Now in order to explain why this recipe is so miraculously foolproof, I have to talk about the chemistry of cake batter (I might hate baking, but I love science). Pour batter into greased cake pan and bake for 50 minutes or until an inserted toothpick comes out clean. Mix the batter until it is smooth and even, and then mix it a little bit more (make sure to scrape the bowl with a spatula to stir in any ingredients sticking to the sides). Add the flour one cup at a time, mixing the batter thoroughly before adding the next one.Īdd milk and vanilla extract to the bowl. Sift flour and baking powder together in a separate bowl (this will ensure the baking powder is mixed into the rest of the batter evenly).Īdd baking powder and flour to mixing bowl. Grease a 9 by 13 inch cake pan with cooking spray or vegetable oil.Ĭombine sugar and butter in large mixing bowl and mix (ideally with an electric mixer, but this is college and you can make do with a spatula) until fluffy.Īdd eggs to mixing bowl one by one, mixing each egg into the batter fully before adding the next one. The end result is essentially a slightly lighter pound cake, and while it tastes perfect by itself, it can also be endlessly customized with chocolate chips! Cinnamon! Cranberries!ġ cup (2 sticks) butter at room temperature That recipe, while pleasingly simple, is not particularly tasty, and the addition of milk, baking powder, and vanilla gives the cake a better flavor and a moister, fluffier crumb. It gets its name from its original recipe: one cup of butter, two cups of sugar, three cups of flour, four eggs.
#1 2 3 4 CAKE RECIPE HOW TO#
I first learned how to make a 1-2-3-4 cake from my grandmother (who, unlike me, is fantastic at baking). Mediocre chefs of Wesleyan, this one’s for you. So when I say a recipe is hard to mess up, I mean it is HARD to mess up. Nine times out of 10, I will choose the lackluster selection at the Usdan dessert table rather than risk the pain and fire hazard of making my own baked goods.
I burn cookies, I accidentally substitute salt for sugar, and I have sliced my finger with a bread knife more times than is really reasonable for a 19-year-old.
Here’s the thing about me: I am an abysmal baker.
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