1-2-3-4 Butter Cake Recipe - Rich, Easy 1234 Cake

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

Step 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.

Step 2 - In a large bowl, sift flour, baking powder and salt.

Step 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.

Step 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.

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Step 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.

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Step 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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