One - Two - Three - Four Cake I

One - Two - Three - Four Cake I

9

"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

servings 209 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 124 mg
  • 5%

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 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,

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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 ...

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 flo...

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

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...

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 ha...

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.

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 littl...

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.

I've made this recipe twice with excellent results. Both times I made two 8-inch layers, put sliced strawberries between them, and frosted the cake with a coffee/chocolate icing. I had to bake i...