Basic 1-2-3-4 Cake

With its easy-to-remember formula and timeless flavor, the 1-2-3-4 cake has earned a spot in the canon of classic American bakes. More than just a recipe, it’s a piece of passed-down wisdom—unfussy, enduring, and beloved.

1-2-3-4 Cake

Before measuring cups came marked in milliliters and baking blogs offered dozens of formulas for the perfect sponge, there was the 1-2-3-4 cake—a recipe as simple as it sounds and just as comforting. One cup of butter, two cups of sugar, three cups of flour, and four eggs. An early adaptation of the recipe added a bit of leaven, salt, milk, and a splash of vanilla and transformed this basic bake into a tender yellow cake with a plush crumb that can be described as an airier pound cake—ready to be layered, frosted, or enjoyed exactly as it is.

For generations, this cake was a go-to for home bakers, especially in the South—not because it was flashy, but because it worked. Often touted as “foolproof,” the simple recipe was remarkably unfussy and almost resistant to failure, making it a wonderful recipe for beginners and experienced bakers alike. Reliable, adaptable, and easy to memorize, the 1-2-3-4 cake didn’t need index cards or measuring charts—it lived in memory and repetition, passed from parent to child, neighbor to neighbor. The cake was both delicious and deceptively simple, and it was not uncommon for bakers to add their own tweaks, creating their own beloved recipe. The basic combination left plenty of room for creativity to swap out ingredients, such as buttermilk instead of whole milk, experiment with the amount of leaven, and even add additional steps, such as separating egg whites and whipping them to add additional fluff to the crumb.

Its origins are difficult to pinpoint, but the recipe began appearing in community cookbooks as early as the late 19th century, often alongside other “ratio cakes.” The simple recipe can even be found on the back of a box of Swans Down cake flour. In an era when most recipes were shared orally or scribbled on slips of paper, this one stood out for its clarity. The name was the recipe—a baker’s shorthand that eliminated guesswork and invited improvisation.

The cake’s popularity grew throughout the 20th century, as layer cakes became centerpieces at birthdays, bridal showers, and Sunday suppers. The adaptability of the simple ingredient combination allowed bakers to be as creative as they like, leading this cake to be versatile enough to be used as the base for endless flavors, from fruity additions like coconut and berries to rich chocolate or caramel. Similarly, bakers learned they could trust its structure and flavor to carry jam fillings, lemon curd, or—most famously—a thick swoop of cream cheese frosting.

There’s a kind of brilliance in the way this cake is constructed. With no oil or shortening, butter provides depth and richness. Heavy cream adds an old-fashioned softness. The result is a cake that feels nostalgic but never dull, familiar yet full of character.

In our version, we’ve stayed true to the spirit of the classic while adding just a touch of modern sensibility. The batter is whipped to incorporate air, the tops smoothed for an even rise, and the finished layers paired with a tangy, vanilla-laced cream cheese frosting that cuts the sweetness with a little bite.

The 1-2-3-4 cake doesn’t ask for much. That’s part of its charm. It’s the kind of cake that meets you where you are—whether you’re marking an occasion or simply baking to fill a quiet afternoon. That’s exactly what makes it a classic.

Vanilla 1-2-3-4 Cake with Cream Cheese Frosting

5 from 3 votes
Print Recipe Pin Recipe
Makes 1 (8-inch) cake
A 1-2-3-4 cake is all ratio: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. It’s the kind of recipe you remember by heart, but it’s not without its quirks. Four eggs bring structure and richness, yes, but also protein, which can lead to a cake that’s more dry than delightful. So, we counter that with more fat: butter for flavor and cream for moisture and a beautifully tender crumb.

Ingredients
  

  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1¼ cups (300 grams) heavy whipping cream, room temperature
  • Cream Cheese Frosting (recipe follows)

Instructions

  • Preheat oven to 325°F (170°C). Spray 2 (8-inch) round cake pans with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape paddle and bottom and sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans (about 750 grams each), spreading smooth. Tap pans on a kitchen towel-lined counter several times to settle batter and release any air bubbles; smooth tops again, if necessary.
  • Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  • Level cooled cake layers, if desired. Place 1 cake layer, cut side up, on a serving plate or cake turntable. Using an offset spatula, spread 2 cups (480 grams) Cream Cheese Frosting onto cake layer. Top with remaining cake layer, cut side down. Using an offset spatula, spread a thin layer of frosting on top and sides of cake to create a crumb coat. Refrigerate for 30 minutes.
  • Spread remaining Cream Cheese Frosting on top and sides of cake. Using a small offset spatula, texture sides and swirl top as desired. Cover and refrigerate for up to 3 days.

