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."
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Ingredients

45 m servings 417 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 26 Ratings

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Most helpful positive review

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. E...

Most helpful critical review

Flavor is very good-better than boxed cake mix on flavor. However, the cake was also very dry. I do think I overbaked it some, but, I don't think the was the entire reason for the dryness. The c...

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. E...

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.

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.

Flavor is very good-better than boxed cake mix on flavor. However, the cake was also very dry. I do think I overbaked it some, but, I don't think the was the entire reason for the dryness. The c...

This cake was very easy to make. I was very pleased how it turned out- until I tasted it....it tasted like cornbread. This is the first time one of my cakes has turned out tasting bad. I was ver...

This is a very moist and flavorful cake. Would work well with any type of frosting--perfect birthday cake basic. The only problem I had was with the amount of batter. The recipe states there is ...

I doubled the recipe and used it for a 1/4 sheet cake!! WONDERFUL!!!

So many complaints about this cake being dry....possibly because the layers are too thin. I always makes this particular recipe in a 9 x 13 pan - no problem. Also, it is better if the eggs a...

I have been using this for years glad to see it shared here. I actually cream the butter and sugar for 5 min to get a really good cake.