One - Two - Three - Four Cake I Recipe -
One - Two - Three - Four Cake I Recipe

One - Two - Three - Four Cake I

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"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."

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Ingredients Edit and Save

Original recipe makes 2 - 8 or 9 inch layer cakes Change Servings


  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,
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2002

This is an exceptionally moist and delicious cake made with the yogurt suggested. I made it in a Bundt pan to serve for 15 people and had ample. I substituted 1 cup of golden sugar for 1 cup of the white called for, I used the peel of one whole orange, and added a few handfuls of golden raisins mixed well with a bit of the flour. It stays moist for days, and will likely freeze well, if only it lasts that long!

Most Helpful Critical Review
Aug 29, 2002

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.


9 Ratings

Mar 16, 2009

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.

Oct 19, 2012

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

Aug 06, 2008

I tried this recipe because of the yogurt. It came out very dry and not at all what I expected. I am an experienced baker, and this cake actually fell somewhat in the middle, something that hasn't happened in a long time. I won't be baking this one again.

Aug 29, 2002

I made this cake as a present for my in-laws. They are quite aged and do not like frosted cakes. They loved it. I added 1/2 cup raisins to the recipe.It turned out great.

Aug 14, 2012

This cake came out a little dry. I did use lowfat greek yogurt so that may have been the issue. I will try this one again, but I have a feeling its going to need a little less flour or a little more fat to get the tender yet moist cake I was seeking.

Feb 06, 2012

This is a good cake. I used fresh lemon peel and I think that made a big difference. It is more dense than a typical yellow cake.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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