Basic 1-2-3-4 Cake

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
3 layer cakes
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.


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4.4 108
I'm not sure how people could say this is too dense because it's a perfect birthday cake consistency. It's much better than a box cake mix and almost as easy. You HAVE to follow directions, however. If it says beat for 6-8 minutes, do it. That adds part of the leavening for this cake. If it says "until just mixed", do it. Beating it more will toughen the cake. If these steps aren't followed and/or "shortcut" then you're not going to get the light, fluffy consistency this recipe yields. Happy baking!!! item not reviewed by moderator and published
I have never made a cake before. So as not to waste eggs and flour we only made 1/4 recipe, expecting a disaster. We also changed it slightly adding some ground coconut and slivers of almonds, with a drop of extra milk to compensate. The cake was perfect. 10/10. Couldn't have been better. item not reviewed by moderator and published
Horrible, dense thick cake with NO flavor and yes I sifted flour before measuring. Will NEVER make again. item not reviewed by moderator and published
I don't understand all the problems. I have been using this recipe for years. It comes out like a professional wedding cake. I do add lemon zest and lemon juice as my family loves lemon cakes. I do sift the flour and it comes out great every time. No vanilla pudding mix, etc, needed. I've used a variety of different sized pans and it always works. It's simplicity, texture and flavor is perfect. item not reviewed by moderator and published
Read a couple reviews and added the sour cream and pudding mix.....it was fine. Nothing horrible, nothing great. Served its purpose. Nothing to backflip for. item not reviewed by moderator and published
luv it!!!!!! item not reviewed by moderator and published
Great Cake item not reviewed by moderator and published
This was a delicious recipe, it's definitely 5 star worthy, but only because i followed the many modifications suggested by other reviewers which is why I gave the original only 3 stars. First, I added a package of instant vanilla pudding to the dry ingredients. Then I added 3/4 cup of sour cream and an extra 1/2 cup of milk to the wet ingredients. The cake was moist, tangy and flavourful without being too sweet. item not reviewed by moderator and published
one of the best cakes ever : i add a cup of sour cream after adding the eggs and i mix a small pack of instant vanilla pudding in with the flour..so moist and amazing...if you can mess this cake up it's not paula's fault item not reviewed by moderator and published
Loved it! I mixed it and my 10 yr old measured out everything (except the flour. It was an amazing cake! It's definitely in my fav's! item not reviewed by moderator and published
This is my go to cake. My daughter harassed me into making homemade chocolate icing and we needed a cake to slather our creation on. This cake never fails to be super moist, really easy, and fantastically tasty. I always half the recipe and put it in a mini bundt pan. item not reviewed by moderator and published
It was wonderful my family loves it it was as easy as using a box cake mix but tastes much better! I made it in a 9x13 pan took ten min longer was well worth it.Way to go Paula love that butter! item not reviewed by moderator and published
great recipe very quick and easy. i used a little more vanilla than called for....and i cooked it for 30 minutes in three layer cake pans....almost too long but i like the crust a little more brown....wonderful cake! item not reviewed by moderator and published
This cake is SOOOOOOOOO Delicious. My eyes were rolling into the back of my head with each bite. It's really easy to remember too. And so easy. Its so dense and spongy and yummy. If you are a birthday cake fan like me you will love this.. (I used Betty Crocker's Vanilla frosting for the icing My mom told me this was the best cake she ever had..... item not reviewed by moderator and published
Whoever said that this cake is dry did not measure the flour AFTER sifting. If you measure first and sift second, you will be using too much flour resulting in a dry cake. If you forget to measure after sifting and started mixing the cake already, then just add maybe 1/2 cup more liquid either water or milk based on how thick the batter is. But please, always measure after sifting to avoid dry cakes!!! item not reviewed by moderator and published
This cake was delicious. Although it only made one 9" layer for me. I baked this cake for my moms birthday and now others want me to bake for them. Thumbs up Paula!!!!!!!!!!!!!! item not reviewed by moderator and published
I read through the reviews before I made this. Thanks to the suggestions (secrets of clairemarie from Atlanta, it was fantastic. I sifted the flour four times and, instead of adding whiskey at the end, added Amaretto, since my friend had requested an Amaretto cake with rasberries. It was moist and incredibly flavorable. I can't imagine a better basic cake recipe and I will definitely make it again. item not reviewed by moderator and published
