There are certain dishes for which you just don’t need a recipe. Cake is the perfect example. There’s a very reliable, nearly perfect cake preparation out there that people like me keep in their heads wherever we go. That’s right it’s possible to walk around doing all kinds of things and never forget how to make a cake. Because, at its most basic, a cake doesn’t require a recipe. All it requires is an utterly simple formula – 1 cup milk, 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. Add 5 heaping tablespoons of cocoa powder and you’ve got yourself a Chocolate 1–2‑3–4 Cake. Well, a Chocolate 1–2‑3–4‑5 Cake actually.
I could have stopped this post right at the end of the first paragraph if I had wanted to. After all, a Chocolate 1–2‑3–4 Cake doesn’t require a recipe. If there’s no recipe I can’t think why this post needs further blather from me. Except, you see, it’s the blather I like best about this blog. If it weren’t for the blather I’d have quit blogging by now. So I have a bit more blather before I consider this Chocolate 1–2‑3–4 Cake fully baked.
Chocolate 1–2‑3–4 Cake
The thing I like about a basic Chocolate 1–2‑3–4 Cake is how flexible it is. It’s sized just right for a 9 1/2 x 13-inch sheet cake. It also works great in two 8‑inch cake pans if it’s a simple layer cake you crave. However, both of these cakes require frosting and guess what? I do not walk around with a frosting recipe in my head. I have a lot of room for blather in my brain, but I just can’t seem to find an extra nook or cranny up there for a frosting recipe. So I baked this Chocolate 1–2‑3–4 Cake in a 10-inch springform pan and topped it with a few store-bought caramels squished into flat discs.
And that is enough blather on that. GREG
Full disclosure: despite its name Chocolate 1–2‑3–4 Cake requires leavening. Use 1 or 2 of teaspoons of baking powder in a whole milk version or a couple teaspoons of baking soda if you prefer buttermilk. A tiny splash of vanilla extract and a good sprinkle of salt won’t hurt this cake either, but honestly, they’re optional.
You are such a bad boy.…but I mean that in the very best way.
I’d like 1, 2, 3 (maybe even 4?) slices of this cake!!
Jeez Greg. I blather because no one else will listen to me! And as for this cake-well, I’ve seen recipes for 1234 cake but never analyzed them quite like you! Now maybe I’ll be able to remember a cake recipe, just like I know a chocolate chip cookie recipe off the top of my head. However math was never my strong suit, so i may just have to refer back to this! Thanks!
We all blog to blather. Great word, that — haven’t heard/seen it for ages. Anyway, fun read. Classic cake expertly done. And of course, good blather.
Ah.…the infamous 1–2‑3–4 cake. I like it with the caramel topping.
I haven’t heard of that simple cake recipe, I believe my Mom used to make a genoise that had a formula like that. Putting the caramels on top is similar to my chocolate macarons with skor bits (I figured out I had spelled skor incorrectly). Hope you’re having a great week.
Perhaps we should change the name from blog to blather.…because really, what is a blog without the blather? You are right on, my friend! Okay — thank you, thank you, thank you! Your formula will be with me forever! Sippity Sup gets a Yippity Yup!! (I’ve been dying to say that!) 🙂
Cool! The 1–2‑3–4 cake is a specifically American invention, by the way. Very old-fashioned. I love that you served it unfrosted. I think a really good cake shouldn’t need frosting. However, I’m sure you could MacGyver a couple recipe-less frostings with nothing more that a stick of butter, powdered sugar, and melted chocolate — but I love your choice of caramels instead.
I love your formula, I’ve always wanted to be one of those cooks who could whip up a cake from memory!!
I’ve always wondered what a 1–2‑3–4 cake was. I like the caramel idea and the absence of frosting.
Quick question milk does not fall into 1 2 3 4 or 5 so how much milk/buttermilk?
Oops. Typo it’s one cup butter AND one cup milk. I fixed it.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to mix until well combined. Add eggs, 1 at a time, beating well after each addition. Stir in leavening. Add flour, cocoa (if using), and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. GREG
Thank you for the quick reply. I think I have room in my brain to commit this ratio and it certainly will come in handy in the future!