- 2 sticks unsalted butter, softened
- 3 cups Swans Down® Cake Flour, sifted before measuring
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 eggs
- 1 cup milk, whole or low fat
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
1-2-3-4 Layer Cake (“Back of the Box Cake”)
Prep: 25 min
Bake: 25 min
Yield: 1 Layer Cake
This classic layer cake is light, airy and so popular we put the recipe on the back of Swans Down Cake Flour boxes. Frost and decorate it to taste – it's the cake for any occasion. Depending on how you wish customize this recipe, it can be baked in 3 (9-inch) round pans or 1 (9x13-inch) cake pan.
Ingredients
Directions
- Preheat oven to 350°F.
- Butter and lightly flour 3 (9-inch) layer pans.
- Sift flour and then lightly spoon 3 cups of the flour into a large measuring cup. Then sift the already-sifted cake flour with the baking powder and salt into a bowl; set aside.
- Cream butter in a large bowl. Gradually add sugar, creaming until light and fluffy. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth. (Do not over beat as this will yield a dry cake.)
- Pour into prepared pans.
- Bake for 20 to 25 minutes or until tester inserted into cake comes out clean.
- Cool in pans for 10 minutes, then remove from pans and finish cooling on racks.
- Frost and decorate as desired.
- Kitchen Tips:
Depending on how this cake is to be customized, it can be baked in 3 (9-inch) round layer pans or 1 (9×13-inch) rectangular pan.
To make the cake chocolate: Add 1/4 cup cocoa powder to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added.
To make the cake strawberry: Add a 3-ounce box of strawberry Jell-O to the dry ingredients AND 1 cup mashed strawberries with the eggs.
How do I adjust salt if I use salted butter instead of unsalted. Can it make my cake dry?
HI Patricia, you can definitely use salted butter but reduce the amount of added salt. It will not make your cake dry. Enjoy and happy baking!
I have made many of these cakes, sometimes they are dry, sometimes it’s dry and sometimes it’s not. Last one I made I was very careful not to over beat it. Didn’t stop and let it sit during mixing, that had happened before, phone calls and people dropping in and interrupting. Even though I tried to be careful it was still dry. What am I doing wrong? Very careful with measurements, and sift as instructed.
HI Patricia,
I am sorry to hear you are having trouble with this recipe. There are many reasons that a cake could be dry. Is it possible that your oven temperature is off? I would suggest that you get an oven thermometer just to be sure that your oven is calibrated. Sometimes if the oven is too hot it can cause your cake to dry out.
I will also send your comment on to Consumer Affairs in case they can give you more information.
Thank you for reaching out to us. Happy Baking!
Can I substitute strawberries with blueberries
Hi, yes of course you can use any berries you would like to use. Enjoy and happy baking!
It will be my first time baking this cake. I wanted it to be a coconut cake. Can I substitute both the vanilla and almond extracts with coconut extract? How much coconut flakes should I put into the batter? Thanks.
Hi Olga, I would recommend using the vanilla and adding coconut extract (about 1/2 teaspoon) to the recipe and anywhere from 1/2 cup to 3/4 cup of sweetened coconut flakes. We also have a recipe for a Coconut Cake with Citrus Curd. You could use that recipe for the cake and substitute any frosting or filling you would like. I will email you a recipe for that. Thanks for the question, we are always happy to help. Happy Baking.
This is the cake I grew up with. My mother would make 2 ten inch layers. She would either use a fudge frosting recipe from the Gold Medal 1941 cookbook, or a white frosting with coconut pressed into it. I have many fond memories of making this with my mom. The only difference is she used self rising cake flour which I can’t seem to find. I’m glad to have this recipe as it tells me how much baking powder to use. She had the recipe memorized. She’s 97 now and still going strong, but not baking much anymore.
It sounds like your mother is a wonderful woman and could really bake a great cake! <3 Thank you for sharing!
I remember my grandmother making this cake but she separated the eggs. The yolk went in with the butter. At the end egg whites that had been whipped were folded into the final step for the cake batter mixture. Is this another way to make this cake so it is fluffier?
Hi Mary, You are correct. Whipping the egg whites then folding them gently into the batter will help to lighten the batter and promote the cake to rise nicely. You’re grandmother knew all the baking secrets! Happy baking!
Using 3 8inch pans.
Should anything be changed?
Hi Etrulia! If you’re going to use 3 8-inch pans there would be no changes to the recipe. Just make sure to only fill the pans 2/3 of the way full to avoid overflow. If you have remaining batter you can always make a few cupcakes! Happy baking!
You say sifted, my question is the box says pre-sifted. Is this double sifted the flour?
Hi Nae, Swans Down Cake Flour is sifted and resifted through fine silken sieves until it is 27 times finer than all-purpose flour. The result yields cakes that rise higher with textures that are lighter, fluffier, more moist, and, therefore, infinitely more delicious. For most recipes, unless the recipe specifically say not to sift, you should sift before measuring as there is some compacting during shipping and shelf life. The 1234 Cake in particular calls for you to sift before measuring, measure and then sift again with the baking powder and salt. Happy baking!
