If there’s one thing my Mother likes it’s butter. Her birthday presents inevitably consist of shortbread something in many a flavour and I think it’s safe to say that she has sampled shortbread and butter from around the world. So when I came across a recipe for Butter Cake the first person I thought of was her. Last Christmas I baked her a buttery Gateau Breton (something between a shortbread and a cake) and she was enraptured by it so naturally a rich and very buttery cake was ideal for this year. The 1-2-3-4 Cake was named as it required 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs so if you get lost on a desert island without your recipe book and happen to have the ingredients for this cake, it’s an easy way to remember it.
I fancied it up by splitting it and slathering it with jam and stiff whipped cream. It doesn’t need it at all, just a cup of tea will accompany this rich buttery cake, but for occasions I like to add little things such as sugar roses or filling. I would have done icing (pale pink of course) but the top cracked and it doesn’t look particularly only accentuating the crack, like face powder does in a crease of the skin.
Beerenberg’s PR lovelies sent me some Strawberry Jam and Tomato Sauce announcing their new “Provenance Pathway” where by putting in the barcode into the Beerenberg website, you can find out where the ingredients were grown, the date the product was made and the name of the cook. A great idea for those who are curious to know where their food is produced and I can’t help thinking that there would also be a pride issue to produce the best possible product for the cook as their name is known.
Of course I couldn’t resist plugging in the last 6 digits of the barcode, then the best before date and within a matter of seconds, I received the pictures of the men that made the jam and the location from a google earth map zeroing down to the actual building. I could also see the food product specs and the history of the Beerenberg farm in South Australia. I only wish I was close enough to visit the farm and pick my own strawberries.
1-2-3-4 Butter Cake
- 1 cup butter
- 2 cups of caster/granulated sugar
- 3 cups of flour
- 4 eggs beaten lightly
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup of milk
- 1 tablespoon vanilla extract
For filling:
- 300ml/10fl oz whipping cream
- 2 tablespoons caster sugar
- Strawberry jam
1. Position rack on lowest rack of the oven and preheat to 180C/350F. Line a springform cake tin with baking parchment on the base and sides.
2. In a large bowl, sift flour, baking powder and salt.
3. With an electric mixer cream butter and sugar until very pale. Then slowly add the eggs ensuring that it is combined thoroughly. If it starts to appear curdled, add a teaspoon or two of the sifted flour mixture.
4. Add vanilla to the milk. Fold flour then the milk in 3 lots in using broad strokes ensuring that it is well combined. Pour the batter into the tin and bake on 180C/350F for 10 minutes on the lowest rack. Then turn the heat down to 160C and bake for an additional 50-60 minutes using a cake tester or a tooth pick to test for doneness. If it comes out clean then the cake is done.
5. When cake is completely cool, slice in half horizontally with a sharp knife (I’ve heard dental floss can also work but I’ve never tried this). Whip 300ml/10 fl ozs of cream until soft then add 2 tablespoons of caster sugar and then whip until stiff.
6. Spread jam on base and then spread cream evenly on top of the jam. Sandwich together lightly and add sugar flower if you please or have one handy. When cutting, use a very sharp knife to avoid squishing the cream out of the sides.
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48 Comments | Add your own
Lovely cake! I’ve picked the strawberries at the Beerenberg farm. Best strawberries I’ve ever tasted!
MMMm Hmmmm!!
I love a nice buttery cake or biscuit too, so this looks great
Oh I like this idea quite a lot!
what a nice looking cake. its simplicity in decoration makes it so nice. the taste nust be so good
totally gorgeous!! Too pretty to eat =)
shortbread is a favorite with a cuppa tea… minus the crap load of butter that add unwanted weight to the body!
x
Looks absolutely delicious and dead easy. Will be giving this one a go and yes, I agree, Beerenberg jams are delicious.
This reminds me of Bride Wars where Kate Hudson’s character is sent sticks of butter from the International Butter Club.
I’m not sure it exists but I bet it would be a hit with your Mum.
the insides of the cake look so lovely and light! and the measurements are so easy to remember.