This was the "Core" recipe for All Cakes my Mother ever made in Her Lifetime.Learning in a Cookery Class when about 14 years old!Here is The Perfect Basic Cake. It Never Failed.Sheer Perfection,easily remembered by the "counting".Still part of Our arsenal for Cakes over 80 years later!Miss.Paula knows,"You never mess w/Tradition". item not reviewed by moderator and published
I have made this cake twice. Once with a recipe that was given to me and the last time with Paula's. Both were very moist. But the 1st one did not have any water, milk or oil. Only Margarine, sugar, flour, eggs and 1 tsp of flavoring. It was a heavy and thick batter, as you can imagine. One not for a faint hearted mixer. But very moist none the less. Paula's is light and airy. item not reviewed by moderator and published
This is my all time favorite cake batter receipe. I use it every time I deciede to bake and it is always a hit with my family. item not reviewed by moderator and published
I have made this many times and it is always a huge hit! The trick is to sift your flour first then measure as someone else already mentioned. I'm baking two more this weekend for my grandson's birthday! Thanks Paula!! item not reviewed by moderator and published
I don't know what everyone is talking about this recipe being dry. I have been using this cake for a couple of years now and it is perfect every time. It's too moist for wedding cakes so we use a wilton recipe. But if for some chance you use this recipe and it is dry use half water and half milk. It's what my baking instructor swears by (its a godsend for some recipes. I love how versatile this cake is. Instead of milk (or my half water half milk mix I will use home made fruit purees like strawberry. Also this recipe transcends to gluten free perfectly!! and I have never had that with any other cake!! item not reviewed by moderator and published
I was looking for an easy, basic cake recipe to use for my cake decorating class. This was the perfect recipe, as it is quick and easy to make. To combat the dryness that was commented upon by others, I added 1 pkg. of instant vanilla pudding when I added the dry ingredients and increased the milk to 1 3/4 cups. It is so moist!! I also used almond extract instead of vanilla. Stupidly, I tried splitting the recipe between 2 9" cake pans instead of three. I panicked a bit when the cakes started to rise above the edges of the pans, but when I removed them from the oven to cool, they fell a bit. Next time, I'll probably use 3 8"pans. Overall, this was a great recipe after making some modifications. item not reviewed by moderator and published
Yep. Dry as a bone. Adding milk is not a good way to add moisture - oil is. My fix? Reduce butter by 3 Tbsp. Add 1 pkg (not instant vanilla pudding mix to the sugar, which you reduce to 1 & 3/4 cup. Add 3/4 cup MORE of milk, 1/4 c of oil (add with milk. Moist, light, almst fluffy and even more flavorful. Overall, still an easy recipe. Btw - 5 stars after the fix. item not reviewed by moderator and published
I enjoyed this recipe, I used a half a cup of sour cream and it really helped to make it moist. I used a vanilla frosting on top. item not reviewed by moderator and published
Very bland. The texture was nice but it really tasted like it was missing something. item not reviewed by moderator and published
Like many of you this was my Grandmothers recipe too. I love this cake. My Grandmother's recippe is a little different she separated the 4 eggs and beat the whites until stiff and then at the very end of the recipe she folded the whites into the batter. I think that helps with the dryness that many are saying in their reviews. item not reviewed by moderator and published
I actually grew up on this cake and this recipe was my grandmothers, passed down to the family, and was always a *secret* recipe. I love that I found it on here, as I lost the one I had after moving many times.. This is the best and easiest cake to make for those who are NOT kitchen savvy. Thanks for sharing!! item not reviewed by moderator and published
Love this recipe. It's perfect! item not reviewed by moderator and published
I've been using Paula' recipes for years and usually her recipes are 5 stars from me. I have to say this one is NOT a keeper. Too dry. I even used 1/2 cup more of Milk like the recipe called for and it is still dry. Will be finding another recipe for my cakes. item not reviewed by moderator and published
This is the best pound cake i have ever made so far! I added a little more milk,and used all purpose flour instead of self rising flour so it didnt rise as much but overall it was delicious! i used a sweet buttercream frosting and with strawberries and blueberries which didnt overpower the sweetness too much=perfection.This was the first cake i made from scratch and my family loved it there was none left the next day! item not reviewed by moderator and published
On the dry side, I will try adding more milk item not reviewed by moderator and published
Good flavor. Kind of dry. Added 1 1/4 milk & still on the dry side. item not reviewed by moderator and published
