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Pastry Sampler > Recipes > Cakes

1-2-3-4 Cake
with Caramel Icing

Recipe by Renee Shelton

This cake is simple without a lot of fuss, as are all typical 1-2-3-4 style cakes. You can pour the batter into the three separate pans as indicated in the recipe, or pour it into a cake pan with high sides and slice it; you must adjust cooking times. Those of you who do not have experience cutting cakes may want to use the three pans. Either way, the result is the same.

Yield: 1 cake.


  • 3 cups flour

  • 3 teaspoons baking powder

  • 1 cup butter, unsalted

  • 2 cups sugar

  • 4 large eggs, beaten

  • 1 cup milk

  • 1 teaspoon pure vanilla extract

Frost with Caramel Icing


  1. Preheat oven to 350°F. Grease 3 9” cake pans. Line bottoms with waxed paper, then grease and flour sides and top of wax paper in pan.

  2. Combine flour and baking powder together in bowl. Beat butter and sugar in separate bowl until smooth. Add eggs, one at a time, beating until smooth. At low speed, alternate flour and milk, then add vanilla. Divide evenly into prepared pans. Bake until tests clean, about 20 to 25 minutes. Cool in pans for about 10 minutes, then turn onto cooling racks. When cooled, trim cakes if necessary, then stack and frost with icing.



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