I like the idea of turning your desert island into a dessert island with a memorable recipe. This looks lovely.
That’s such a cute cake! I remember my mom making 1-2-3-4 cakes when I was little.
your mum has similar tastes to my husband – he loves shortbread and butter cake – he would love this one
My mum loves her butter cake in true Sri Lankan style with toasted cashews and sultanas added to the mix. When we were kids living over there, mum would always only ever buy Australian or New Zealand butter. Ahh the memories of the many cake bowls licked clean… How we hated the plastic spatula/scraper when it hit our shores. The scrapings on the bowl were never the same again!
I have recently been very disappointed with the butter from the supermarkets. Somehow the butter taste seems to be missing… just the greasiness remaining. Any recommendations from you or the readers for a good old fashioned butter?
so pretty and buttery looking. yarm.do you think it would work with lemon curd instead of jam?
Beautiful cake! I love these kinds of butter cakes, in fact, I prefer them to chocolate even
that butter cake looks lovely!
I love this cake, it looks so buttery and delicious. I also love that you filled it with whipped cream and jam – simple nut just enough sweetness. The delicate flower on top is just perfect too. It’s a lovely cake!
I love a good butter cake but haven’t heard of the 1234 version, sounds so easy! I’ll be trying it for sure.
at the risk of sounding cliched, I have to say Oh-My-Gawd. I sooooo want a slice of that right now!!
That’s a very nicely textured cake. I especially liked the 1-2-3-4 bit. Very easy to remember, indeed!
I’m so GLAD it is no longer a sin to admit you love butter!
Lorraine, what a beauty of a cake!! I liked the 1 -2 -3 -4 bit!! How easy!! MMMMMMMMMMM…..
Oh yuummm and the way you put it makes it sounds so easy
as easy as 1-2-3(-4) -____- so lame Milhouse..
What a brilliant idea that Beerenberg have done!
That cake looks so rich!
Hi KT-oh cool! Lucky you, I wish I could do that. Good to know that they’re nice strawberries too
Hi Kathy-hehe!
Hi Anita-It is very buttery, like a shortbready flavoured cake
Hi Brittany-Cool! That’s great
Hi snooky doodle-I wanted to do an icing but the crack prevented that. It did taste really good-thankfully!
Hi Iron Chef Shellie-thanks so much
Hehe yes unfortunately there is quite a bit of butter but it’s worth it 
Hi Vanessa-It’s very easy indeed. Wonderful! Let me know what you think of it and yes the jam is delicious
Hi michelle-LOL that’s hilarious! I haven’t seen Bride Wars. But the weird thing is, I think I’d probably like the International Butter Club and I know my mum would adore it
Hi shez-Thanks so much!
Hehe yes and I love easy to remember recipes!
Hi Arwen-Haha thankyou!
Hi anna-Oh cool! Blasts from the past are so fun aren’t they
Hi Johanna-Oh yes they sound very similar indeed! And toast slathered with butter too
Hi Shants-Oh interesting additions! I bet she’d love those too. Haha that’s so true about silicon spatulas. they really scrape everything up don’t they!
Hmm it’s a common problem with the butter here. A friend from NZ swears by Allowrie butter. She says that it’s the closest to NZ butter (which is brilliant) 
Although I wonder what home made butter would be like?
Hi pearlypop-Oh great idea! I bet it would work wonderfully!
Hi Sara-Thankyou! Me too, unless a chocolate cake has lots of actual chocolate, I prefer a vanilla or butter cake
Hi Alexandra-thanks so much!
Hi lisa-Thankyou! I thought she might like it a bit fancied up
I fell in love with those flowers and bought quite a few of them to use on a special occassion!
Hi Paula-Wonderful! I’d love to know what you think of it
Hi Arundathi-Haha that’s great!
Hi Aparna-Thankyou very much!
Easy to remember is very good isn’t it!
Hi Moya-haha I hope not! I love it
Although i do remember when it was supposed to be “evil”-not true!
