Moist And Tender 1234 Buttermilk Cake

Baking By troyfan Updated 18 Jun 2012 , 4:53pm by rosech

troyfan Posted 10 May 2008 , 4:43pm
post #1 of 26

Does anyone have that recipe from baking911?

25 replies
thedessertdiva Posted 10 May 2008 , 4:49pm
post #2 of 26

1-2-3-4 Buttermilk Cake

2 Sticks butter
2 Cup(s) Sugar
4 Eggs; separated
3 Cup(s) Flour
2 Teaspoon(s) Baking powder
1 Cup Buttermilk
1/2 Teaspoon(s) Lemon extract
1/2 Teaspoon(s) Vanilla

Using an electric mixer, cream the butter, sugar, and egg yolks. Mix the flour and baking powder together and sift into the creamed mixture, adding alternately with the milk. Add the flavorings. Whip the egg whites to form stiff peaks and gently fold into the batter. Bake in a loaf pan in a preheated oven at 300 for 1-1/4 hours, or until a toothpick stuck into the center of the cake comes out clean

troyfan Posted 10 May 2008 , 6:50pm
post #3 of 26

You are the best!!!! I saw it on B A K I N G 9 1 1 site and thought it looked so light and perfect for a birthday cake. Have you tried it? If so, how was it.

thedessertdiva Posted 10 May 2008 , 7:21pm
post #4 of 26

I have not tried it, but I know others who have and they rave about it. I have it on my "to do" recipe list icon_razz.gif

fiddlesticks Posted 10 May 2008 , 7:32pm
post #5 of 26

That sound yummmy.. I wonder does it have to be baked in a loaf pan ?

thedessertdiva Posted 10 May 2008 , 7:44pm
post #6 of 26

I think this cake is more of a dessert cake, pound cake maybe? I can imagine it with fresh fruit and creamy whipped cream over it...mmmm

fiddlesticks Posted 10 May 2008 , 8:39pm
post #7 of 26

OHHH... that sounds delicious !!! Wish I had some already made !

MikeRowesHunny Posted 10 May 2008 , 8:52pm
post #8 of 26

I use this recipe (minus the lemon, double the vanilla) for all my vanilla cakes. It is wonderful - I've used it as cupcakes through to a 12in square and in the 3D pans. It's the most versatile recipe there is!

Edit Posted 10 May 2008 , 9:03pm
post #9 of 26

Bonjovibabe, do you bake it at 300F too? In the middle or in the lower third of the oven? (unless you have a commercial oven)

fiddlesticks Posted 11 May 2008 , 12:00am
post #10 of 26

bonjovibabe...Thanks thats good to know !

MikeRowesHunny Posted 11 May 2008 , 12:26pm
post #11 of 26

325 for cake layers and 350 for cupcakes on the middle shelf. HTH!

QueenBee1 Posted 11 May 2008 , 12:57pm
post #12 of 26

Ditto bonjovibabe on how wonderful this recipe is! This was actually the first scratch cake I made years ago back in my high school Home Economics class. It brought it home to my mom for Mother's Day. The recipe I used called for milk instead of buttermilk and all vanilla. I currently use this recipe for my basic yellow layer cakes, substituting buttermilk and all vanilla.

mija10417 Posted 11 May 2008 , 1:31pm
post #13 of 26

Does anyone use unsalted butter for this recipe or regular butter?

QueenBee1 Posted 18 May 2008 , 2:01am
post #14 of 26

I always use unsalted butter in my dessert recipes unless the recipe specifically calls for salted butter.

fiddlesticks Posted 18 May 2008 , 2:21am
post #15 of 26

OK I made the 1-2-3-4 Buttermilk Cake Thats posted here on this thread,and though it was good I found it to be pretty mellow on flavor ! I baked it in a loaf pan and it turned out perfect . I just think it needs a lot more flavoring . I made it just lik its posted . Does anyone add extra flavoring ? Or do I just like stronger flavors ?

Linliv46 Posted 18 May 2008 , 2:57am
post #16 of 26

Is everyone using a bread loaf type pan or a bundt pan? Soundsa like a good recipe! thumbs_up.gif

thedessertdiva Posted 18 May 2008 , 3:24am
post #17 of 26

I just made this in my 8x8x2 square pan and covered it with a sour cream chocolate frosting....mmmm, brought back memories. thumbs_up.gif

Cookies4kids Posted 18 May 2008 , 11:43am
post #18 of 26

Are you using all purpose flour or cake flour? When I first started here, someone said you always use cake flour, so I am never sure if a recipe doesnt' state which kind. Doesn't take much to confuse me some days, LOL.

staceyboots Posted 18 May 2008 , 12:01pm
post #19 of 26

i make a yellow cake that is similar to this recipe but i don't separate the eggs. does separating the eggs (i.e. adding the egg whites last) make a difference in terms of the finished product? will it make the cake lighter / moister? is it good for layering and stacking?

fiddlesticks Posted 18 May 2008 , 3:09pm
post #20 of 26

I used all purpose flour ! Like I posted, It was very good, Just A little mellow on flavor for me ! Next time I will add extra flavoring !

mbrooksy Posted 16 Jun 2012 , 9:40pm
post #21 of 26


Seeing as this recipe has buttermilk should it not have about 1 tsp of baking soda rather than baking powder?

Just wondering

JerryLINY Posted 16 Jun 2012 , 11:07pm
post #22 of 26

Baking 911's 1234 Buttermilk Cake uses cake flour, baking powder and soda, buttermilk+water and the reverse creaming method for mixing. (Baking 911's recipe)

mbrooksy Posted 16 Jun 2012 , 11:21pm
post #23 of 26
Originally Posted by JerryLINY

's 1234 Buttermilk Cake uses cake flour, baking powder and soda, buttermilk+water and the reverse creaming method for mixing. ('s recipe)

The one I'm talking about is the one on page one of this topic! If you scan the ingredients you'll see what I mean.

JerryLINY Posted 17 Jun 2012 , 1:08am
post #24 of 26

Yes, yes I know but someone referenced Bking 911's which this recipe is not.

unctoothlady Posted 18 Jun 2012 , 3:16pm
post #25 of 26

Now this sounds GOOD!

rosech Posted 18 Jun 2012 , 4:53pm
post #26 of 26

Thanx for sharing.

Quote by @%username% on %date%