I altered the recipe a bit after reading other reviews, and the cake turned out great! I used homemade self-rising flour, and added an additional 1/4 cup of milk and doubled the amount of vanilla. It probably could have taken an additional 1/2 cup of milk instead, but it was still great. I covered it with homemade chocolate cream cheese icing, and it was a hugh success. item not reviewed by moderator and published
I used plain flour, used 11/2 tea. baking powder and 1/2 tea.baking soda instead of self-rising flour.Pinch of salt. Good cake. item not reviewed by moderator and published
the cake was a little dry so i added milk and it came out perfect! after the cake was done and cooled... i spread whipped cream then added fresh strawberries and then chocolate ganache.. after that added another layer of cake. it was soso good! u should try it!!!!!! item not reviewed by moderator and published
Made just like my grandmother's recipe i have but it was on old note book paper and can not read all the way but i saw this one and know it was the right one a big THANK-YOU to Paula Deen. item not reviewed by moderator and published
This cake is yummy. It was a big hit with my family. item not reviewed by moderator and published
This is probably the greatest basic cake canvas I've ever used. Have made CocoMango Mini Bundt cakes using the basic cake recipe, adding a jar of mango stage 2 baby food and coconut extract. Used coconut milk instead of cow's milk, also used coco milk, powdered sugar and rum extract to make a coco rum glaze :) Delicious....I will use this cake recipe over and over.......the possibilities are endless. Makes an excellent marble cake using cocoa powder and instant coffee (thanks Ina)...used lemon, lemon zest and thyme to make a cake after Giada's lemon thyme bars....yum :) and made a chocolate banana layer cake with mini chocolate chips and banana cream cheese frosting. Great recipe for an amateur baker with a great imagination! item not reviewed by moderator and published
On episode 116 that aired 10-19 they left some ingredients out. The milk and vanilla in the batter. Please take this video off the air. I wasted ingredients on a cake that taste dry as a bone since the milk and van. was omitted. It should be 123456 cake. Food Network I am disappointed and won't ever write a recipe down from a tv program anymore. I WILL double check. item not reviewed by moderator and published
I have now made this cake 3 times, the cake falls apart when i pop it out of the pan... yes, I greased and floured it... the cake it self it very light and mosit. I will not try this one again. item not reviewed by moderator and published
This stuff is great! If you are a batter eater, just go ahead and double the recipe because once you taste your fingers, it's all over with it tastes sooo good (even if mom did tell me not to eat raw eggs. I made sure my eggs and butter were actually at room temperature which I think is my usual mistake when baking as well as taking advice about measuring flour after sifting. I can't wait to surprise my husband at work with a fancy birthday cake made from scratch. I'm sure to be the trophy wife now! item not reviewed by moderator and published
I love this cake, it comes out perfect EVERY TIME. I like to cut the layers in half when warm and fill with homemade strawberry jelly and cover with a cream cheese frosting. yummmmm item not reviewed by moderator and published
I decorate cakes so I was so happy to find a simple cake that gets rave reviews when served. I followed the recipe but added one box of instant vanilla pudding and it was moist and delicious. You cannot go wrong with this cake. item not reviewed by moderator and published
So surprised to see all of the high ratings for this cake. It was dry and crumbly, and the taste was ok. I've made much better cakes with other recipes and won't be doing this again. item not reviewed by moderator and published
This is a keeper!! All I did differently is add 1/4 cup of sour cream and double the vanilla which made this moist and great tasting!! Like the other reviews, I didn't use SR flour but instead used AP flour with baking powder, soda & salt.....Topped it off with my home-made cream cheese frosting.... can't get enough! item not reviewed by moderator and published
I'm a guy that enjoys cooking (or baking) but is not at all good at following recipes strictly. I like to play with them and see what happens. sometimes it gets thrown out, sometimes not. In this case, I added one box of instant lemon pudding mix (due to the number of people claiming the cake was dry) and a cup of blueberries to the batter. then baked it in a bundt pan for 55 minutes at 350 degrees. made a lemon glaze to drizzle and it turned out awesome. moist and delicious. This one is a keeper. item not reviewed by moderator and published
I made this recipe for my daughters first birthday. I don't bake from scratch very often, and this was my first time baking a cake, period. I used regular flour and 1 1/2 tsp baking powder, 1/2 tsp baking soda and a pinch of salt. The first batch came out a little dry. I added an extra 1/4 cup of milk and the second batch was fantastic. So moist and yummy. item not reviewed by moderator and published
