1234 Cake – Old‑Fashioned Butter Cake Recipe

If cakes could talk, the 1234 cake would spin stories from the 1920s: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs—easy enough to memorize before measuring cups were common. My friend’s grandmother baked it for barn dances, and today it’s still my go‑to when I want fuss‑free decadence. Grab a mixing bowl and let’s whisk up this old fashioned 1234 cake—moist, lofty, and ready for any frosting your heart desires.

Table of Contents

1. Ingredients for 1234 Cake
2. Step‑by‑Step Instructions
3. Variations & Substitutions
4. Make‑Ahead, Storage & Freezing
5. Serving Suggestions
6. FAQ
7. Recipe Card

Ingredients for 1234 Cake

• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups self‑rising flour
• 1 cup whole milk (or evaporated milk)
• 1 teaspoon vanilla extract

Six humble staples; one unforgettable crumb.

Step‑by‑Step Instructions for a Perfect 1234 Cake

1. Cream & Fluff (10 min)

1. Beat butter and sugar on medium‑high 4 minutes until pale and airy.
2. Add eggs one at a time, scraping the bowl.

2. Blend Batter (3 min)

1. In a separate bowl whisk flour.
2. Alternate adding flour and milk (⅓ flour, ½ milk, repeat), finishing with flour.
3. Mix until just combined; stir in vanilla.

3. Bake (30–50 min)

1. Grease & flour a Bundt, two 9‑inch rounds, or 9×13‑inch pan.
2. Bake at 350 °F—Bundt 45‑50 min; rounds 30 min; sheet 35 min—until a toothpick emerges clean.
3. Cool 10 min in pan, then invert to a rack.

Pro Tip: Tent loosely with foil if the Bundt’s top browns too quickly.

Variations & Substitutions

• Chocolate Twist: Swap ½ cup flour for cocoa; add ½ tsp espresso powder.
• Lemon Zing: Use buttermilk instead of milk; fold in 2 Tbsp lemon zest. Finish with the glaze from my Lemon Cream Cheese Pound Cake.
• Bourbon Soak: Brush the warm cake with syrup from our Kentucky Bourbon Butter Cake for a grown‑up dessert.
• Gluten‑Free: Substitute a 1‑for‑1 GF flour blend plus 1 tsp xanthan gum.

Make‑Ahead, Storage & Freezing

• Bake & Freeze: Wrap cooled, unfrosted layers; freeze up to 3 months.
• Counter Storage: Frosted 1234 cake keeps 3 days under a cake dome.
• Refresh Slices: Microwave 8 seconds to revive day‑old pieces.

Serving Suggestions

Frost with silky chocolate buttercream (my granddaughter’s pick) or top with macerated strawberries and whipped cream. For brunch, pair a slice with Southern Biscuit Bread and fresh fruit.

Kitchen Table Question

Do you keep your 1234 cake classic vanilla, or do you swirl in cocoa or citrus? Spill your secrets below!

FAQ

Q 1. Why did my 1234 cake sink?
Opening the oven too early or under‑baking can collapse the crumb. Peek only after the 30‑minute mark.

Q 2. Can I use cake flour?
Yes—3 cups cake flour + 1 Tbsp baking powder + ½ tsp salt.

Q 3. How do I marble the batter?
Stir 1 cup batter with 2 Tbsp cocoa; dollop and swirl before baking.

Call to Action

Did this buttery 1234 cake spark nostalgia? Rate it, share your variations in the comments, and pin the recipe for your next celebration!

1234 Cake

A century‑old butter cake—1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs—perfect as Bundt, layer, or sheet.

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Ingredients

  

• - 1 cup butter softened
• - 2 cups granulated sugar
• - 4 large eggs room temperature
• - 3 cups self‑rising flour
• - 1 cup whole milk
• - 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350 °F. Grease and flour chosen pan(s).
• Cream butter & sugar 4 min until fluffy.
• Beat in eggs one at a time.
• Alternate flour and milk, ending with flour; stir in vanilla.
• Pour into pan(s); smooth top.
• Bake until a toothpick tests clean (times above).
• Cool 10 min; invert to rack; frost when cool.

Notes

- Chocolate version: substitute ½ cup flour with cocoa powder.
- Freezes beautifully—wrap cooled cake up to 3 months.