Notes

*Recipe updated on September 1, 2025. Find the original Basic 1-2-3-4 cake recipe in our Fall 2015 issue. 
Tried this recipe?Let us know how it was!

 

Cream Cheese Frosting

5 from 3 votes
Print Recipe
Makes about 6 cups

Ingredients
  

  • 2 (8-ounce) packages (454 grams) cream cheese, room temperature
  • 1 cup (227 grams) unsalted butter, softened
  • 1 teaspoon (3 grams) kosher salt
  • 8 cups (960 grams) confectioners’ sugar
  • 2½ teaspoons (10 grams) vanilla extract

Instructions

  • In the bowl of a stand mixer fittedwith the paddle attachment, beat cream cheese, butter, and salt at high speed until smooth and creamy, stopping to scrape bottom and sides of bowl. Add confectioners’ sugar and vanilla; beat at low speed for 30 seconds.
  • Thoroughly scrape paddle and bottom and sides of bowl. Beat at high speed until light and fluffy, about 2 minutes. Use immediately.
Tried this recipe?Let us know how it was!

 

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187 COMMENTS

  1. Hi! Why are there weight difference in ingredients (quite a lot for the cake flour – 300g vs 384g) between this Basic 1-2-3-4 Cake vs the Chocolate Buttercream 1-2-3-4 Basic Cake? Thanks!

    • Hey Faithy,

      Thanks for reaching out! Turns out the grams measurement was for 3 3/4 cups flour, almost a whole cup more than our original recipe. I’ve fixed the grams to match the Chocolate Buttercream 1-2-3-4 Basic Cake because they are, essentially, the same recipe. Good eye!

      • Hi Owomughisha!

        Thanks for reaching out! We have not tested it by cutting the sugar in half. The sugar helps to make the cake light and fluffy and also prevents the cake from drying out. If you reduce the sugar, be prepared to have a cake that is likely more dense and that becomes within a day or two.

  2. Hi I want to use this for my daughter’s first b’day cake but would like to make it a lemon cake? Should I use lemon juice instead of the vanilla extract? Please help thank you.
    Mom in needed

    • Hey Ashley,
      Thanks for reaching out! Yes, if you want a hint of lemon to the birthday cake, you could add lemon juice or lemon extract in place of the vanilla.
      Happy Baking and Happy Birthday to your daughter!

    • Hi. I use the zest of two large lemons when inwant a lemon versiin of this cake. That way you dont change the moisture cobtent of the cake or need to adjust the cooking timw.

      • Hello does the golden ratio of 163% don’t get followed in cake cupcakes making? Because I noticed the sugar and leavening percentage is way off if to follow the golden ratio. Please enlighten me, im just a new mom trying to make great bread and cakes for my family. Peace.

        • Hi Hazel!

          Thank you so much for reaching out! The baker’s percentage is a good jumping off point for recipe development regarding breads. Our 1-2-3-4 cakes are an example of ratio baking as well. Although ratio baking makes fun recipes that are easy to remember, they are not hard set rules! We develop all of our recipes in our test kitchen and they undergo rigorous testing until they create the recipe that works wondrously! If you are new to baking, we recommend using a kitchen scale and following well-tested recipes to a “T” until you gain confidence. It takes a little time, but once you get baking down, your kitchen will transform into your very own test kitchen!

      • My grandmother made this for my birthday every year with lemon glaze. But she made it in a bunt cake. I have not had one since I was 17, I am now 49. Do you have any idea how long it make it in a bunt cake mold??

        • Hi Anastacia,

          We have not tested this particular recipe in a bundt pan, but we are all for experimenting. Looking at the volume, we suspect that it would be successful in a 10 cup Bundt pan. Just keep in mind that Bundt cakes are often more dense due to the volume of batter, and they often take much longer to bake. If you give it a try, bake at the same oven temperature, but check the cake at 45 minutes. Bake until until a cake tester comes out clean. We would love to hear how it turns out. Happy Baking!

