Classic 1-2-3-4 Cake With Variations

Step 1

Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans). Featured Video Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers. Sift the flour with the salt and baking powder; set aside. Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat. Turn into the prepared pan(s). Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack. Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.

Step 2

For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake. If you made a layer cake, use your favorite frosting.