I have been using Swans Down for 50+ years. The cake used to be 1 2 3 and now it is 1 2 3 4, when was it changed OR is that 2 separate recipes? The best cake I ever made was a coconut cake in 1982 using the 123 recipe. My son still talks about it.
Hi Faye, As far back as we can see it’s been referred to as 1234 Cake since the ingredients read as follows:
1 cup butter
2 cups sugar
3 cups flour
4 eggs
If you come across the written recipe for 123 Cake we’d love to have it! Happy baking!
Can this recipe be used in a bundle or tube pan instead of a layer cake
Hi Conswella, Most definitely! Swans Downs 1234 Layer Cake should bake nicely in a standard Bundt pan. Just make sure to not fill your pan more than 2/3 of the way full. Happy baking!
I want to make a banana cake with the swan down cake flour but how I put the banana in and also want to substitute the sugar.
Hi Deloris, Adding banana will change the ratio of eggs and milk and flour in the 1234 Cake. We’d suggest you try one of the following delicious Swans Down recipes. Also sugar substitutions will vary by the brand of sugar substitue you will be using. We recommend that you refer to them for 1:1 substitutions. Happy baking!
https://swansdown.com/recipes/louisiana-banana-cake/
https://swansdown.com/recipes/banana-bread/
Question, baking powder is double action, should I use one and a half, not 3 teaspoons
Hi Ann, 3 teaspoons of baking powder is the correct amount for this recipe. Happy baking!
Is it possible to replace baking powder with baking soda?
Hi Mark, You can replace baking powder with baking soda, but you would also have to add cream-of-tartar. To substitute 1 teaspoon baking powder, use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar. Happy baking!
I would suggest NOT using buttermilk. Produced a flat cake despite making the recommended changes. Stick with the regular recipe as it’s perfect as is!
Can this recipe be used with cream cheese instead of milk?
Hi Tesha, With the difference in consistency and fat content we would not recommend using cream cheese in place of milk in this recipe. Happy baking!
Has anyone ever tried crushing freeze dried strawberries, sifting and measuring 3 ounces of that into the batter instead of jello mix? Too much strawberry? Love this cake as is but my toddler is requesting a strawberry version!
Can I use half an half instead of whole milk
Hi Kg, You should be okay to use half & half in instead of whole milk. Happy baking!
Can I make it within 30 minutes if I do a 2 or 3 layer cake
Hi Eva, Prep and bake time will likely be about the same whether you make a 2 or a 3 layer cake, about 50 minutes. Happy baking!
Can I use as cupcakes instead of cake pans?
Hi Summer, Yes you can use the 1234 Layer Cake for Cupcakes. The recipe would yield about 24 cupcakes when the tins are filled 2/3 of the way. Bake at 350 degrees for 20 to 25 minutes or until tester inserted into cake comes out clean.bHappy baking.
Is this recipe for each (1) layer or is this enough to yield three layers?
Hi Ash, This recipe will yield a three layer cake. Happy baking!
I have made the 1234 cake for 20 years, sometimes it’s perfect and sometimes it’s a little dry. What am I doing wrong? . And I now have the coated dark pans, does that change cooking temp and/or the time to cook?
Hi Patty, Yes baking with dark coated pans will result in faster baking. You may need to lower the baking temperature by 25 degrees and test before
25 minutes or until tester inserted into cake comes out clean. Happy baking!
How lemon curd work for layers
Hi Theresa, We haven’t tested using lemon curd as a filling for the 1234 Cake, but it should work fine. Here are a few of our Curd recipes you can try. Happy baking!
https://swansdown.com/recipes/classic-genoise-with-lemon-curd-mousse-and-fresh-berries/
https://swansdown.com/recipes/coconut-cake-with-citrus-curd/
Can you use buttermilk in this recipe?
Hi Brenda,
While you can substitute the milk with buttermilk, buttermilk has more acid than regular milk. This will reduce the carbon dioxide released and will affect the leavening process. Please know that we have not tested the 1234 Cake with this substitution: the standard substitution for each cup of buttermilk in place of milk would be to reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda. Come back and let us know if you try it. We’d love to know. Happy baking!
Can you make around cakeout of swan down cake mix
Hi Melba, For most cakes, you can use round baking pans. The 1234 Layer Cake you most certainly can! Pounds cakes may the be exception. You achieve better results using a bundt or a loaf pan for pound cakes. Happy baking.
Planning to make this cake to back an old fashioned carmel cake but I only have 8-inch cake pans. Can I use them instead? Would there be a big adjustment in baking time? Also would it ruin the recipe to omit the almond flavoring?