    • you can use the lemon juice if you want, you can also bake the cake and cut it in half through the middle and put a lemon cream filling in the middle.

      example: bake the cake, cut in diagonally through the middle, remove the top and place it to the side, place the lemon cream filling in the bottom of the cake then place the top back on and ice with a lemon icing.
      hope this was helpful.

      thanks
      Ruby

    • HOW did this cake turn out? I would like to use it for my son’s 1st birthday, too. Thinking about trying it out first, of course!

  4. Hi
    I would like to use this recipe for my sons first birthday party but in pineapple flavor.. do I need to add juice or pineapple extract?

    • Do you have the measurements in grams? I believe out cups in Australia are a larger size 1 cup is normally 250 grams. I can’t wait to try this out!

      • Hi Julie,

        Thank you for reaching out. Here are the gram measurements to halve the recipe. Our gram standard is 125 grams = 1 cup.
        185 grams granulated sugar
        192 grams cake flour
        6 grams baking powder

        Hope this helps and happy baking!

    • Hi Tiea,

      thank you for reaching out! Yes, you can make these into cupcakes! Just be sure to not fill the cupcakes all the way in the pan but 2/3 to 3/4 of the way full. Also, be sure to keep an eye on the cooking time as it will vary for cupcakes. Cupcakes usually bake anywhere from 15 to 20 minutes. To check for doneness, insert a tooth pick into the center and if it comes out clean, they should be ready. Happy baking!

  9. awesome food blog you have placed here. I have read it and it was really nice and informative. Thanks for placing it here. I have bookmark this site for future visit. Your content was really resourceful reached. Thanks for such a nice creation.

    • Hi Nati, we have a conversion for 5 cups of flour:
      1 1/3 cups butter
      2 1/2 cups sugar
      5 eggs
      4 cups cake flour
      1 1/3 Tablespoons Baking Powder
      1 1/3 cup of milk
      2 1/2 teaspoons vanilla

      Happy Baking!

    • Hi Blessins- we spoke with our test kitchen and this is what they provided for you.
      for 5 cups of flour use:
      1 1/3 cups butter
      2 1/2 cups sugar
      5 eggs
      4 cups cake flour
      1 1/3 Tablespoons Baking Powder
      1 1/3 cup of milk
      2 1/2 teaspoons vanilla

      Happy Baking!

    • Hi Nicki! Thank you for reaching out. yes, you can use a 11 x 13 dish- just keep an extra eye on baking time. Bake until a wooden pick inserted in center comes out clean. Happy Baking!

    • Hi Jackie,

      Thank you for reaching out! Yes, you can substitute all-purpose for cake flour. Use 262 grams all-purpose flour plus 48 grams cornstarch. Whisk together well before using. Happy Baking!

    • Hi,

      I have made this cake twice now…absolutely moist sponge perfect cake i have tasted so far.
      thank you so much for sharing the recipe.

  16. I used one tablespoon of vanilla and one tablespoon of almond extract. Haven’t tried yet but it smells amazing!

  18. HI, I’m seeing in your previous replies you mentioned you can use 5 cups of flour, but in the recipe you only used 4 cups of flour. Is this correct? Am I to use 4 or 5 cups?
    ” Hi Blessins- we spoke with our test kitchen and this is what they provided for you.
    for 5 cups of flour use:
    1 1/3 cups butter
    2 1/2 cups sugar
    5 eggs
    4 cups cake flour
    1 1/3 Tablespoons Baking Powder
    1 1/3 cup of milk
    2 1/2 teaspoons vanilla

    Happy Baking!”

    • Sonia,

      Thank you for reaching out! We suggest using the 4 cups of flour stated in the original recipe. Please disregard the comment as this was a change for her specific request to use 5 cups of flour. Thank you!

  20. Hi, this recipe looks really good but I want to bake a cake for my husband birthday and he’s really doesn’t like sweet stuff. Can I use 1 cup or 3/4 cup of sugar instead in this recipe? Thanks

    • Hi Jennifer! We don’t recommend decreasing the amount of sugar in this recipe because it’s part of that 1-2-3-4 ratio that’s essential to making this cake! You just need this precise amount of sugar when creaming with your butter to create the needed structure for the cake to rise and be fluffy and tender. We recommend working from a recipe that uses less sugar rather than removing sugar from this one. We hope this helps!

