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One - Two - Three - Four Cake II

One - Two - Three - Four Cake II

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Janice

This is a very old recipe. It uses basic items found in most any pantry.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  2. Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  3. In a separate bowl, beat egg yolks well, then add to butter mixture.
  4. Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
  5. Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
  6. Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.
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Reviews

HallWitter
21
1/24/2003

mmmm... this is a wonderful cake, & one of my new favorites, I put chocolate icing on mine, and also used baking soda instead of baking powder because I ran out but don't think that made too much of a difference. You must try this cake now it's so great! And it's fun to make too, with an electric mixer it barely takes any time, and it looks beautiful when finished and came out of the pans perfectly too. & 1 more thing, you only have to bake it for 25 min. so it's quite quick. yum!

JerseyJoJo
17
1/24/2003

Excellent white cake recipe! After eating this, you'll never want to make another box cake mix again. I'm a novice cake baker and this was very easy to put together and very well worth it.

Doughgirl8
16
6/9/2009

I really liked this recipe for a classic yellow cake. I let my ingredients come up to room temperature before I started mixing. Next time, I might add an additional egg yolk just for a deeper yellow color. I used two 8-inch cake pans, so I needed to increase the baking time since I had more batter per pan. I started testing the cakes at 25 minutes, and they took about 35-40 minutes. The cake wasn't too dry for me, but next time I may use a soaking syrup for just a little added moistness.