar, sifted
2 teaspoons minced lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon lemon oil
Lemon zest for garnish (optional)

Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes.

Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving.

Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.

Makes 2 cake layers, or 32 small cupcakes.

Source: Grandma Ruth's Favorite Recipes
Submitted By: Ariel Smith
Date: October 19, 2002


Reviewer: IRENE
Reviewer: ida
i loved it it was brill

Reviewer: Lora V. D.
This was great! I made it for a Sunday School Picnic and the Sunday after, everyone was raving about it and asking me for the recipe...of course, I told them no. LOL

Reviewer: Lana L.
Reviewer: Radhika
This cake was very easy to make and came out very well. It was much appreciated by my daughter's friends on her Birthday. Radhika

Reviewer: Dottie Mcgehee
This cake is as easy as 1-2-3 and my kids enjoyed helping me make this and eat it . Delicious.

Reviewer: Abby
I adore this recipe. I make it into cupcakes (bake for 20 minutes) then make a delicious buttercream frosting. Everyone at school LOVES them!!!


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