sprinklefingers

i have a grandmother named dot.

she has been a major influence on my life in the kitchen.

i’m 99.9% sure my sweet tooth is all because of her. she taught me about the crazy delicious couplings of peanut butter & chocolate and caramel & chocolate and salty & sweet.

there are two things though, that make dot the best:

1. when i was on the fence about opening my own place she said, “you just have to decide that you can do it. then you’ll be able to do it.”
and
2. she taught me how to make pumpkin spice cake. (a cake batter we make at my bakery to this day. the exact recipe.)

she is the most encouraging person on the planet. AND she gives me baking tips. see, she IS the best.

in addition to this stuff, dot is responsible for teaching me about baking ratios. and formulas. and one of the best formulas she ever taught me? the 1-2-3-4 approach to baking a vanilla cake. this is such an old-school and classic recipe that i’d be surprised if your own grandmother didn’t bake this cake.

1 cup butter + 2 cups sugar + 3 cups flour + 4 eggs = 1-2-3-4 cake.

i’ve been running some experiments with the 1-2-3-4 cake - results of which i will share with you in a future post - but for now, i’ll simply share the recipe.

this is a simple, humble cake. so easy to make that it literally comes together in minutes. best eaten the day it’s baked. and, yes, it freezes beautifully.

1-2-3-4 Vanilla Cake
recipe dates to the 19th century. for real.
makes 2 dozen cupcakes
or one 9x13 cake
or one 2 layer 9” cake

you need:

• 3 cups flour. (15oz) sifted is best
• 1 T baking powder
• 1/2-3/4 t salt, depending upon your salt love.
• 1 cup butter (2 sticks or 8oz)
• 2 cups sugar (15oz)
• 4 large eggs. room temp is best.
• 1 t vanilla extract
• 1 cup milk (8oz)

to  make the cake:

1. preheat oven to 350.
2. line cupcake pan with paper liners, if baking cupcakes.
3. grease & line cake pans with parchment,  if baking cakes.
4. whisk together flour, baking powder and salt.
5. using an electric mixer, cream the butter and sugar together until well blended. add the eggs and vanilla and beat until well mixed. but don’t mix too much. scrape sides & bottom of bowl and stir a few times to incorporate what wasn’t fully mixed.
6. add the flour mixture and milk, alternating turns, and mix until fully incorporated and you’re out of flour mixture and milk. scrape sides & bottom of bowl again and stir a few times to incorporate what wasn’t fully mixed.
7. divide the batter into 24 cupcake cups, one 9x13 pan or 2 9” pans. this would be an excellent opportunity for you to use one of these.

bake for 20-25 minutes for cupcakes, or until cake springs back at light touch or a tester inserted in the middle comes out barely clean. a few moist crumbs is what you’re looking for.

if baking cakes, bake for 30-35 minutes or until cake springs back at light touch or a tester comes out with a few moist crumbs.

this cake has nearly limitless possibility for variation. and it can be frozen. but that’s a post for another time. something to look forward to!