I used this recipe to make awesome cupcakes! http://onthewaytosomewhere.wordpress.com/2010/03/19/on-themed-parties-and-cupcakes-note-photos-of-cupcakes-to-be-added-within-a-day/ The recipe was great! Just make sure to really take your time in creaming the butter and sugar. item not reviewed by moderator and published
Couldn't be more easier to make, and bakes up perfectly ever time. I don't bother buying self rising flour, just make my own with baking powder and salt- so it's a snap to whip this cake up because I always have the ingredients on hand. My secret is to add 1 cup unsweetened applesauce to the creamed butter,sugar and egg mixture- cakes turn out moist and delicious! Pairs beautifully with homemade buttercream frosting- yum :) Thanks Paula! item not reviewed by moderator and published
This is the best cake ever. I tried to mix it up a bit and use buttermilk instead of milk - sno good. Came out too light and fluffy - not "sturdy" enough. This taste like cake you'd be served at a great wedding. Sometimes I throw in a bit of lemon zest - the whole thing is fantastic - so simple. item not reviewed by moderator and published
I used to make this cake with my mom growing up. When we cleaned out her house after her death, I lost the recipe. It's so great to be able to find it and of course it was through Paula Deen - I have South Georgia roots too. Now, for our "secret" to the recipe. First, you HAVE to sift the flour 4 times (all cakes). Second, add 4 Tablespoons of whiskey along with all the other ingredients. The sifting keeps it light and the whiskey keeps it moist. item not reviewed by moderator and published
This was probably the best tasting basic yellow cake I have ever made. I don't think I've ever seen a "serious" recipe using self-rising flour, but this one was almost perfect. I will definitely take the advice of those who say the recipe requires sifting the flour. I am a pretty fair baker, and I've never really sifted the flour before (at least not often) and had too many "dryness" issues-- buttermilk cakes, all sorts of chocolate and "flavored" cakes turn out wonderfully well, but this one must absolutely demand it. The look of the cake was great but the texture was slightly more crumbly than I'd like it to be and it was quite dry the next day. Having said that, it was still the best tasting basic yellow cake I've ever made and look forward to making it with the sifted flour next time (probably soon!). This one bumps the other basic cake recipe out of the line-up. item not reviewed by moderator and published
I made this using all-purpose flour with 1&1/2 tsp baking powder and 1/2 tsp baking soda and a pinch of salt. It turned out great! I need some more practice on making homemade icing though (not so good). I will use this recipe for my kid's birthday cakes this year to try and make it special to them, I get tired of paying for 40 dollar cakes that are just okay. Thank you Paula Deen! item not reviewed by moderator and published
Saludos desde Puerto Rico..... item not reviewed by moderator and published
This cake was so easy to make and it tasted de-li-cious!! I made this into a coconut cake with a cream cheese frosting and it was sooooo good! The family was excited to see a beautiful coconut cake for Christmas and the taste was out of this world! I had never made a cake from "scratch" but this one was so simple and moist that I will never use a cake mix again. I lined the bottom of the pan with parchment paper and sprayed with non-stick spray, lightly floured it all, and they came out perfect! Thanks for sharing a cake recipe that even a "non-cook" can make!! item not reviewed by moderator and published
Well, it took my 20 year old daughter to explain why my cake wasn't moist. You must sift the flour and then measure. Don't measure and then sift. If you measure and then sift as I did, you cake will be dry. Give it another try. item not reviewed by moderator and published
I was very surprised after reading all the great reviews on this recipe, I ended up with 3 dry cakes. I loved the flavor of the cakes but it was just too dry. I am wondering if I did something wrong or if it was the recipe - I may try this one again because the cake really had a great flavor. item not reviewed by moderator and published
Ok so let me just start of by saying that i NEVER DO REVIEWS but this cake is amazing the recipie is simple, the cake comes out beautiful and white and spongy and moist just like you would expect a "boxed" mix would. Now for a few tips: the recipie calls for "self rising flour" I only had " all purpose flour" so I added1 1/2 tsp of baking powder and 1/2 tsp of baking soda and everything worked out great. I added more vanilla than the recipe called for (i always do ) and also added a hint about 1/4 tsp of almond extract. We cut the cake the day after but the cake just got better the more days it sat in the fridge. This recipie gets 2 thumbs up. P.S if you do custom cakes and wedding cakes this is a great base recipe because you can dress it up with all sorts of other ingredients and fillings, it also holds its shape very well. D.Hazel item not reviewed by moderator and published
My first "home made" cake...my husband and grandson ate it up! It wasn't too difficult and well worth the effort! Thanks Paula!!! item not reviewed by moderator and published
