Flora Raper'S Favorite 1-2-3-4 Cake
A classic, moist vanilla cake with rich buttery flavor and tender crumb, perfect for celebrations or everyday indulgence, layered with smooth frosting or served solo.
Ingredients
Instructions
- Cream the butter and sugar together.
- Add beaten egg yolks to the mixture.
- Blend the mixture well.
- Combine the sifted flour, baking powder, and salt.
- Sift the dry ingredients three times.
- Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients.
- Fold in stiffly beaten egg whites and flavoring.
- Pour the batter into 3 greased cake pans.
- Bake at 350°F (175°C) for 25 to 30 minutes.
Tips & Substitutions
To ensure a light and fluffy cake, make sure to beat the egg whites until stiff peaks form before folding them into the batter. Sifting the flour three times helps aerate it, which is crucial for the cake's texture. If you're out of butter, you can substitute with an equal amount of margarine, but the flavor may differ slightly. This cake can also be flavored with vanilla or almond extract for a twist.
Serving Suggestions
This cake is delightful on its own but can be elevated with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it with a scoop of vanilla ice cream for a rich dessert experience. It pairs beautifully with Easy Buttercream Mints, making for a perfect afternoon treat or special occasion dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it can last for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in an oven at 300°F (150°C) for a few minutes to enjoy them fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Flora Raper'S Favorite 1-2-3-4 Cake contains roughly 823 calories, with 2g protein, 25g carbohydrates, and 81g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time. Once cooled, wrap the layers in plastic wrap and store them in the refrigerator for up to a week or freeze them for longer storage. Just make sure to thaw the cake completely before frosting or serving.
What can I use instead of milk?
If you need a dairy-free option, substitute the milk with almond milk, oat milk, or any plant-based milk of your choice. Coconut milk can also add a unique flavor but may make the cake denser. Adjust the consistency by adding a bit more flour if necessary.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of one of the layers. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).