This cake may be based on the classic 1-2-3-4 cake, but it’s anything but basic! Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. The secret ingredient that makes this cake stand out from all the rest? Rich and golden Lewis Road Creamery butter. Because of its vibrant color and stronger flavor, Lewis Road Creamery butter gives this cake a soft and delicate crumb in addition to boosting that classic yellow cake hue and flavor we all know and love. Paired with a luscious chocolate buttercream, this is a cake you’ll make again and again!
Lewis Road Creamery was founded in 2012 with one mission in mind: to create the world’s best butter. They use their own grass-fed, free-range cream from their farms in Canterbury, New Zealand, traditionally churned using the Fritz churn method, which helps Lewis Road Creamery achieve a lightly cultured, scrumptious-tasting butter with a silky, velvety consistency like no other. Because their cows are completely grass-fed all year round, the vibrant golden color of their butter is 100% natural! Lewis Road Creamery butter is non-GMO, hormone-free, and high in fat, giving it a bolder flavor and making it brilliantly golden.
You can purchase Lewis Road Creamery butter online or pick some up at your local fine food grocer such as Whole Foods, Erewhon Market, Central Market, and Uptown Grocery Co.
- 1 cup (227 grams) Lewis Road Creamery Unsalted Butter, softened
- 2 cups (400 grams) granulated sugar
- 4 large eggs (200 grams)
- 3 cups (375 grams) cake flour
- 1 tablespoon (15 grams) baking powder
- 1 cup (240 grams) whole milk
- 2 teaspoons (8 grams) vanilla extract
- Chocolate Buttercream Frosting (recipe follows)
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.
- Spray 2 (9-inch) round cake pans with baking spray with flour. Divide batter between prepared pans, smoothing tops if necessary.
- Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Chocolate Buttercream Frosting between layers and on top and sides of cake.
- 1 cup (227 grams) Lewis Road Creamery Salted Butter, softened
- 1 (2-pound) package (910 grams) confectioners’ sugar
- 1⅓ cups (110 grams) unsweetened cocoa powder
- 8 to 10 tablespoons (120 to 150 grams) whole milk
- 1 teaspoon (4 grams) vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 3 to 4 minutes.
- In another large bowl, whisk together confectioners’ sugar and cocoa. Gradually add sugar mixture to butter, beating until smooth. Add milk, 1 tablespoon (15 grams) at time, beating until frosting is a spreadable consistency. Beat in vanilla.
[…] This is recipe #12 with 174 to go on my baking through Bake from Scratch cookbook challenge. For the complete recipe click here! […]
Really easy to make and delicious – thanks
This will be my “go to” recipe from now on. Looks amazing.
I don’t have any of the stores mentioned in my town. Can I swap Kerigold unsalted butter (or some other butter) and still get that beautiful crumb?
Thank you for your question! You can absolutely substitute another high quality butter. Kerrygold, or another European style butter would probably work best because of their similarly high butterfat content.
Hope this helps, and happy baking!