1 2 3 4 Cake with Caramel Icing
Indulge in the nostalgic charm of the classic 1 2 3 4 Cake with Caramel Icing—a timeless dessert that's as simple as it is satisfying. Featuring a buttery, tender crumb made with a perfectly balanced ratio of ingredients (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs), this cake is a crowd-pleaser with its pillowy layers and rich vanilla undertones. The highlight, of course, is the luscious caramel icing, crafted from brown sugar, butter, and cream for a decadent, velvety finish that envelops every layer and coat. Ideal for celebrations or as an everyday indulgence, this cake is easy to prepare yet elegant enough to steal the show. Serve it with a scoop of ice cream or a drizzle of extra caramel for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter (for caramel icing)
- 1 cup Brown sugar, packed
- 0.33 cup Heavy cream
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract (for caramel icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition.
In a separate mixing bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated.
Stir in the vanilla extract.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes cool, make the caramel icing. In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and let the caramel mixture cool for 5 minutes.
Gradually whisk in the powdered sugar until the icing is smooth and thickened.
Stir in the vanilla extract.
Once the cakes are completely cool, assemble them by stacking the layers, spreading a thin layer of caramel icing between each layer.
Frost the top and sides of the cake with the remaining caramel icing. Allow the icing to set for about 15 minutes before slicing and serving.
Nutrition Facts
Calories |
7352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 210.1 g | 1050% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1631 mg | 544% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 1012.5 g | 368% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 725.1 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 704 mg | 54% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