    • Hi Hollace! This is usually the case when your cake is underbaked. Always check for signs of doneness before removing your cake from the oven. The bake times we give you can vary depending on your oven, so we always recommend going by signs of doneness over bake time. If you insert a pick in the center of your cake, it should come out clean. Hope this helps!

  24. this cake…from my earliest memories of my mother’s kitchen, she used it for every cake variation. it came out in the old searchlight cookbooks and my mother used it with bananas and whipped cream for a banana cream layer cake. I’m so happy I found the precise recipe here (it’s now bookmarked). I don’t remember if she ever tired it in a pound cake pan, though. do you have any thoughts on using the batter this way?

    thanks again for this superior recipe

    • Hi EnCee,

      WONDERFUL! We love hearing stories like this. We haven’t yet tried this cake in a pound cake pan, but please let us know if you try it! Our only thoughts are to scale up or down appropriately depending on the pan size that you have.

  25. Hi, can i substitute butter with vegetable oil? If possible what is the ratio? Can I also use this to make a confetti cake for my baby?

    • Hi Catherine,

      Adding sprinkles shouldn’t be a problem! We have not tried substituting the butter with oil, and it would be more difficult to get the cake to be fluffy. When you whip butter with sugar, you are adding volume for the cake, which translates to a fluffy texture. We may recommend a butter-substitute like Earth Balance before using vegetable oil, but the conversion would be 12 tablespoons (168 grams) oil for every 1 cup (226 grams) butter. Hope this helps!

  26. Made this in one batch with the Epicurious all purpose flour substitute, took a bit more than 80 minutes in the oven. My mixer died after mixing the butter and sugar, I folded in the flour and milk by hand. I had to turn the tray halfway due to silly oven. Turned out great. Very consistent and forgiving recipe, thanks.

  29. I used this recipe and at the time I realized that I didn’t have any vanilla extract but I had some vanilla pudding and the cake came out so delicious my husband and I ate the whole thing in two days, He begged me to make another.

    • Hi Mary,

      Great idea! What size vanilla pudding mix box did you add? Also, did you add instant vanilla pudding or cook & serve vanilla pudding? This will be my first attempt at baking from scratch .

  30. How many cup cakes can I get from 3 cups cake flour and what temperature it should be
    left in the oven and approximately how long?
    Maybe someone else this is my first attempt.

  31. OMG. Was just making this cake and read
    “Stir together dry ingredients” so I did, WITH THE SUGAR!

    So I just added the flour, sugar, baking powder to the egg mixture. Don’t know if this will turn out okay.

    The cake is in the oven. Will it taste okay??

    • Hi Renee,

      I always think butter, sugar, and flour end up tasting ok no matter what… but I may be biased! How did it taste with this mix-up?

  32. Tried this Recipe ,the best cake ever. We did one with the milk and one without ,added a little cherry brandy, it was came out great . This is my old Home Econ recipe,I enjoyed making it. Thanks.

  33. Made this using lemon extract in place of vanilla extract, a little extra squirt of lemon juice, and because I’m at elevation I added two heaping spoonfuls of flour. Turned out wonderful topped with whipped cream and fruit!

    • I made this cake for my Moms b-day, she LOVED it! Great for a simple, easy, and fun recipe! Great to make with kids!

  34. Hi , generally I see butter milk to be added ? What if difference between adding milk and butter milk . Can you please explain .

  35. I followed the recipe to the letter and yet my cakes are only one in thick at best! I made it for my daddy’s 88 birthday tomorrow

    • Hi Mercy!

      It sounds like one of two things may be happening: the butter and sugar were not whipped long enough, or the ingredients were not room temperature before adding. Also, make sure you alternately add the liquid and dry ingredients, to prevent curdling in the batter.

    • Hi Jack!

      If you use salted butter, just note that the cake may taste a bit saltier than if you were to use unsalted. However, some people prefer salted butter in recipes, reducing the additional salt when called for. Since this recipe doesn’t call for salt, you can directly replace the unsalted butter.

    • Hi Jenn,

      This won’t be a problem! Whole milk will add a little more richness, but the cake will be excellent with low-fat milk as well.