me and my patient was so bored we decided to try a cake recipe but i had none at work so i tried this one n was very pleased!! the texture was perfect and it held its shape wonderfully i can definitely see myself using this recipe over and over again! Butter Queen( dats what we in trinidad calls you) you hit my spot with this one!!! booom bang bangggg. item not reviewed by moderator and published
The recipe was ABSOLUTELY DELISH!! Problem was every bit of it stuck to the pans when I used regular cooking spray. I highly recommend using a top quality cake release (maybe the Wilton kind) before pouring into pans! Otherwise A++!! item not reviewed by moderator and published
I needed a simple base cake to make my rum cake and this turned out to be the perfect recipe! I filled it with my rum custard filling and iced the outside with a home made fresh whipped cream and it was an immediate hit with my family and friends! I'm sure I'll be using it over and over as a base for my future cake adventures!!! item not reviewed by moderator and published
I made this today but instead of making a 3-layer cake, I decided to make cupcakes. They turned out so light and fluffy. I frosted the cupcakes using the "Chocolate Frosting recipe"- http://www.foodnetwork.com/recipes/chocolate-frosting-recipe/index.html. Simply delicious! This recipe is definitely a keeper! 1-2-3-4 Cake will be my "turn-to" recipe for many cakes to come! item not reviewed by moderator and published
Great recipe! I made cup cakes and frosted with some left over chocolate icing from a previous cake and they were a big hit. *Didn't have any self rising flour so I added a dash of salt and half a tbsp of baking powder to the flour. item not reviewed by moderator and published
My boyfriend requested Duncan Hines plain cake. I didn't want to make plain old duncan hines, but i needed a basic cake recipe that would not throw him off with flavors (as in no adding marsala wine, no adding orange zest or almond extract....) He likes traditionnal plain, but I like this cake because it's plain but classy! Easy to make :) item not reviewed by moderator and published
This is the first "from scratch" cake I've made that I've liked better than the results I get from a box mix! I made it yesterday for my son's birthday and paired it with a simple white buttercream frosting. I added coconut extract and coconut rum to the frosting and then sprinkled flaked coconut between the layers and on top so the layers wouldn't slide around once the cake was cut and to make it look pretty. It got rave reviews from everyone who had a slice. If you're looking for a homemade cake that is similar in texture and moistness to a box mix, this isn't it. It's more like a layered pound cake (not quite as dense), but the flavor is excellent, and if you like pound cake (which my family does), you'll love this! I did cream the butter and sugar in my stand mixer for closer to 10 minutes after reading the reviews and my cakes were done after 24 minutes. In fact, next time I think I'll leave them in for 1-2 minutes less, but I use dark, non-stick cake pans so I know to reduce the overall bake time. I might also add a little more whole milk because my batter was a lot thicker than a box mix (which did concern me at first). item not reviewed by moderator and published
This is the best cake ever! My grandmother used to always make this and I have been making it for years. It always gets rave reviews. It is very versatile as it makes an excellent bunt cake or layer cake. It is great with any type of frosting or even just plain powdered sugar on top. i can't understand why anyone would not get excellent results with this unless they were not using "real" ingredients. For this cake to come out right, you must use real butter and whole milk-IMHO! item not reviewed by moderator and published
i love this cake this was my very first time making a cake from scratch and it was very MOIST and it came out PERFECT i followed the directions as they were and had no problem at all...this is a perfect cake for a new baker. i will try it again as a strawberry shortcake item not reviewed by moderator and published
This cake recipe was in the paper years ago, I added to it. When you make the batter up pour it evenly into three bowls. In one bowl add red food coloring mix up until batter is red. Then in the next bowl add a heaping size spoon of power coco make sure you mix it up well. No lumps. Then pour each bowl of batter into separate cake pan and you will have three different colors layers. I usually do the white layer on top the red layer in the middle and the chocolate layer on bottom. item not reviewed by moderator and published
I followed the recipe closely, and it came out pretty good. It was a very simple recipe. My husband and daughter loved the cake, but for me, it sort of had the flavor of too much baking powder. I realized that the self-rising flower gave it that flavor. I don't think that much is necessary. I used a homemade buttercream frosting, that actually balanced out the flavors. Next time I may add fruit for more of a tang. Thanks for the recipe Paula. item not reviewed by moderator and published
