One - Two - Three - Four Cake IV

One - Two - Three - Four Cake IV

21
NELL 2 1

"A very moist yellow cake that can be frosted with your favorite frosting. Makes 6 thin layers, or you can just make three layers."

Ingredients 45 m {{adjustedServings}} servings 417 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 9 inch round pans. Sift together the flour, baking powder and salt; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately beat in the flour mixture and the milk, mixing just until incorporated.
  3. Divide batter into six 9 inch pans. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tips & Tricks
American Flag Cake

Each slice of cake is decorated with an American flag. See the simple trick!

Simple White Cake

See how to make a simple white cake that’s perfect for layer cakes and cupcakes.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 21

  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
naples34102
4/2/2009

Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.

Chef Lea
6/5/2005

I made this into a 9x13 sheet cake and cooked this for 30 minutes. It turned out golden and moist. I found an easy and quick yellow cake. Excellent with chocolate frosting.

foodaholic
6/4/2007

a whole lotta cake for a whole lotta people... I put a layer of lemon curd and then used cream cheese frosting on top of that.