Hi Phyllis, You can always use an additional 1/2 teaspoon of vanilla in place of the almond flavoring. And yes you can use 3 8-inch pans. Make sure to not fill the pans more than 2/3rds of the way full. If you have extra batter you can make a few cupcakes. Bake time should stay about the same, 350 degrees for 20 – 25 minutes or until the tester inserted into the center comes out clean. Happy baking!
This cake had a lovely soft crumb! My 4- year- old granddaughter and I made it today with strawberry frosting. Quick and easy.
Hi Michelle, The 1234 Layer Cake is certainly a Swans Down favorite! Thanks for sharing. Happy baking!
Good day are we sifting the flour twice ?
Hi Monique, YOu should always sift before you measure, then again if the recipe calls for it. For the 1234 Cake you would follow this process. Happy baking!
I want to avoid almond extract due to nut allergies. Should I substitute something else? I saw the comment above but think the kids might not like lemon. What would you suggest.
Hi Marla, You can use pretty much any flavor you family would enjoy. Extra vanilla, banana and pineapple are a few others have mentioned in the past. Happy baking!
Hi! What if I wanted to incorporate ripe banana into the recipe and turn it into a banana cake?
Emily, That sounds delicious. You could mash or cube the bananas and fold them into the final batter. Be careful not to overfill the pans as you’ll have more batter now. Happy baking!
What are the best egg replacements for this recipe?
Hi Emilia, We have not tested this recipe using egg alternatives, so we’re not to able to make a 1:1 replacement recommendation. We do know though that Mashed Banana, Applesauce and Yogurt are common egg replacements in baking. We’d love to know the results if you try it. Happy baking!
I want to bake a smaller version of this cake. Can I just reduce the ingredients by half?
Hi Aubrey, Yes, you can cut the ingredients in half to make a smaller version. Happy baking!
Hi, For the layer cake, can I use coconut milk instead of regular milk and coconut extract with vanilla extract?
Hi Debra, Yes you can make those 1:1 replacements. Happy baking!
May I add lemon zest to the cake batter?
Hi Chan, Yes you can certainly add the zest of 1 lemon to this recipe. Happy baking!
I have my mother’s recipe for Swans Down marble cake from 1950s. It says 1,2,3,4 cake in recipe. Have you changed the recipes on the box over the years? My mom did the marble cake in a tube pan. Some of the measurements are different now. Do you always have to sift before measuring? Can I add a little veg oil to make cake more moist? Maybe just 1/2 tsp?
Hi Donna, The 1234 Cake recipe hasn’t changed. Could it be the 1234 Pound Cake recipe that she used? You should always sift the flour before you measure and settling does occur after production. And yes adding a 1/2 tsp of vegetable oil should be okay. Happy baking!
I’m gonna make this cake for my sister’s birthday in 3 weeks. Can I add sprinkles to the batter?
Hi Calvin, You can definitely add sprinkles to the batter with no other recipe adjustments. Happy Birthday to your sister! Happy baking!
Can i substitute milk for buttermilk instead? Also can i substitute the butter for vegetable oil? I’m trying to achieve a moister cake
Hi Lydia,
While you can substitute the milk with buttermilk and butter with vegetable oil there are adjustments needed. In particular buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and will affect the leavening process. Please know that we have not tested the 1234 Cake with these substitutions, the standard substitution for each cup of buttermilk in place of milk would be to reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda. And to use 3/4 cup vegetable oil for 1 cup of butter. Come back and let us know if you try it. We’d love to know. Happy baking!
I made this cake but replaced the almond extract with lemon extract. I also had to bake it 30 minutes. Best cake ever. Fluffy, moist, flavorful!
Hi Patricia, Lemon, that sounds delicious. The 1234 Cake is definitely an all time favorite. Happy baking!
My Great-Aunt will be 95 this year and still only uses Swans Down cake flour. So of course I’m following in her footsteps. I would also like to request the recipe for the “Happy Day Cake”! Thank you
Hi Natasha, We love hearing when generations are following their family traditions!! The Swans Down Celebration Cake is also known as the Happy Day Cake. Here’s a link for you. Happy baking!
I’m confused about the measurements of the butter, sugar with the flour. I understood that the amount of butter and sugar given on the recipe was for 3 cups of flour. That’s what I used but I cut the sugar to only 1 cup and the cake came out totally greasy. That was way too much butter and sugar for only 3 cups of flour. The instructions for this recipe are not clear.
Hi Jan, We’re sorry to hear that we are having difficulty with the 1234 Cake recipe. Your information was forwarded to our Consumer Affairs Department. Someone will be reaching out to help. Happy baking!
Can I make this cake with lactose free milk? Thanks!
Hi Lisa, Yes you can swap out lactose free milk for regular milk in this recipe with no problem. Happy baking!
Can use sour cream instead of Milk?
Hi Jewel, With the difference in consistencies, sour cream is not an equal substitution for milk.