This cake is great birthday cake. A bit sweet but I think birthday cake should be sweet. The texture is excellent! Mine took about 35 minutes to cook. item not reviewed by moderator and published
this cake is so easy to remember and easy to make item not reviewed by moderator and published
This is an easy, versatile cake that can have any number of flavorings added to it. If you are one of those people who did not like this cake for various reasons (too dense, too dry), please consider your elevation. If you are making this cake at 2500 feet or above, adjustments need to be made. For my location at 5280ft, I increased the flour by 3 TBS (and I used simple, bleached All-purpose flour..unbleached flours do not make good cakes), decreased the sugar by 2 TBS, and increased the eggs to 5 whole eggs. I swapped the milk for buttermilk and increased the buttermilk by 2-3 TBS (buttermilk helps cakes setup faster in the oven at higher elevations--which keeps cakes from falling and drying out). Also, because I wasn't using self-rising flour, I used 2tsp. of baking powder for my elevation. You can certainly play around with this recipe. If the texture is too course, you need to decrease the sugar a bit. If it's dry, add a bit more liquid. If the cake is turning out too dense, that usually means that the butter wasn't at the proper temperature for creaming and/or the butter and sugar were not creamed enough before the eggs were added. This cake has been around for at least 150 years (since the introduction of baking powder), and the only reason for failure is user error or not adjusting for altitude. I use this basic cake recipe for a whole range of products in my bakery. Customers especially love it for cupcakes. item not reviewed by moderator and published
I have made this cake in the past using cake flour - not self-rising flour. It turned out to be too heavy and dry. I won't make it again. First time I've been disappointed by a Paula Deen recipe. My family tried to be kind but they didn't like it either. item not reviewed by moderator and published
I typically bake from scratch but have never been able to make a white cake that was more than just ok. This cake is the best white cake I have made. My Mom is a great baker and, like this recipe, she always beats the butter/sugar combination until it screams, usually more than 10 minutes. I think this might be the secret to the success of this cake. Big hit in my "foodie" house! item not reviewed by moderator and published
my family and i were very disappointed with this cake. i followed the instructions step by step and it turned out to be very dry. it did not taste good at all. it was a waste of ingredients. i really dont know how it turned out to be good with the other users. item not reviewed by moderator and published
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I'm sure it would have been better had I used the carmel mixture she used on the show. The cake definitely needs some added moisture before frosting. It reminded me of a dry pound cake. Sorry Paula, I usually love your cakes. item not reviewed by moderator and published
This is a great recipe when don't have a lot of time to make something fancy but can be used for "fancy". The taste and quality is mighty good toooooo! Thanks Ms. Paula From one of your faithful viewers. Lois item not reviewed by moderator and published
This cake was so good! I was surprised by how thick the batter was, but I suppose that just made it stronger and better able to hold up to the weight of three tiers. I got fancy and added red food coloring to make the cake pink and then I frosted it with store-bought vanilla icing and covered the whole thing with coconut. This is the first time I have EVER made a cake from scratch and I never dreamed it would turn out so well. I did have a problem getting the cakes out of the pans even though I added alot of PAM before baking them. One of the circles came out broken and had to be repaired with extra icing. What's up with that, Paula? item not reviewed by moderator and published
This cake is so easy and most of the ingrediants I already had in my house! The cake was perfect! It was simple and perfectly balanced. I just used a store bought frosting since I didn't have time to make my own. Everyone loved it and now I am excited to experiment and try different variations! item not reviewed by moderator and published
I've been looking for a quick and easy recipe, and I have found it. I do lots of cooking and baking and every recipe helps especialy for my grand children, when is there birthday. good,excellent! item not reviewed by moderator and published
Perfect recipe! Absolutely wonderful cake! Thanks Paula! item not reviewed by moderator and published
This is an easy to follow recipe that can be addapted to your needs. My mom would tint each layer a different color to make it special(Easter or Birthdays) that was always a surprise. With a simple and great tasteing cake you canchange up the icing to fit what you like(lemon cream cheese, boiled, simple chocolate) This is a great cake for beginners! item not reviewed by moderator and published
it's tasted just like the cake my mother use to make for me when i was younger item not reviewed by moderator and published
