One - Two - Three - Four Cake II Recipe - Allrecipes.com
One - Two - Three - Four Cake II Recipe
  • READY IN ABOUT hrs

One - Two - Three - Four Cake II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch three-layer cake Change Servings
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  • PREP

    40 mins
  • COOK

    25 mins
  • READY IN

    1 hr 5 mins

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 More Reviews

Most Helpful Positive Review
Jan 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!

 
Most Helpful Critical Review
Jan 24, 2003

Although easy and relatively quick, the cake was dry and had little flavor. We did not like it at all and ended up throwing most of it away.

 

41 Ratings

Jan 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.

 
Jun 09, 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.

 
May 01, 2009

This was one of the best cakes I've ever made. Frosted with milk chocolate frosting (sift together 6 T cocoa with 2 1/2 c powdered sugar, cream 1/2 c butter, add 5 T whole milk or cream, 1 t. vanilla and cocoa/sugar mixture and beat the heck out of it - if too thick, add more milk), it made a lovely birthday cake for my mom. The only thing I added was 1/2 t. salt because I used unsalted butter. The cake flour gives it a fine, soft crumb, so be sure to use it.

 
Jan 24, 2003

This is a really great cake. My family loved it. It's easy to make and taste rich and light. It has become one of our favorites.

 
Mar 21, 2011

This is a very good, very easy recipe. I baked mini cupcakes, for about 7-8 minutes, till just done. The kids LOVED them.

 
May 14, 2013

I cheated and took a shortcut - um, I didn't separate the eggs and do the whole beat the egg whites until stiff thing - and it still turned out great. But it was a little short on flavor. More vanilla or some other additional flavoring might help, and a little salt definitely would have. This made much too big a cake for just Hubs and me so I experimented and baked 1/3 of the recipe (scaled it to 12 servings) in an 8-inch square pan. It didn't take long to bake - 18-20 minutes maybe. When cooled I just cut it in half, and used each half as a layer. It made a cute little loaf shaped layer cake for the two of us!

 

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Nutrition

  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 62.8 g
  • 20%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 220 mg
  • 9%

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

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