Can you use this recipe and cut all ingredients in 1/2 will it compromise the texure of the cake as I will be making 3 9 inch cakes the recipe yields 2
Hi Mary, The recipe calls for 3 – 9 inch pans. If you prefer taller layers you can make a recipe and a half. With careful measurement of the ingredients it should not compromise the texture of the cake itself. Just be carful not to fill the pans more than 2/3 of the way to avoid overflow during baking.
I am making this cake today and only 2 9 inch pans came out of this not 3? I followed reach ingredient and filled each pan about 1/4 since that’s how much I can do. Also for how long is it supposed to be stirred for? Both the butter and sugar and then all the ingredients together? Needs more detail directions
Thanks for the feedback Susy. We’ll be sure to pass them along to The Kitchen for consideration. Happy baking!
My layers are coming out too dry. I’ve made the cake three times now I’m careful not to overtbake it. What can I do to fix this?
Hi Julia, We’re sorry to hear that you are having troubles with baking the 1-2-3-4 Layer Cake. There are several factors that can cause a cake to be be dry. We have a list of them below. You can also review our Baking Tips page or other useful suggestions and baking tips.
Too much flour
Too much leavening
Not enough shortening
Not enough liquid
Not enough sugar
Over beaten egg whites
Over baked or baked too long at too low temperature
Over mixing the batter
Pan too big
Cooled cake in a drafty area
Can I use shortening instead of butter? I don’t like butter or cream cheese and wandering if I can use Crisco shortening rather than butter or cream cheese for the icing?
Hi Justine, You can replace the butter with shortening if that’s your preference for the icing. You may want to add just a little more vanilla extract to help bump up the flavor. Happy baking!
What type of frosting is used in the picture? Im thinking of doing a basic cream cheese frosting any suggestions?
Hi Guy, The 1-2-3-4 Layer Cake in the photo is paired with our American Buttercream Frosting. But would also be delicious with a basic cream chees frosting as well. Here is a link to our Cream Cheese Frosting. Happy baking.
Hi! Can I bake the Swans Down layer cake using 2 (8-inch) layer pans?
Hi Ana, This recipe yields approximately 7 cups of batter, depending on the height of your pans if they can hold 3 ½ cups of batter each, you are good to go! Also, please note that you generally don’t want to fill your pans more than 2/3 full or you will have overflow during baking. You may need to do a third layer, or a few cupcake if you have batter left over. Happy baking!
What happens if you don’t have any almond extract
Hi Ann, You can replace the almond extract with additional vanilla if you’d like and just have more vanilla flavor. Happy baking!
Can the sugar be reduced by 1/2 cup w/o compromising cake? It’s a little sweet for my family.
Hi Kimberly, You can reduce the sugar by 1/2 cup to make the cake less sweet. But reducing the the amount of sugar it will allow the butter and flavoring to be more pronounced, without compromising the texture or moisture level of the crumb. Come back and let us know how it turns out. Happy baking!
Are there metric measurements for the 1-2-3-4 cake?
Sorry Lorraine, Unfortunately we don’t have the 1 2 3 4 Layer Cake with metric measurements.
Can you use this and substitute whole milk for coconut milk to make a coconut cake?
Hi Jarlene, For a recipe that calls for whole milk you can substitute it with full fat coconut milk. Happy baking!
How do I change evaporated milk for whole milk & how much do I use? Can I also have the Happy Cake recipe
Love your flour
Hi Donna, Thanks for the ?. A common ratio for adjusting evaporated milk to whole milk in 1:1 using water. Do note that using evaporated milk would result in an inconsistent cake texture and caramel undertones as the milk sugar caramelizes in the heating process. The differences are enough to interfere with the structure in baked goods. Our Happy Day Cake is also know as our Celebration Cake. Here is a link to the recipe. Happy baking! https://swansdown.com/recipes/celebration-cake/
Wow! This cake bakes up beautifully! I substituted orange extract for the almond to have an orange creamsicle-type flavor. My question is about serving size. I backed this recipe in two (2) 13×9 in pans. I just don’t want the kiddos at my 7yo’s party to think I’m being stingy with the slices. 🙂 We’ll have 16-22 kids. Should I whip up another half batch for another layer?
Hi Jane, Baking the 1 2 3 4 Cake in 2 – 13×9 pans would make the layers thinner, but will still give you ample servings. A nice middle layer of frosting or filling could help. Happy baking…and Happy Birthday to your kiddo!
I love, love your 1-2-3-4 cake. It has the nicest crumb and flavor. Can this be frozen iced? Thanks
Yes Peggy, you can certainly freeze the 1-2-3-4 Cake iced. We suggest you put the came in the freezer unwrapped until the icing is frozen the wrap the cake very well in plastic wrap 2-3 layers then also wrap and secure tightly with aluminum foil. The cake should keep for approximately 6 weeks. Depending on the number of layers it will take 3 – 6 hours for the cake to fully defrost. Happy baking!
I am not feeling a lot of confidence here. At the top of this recipe, you state this can be baked in three 9-inch or three 8-inch or one 9×13 inch pan. At the end of the recipe you state three 9-inch or five 8-inch or one 9×13. Responding to one of your reader comments you state it would fill two 19×13 pans.