    • Hi Ann,

      Thanks for reaching out! It is possible that the cake flour may make this a bit too tender for a Bundt pan, but we have not tested it yet. Make sure that you have a pan that is coated evenly with baking spray (not cooking spray), and coat the pan right before filling to ensure success. We have so many delectable Bundt cake recipes on our site and in The Bundt Collection cookbook by Brian Hart Hoffman! We recommend checking them out if you have the time. Happy baking!

    • Hi Jeanette,

      You most likely can make this substitution, just note that evaporated milk has stronger caramelized sensory notes and the proteins and sugars were changed with the heating process. This may lead to a result that tastes different and has a texture unlike the original recipe. We suspect that the changes will be minimal however!

  45. Hi! I made this recipe from the magazine, but the cake came out dry for some reason. Do you know what could have caused that?

    The strawberry buttercream came out awesome!

    • Hello!

      Thanks for reaching out! We have a couple recommendations when the cake comes out more dry than expected. First, brushing the layers with a basic simple syrup can help add moisture and will retain the moisture longer. Next, as a general rule, cakes can become more dry for the following reasons: under-whipping the sugar and butter. This stage incorporates air that lends to a fluffy cake, but also disperses the hygroscopic sugar appropriately throughout the batter. Next, adding ingredients that are not room temperature, such as eggs or dairy, can cause separation and deflation. Also, adding the flour and liquid too quickly can cause a batter to break, and over-mixing the batter when adding flour may also create a tough cake, as gluten will be formed. As you can see there are many factors that go into a moist, fluffy cake, but we recommend making sure that the butter and sugar are very fluffy, and the ingredients are room temperature!

    • Hi Paula,

      Thanks for reaching out! This recipe will fit into one 10x10x2 pan, but be aware that you may have up to 25% more batter. You will want to fill the pan no more than 2/3rds full, or reduce the recipe accordingly.

  47. I followed the recipe exactly, and it came out dry! (And I’m a baker, so I don’t know what happened!)
    Any ideas re: what might’ve gone wrong?

    Also – by my notes, 1 cup of sugar is 200g, so 2 cups would be 400g. However, this recipe indicates 2 cups at 370g. Isn’t that 30g short? I used 400g, so maybe that’s the problem (?)

    Thank you!

    • Hi Stefany,

      Thanks for reaching out! You are absolutely correct with the sugar. This recipe was developed before we switched the standard units of measure. You’ll find that most of our 1-2-3-4 cakes will list 400 grams of sugar, but the 30 gram difference in this original recipe will not make a major difference. We have a couple recommendations when the cake comes out more dry than expected. First, brushing the layers with a basic simple syrup can help add moisture and will retain the moisture longer. Next, as a general rule, cakes can become more dry for the following reasons: under-whipping the sugar and butter. This stage incorporates air that lends to a fluffy cake, but also disperses the hygroscopic sugar appropriately throughout the batter. Next, adding ingredients that are not room temperature, such as eggs or dairy, can cause separation and deflation. Also, adding the flour and liquid too quickly can cause a batter to break, and over-mixing the batter when adding flour may also create a tough cake, as gluten will be formed. As you can see there are many factors that go into a moist, fluffy cake, but we recommend making sure that the butter and sugar are very fluffy, and the ingredients are room temperature!

    • Hi Onyebuchi!

      If the sugar is reduced too much, the cake will lose color and moisture, and it will also become denser. The sugar creates networks of air within the batter, which makes a light and fluffy cake. The sugar also reacts with protein in a reaction that creates color and flavor. Lastly, sugar is hygroscopic (meaning it will pull in moisture) which keeps the cake moist overtime. Hope this helps! Happy baking!

    • Hi Cindy!

      Absolutely! Make sure the cake is wrapped tightly, as it can easily acquire flavors and aromas from the freezer if it exposed.

    • Hi Marinelli!
      We have not tested this particular recipe in a bundt pan, but we are all for experimenting. Looking at the volume, we suspect that it would be successful in a 10 cup Bundt pan. Just keep in mind that Bundt cakes are often more dense due to the volume of batter, and they often take much longer to bake. If you give it a try, bake at the same oven temperature, but check the cake at 45 minutes. Bake until until a cake tester comes out clean. We would love to hear how it turns out. Happy Baking!

