1-2-3-4 Cake
4.1.2026, recipes
Its name is derived from the proportion of ingredients used: 1 cup of milk, 2 of sugar, 3 of flour and 4 eggs. Also known as a ratio cake and meant to be made without a cookbook. There’s also a cup of butter involved, and some vanilla, some baking powder. Enough additional ingredients for me to lose trust in the author of the 1-2-3-4 title. This is by no means an easy “one-bowl” recipe. But the result is nostalgic and plain and reminiscent of pound cake.
This recipe makes batter for two 9-inch round cakes. The cake rises a considerable amount — make sure your pans are at least 2 inches tall. I made half the recipe and baked it in a sheet pan.
For the frosting, I recommend this Swiss meringue buttercream from Maria Amaria. It’s fluffy and unassuming — perfect for an old-fashioned cake. I’m looking for a proper sheet cake feeling. Maria’s buttercream or a chocolate ganache are good options.
This recipe makes batter for two 9-inch round cakes. The cake rises a considerable amount — make sure your pans are at least 2 inches tall. I made half the recipe and baked it in a sheet pan.
For the frosting, I recommend this Swiss meringue buttercream from Maria Amaria. It’s fluffy and unassuming — perfect for an old-fashioned cake. I’m looking for a proper sheet cake feeling. Maria’s buttercream or a chocolate ganache are good options.
Ingredients
1 cup milk
2 cups sugar
3 cups sifted cake flour
4 eggs
2 tsp vanilla extract
1 tbsp baking powder
1 cup of salted butter (2 sticks)
Method
Prepare your cake pans by lining them with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
Preheat your oven to 350°F.
Whisk together the dry ingredients in one bowl and cream the butter in another.
In a third bowl, beat the eggs until light and airy. Add the sugar to the butter and cream together until fluffy. Add vanilla extract then slowly trickle in the eggs as you continue to mix.
Add the dry ingredients alternating with the milk and incorporate slowly, scraping down the sides as needed. Do not overmix.
Pour batter in prepared pans and bake for about 35 minutes or until the toothpick comes out clean.