My own calculations show the near equivalent to three 9-inch pans would be four 8-inch or one 9×13 plus one 9×9.
Thanks Kitty, We’ll ask The Kitchen to take a look at this. happy baking!
Can I use Pam baking spray to prepare my pans?
Hi Sandr, Yes Pam baking spray works well to prepare baking pans. Many will still flour the pans to help prevent sticking. Especially in cakes that require a high volume of sugar. Happy baking!
I use swandown but when I put nuts and fruit it settles to the buttom what should I do?
Tricia, Try tossing the nuts in some dry flour before adding them to the batter. This will help to keep them suspended during bake time. Happy baking!
I use swandown and sometimes my pound cake comes out dry? What I am I doing wrong? This my first time posting
Hi Tricia, Not sifting your flour before measuring and overbeating can cause a dry cake. Also over baking. Have you tested your oven to make sure the temperature is correct. It may need to be calibrated. Happy baking!
Can I use buttermilk
Hi Vita, You can substitute the whole milk with buttermilk. You would have to use 2 teaspoons less baking powder and add 1/2 teaspoon baking soda. Happy baking!
Can i add sour cream to the recipe
Awura, You can substitute the milk in this recipe with sour cream. You will have to reduce the baking powder by one teaspoon and add 1 teaspoon of baking soda. Happy baking!
Hi I was wondering can I use regular butter instead of unsalted
Hi Karen. You can use salted butter in place of unsalted. 1 Stick or 1/2 cup of butter typically has about 1/4 teaspoon of salt. It varies by brand. You should check with the brands manufacturer to get the exact amount, then can adjust the salt in the recipe if needed. Happy baking!
I want to bake this recipe in 12×3 round pan. How much batter do i need thank you
Hi Anne, A 12″ x 3″ round pan would hold about 11 cups of batter. We recommend that you not fill a pan more than 2/3 of the way full. Happy baking!
If u make cupcakes with this rescipe, should I butter the cupcake liners?
Hi Sandra, If you are making cupcakes and not using tin liners then yes you would butter and lightly flour the tins. Happy baking!
If I make cupcakes from the 1-2-3-4 cake recipe, how long should I bake them and how many will the recipe make?
Hi Susan, This recipe would make approximately 30-36 cupcakes filling them 2/3 of the way full. Check for doneness at 18 to 20 minutes. Happy baking!
Can I use almond milk?
Love Swans Down
Hi Alma,
Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.
Cow’s milk has naturally occurring sugar, and “unsweetened” almond milk has 0g of sugar. To more closely mimic true dairy milk, look for Almond Milk packaging that claims “low sugar” or “lightly sweetened.”
So yes, Almond Milk will work, so will soy milk. Happy baking!
Is there a version of this that uses mass (g) rather than volume? Is the cup on the nutrition facts a sifted measure?
Hi Jonathon, We forwarded your information on to our Consumer Relations Department. Someone will be reaching out to help you. Happy baking!
Love swans down
I’m not a baker but by you answering so many questions that I have had I am going to buy swan cake flour and bake the 1234 cake.
Wonderful! Thanks Beatrice. Please come back and let us know how it turns out. Happy baking!
How long should it bake if using a Bundt pan?
Hi Pamela, this recipe in a Bundt pan could take 40 – 45 minutes or until a cake tester comes out clean. Happy Baking.
How much batter does this cake make? I would like to do a 6 or 9 layer cake… so I need to know how to divide it evenly
Hi Felicia, The Swans Down 1 2 3 4 Layer Cake yields 7 cups of batter, and bakes a nice 3 (9-inch) layer cake. We’d love to hear how a 6 or 9 layer cake turns out. Come back and let us know. Happy Baking!
This recipe looks delicious! I would
like to divide the batter into separate bowls (one chocolate, one strawberry, etc) to create a tiered cake. How many cups of batter does it yield?
Hi Phyllis, The Swans Down 1 2 3 4 Layer Cake yields 7 cups of batter. Come back and let us know how your variety of flavors tiered cake turns out. Happy Baking!
Can you substitute the almond extract for more vanilla?
Hi KD, You can most certainly substitute the almond extract for more vanilla extract. Happy Baking!
My cake was heavy. I only baked in two pans. Are did I beat it to much.
Hi Fran, We’re sorry to hear that you had this problem. Both overfilled pans and overbeating could result in a dense or heavy cake. We recommend that you mix the batter just until the ingredients are incorporated. Happy Baking!
My question is this here to make a almond butter rum cake could you tell me how long should I bake it with how much rum to place in cake batter also once cake has baked how much rum to place on top once holes is placed in still somewhat warm cake thanks so much.
My husband is a diabetic and I need to replace the regular sugar with Stevia- is there any recommendations in using it?
