I’ve received several comments and e-mails asking about the cake recipe I used to make the little heart shaped cakes featured in last week’s Tablescape Thursday. They were made with a cake recipe given to me by my mother-in-law many years ago. It’s a basic cake recipe called a 1234 Cake, and it’s the same recipe I use when I make a coconut cake each year at Christmastime. You’ll find a printable version of the recipe at the end of this post.
I found my heart pan at the Base Exchange on a local Air Force base, but it’s also available here: Heart Cake Pan
I always grease my pans with shortening because that really seems to work best for making sure a cake doesn’t stick to the pan. It was really tricky getting it down into all the grooves…but the cakes came out very easily so it was worth the effort. A cooking spray would probably work, but I just prefer to use the regular stuff from the can because I know it works.
Next, I sprinkled them with sifted, powdered sugar and added Raspberry Preserves to the center where the little cakes are hollowed out. They were yummy!
Printable recipe for 1 2 3 4 Cake
- 1 2 3 4 Cake
- 1 cup butter
- 2 cups sugar
- 3 cups all purpose flour
- 4 eggs
- 1 cup milk
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered Sugar
- Raspberry preserves for filling
- Cream butter until fluffy.
- Add sugar and cream well.
- Add eggs one at a time.
- Beat well.
- Sift flour, baking powder and salt together.
- Add milk and flour mixture into the butter mixture, alternating the two and ending with flour
- Beat on low speed
- Add vanilla extract
- Fill each heart-shaped cup or muffin tin about 2/3rds full.
- Bake at 350 for 30 minutes…test with a toothpick to see if it’s done.
- Once cakes have completely cooled, sprinkle powdered sugar over them, then fill with Raspberry or Strawberry Preserves.
- If the little heart cakes expanded above the level of the pan while cooking, using a large knife, slice off the part sticking up so the cakes will sit flat on the plate.