The 1−2−3−4 cake has been a Southern baking staple for over a century. It’s straightforward, adaptable, and delivers a rich flavor and soft crumb every time. The method relies on creaming butter and sugar to create a light texture, while the alternating addition of dry and wet ingredients ensures a balanced, moist batter. The chocolate frosting adds a layer of indulgence that turns a simple yellow cake into a showstopper.
Yield: 1 two-layer 9‑inch cake (serves 10 to 12)
Total Time: 1 hour
Prep Time: 25 minutes
Cook Time: 30 to 35 minutes
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk, more as needed
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
Step 1
Preheat oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans. Cream butter and sugar together in a large bowl until light and fluffy, about 3 – 4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 2
In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with milk. Begin and end with the dry ingredients. Mix just until combined. Divide batter evenly between the prepared pans and smooth the tops.
Step 3
Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 4
For the frosting: Melt butter in a medium saucepan over low heat. Stir in cocoa powder until smooth and combined. Remove from heat. Add powdered sugar, milk, vanilla, and salt. Beat with a hand mixer (or whisk vigorously) until creamy. Add more milk, one tablespoon at a time, if needed for a spreadable consistency.
Step 5
Place one cooled cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second layer, then spread frosting evenly over the top and sides.