Hi Janet, While we know that lots of bakers use sugar substitutes when baking with Swans Down, we have not tested this. It would be best for you to contact Stevia for their recommendation. We will however forward this on to The Kitchen as an idea for recipe development. Happy Baking!
Do I measure 3 cups of the cake flour then sifted or sift then measure 3 cups? Sorry I no that’s a crazy question.
Hi Trish, There are no crazy questions! Swans Down recommends that you sift then measure for measurement accuracy. Happy Baking!
Can I use buttermilk in the place of whole milk
Hi Machelle, You can, you will just need to reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Happy Baking!
Do you have a moist recipe for a 12 to 14 layer chocolate cake with cooked chocolate icing
Hi Tammy,
You can definitely make the Swans Down 1-2-3-4 Layer Cake into a chocolate cake, it’s incredibly moist. For chocolate, add 1/4 cup unsweetened cocoa to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added. Also, Nana’s Simple Chocolate Cake is, The Best Chocolate Cake ever! If you need 12 – 14 layers, we would recommend that you prepare 4 to 5 batches separately to yield the number layers you need.
Our German Buttercream Frosting is a cooked frosting that has a Chocolate variation within the Kitchen Tips of the recipe. Let us know if you try it.
Happy Baking!
Can I bake the cakes one a the time, my oven burns the cake if they are too low. Would it be okay to let them set out, while baking one at the time?
Hi Adda, You can certainly bake them one at a time if all of the pans will not fit on the rack at one time. Happy Baking!
Can I make this into a banana cake. I have a couple of ripened bananas.
Hi Gerri, Unfortunately we have not tested the recipe to include mashed bananas. Adding the banana changes the ratio of eggs and milk and flour needed for the recipe. May we suggest that you try one of the following recipes?
https://swansdown.com/recipes/louisiana-banana-cake/
https://swansdown.com/recipes/banana-bread/
Happy Baking!
I’m newly over from Britain (aged 72) and have always baked but am struggling now due to different products I’m not familiar with. I was so pleased to see your 1-2-3-4 Layer Cake Recipe today and am looking forward to trying it. Thank you so much
Do I use a blender or use a spoon?
Hi Paula, This recipe can be prepared by mixing with an electric mixer, or by hand. Please be careful not to not overmix as prolonged mixing may cause loss of air or leavening gas and make cakes more compact and heavy with tunnels. Happy Baking!
Can this cake be baked as cupcakes
Hi Annette, Yes this cake can be baked as cupcakes. This recipe would yield approximately 30 – 36 cupcakes depending on the amount of batter used in each well. We recommend not to fill the well more than 2/3 of the way full to allow for rising. Happy Baking!
Would you please convert you recipes to weight (grams) amounts? Thank you.
Hi Robin, We are working to have all of Swans Down recipes state both weight and measure. Keep checking back! Happy Baking.
Hi, how can I make a pumpkin cake using this recipe?
Hi Charlotte, The Kitchen is going to test this variation for us and I will come back and post the results. Happy Baking!
From The Kitchen, To make a pumpkin 1234 Cake they recommend to
Substitute 1 cup pumpkin puree for the milk
Add 1 1/2 teaspoons pumpkin pie spice
Remove the almond extract
Otherwise the recipe remains the same. Come back and let us know if you try it.
My mother baked this 1-2-3-4 cake in a 9×13 when I was a child, many years ago. She used an icing of coconut, sugar and butter and then put under the broiler. Delicious!
Using the 1234 recipe, what is the bake time in a 9 x 13 inch pan?
Hi Cathie, When making the Swans Down 1234 cake in a 9 x 13 pan we recommend that you bake for 40 to 45 minutes or until tester inserted into cake comes out clean. Happy Baking!
I like your recipe ❤️ I want good frosting recipe to my grandkids. Thanks ?
Hi Glory, Swans Downs has several delicious frosting recipes on the website: https://swansdown.com/recipe-categories/frosting/ Come back and let us know which one you tried. Happy Baking!
Is the recipe suppose to have 3 t. baking powder and 1/2 t. salt twice?
Hi Teresa, Thank you for bringing this to our attention. The 3t of baking powered and 1/2 t of salt should only be listed once. We will make this correction. Happy Baking!
Do you resift the already sifted flour or do you sift the baking powder and salt to add to the sifted flour. I was just correcting my spelling
Hi Shaneda,
The correct method is to put the flour, which has already been sifted once and measured, into sifter along with the baking powder and salt, and sift those three things together into an empty bowl. After that, they will be added to wet ingredients in 3 additions. Sifting them together ahead of time ensures that the flour, salt and baking soda are evenly mixed before they are mixed into the wet ingredients. Happy Baking!
Do you resift a flower when it says to sift the baking powder and salt and I already sifted flour or are you sifting the baking soda and salt
Hi Shaneda, You should sift and measure, then sift flour again with the baking powder and salt. Happy Baking!
Hi…Can You Buttermilk instead of Whilr Milk in the 1-2-3-4 Cake? If so,would it be the same amount as the whole milk ? Would it moist and tender?