      • I grew up with this cake. My father used this recipe to make a Black Walnut Cake. He halfed the recipe and in crease the Ingredients so the recipe was 1.5 x more. He also use a tube pan when baking it. The cake was so delicious. I had Black Walnut cake every birthday for years.

    • Hi Kim,

      Thanks for reaching out! It all depends on how you cut the cake, but 9-inch cakes can yield approximately 10 to 18 servings.

  52. hello
    can this batter be devided into more than 1 round pan for layering?? i also saw above you changed the recepie is the one written the correct one? and can i use almond milk instead of milk
    1 cup unsalted butter, softened
    2 cups (370 grams) granulated sugar
    4 large eggs
    3 cups (300 grams) cake flour
    1 tablespoon (12 grams) baking powder
    1 cup milk
    2 teaspoons vanilla extract

    thank you.

    • Hi Molly,

      The batter is divided into 2 (9-inch) pans for a two-layer cake. Almond milk (room temperature) can usually be substituted, but be aware that results may vary!

    • Hi Jemimah,

      Thanks for reaching out! If you only have one cup of flour, you will need to divide every other ingredient by 3. I would then recommend using 1 (8-inch) round pan and filling it 2/3rds full, rather than 2 (9-inch) round pans.

  54. I used the recipe exact but it didn’t quite work out. The top of the cake was golden brown but the inside was liquid still. What do I do?

    • Hello Taylor,

      Thanks for reaching out! It sounds like the cake either needed to bake longer (until a wooden pick comes out clean), or perhaps the flour component was cut short. We recommend weighing ingredients to get the perfect measure. The other variable that we could potentially look at is oven temperature. If your oven is running too hot, then the outside will cook faster than the inside. To check oven temperature, you can pick up a small oven thermometer– they are usually pretty inexpensive (under $10). It’s hard to diagnose without being there, but I hope this helps!

    • Hi Dana,

      Thanks for reaching out! We would recommend brushing the layers with a basic simple syrup to add moisture. As a general rule, cakes can become more dry for the following reasons: under-whipping the sugar and butter (this stage incorporates air that lends to a fluffy cake) or adding ingredients that are not room temperature, such as eggs or dairy (which can cause separation and deflation). Also, adding the flour and liquid too quickly can cause a batter to break, and over-mixing the batter when adding flour may also create a tough cake, as gluten will be formed. As you can see there are many factors that go into a moist, fluffy cake, but we recommend making sure that the butter and sugar are very fluffy, and the ingredients are room temperature!

    • Hi Madhavi!

      The butter is necessary for the light crumb texture, the shelf-life, and also for adhering the cake together. The results would be poor if you reduce the butter to half, however, reducing the amount of icing may help with your taste.

  57. Can I use vegan butter and almond milk as a replacement? Also I want to use 3, 9-inch round pans to make a taller cake, should I double the recipe or triple it? Also I would like to add blueberries to the batter, would this be ok? Please let me know its my wedding anniversary thank you!

    • Hi Jessica,

      Thanks for reaching out and we hope you have a happy wedding anniversary! Unfortunately, we have not tried these substitutions, so we can not say how it might turn out. We would recommend finding a tried-and-true dairy-free recipe if you are unable to test with these ingredients in time. Blueberries should be ok to add, however, take note that blueberries will often sink in the batter, baking on the bottom of the cake. For pan substitutions, we have an article that may help: https://bakefromscratch.com/popular_pan_conversions/

  58. Hello,
    Thank you for the recipe, I tried it and it was really good but I felt that I’ve put lots of butter. As I’m not used to use cup measurements, could you please precise the butter and the milk ingredients in grams/mL?
    Thank you so much!

  60. I made this recipe which does not have any salt. It was the worst texture ever, sunk in the middle and the taste was obviously missing that little bit of salt. I won’t make it without salt again

    • Hi BeBe,

      Thanks so much for your comments! We are so sorry you did not enjoy this recipe. For the cake sinking in the middle, there are several variables that can cause that scenario. I’ll list a few here in hopes that they help for future endeavors. Thanks again and happy baking!
      Incorrect oven temperature
      Underbaking the cake
      Expired baking powder
      Too much baking powder or baking soda
      Incorrect measurement of ingredients
      Opening the oven door too early
      Closing the oven door too sharply
      Overbeating the batter in the last stage
      Mixing the ingredients in the wrong order
      Incorrect moisture levels
      Incorrect pan size
      Cooling the cake too quickly
      Batter sitting too long before baking

  62. Came out fabulous. Whipped butter sugar closer to 5 minutes. Filled with mango peach preserves and frosted with a whipped cream frosting. Everyone devoured it!

