One - Two - Three - Four Cake IV Recipe

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Most Helpful Positive Review

Apr 02, 2009

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. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.

—naples34102

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Most Helpful Critical Review

Sep 20, 2010

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 cake is quite dense as well. In my opinion, while the flavor is good, I willmore than likely use the box next time or maybe add pudding or egg yolk to the mixture? Not sure. I was just bummed b/c i tried to follow the advice of another reviewer and ensure that I creamed my butter and sugar well, yet, I had a really dry cake. Oh well. I did pair it with the sour cream chocolate cake frosting on this site - which is very chocolatey!

—themrs720

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25 Ratings

Jun 05, 2005

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.

—Chef Lea

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Jun 04, 2007

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.

—foodaholic

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Aug 29, 2002

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 very dissappointed- will not try this one again

—KIMLIKES2BAKE

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Aug 29, 2002

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 enough batter for six 9 inch round pans so I cut the recipe in half hoping to make a 3 layer cake. The halfed recipe barely made enough batter to make 2 skimpy 9 inch rounds. However the cake is so tasty I can't complain. My son could hardly wait until it was frosted.

—MOONRN

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Aug 29, 2002

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

—BJPPEREZ

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Apr 01, 2011

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.

—Purple

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Nutrition

Calories
417 kcal
21%

Carbohydrates
58.6 g
19%

Cholesterol
113 mg
38%

Fat
18 g
28%

Fiber
0.8 g
3%

Protein
6.1 g
12%

Sodium
329 mg
13%

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

Nutritional Information

One - Two - Three - Four Cake IV

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 417
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 10.7g 53 %
Cholesterol 113mg 38 %
Sodium 329mg 13 %
Potassium 91mg 3 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 0.8g 3 %
Protein 6.1g 12 %
** Sugars 34.4g
Vitamin A 11 %
Vitamin C 0 %
Calcium 16 %
Iron 19 %
Thiamin 26 %
Niacin 20 %
Vitamin B6 3 %
Magnesium 4 %
Folate 32 %

* 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.