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Swans Down

Classic 1-2-3-4 Cake

Adapted from the original Swans Down Swans Down Enriched Cake Flour packaging. Back of the Bag is not affiliated with Swans Down.

"The ultimate ratio-based scratch cake."

Prep 20 min Cook 35 min 12 servings
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Classic 1-2-3-4 Cake

The Story

This recipe became a staple of American mid-century baking by simplifying the ingredient ratios into a memorable 1-2-3-4 sequence (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs). It was printed on the side of Swans Down Cake Flour boxes for decades as the definitive 'Standard Gold Cake' for birthdays and celebrations. The recipe helped transition home cooks from heavy nineteenth-century pound cakes to lighter, fine-crumbed sponges.

From the back of Swans Down Enriched Cake Flour — since 1948

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 cups Swans Down Cake Flour
  • 4 large eggs
  • 1 cup milk
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. 1

    Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

  2. 2

    Sift the cake flour, baking powder, and salt together; set aside.

  3. 3

    In a large bowl, cream the butter and sugar together until light and fluffy.

  4. 4

    Add eggs one at a time, beating well after each addition.

  5. 5

    Add the flour mixture alternately with the milk, beginning and ending with the flour.

  6. 6

    Stir in the vanilla extract.

  7. 7

    Pour batter evenly into the prepared pans.

  8. 8

    Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

  9. 9

    Cool in pans for 10 minutes before removing to wire racks to cool completely.