    • Thank you for your question!

      This recipe actually uses baking powder, and it works as an essential leavening agent in the cake.

      We hope this helps, and happy baking!

    • Hi Amaya,

      Thank you for your question! Using buttermilk instead of regular milk will add acid to your cake batter, which could affect the taste, rise, and browning of your cake. The difference should be slight, but with cakes, it’s usually better to use a recipe that specifically calls for buttermilk if that’s what you’re looking to use.

      Hope this helps, and happy baking!

  66. I followed the recipe of cake as mentiond, might have added bit more sugar than in recipe. Cake came out fine from oven it was very soft. But after i frosted it with whipped cream and put it in refrigerator cake became hard. Couldn’t understand what went wrong. I wanted this recipe to really work.

    • Hi Hajarah,

      Thank you for your question! Unfortunately, that ratio of butter to flour will not work in this recipe. 750 grams of butter more than triples the original amount called for in the recipe, so you’ll need to adjust all of the other measurements using that same ratio. When doubling or tripling a recipe, all ingredients need to be increased by the same factor. In tripling this recipe, you’d use 678 grams of butter and 900 grams of cake flour.

      Hope this helps, and happy baking!

  68. I made the 1234 cake recipe twice and both times the cake seemed under done inthe middle. The recipe tasted delicious, but did not seem to bone in the center. So I made cake pops instead. BTW I used sugar substitute and it seemed pretty good. I just can’t understand why it seemed undone in the center even toothpick came out dry. Any advice?

    • Hi MRC,

      Thank you so much for your questions!

      First, we always recommend getting an oven thermometer to make sure that your oven runs true to temperature. If your oven runs hot, this could be the reason the cake isn’t cooking thoroughly. We also always recommend weighing your ingredients, as even slight differences in measurements can result in varied outcomes.

      Also, because the recipe was intended to be baked with sugar, your sugar substitute could also be the culprit. Most artificial sweeteners have trouble with browning, as well as creating the ideal textures in baked goods. This could be the reason behind your cake not coming out as light and fluffy as desired. When baking with sugar substitutes, it’s usually best to use recipes that specifically call for them, as they perform differently in baked goods than traditional sugar.

      Hope this helps, and happy baking!

  69. I’m new to baking. So I have no idea really of what I’m doing. Can heavy cream be used in place of milk? If so, what would the differences be? Thank you.

    • Hi Cat,

      Thank you for your question!

      You can absolutely use heavy cream in place of milk. Heavy cream has a slightly higher fat content, which should make for a slightly more tender cake. However, the difference in taste and texture should be minimal, if at all noticeable.

      Hope this helps, and happy baking!

    • Hi Byeleyen,

      Thank you for your question!

      You can add lemon zest and juice after step 2, mixing and scraping down the bowl to make sure the juice and zest are fully incorporated before adding your dry ingredients and milk.

      Hope this helps, and happy baking!

    • Hello Almond,

      Thank you for your question!

      This cake may be difficult to adapt to gluten free because of its use of cake flour instead of all-purpose flour. That being said, most gluten free flour blends already contain gums and starches, so if you can find a 1:1 gluten free flour to use, that will probably be your best bet, but might require some experimentation on your part. With gluten free baking, our first recommendation is always to look for a recipe that’s been written as gluten free, as even the slightest change in ingredients can greatly affect your baked goods. If you do decide to experiment, please let us know how it goes!

      Happy baking!

  73. I used the recipe today and ran out of sugar so I added leftover cinnamon sugar, and didn’t have milk so I used lactose free strawberry yogurt and it came out so delicious and nice and moist. Thank you for giving me the opportunity to use this recipe

    • Hi Wendy,

      Thank you for your question!

      You can use either fresh or frozen raspberries in this recipe. If using frozen, let thaw on paper towel to absorb extra moisture before using. Adding them to the batter at the end will also ensure they don’t sink and burn at the edges of the pan. If you are using frozen, the berries may weep a little juice into the batter as they bake. For this recipe, you can add up to 3 cups of raspberries.