Hi Sophie-thankyou very much! I loved how easy it was
Hi FFichiban-haha @ Milhouse reference! I thought more of the Jackson 5
Hi Esz-It’s a very cool idea. I particularly like how I can see who cooked it too!
What a truly gorgeous looking cake – the sugar rose on top sets it off perfectly.
Lovely looking cake! Great thing about all the details one can get about the jam
beerenberg farm is lovely. if you’re in SA check it out. i can hook you up with lots of adelaide food delights.
What a very pretty cake! I’ve heard the dental floss trick before, but I’ve never been able to find non-mint floss to try it.
The Provenance Gateway is such a great idea. I love knowing where my food comes from.
Gorgeous with the rose on top and sounds just so delicious! I love the 1-2-3-4 name – very neat!
the jam filling just takes this above and beyond for me. the little rosebud on top doesn’t hurt.
You are always so thoughtful in giving reviews! All these retailers must love you.
Could you please save me a slice of your delectable cake?
The cake looks oh so buttery and tasty. Love the jam on it. How delicious.
I love this idea especially since I am constantly griping we have zero connection to our food anymore.
To be able to see someone made it would make it so much harder for people to just toss it as opposed to getting creative with the remaining ingredients.
I love shortbread. Your mother and I would get along fabulously.
How pretty (as the Japanese say, simple is best)! Great way to remember the recipe – this is very similar to the one I use for my wedding/celebration cakes, and just emphasises that we should all make sure to use more real butter!
Nice recipe, and more importantly, so easy to remember. I’ll probably screw up the proportions for the additional ingredients, though.
Hi Cakelaw-Thankyou so much! That’s so sweet of you to say
Hi yaelian-It’s really great isn’t it! I was surprised to get such detail
Hi reddoorread-Oh cool! I will definitely keep that in mind if I’m ever in SA, thankyou!
Hi Angela-Hehe true! I guess one doesn’t really wanted the minty flavour in their cake. My floss is bubblegum-ey flavoured
I love knowing that too and you know they will have a pride in their work if their name and picture is attached to it-or so I like to think anyway 
Hi. 5 Star Foodie-Thankyou so much! It didn’t look complete without the rose
Hi grace-Jam is so delicious with cream. I can’t really have one without the other!
Hi Nazarina-Thankyou so much! I hope so although they understand that I only really write about what I love
Sure thing!
Hi The Duo Dishes-Thanks so much! It’s a must for any butter lover
Hi Jeff-I hope others adopt this as I’d be really interested in knowing where things are produced although I doubt most would want us knowing! Yes I agree
Hi Blond Duck-Hehe and she loves pie too!
Hi Angela-Thankyou! Yes I felt simple was the way to go with this cake-I was reminded of that gorgeous cupcake on the cover of Domestic Goddess. Oh cool, well it must be a goodie if you use it!
Hi Jude-Aww no you won’t! I bet you’d make a fantastic one!
You always manage to make a simple cake extraordinary!
Hi Barbara-Thankyou so much! That’s very sweet of you to say
Happy Birthday Mom. Sheknows right, there ain’t no life without buttah…& this cake is fab! I love pound cakes & yours is stunning!
wow!
how cool is that nifty website thingy?! man alive but i’m a sucker for that stuff!
i need to test it for myself.
Hi Deeba-Haha yes butter is definitely better as the saying goes
Thanks so much!
Hi the projectivist-I know, very cool idea isn’t it!
Great cake! I’ve tried it to my mother-in-law’s annyversary and it was a succes… Thanks for sharing your recipe.
Hi Sofia-Wonderful, thanks so much for letting me know and happy anniversary to your Mother in law!
This cake is fantastic; after seeing it here I just had to make it straight away!! But instead of using Beernberg Strawberry Jam, I used Beerenberg Rose Petal Jelly and the result was devine: soft, sweet and the real taste of roses. Try it and suprise yourself! The roses are even grown on the Beerenberg Farm!
Hi Lee-Oh Rose Petal jelly sounds amazing! I must look out for that product
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