Hi Kay, You absolutely can substitute whole milk with buttermilk, you will just need to reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Happy Baking!
can you make this a chocolate cake?
Hi Alexandria, You can definitely make the Swans Down 1-2-3-4 Layer Cake into a chocolate cake. For chocolate, add 1/4 cup unsweetened cocoa to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added. Let us know if you try it. Happy Baking!
I tried baking the 1234 cake twice in one week at Christmas. Both times It came out very dry and barely rose at all. I live in the Mountains of western North Carolina and wonder if that affected the recipe. My kitchen never gets above 69 farenheit in winter.
Hi Cheryl,
If you’re in a high altitude location it very well could have affected the outcome of the recipe. In the post below we have the USDA guideline for high altitude baking.
Also, if your kitchen is staying at a low temperature during the winter it may be advisable to use an oven thermometer to be sure that you are achieving the required oven temperature for a recipe.
Come back and let us know if you have success, this is a delicious recipe! happy Baking!
Is there a high-altitude version of this recipe?
Hi Hayley, Unfortunately we do not have a high-altitude recipe version for the 1-2-3-4 Layer Cake. We do have general high-altitude guidelines you can review.
HIGH ALTITUDE
Lower air pressure causes water to boil at a lower temperature which means more evaporation takes place during baking and cakes may become dry. The structure is also affected by the tendency for the cakes to rise too much and then collapse.
Here is a chart put out by the USDA to use as a guideline.
Increase oven temperature by 15℉ to 25℉.
Because you are increasing the oven temperature, you will need to decrease the baking time by 5 to 8 minutes per half hour.
* These are guidelines. You will need to experiment to see what works best for you and your location.
Can this be used for cupcakes? If so, do you recommend it for cupcakes?
Hi Monika, Our 1234 Layer Cakes converts nicely to cupcakes. It will make approx. 30 to 36 cupcakes depending if you fill them 1/2 full or 2/3 full. Happy Baking!
Perfect cake , I opted to only use 1 1/2 c sugar it still turned out perfectly. Nice moist and fluffy
Can you use this recipe to make a strawberry or chocolate cake? If so, what needs to be added or changed?
Hi Mary, Here’s some recommendations for converting the 1-2-3-4 Layer cake to Chocolate or Strawberry:
For Chocolate – add 1/4 cup to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added.
For Strawberry – add a 3-ounce box of strawberry Jell-O with the dry ingredients AND 1 cup mashed strawberries with the eggs.
OR 1/4 cup freeze dried strawberries made into a powder in a food processor.
Thanks and Happy Baking!
How many servings is one recipe and how well will it bake in a 12 inch round pan?
Hi Antonella, One 1-2-3-4 Layer Cake recipe will yield one 3-layer 9″ cake. If served into 1″ slices you would get approximately 30 servings. The recipe should convert well to 2 – 12″ pans and would get approximately 55 1″ servings. It may require additional baking time for a tester inserted into cake comes out clean. Happy Baking!
Can I get the frosting recipe for this cake please? Looks delicious
Hi J Joshua, The frosting recipe used for the pink cake is the Mousseline Buttercream with red food coloring: https://swansdown.com/recipes/mousseline-buttercream-frosting/ Happy baking!
Swans Cake Flour has been used in my family for years. My grandmother used to bake the 1-2-3-4 cake and the pound cake all the time and the entire neighborhood would come for a slice. To have that recipe booklet would make my year. How do I get a copy. I love baking and my cream cheese pound cake doesn’t last 4 days.
I love Swanson cake flour. Can I get the Happy Day cake recipe everyone is talking about!
Hi Cindy, Here’s a link to our Celebration Cake, AKA Happy Day Cake. Thanks and happy baking!
https://swansdown.com/recipes/celebration-cake/
Can I get a copy of the happy day cake recipe ,thanks
Hi Lisa, We can certainly email it to you. We in the works to have it added to the site. Happy baking!
I would like the Happy Day Cake recipe
Hi Sheryl, We’ve asked out Consumer Affairs department to send it to you. Looks like we may need to add this one back to our collection. Happy baking!
Hi can you please email me the recipe fir happy days cake. It’s an older recipe. Thank you.
Nadege, I’ve sent your information to our Consumer Affairs Department. Someone will be sending you the recipe. Happy baking!
How can I adjust ingredient quantities for 8 inch (thickness =3inch) single layer round cake?
Michelle, You may not need to adjust the ingredients. This cake bakes nicely in 2 – 8 x 1.5 inch pans so it should work in a 8 x 3 inch. Just make sure not to fill the pan over 2/3 of the way full. Happy baking.
What are the measures of ingredients for a 2layer cake instead of 3layers
Hi Rita, I’ve forwarded your information on to our Consumer Affairs department. Someone will be in touch to help with this. Happy baking!