me and my friends made this for a party and ended up only taking one layer because we ate the others ourselves before we went.... true story!!!! yummmmy item not reviewed by moderator and published
My mother and uncle told many tales about making this cake when they were home alone back in the '40s. I have been wanting to recreate it as a suprise for them and now I can. The trial run came out perfectly ~ even better than I could imagine. Thank you, Paula! You came through just when I'd given up hope! item not reviewed by moderator and published
and versatile! My first cake from scratch (and by myself), and it was perfect. item not reviewed by moderator and published
Amazing cake! buttery, soft like very light pound cake. Its so amazing and tasty! I tried the "Bobby's Caramel Cake" from her Just Desserts recipe book and OH MY GOODNESS! EVERYONE at work was giving it praise! oen guys said that the cake was "freakin' off the hook!" item not reviewed by moderator and published
Whenever I attempted to bake from scratch it wouuld be a disaster, however, this recipe was sent from Heaven. God bless Paula Deen! item not reviewed by moderator and published
MAKE CAKE ON THURSDAY THE RECIPE IS VERY SIMPLE AND VERY TASTY,AND MOIST I ALSO MADE THE CARMEL ICING RECIPE. WHICH WAS ALSO VERY GOOD MY FAMILY LOVED THE CAKE. THANKS, PALUA item not reviewed by moderator and published
I only wish they would have explained that to make "self rising flour" you need to make one pound of flour(4 cups), add 2 tsp salt and 2 tbsp. baking powder. item not reviewed by moderator and published
Easy, delicious. I did not have vanilla so I used lemon and it was great! item not reviewed by moderator and published
This is like my mother used to make for me for my birthday. We always called it birthday cake. Any time we were not feeling well, this was the request. item not reviewed by moderator and published
Very easy. I feel like a real cook since this cake is from scratch! My whole family loves this cake. item not reviewed by moderator and published
This is easy and very good item not reviewed by moderator and published
paula a friend of my mothers gave me the recipe for this cake back in the 80's and i lost it,iam not a cook but i could bake this cake and i saw it on your show and got the recipe of the food network and thank to you i can bake somthing again, thank. item not reviewed by moderator and published
really easy and tasted good item not reviewed by moderator and published
This was the easiest thing I have ever made and it was even easier to remember. Thank you for this. item not reviewed by moderator and published
i agree.. the cake came out super dense item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
Hi Sharon, I'm sorry no one seems to have answered you. According to a "cheat" sheet I have, 1 cup = 240 ml, 1/2 cup = 120 ml, 1 teaspoon = 5 ml. The recipe I got from my mother used a buttermilk / water mix to equal 1 cup. I think it would be about the same consistency as the milk she used. Also, my recipe uses all-purpose flour plus 1/2 teaspoon salt and 3 scant teaspoons baking powder. I don't know if you have both kinds of flour or not. Good luck with your cake! item not reviewed by moderator and published
hi iam sooooooo thank ful to u for your reply.i was checking everyday to check whether some1 has replied. today i got your's.we dont get cake flour here but we get self rising flour & ap flour, my cup is 250mi, is it ok to use for this above recipe, or do u mean that u used 240ml cup in this recipe,as iam very new to baking iam asking. sorry for the inconvenience.thanks item not reviewed by moderator and published
Sharon, one cup of flour is equal to 240ml, so a 250ml cup would be a bit too much flour. item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
I DO NOT HAVE A SIFTER.WHAT DO I DO? item not reviewed by moderator and published
If you have a wire mesh strainer, you can use that. Dump in the flour, and shake it around to make it fall through the mesh and into another bowl, which you can then measure from. Otherwise, in a pinch, you can scoop out a rounded measuring cup full, sprinkle it slowly back into the bag of flour, repeat a couple of times, and then measure, using the back of a knife or other straight, flat item to scrape extra off the top. item not reviewed by moderator and published
I didn't sift the flour and don't really do, except that I use presifted flour sold in the store. I actually made a dry cake one time when I did sift the flour.  Measurements, however,  is pretty important.  item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
hi can u plz tell me your cup measurements as i saw AU cups are different to US.just now i was about to try this cake but struck bcoz of this measurement confusion as i have to bake for my baby's 1st birthday on June 17th & also is the flour measurement after sifting or before.in grams much appreciated.thanks item not reviewed by moderator and published
Hi Chicklets! I know that overbeating eggs will also make a cake dry. Not sure if that was the problem or not. item not reviewed by moderator and published

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