One - Two - Three - Four Cake I

One - Two - Three - Four Cake I

9 Reviews 2 Pics
Carol
Recipe by  Carol

“I have altered my mother's recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don't put icing, although you can if you wish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 8 or 9 inch layer cakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan.
  2. Cream butter, add sugar and blend, beat in the eggs.
  3. Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish - it is really great). Pour batter into prepared pan(s).
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,

Share It

Reviews (9)

Rate This Recipe
JGMILLE
7

JGMILLE

Just not what I feel is a true One, Two, Three, Four Cake. The taste, texture and taste just aren't what one would expect from a "True" recipe for this cake. I feel the recipe would be suited under a different name - since it is NOT a One, Two, Three, Four Cake.

Jajam
6

Jajam

Might want to rename this "Yogurt" cake. Batter is very stiff and cake is dense. This is not a 1,2,3,4 Cake, so named because they contain: 1 cup of milk & butter, 2 cups sugar, 3 cups cake flour, and 4 eggs. From there, variations may add 1/2 to 1 tsp salt, 2 to 4 tsp. baking powder, 1 to 2 tsp. vanilla, and may separate the whites or not depending upon the lightness desired. Some recipes substitute all-purpose flour, making them more coarsely textured than the real thing.

EILISH40
4

EILISH40

If used almost immediately it might be okay but with 2 tsps. of cream of tartar it is almost bound to be dry. Much better recipes for this cake on this site

More Reviews

Similar Recipes

Marble Cake I
(138)

Marble Cake I

Gold Cake
(33)

Gold Cake

One - Two - Three - Four Cake II
(31)

One - Two - Three - Four Cake II

One - Two - Three - Four Cake IV
(21)

One - Two - Three - Four Cake IV

Caramel Cake II
(12)

Caramel Cake II

The Extreme Cherry Cake
(14)

The Extreme Cherry Cake

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tracy's Favorite Three Hole Cake

>

next recipe:

Marble Cake I