Forget everything you know about baking cakes because this Swans Down 1234 cake recipe is about to change the game. Fluffy, light, and with just the right amount of sweetness, this cake is a crowd-pleaser that’s surprisingly simple to make.
Why This Recipe Works
- The 1234 ratio (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs) ensures a perfect balance of ingredients for a moist and fluffy cake.
- Swans Down cake flour gives the cake its signature light and airy texture.
- Simple ingredients come together to create a versatile base that can be customized with your favorite flavors.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 cups Swans Down cake flour, sifted
- 4 large eggs, room temperature
- 1 cup milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon baking powder
Equipment Needed
- Stand mixer or hand mixer
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Sifter
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line the bottom of your cake pans with parchment paper and lightly grease the sides. This ensures your cake will release easily after baking.
Cream Butter and Sugar
In your stand mixer, cream together the softened butter and sugar on medium speed for about 5 minutes, until light and fluffy. This step is crucial for incorporating air into your batter.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Tip: Make sure your eggs are at room temperature to prevent the batter from curdling.
Alternate Dry and Wet Ingredients
Sift together the flour, baking powder, and salt. Add the dry ingredients to the batter in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Tips and Tricks
For an even fluffier cake, sift your flour not once, but twice. This extra step ensures no lumps and a lighter texture. If you’re out of cake flour, you can make your own by replacing 2 tablespoons per cup of all-purpose flour with cornstarch. And for a professional touch, use a cake strip around your pans to ensure even baking and a flat top.
Recipe Variations
- Lemon Zest: Add the zest of one lemon to the batter for a citrusy twist.
- Chocolate Chip: Fold in 1 cup of mini chocolate chips before baking.
- Coconut: Substitute 1/2 cup of the milk with coconut milk and fold in 1 cup of shredded coconut.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, but the texture will be denser. For best results, make your own cake flour substitute as mentioned in the tips.
How do I store the cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze the cake? Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
This Swans Down 1234 cake recipe is a testament to the beauty of simplicity. With its foolproof ratio and versatile nature, it’s the perfect canvas for your baking creativity. Whether you stick to the classic or experiment with variations, this cake is sure to impress.