      Hope this helps, and happy baking!

  75. Turns out that baking flour is not cake flour. It was so light and fluffy before it crashed in the oven, shame. Practice makes perfect, I’m looking forward to trying again with the correct flour.

  79. This is an interesting cake I enjoyed making it I modified it a bit by adding 3 of teaspoons coconut and it turned out great and I sprinkled some crushed up nuts on top

  80. Hi! I was wondering if I could sub buttermilk for the whole milk and also use cornstarch with apf flour; while also adding baking soda to react with the buttermilk. Could you please advise on the proportions of this. Thanks!!

  81. 5 stars
    Followed the recipe to the T. Loved the result. I have a question regarding freezing the 2nd cake. Would you recommend cutting it and freezing it or freezing it and cutting it after it has thawed? How should we typically thaw these cakes? Novice Baker here, hence these basic questions.. thanks

    • Hi! You can level the cakes and wrap in plastic wrap to freeze them. Our usual practice is to thaw cake layers in the fridge the day before we need them. Happy baking!

    • Hi Judy,

      We have not tested this recipe in a tube cake pan, so we are not sure what the bake time would be and if the amount of batter would be too much or not. If you do try it in a tube pan, we will recommend that you don’t fill the tube pan more than 3/4 of the way full. Happy baking!

  83. 5 stars
    -Hi, I want to bake a 16 by 16 by 3-4 inch sponge vanilla cake how of each ingredient do I use
    -baking time
    – temperature
    – Cai I substitute butter with oil and if yes how much

    • Hi Judith,

      The recipe would likely work as-is if you baked it in a 13×9 pan. For substituting the butter with oil, we would not recommend using oil instead of butter in this recipe. Happy baking!

  84. 5 stars
    Made this cake on a whim (sweet tooth attack) and it came out perfect. Added a vanilla and chocolate mixed frosting on top and needless to say, the sweet tooth has been satisfied. ❤️❤️

    • Hi Erin,

      Thank you for reaching out! You can absolutely add chocolate chips. We would recommend not adding more than a cup or so of them. For the banana, since it is a fat/egg replacement, we would recommend removing an egg or two and replacing them with banana. For every egg removed, add 1/4 cup mashed very ripe banana. Both of these adjustments could affect the baking time, so make sure you use the qualifiers for doneness in the recipe instead of the baking time (a wooden pick inserted in the center comes out clean). Hope this helps and happy baking!

  86. I have made this recipe since I was a little girl. I would love to make it into a half sheet cake (12x18x2) Can you tell me the number of batches would it take? Thank you.

    • Hi,

      Thank you for reaching out! I have no idea to be honest. We have not tested this recipe in half sheet cakes. You could double this recipe for a test run before the event to make sure it works well. You could use a 13×9, but we would not recommend filling the pan more than 2/3 of the way full. Hope this helps and happy baking!

    • Hi Lisa,

      We have not tested this recipe as a tier cake. You can experiment with it, using the same baking qualifiers listed in the recipe, and let us know how it turns out. Happy baking!

  89. If I wanted to substitute oil for more moist crumb, what do you think about separating eggs and whipping the whites to soft peak? Then folding the whites in gently after flour to help add volume. (Yolks added as usual in recipe when eggs are noted to add in.)

    • Hi Marty,

      Thank you for reaching out. You can cut the butter with some oil to keep the method the same, or just swap to oil and turn this into a stir-together cake. Adding the whipped egg whites would mess with the leavener in the cake. In this case, we would recommend you make a sponge cake. Happy baking!

    • Hi Donna,

      The recipe would likely work as-is if you baked it in a 13×9 pan. Hope this helps and happy baking!

  91. Smells so good but the cakes are completely overflowing in my oven. I used two 9” pans as stated. Any thoughts on what I did? I live in Northern Colorado…maybe altitude?

    • Hi Dené,

      The problem may be altitude. The overflowing might also have happened if your cake pans are on the shorter side. The cake pans we used are 2 inches deep, while some other cake pans (depending on the brand) will be closer to 1 1/2 inches deep. Hope this helps and happy baking!

    • Hi Wendy,

      The original version of this recipe used cake flour. The recipe has been updated recently and uses all purpose flour. Happy baking!

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