I would like to use your flour for my scratch homemade biscuits. I only use non-bromated and unbleached all purpose flour. Do you make an unbleached version? Thank you in advance.
Hi Sheila, Swans Down currently only comes in the one variety. Happy baking!
Hi, I bought your cake flour for the first time. What does 1 cup in your recipe mean? How large is this cup?
Hi Lillian, 1 cup Swans Down Cake Flour is 1 standard, 8 fluid ounce measuring cup or = 3.5 ounces sifted cake flour (weight) or 100 grams. Or = 4.5 ounces unsifted cake flour (weight) or 130 grams. If you have additional inquiry’s please contact our Consumer Affairs Department at 1-504-272-2939. Happy baking!
During the 50’s, 60’s, there was a recipe for Happy Day cake on the Swans Down box. It was delicious…both my brother and I remember it with fondness. Can you share that recipe from your archives?
Hi Eileen, That is a delicious cake. We will email you the recipe. Thanks for the request. Happy baking!
My mother always used Swan’s Down cake flour, and I do, too. I am now 86…long time! Do you have a small cook book? Please let me know. Thanks so much for the recipes.
Hi Allyne, It’s always nice to hear from our loyal Swans Down users. Especially loyal generations! I will forward your information on to our Consumer Affairs department. They will be in touch in regards to a recipe booklet. Happy baking!
My mother made this cake over 60 years ago. I have the recipe written in her own hand writing. She baked this cake from memory. I love it!
I just made this cake for Thanksgiving, and it turned out great. It was so moist, I couldn’t believe how well it turned out. I used 2% milk instead of whole. This is definitely a keeper.
Thanks Vinetta. The 1-2-3-4 Layer Cake is definitely a Swans Down favorite. Happy baking!
Hi, just wondering what frosting was used in the photo.
Hi Swans, how can I make a lemon pound cake using your swans down cake flour
Lora, Try our Sweet Tea Lemon Pound Cake recipe. You won’t be disappointed! https://swansdown.com/recipes/sweet-tea-lemon-pound-cake/
Today is my son Birthday. I used swam down flour. He is working in Emergency Management. I have many years using it. Am a retired school teacher with 30 years. Please send me more recipes. God bless you. I want to do carrot cake for my husband but I need the recipe.
Hi Gethzaida, I forwarded your info to our Consumer Affairs Dept. Someone will be in touch to answer your questions.
When you do the recipes is there a place I can look up calories and cholesterol contents of the tiems.
We’re working on this Gerald. Hopefully in the near future.
I ♥️ it & want 2 make it
Thanks Sadie, We love receiving compliments from our happy consumers! This is certainly one of most popular recipes.
can I use two 9inch pans instead of three 9inch pans ?
Hi Deanna, We love hearing from our Swans Down consumers! A 9″ pan should hold approx 4 cups of batter. We would not recommend filling a pan over 2/3 of the way full. You can always make 1-2-3-4 Muffins with the left over batter.
How much batter will be needed to make two 12×9.5 triangle cake and two 10×7.5 triangle cake.
Hi Myrna, We love hearing from our Swans Down consumers!
Take a look at our Baking Pans Tips page. It has a list of pan sizes and their capacity. https://swansdown.com/pans/
I always have a box in my pantry….you won’t be disappointed!!
Thanks Sandy, We love receiving compliments from our happy consumers!
I need a recipe for a 12 x 18 sheet cake that I will remove from pan to decorate. I don’t want a thin cake. Will the 1234 recipe work?
Just made the cake/still in the oven and the batter seemed a little bit thin. I measured the wet and dry ingredients precisely based on 3.5 oz per cup of sifted cake flour. The bulk (measuring cup)flour measurements were slightly over the ounces, so I adjusted down to the 3.5 oz per cup amount. Should I have stayed with the measuring cup amount?
Can you substitute the almond extract with coconut or banana extract.
Can you make this cake with liquor such as Rum or Brandy. If so how much
I live this flour been using it for many years
I need the recipe for an 8″ round pan using swans down cake flour.
Can you help ASAP?
Thank you
What can be substituted for butter as my granddaughter has an allergy.
Can I make this cake in a sheet cake 9×13
Hi Jo,
Yes, you can make this cake in a 9×13 sheet cake pan. In general, a three-layer cake recipe such as this one will have enough batter to fill two 19×13 sheet pans. You might need to make extra frosting as the surface area will be a bit larger. Also, test the center of your sheet cakes before turning off the oven, as they might need a bit more baking time. Happy baking!
Hi! Do you have the weight of sifted flour used in this recipe? Thanks!
Hi Amy, the weight of sifted cake flour can vary depending on how (and how much) it’s sifted, but in general, each cup of sifted cake flour weighs about 3.5 ounces.
I only make my scratch cakes using Swan’s Cake Flour. The cake is always rich and moist with any flour you make! Love it! My children and grandchildren love them!!
Hi Siri Anne, we’re so happy to hear that your children and grandchildren love cakes baked with Swans Down. Thank you!